Reviewed: Nov. 21, 2009

This recipe was great, I made it for my husband and kids and they love it. I love the ingredients and everything went so well together.

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LADYTO79

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Reviewed: Nov. 21, 2009

This was a great recipe after I made it much easier. I did the following: Combine 6 frozen chicken breasts, chili powder, onion, taco seasoning, 1/2 of water (instead of the cup of water), onion powder, and garlic powder in a crockpot on low for 8-10 hours. When this is done, drain juices into a bowl for later. Add the chicken soup, 3/4 cup of sour cream (instead of 1 1/4 - way too much)butter, chilies, onions, and lime juice - stir. Add the saved juices as needed for desired consistency. Then just follow the remaining directions on how to bake. So much easier!! And turned out fabulous!

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SHELLS38

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009

These are the best enchiladas. The only change I made was I added cream cheese to the sour cream and cream of chicken soup.

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Rachel

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Reviewed: Nov. 20, 2009

I followed recipe as written. My husband loved it and said I need to make this one a week. Delicious!

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BaileyBoy

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Reviewed: Nov. 20, 2009

Not quick and not easy, but worth the effort! My wife had a hankering for Enchiladas and loved these. . . . One of the few real five star recipes. . . Stores well & great left overs. Here's a first, I did not change or add anything, can you believe it. This one is well thought out for the average palate. We lived in the Southwest states for many years and loved the cooking. Thank you Angela for a taste of the Southwest.

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Alan

Cooking Level: Beginning

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Reviewed: Nov. 19, 2009

We thought these would be full of flavor because of everything the recipe calls for, but we actually found them to be bland. We will not be making them again.

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3sweetgrits

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Reviewed: Nov. 14, 2009

This is the BEST enchilada recipe I have ever tasted! I was craving Mexican food tonight and thought I would try this recipe, and my husband almost cried because it was so good! I didn't have any taco seasoning, so I used enchilada seasoning and it tasted fine. My husband likes it better with the taco seasoning, but this will work in a pinch. Awesome!!

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nikkis

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Reviewed: Nov. 14, 2009

Loved it! Very easy. I have tried other enchilada recipes on this site and this was the best. I prefer shredding the chicken instead of buying the canned meat. Thanks for a great dinner! This is a keeper!

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kellyf4

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Reviewed: Nov. 12, 2009

Wow! This is an awesome dish! Thank you! The only change I made was to cook the chicken and onions in the crockpot for several hours and then shred the chicken. Upon replacing the chicken into the pot, i added the rest of the ingredients excluding the soup mixture and continued to simmer for several more hours. I followed the rest of the recipe as is. This will definately become a regular!! :)

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RugbyNLucky

Cooking Level: Beginning

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Reviewed: Nov. 12, 2009

These were REALLY good. Everyone raved about how they were the best they ever ate. I deleted all other enchilada recipes since I will only be making these from now on. Don't change a thing. The only difference for me was that I used the smaller flour tortillas instead of the 12". So I actually had 10. Can't wait to make again.

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Stacy

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 10, 2009

Very tastey.. just seems like a lot of work for enchilladas.

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michealna

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Reviewed: Nov. 10, 2009

These are so easy to make and they taste great!!! Didn't even change the recipe one bit which I do most of the time. I even made the enchilada sauce from scratch... I used the Ten Minute Enchilada sauce recipe which was great! Great recipe. Would definitely make again!

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TaraMP

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Reviewed: Nov. 10, 2009

This recipe was just OK. I have no idea what the need for so much of the soup mixture is. I would use 1/2 as much as it called for at most to make it creamy. I ended up tasting cream of chicken soup with every bite which I shouldn't when eating a Mexican enchilada.

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im1dermike

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Reviewed: Nov. 10, 2009

Awesome recipe. I used corn tortillas instead of flour which made them taste more authentic. My husband LOVED them. Even my 9yr. old who typically comes 'gagging' to the table liked them!

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lenoresnoke

Cooking Level: Intermediate

Home Town: Collbran, Colorado, USA

Living In: Fruita, Colorado, USA

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Reviewed: Nov. 9, 2009

a little time consuming. tasted good.. a little bland needs some adjusting on seasonings. also stayed mushy on the bottom..maybe don't put the sauce in the pan first. i'll probably try again.

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CINDY

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Reviewed: Nov. 9, 2009

Ok, no lie, these are AMAZING!!!!!!!!!!!!!!!!!!!!!!! The kind of food you dream about making :)

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the kid can cook

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Reviewed: Nov. 9, 2009

Truly AWESOME!!! This was the first time I made this recipe, so I didn't change anything... and I won't change anything when I make them in the future either... they were great!

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alexsmamacita

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Reviewed: Nov. 9, 2009

yummy! thank u!

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bljohns6

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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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