Reviewed: Oct. 24, 2009

Though I dont view to be that great authentic recipe i am seeking, they were great! The best ones I have made from this website thus far! Thanks for sharing.

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mandyj

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

These enchiladas were great! I had my Dad over for dinner and he liked them so much he took some home with him. The only thing I did different was I used chicken stock istead of the water. Thanks, this recipe is definately a keeper.

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Amber

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Reviewed: Oct. 23, 2009

Great recipe, thanks for sharing.

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JENNIADDY@HOTMAIL.COM

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Reviewed: Oct. 22, 2009

These are fabulous! While I'm sure they're great with flour tortillas, I have to say that using corn tortillas warmed in olive oil added the flavor and texture that made them the best ever. This deserves more than five stars!

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cdagirl

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 21, 2009

These were the best, my family loved them. The only thing I was missing was the green onion but they were still delicious.

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jvirgen

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Reviewed: Oct. 21, 2009

These are more like chicken burritos, enchilada style. They are well worth all the prep! These are even better eaten as leftovers the next day!

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dra

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

This was yummy, even my very picky MIL liked them! I too left off the olives just because of personal preference. I used the whole 2lbs of meat and there was enough chicken mixture to fill another 9x11 pan (approx. 5 more). I made double the soup/sour cream/chili powder as a result. We also put Spanish rice, black beans, lettuce, and tomato to the side. This was enough to feed 4 adults and 3 kids with enough for 2 adults left over.

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raleighgirl

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Reviewed: Oct. 20, 2009

Born and raised in Texas, I have had more than a few AWESOME enchiladas in my life... And these "burrito sized" enchiladas are delish! Only four stars because I personally think olives have NO place in Mexican food. Whenever I make this recipe, I always have a little extra chicken mixture left. It makes a great addition to queso, or on top of a cup of black beans. Yum!

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LittleLibra89

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Oct. 19, 2009

We followed the recipe exactly as is, and it was very good. We had way more filling then to only fill 5 tortillas. We actually used 8, but could have probably used 10. The sauce and flavor was excellent. We baked them for the full hour, but probably only needed 45 minutes because the cheese was a little too crispy. Great recipe though!

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Momo

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Reviewed: Oct. 19, 2009

Sauce was a little runny and made them hard to fill. But, the taste is good and hubby rated them high. I made them just as the recipe said.

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Marilyn

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Reviewed: Oct. 19, 2009

absolutely delicious!

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ChristinaS96

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Reviewed: Oct. 18, 2009

Absolutely the best enchiladas I've ever eaten. The recipe was very well written and easy to follow. Took them to a family potluck today, and they were a huge it. Thanks very much for the recipe.

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kbsteen

Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA

Living In: Freedom, Kentucky, USA

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Reviewed: Oct. 18, 2009

The name said it all AWESOME, I have made this twice, once with regular and once with lite (soup, sour cream & cheese) and I could not tell the differance. So go ahead and try it, either way you will love it.

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heetmiser

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 18, 2009

This is GREAT! I started a dinner share with a few other Moms made this for my first week and it was a huge hit, Thanks Angela!

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Jen

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Reviewed: Oct. 17, 2009

Really delicious! Only got four stars from me because it was on the salty side. Especially for my bf who likes things very light on the salt. Added cilantro and it made it deeeeelicious. I think I will make my own taco seasoning to cut down on the saltiness next time.

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Leslie

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

Absolutely 5 star rating. Only thing we would change, based off our preferences, is the olives. We LOVE black olives, but felt they were a bit much...tasted too much olive for each bite. Next time we will dice the olives instead of slicing them, and we will probably use 1/2 to 2/3 of a can instead of whole. This is a keeper!

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lovemyjustins

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Reviewed: Oct. 16, 2009

I made this after seeing the great reviews. I doubled the recipe and made some for my neighbors. Everyone loved them, even the kids. My modifications included: adding cilantro, using a mexican cheese blend (didn't measure, did it to my liking) and removing the olives. I also used another reviewer's suggestion and used a crock pot. Since it was a Sunday, I boiled the chicken, while cooking the other items separately. I then put everything into the crockpot to simmer (except for the sauce that was used in the bottom of the baking dish) and let it simmer for a couple of hours while I did other things. When it was time for dinner, I rolled the enchiladas and baked them for about 20 minutes.

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Jackie

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Reviewed: Oct. 15, 2009

I've been craving Mexican food lately and there arent too many great places here in Hawaii. I decided to look online for some recipes and came across this one. This one surely beats any enchilada I've ever tasted. It did take a little while to make which I would recommend shredding the chicken beforehand. Didn't really need to make any substitutions except I used green enchilada sauce instead of the red and found it tastier. My whole family absolutely loved it!

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ivegotspunk

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Reviewed: Oct. 15, 2009

We LOVED these!!! Thank you so much for the recipe. I have tried 3-4 other enchilada recipes that I've never wanted to make again because they were just 'ok'. These were awesome, just as the name says!! I didn't even use the green onion or black olives, which we love, but just didn't have on hand. I also used 1/2 the cheese called for, because that's all we had. And they still tasted great. My husband even loved them, and he doesn't typically care for sour cream or chunky onions and green chilies...which says a lot. Again, I'm super excited to finally have found a recipe that tastes great, one that I can make for company, and one that we all love. Even my 15 month old was gobbling up the chicken! Thank you!

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Calcara

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Oct. 14, 2009

WOW, incredibly delicious! It tastes better than any I had at Mexican restaurants. I used corn tortillas (like the flavor better) and they did tear after filling them, but when the dish was baked I just cut it into squares and served it that way. I also used shredded chicken that I cooked in a crock pot the day before, the chicken filling was moist and very tender. Will definitely make these again and again.

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