Very good recipe. I did make a few changes based on preferences and what I had on hand. I used brown rice, omitted celery & onion, used shredded cheddar & casserole cheese blends and used cream of celery and cream of chicken with herbs soups. Also like Linda mcclean I added all my ingredients ( including fresh broccoli vs frozen) right into the pot I cooked my rice in and added milk to get to the right consistency instead of water. To add the onion flavor back to the dish dice I didn't use any, I also added onion powder. I think I will make this one again. My 3.5 yr old ate it so that is always a huge plus!

Reviewed On: Nov. 7, 2009

Best pimento cheese! I agree that a dash of cayenne pepper in this is amazing. (I usually do that on day 2 if I have any left!!!)

Reviewed On: Sep. 12, 2009

Didn't really care for these. The sour cream and cream of chicken soup + chili powder didn't really "go" with these. Also, I saw no need in heating that mixture. I think you could just mix together in a bowl and add that way. In addition, the chicken mixture was way too wet for an enchilada filling, so I ended up making this a layered casserole with lots of corn tortillas to try and absorb some of the moisture. The taste was ho-hum, what I would equate to a Taco Bell version of "enchiladas".. Being from TX, maybe I am just hard to please with Mexican food, but these just didn't really cut it. My 3 yr old and I didn't like, but hubby seemed to think they were more thank okay.. Sorry, but I won't make these again. There are several other enchilada recipes with "cream ofs" that taste MUCH better..

Reviewed On: Aug. 15, 2009