We really enjoyed this, it was fast and easy to put together. I used Monterey Jack Cheese--I didn't have muenster on hand. Also sauteed some diced red bell pepper and fresh sliced mushrooms with the onion. Doubled recipe and put into a 9 x 13" pan. Done in 45 min.

Reviewed On: Nov. 21, 2011

Wow, this is the best recipe I have tried for chicken enchiladas so far and the easiest! Tastes so much better than the enchiladas made with canned soup! You can adjust the calories and heat with the kind of cream cheese and salsa you use. I used "On the Border" Medium Salsa, and used chicken from grilled boned chicken breasts. I also used black beans instead of pinto; since that is what I had on hand. I also find it works better for me to use 8" tortillas instead of 6" tortillas. I didn't have any Colby-Jack cheese for the top, so I used slices of "real medium cheddar" with sliced ripe olives on top. I did spread a thin layer of Enchilada Sauce on the bottom of the pan and put some on top of the enchiladas before the cheese and olives. I doubled this recipe (as I always fit 8 tortillas into a 9" x 13" pan. The 4 extras fit nicely into an 8"x8" pan. This just moved to the top honor of my Chicken Enchilada recipes. Thank you Iankris!!!

Reviewed On: Oct. 9, 2011

This makes a great meal when combined with pasta to make a "cold tuna pasta salad" which I made last night. I love curry in my egg salad so I thought I try it in tuna-so glad I did. Used 3 5oz cans of tuna with approximately 1 1/2 pounds of dried pasta and tripled the rest of the ingredients, It fed 4 of us plus enough for leftovers for another meal. Thank you Tanaquil for a quick easy recipe on a HOT summer day!

Reviewed On: Jul. 23, 2011