Reviewed: Aug. 4, 2009

Great flavor!

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Aug. 3, 2009

I followed this recipe exactly as described and it turned out wonderful. This will be my new favorite enchilada recipe for sure. Not too spicey, good flavor, nice and saucey. Delicious!

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anissa_wheeler

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Reviewed: Aug. 1, 2009

I normally never eat enchiladas.. but I really liked this recipe. I used this recipe with the red enchilada sauce recipe and they were a huge hit, everyone LOVED them! Even good as leftovers. I put the olives on the side and the whole can of green chiles in the chicken mixture.

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HaleyML

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 31, 2009

I really liked this recipe. I left out the onion, chiles, green onion, and olives. I also had to use lemon juice instead of lime. I used smaller flour tortillas and ran out, so I made the last two with corn, and I think I'll make them all with corn tortillas next time because the flour ones got kind of gummy. The chicken held the flavor very well, and it was just the right texture. Very, very yummy, better than at restaurants!

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amy

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Reviewed: Jul. 29, 2009

I also made burritos with the mixture....We all agreed BEST enchiladas and burritos we have ever eaten!

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HPERRONE

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Reviewed: Jul. 24, 2009

This is an excellent enchilada recipe. Even one son who really dislikes chicken loved them!

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momto4

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 23, 2009

I made this the other night for dinner. Everybody loved it and wants me to make it again. Great recipe!

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MJC

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Reviewed: Jul. 23, 2009

Very good!! I took another reviewers suggestion and used the fat free sour cream and reduced fat cream of chicken soup. We ate with adtl sour cream and some salsa on it...my family really liked it. I threw some shrimp in with the chicken because i was short on chicken, and also spread the shells with some refried beans before i filled them. I can see making different variations of this...all good!!

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SNOWBABIEFAN

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Reviewed: Jul. 22, 2009

These were excellent!! Everyone loved them including my picky 2 year old! The only thing I did different was that I added cumin and garlic powder to the water when boiling the chicken. This will be my only enchilada recipe from now on!! I can't wait to have the leftovers for lunch!!!

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DAWN316

Cooking Level: Expert

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jul. 21, 2009

Great recipe, family loved it. You can pull this one off with low-fat ingredients (cheese, sour cream, soup...even low-carb tortillas) with no discernible difference in flavor or texture. I know, because I've made it both ways. That said, if you can, go low fat and I guarantee you'll never miss the calories you never had.

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j

Cooking Level: Expert

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Reviewed: Jul. 19, 2009

SO good! The only thing I did differently was add a container of salsa to the sour cream/cr. of chicken soup mixture, and I used cayenne pepper instead of chili powder.. They were fantastic! Definitely my new favorite enchilada recipe! Thanks so much!

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WhiT<3ScOtT

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Reviewed: Jul. 18, 2009

Yummy! I added kidney beans and omitted the green onions. It turned out great, will make this again for sure.

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SarahSue2

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Reviewed: Jul. 18, 2009

I made these today, and they were awesome. I had 12 ounces of french onion dip that I used in place of the sour cream, and I used chilli seasoning mix, that i had made from scratch, and I have to tell you, these turned out great> I shared the recipie with my mom. thanks for a keeper recipie

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mary jo

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Reviewed: Jul. 16, 2009

Very good recipe - I would suggest grilling the chicken breasts on the gas grill instead of poaching them to give them a deeper flavor. I also added about 1/2 teaspoon of ground cumin and 1/2 cup of salsa to the chicken mixture to take it up a notch. If you have a gas stove, place the tortillas on the burner of the stove for about 20 seconds to gently char them before filling and rolling them.

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Chuck Wesserling

Cooking Level: Intermediate

Living In: Dearborn, Michigan, USA

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Reviewed: Jul. 15, 2009

I marinated the chicken with salt, pepper, and fajita seasoning mix. Then sauteed the chicken until it was cooked. I added 1 can of cream of chicken, and 1 can of cream of mushroom. Only added half the can of green chiles because I wasn't sure how they tasted. I also added some of the sauce to the inside of the tortilla, along with a little cheese. The finished product was AMAZING! My fiance hates chicken but fell in love with this recipe! Thanks!!

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shorty0708

Cooking Level: Intermediate

Home Town: Jamestown, North Dakota, USA

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Reviewed: Jul. 15, 2009

I impressed myself with this one, followed to a T, except I didn't have chili powder so I used chipotle chile powder which gave this dish a nice smoky undertone. Very good, will make again!

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allana

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 14, 2009

These are truly awesome Angela! Followed recipe to a T, doubling it. I did doctor up my enchilada sauce as I always do, using 1-14 oz can good quality enchilada sauce and 1 -8 oz can tomato sauce, and adding tsp garlic powder, tsp onion powder, tsp cumin and Tblsp chili powder. Gave one dish to some neighbors and they said they were the best chicken enchiladas they ever had!! One change I'd like to try is using corn tortillas next time. This is going in my keeper file for sure!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jul. 14, 2009

My husband and I both loved this recipe! My husband said it was as good as a mexican restaurant. I did make a few changes. I used corn tortillas, and I only used about half the meat for 12 tortillas. I made another pan with the rest. Also, I dipped warmed tortillas in the enchilada sauce before filling them. These are also delicious when using ground beef instead of chicken (I did half and half).

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akoski

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Reviewed: Jul. 13, 2009

These are awesome. I've made them twice and each time my family goes back for seconds and with no left over. I made extra this past weekend and took over to my father-in-law who raved about them. My son and his two friends chowed down on them. Of course, no left overs. They are that good. Very good recipe.

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Theresa

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Reviewed: Jul. 11, 2009

very tasty, but also very time consuming... i dont think this is the perfect recipe for my family, but it was good

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serroti

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Angela's Awesome Enchiladas

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