Reviewed: Nov. 8, 2009

This was soooo Yummy! I doubled the recipe because I have a large family but didn't need too! We freezed to other pan for another night. Will make again!

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Claresa

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Reviewed: Nov. 8, 2009

First time making enchiladas... i was sooo in the mood for some mexican but didnt want to spend the money. I had 98% if the ingred. at home .. only thing missing was the enchilada sause(all of $.92). It was great. Family enjoied it and so did I. This one is a keeper in the recipe box !!!

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VERONICAHOLT1

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Reviewed: Nov. 7, 2009

Awesome!!! This was great and perfect!! I used corn tortillas instead (don't like flour), omitted the green onions, lime juice and black olives, and it rocked!! We loved it! Will make again soon!!!! Thanks!!!

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ejamnate

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Reviewed: Nov. 7, 2009

this was the second best enchilada in the world. the first best is the enchilada vereda from sollezteka. im good friends with the boss luis.

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tanya

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Reviewed: Nov. 6, 2009

Excellent recipe! Believe the hype! This is one of the best recipes on this website. No significant modifications necessary. Perfect as is - and I have lots of picky eaters in my household. A big hit!

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Kristin

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Reviewed: Nov. 5, 2009

Awesome recipe!! My husband loved it. I also used 2 cans of enchilada sauce since we like extra for dipping.

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KT

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Reviewed: Nov. 5, 2009

This is one of my favorite foods ever! It is a little bit of work and mess but SO worth it. I actually make 2 dishes - one exactly as the recipe states, and another omitting chicken and substituting one can of black beans and one can of pinto beans to make a vegetarian dish.

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susanspooner

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Reviewed: Nov. 5, 2009

Awesome!

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spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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Reviewed: Nov. 4, 2009

These were great! My husband actually woke me up to tell me how much he liked them. I only used 1 lb of chicken breasts and there was plenty of filling for 5 enchiladas - I think it was the perfect goo-to-meat ratio this way and in my opinion 2 lbs would be too much meat. A few other very slight changes: 'original' taco seasoning instead of 'mild' and used closer to 14oz of enchilada sauce [bought the 19oz 'big' can and used about 3/4. Otherwise followed the recipe as written and it was wonderful. My leftovers were mistaken as 'restaurant quality' by several of my co-workers!

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KFORS

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

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Reviewed: Nov. 4, 2009

These were so terrific!!!

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lex

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Reviewed: Nov. 3, 2009

Delicious! The only thing I changed was to follow the suggestion to boil the chicken breasts whole rather than cutting them into chunks first. I found that made shredding them very easy. This was a really good recipe - a little too spicy for our young children but my husband and I loved it!

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talivstouwe

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Reviewed: Nov. 3, 2009

One way to save time on the chicken is to buy one of the pre-cooked roasted ones from grocery store and start with that. It saved me lots of time and I was able to put it together for a Mexican night after work. I couldn't find enchilada sauce in the store either, so used salsa as a substitute. Probably changed the flavour by lots, but it was still fantastic!

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 1, 2009

I did not love these, I think I like more authentic enchiladas. I was not crazy about the mix of the creamy soup/sour cream mixture and the red enchilada sauce. I was dissappointed. If I mae them again I will use green enchilada sauce. I will also use corn tortillas as my flour tortillas got mushy.

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JoppyLa Rue

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Charles Town, West Virginia, USA

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Reviewed: Nov. 1, 2009

Half way through the process of making these, I told my BF that these better be good...it takes awhile to make them. They were fantastic. I followed the directions exactly except didn't use the olives since neither of us like them. BF said it was the best enchiladas he's every had, and we both love Mexican food. Highly recommended and will make again!

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Eby Customs

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Reviewed: Oct. 31, 2009

These best I have even made or eaten! Everybody loved them!!! Thanks

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kimmy

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Reviewed: Oct. 30, 2009

Absolutely delish! I did not change a thing. My entire family loved this recipe.

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KMTAYLOR22

Home Town: Garland, Texas, USA

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Reviewed: Oct. 29, 2009

I have made this recipe twice now, and my family and I LOVE them. The first time I made them for a get together at my house and everyone loved them. I used extra enchilada sauce the first time and used the recommended amount the 2nd time, and I liked it better with a little more enchilada sauce. With the extra enchilada sauce I was able to dip each side of the tortilla in the sauce before filling it with chicken and cheese, and still have some for pouring over the top. Thank you for submitting this recipe, it's a keeper for sure!

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Momofthree

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

My family absolutely LOVED these... said they were the best enchilada's they've ever had, better than our favorite Mexican restaurant. I made it exactly as directed and served with rice and beans. I thought it was delicious and worth the little extra time to prepare. It will definitely become a regular on our family menu! Thank You!

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Janni

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 28, 2009

This was better than I expected, and guests loved it. I didn't use the olives (don't like them) but otherwise followed the recipe. It made 6 VERY large (burrito sized) enchiladas.

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Sherria

Cooking Level: Expert

Home Town: The Pas, Manitoba, Canada

Living In: Stamford, Connecticut, USA

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Reviewed: Oct. 28, 2009

These are absolutely delicious! I crave them all the time. I find it easy to use the canned chicken, it's really easy to just put it in a pan and shred it up with a spatula. I also don't use the green chilies or black olives. Other than that, everything is the same (although I never do measure out my cheese! :), so I prob do use more than that!)

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