Reviewer:

Reviewed: May 1, 2009

Really, really good! You may THINK you don't have enough liquid while the mixture is simmering, but you will be wrong. These were addictive. Hint: If you want to save time, you can pick apart a rotisserie chicken instead of shredding breasts, but shredding the meat really isn't as time-consuming as I thought it would be (about 10 minutes). I also used double the enchilada sauce because I like to have extra, that was personal preference.

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109 users found this review helpful

Reviewer:

JenF

Cooking Level: Intermediate

Home Town: Charlotte, Michigan, USA

Living In: Detroit, Michigan, USA

Reviewed: May 4, 2009

Very good! I made a lower fat version by using non-fat sour cream and reduced fat cream of chicken soup. Also, I added some salsa, extra lime juice, and garlic powder to the soup/sour cream mixture. I like mine extra saucy so I also made sure to double the soup/sour cream mixture. Yum!

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91 users found this review helpful

Reviewer:

Drosemon

Reviewed: May 5, 2009

Super Ultra Mega Great! It was exactly what I wanted for Cinco de Mayo. I moved from California to Pennsylvania and had a hankering some good tasting enchiladas... I got them! Thank you.

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48 users found this review helpful

Reviewer:

charlie9000

Cooking Level: Intermediate

Home Town: Seal Beach, California, USA

Living In: Shippensburg, Pennsylvania, USA

Reviewed: May 7, 2009

These are without a doubt THE BEST Chicken Enchiladas I have ever eaten.It makes a HUGE batch. My only suggestion is to keep the breasts whole while simmering in water (it makes them easier to shred).This is the only enchilada recipe I will ever use .Thanks Angela!!!

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263 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: West Linn, Oregon, USA

Living In: Gladstone, Oregon, USA

Reviewed: May 24, 2009

The BEST Chicken Enchiladas by far! Just what I was looking for. This one is a keeper for my family and me. Thank you Angela!!

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4 users found this review helpful

Reviewer:

cookingmama

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Reviewed: May 26, 2009

The enchilada filling was outstanding!!! But, make sure you use a good enchilada sauce, otherwise it will overpower the delicate chicken flavors. All in all, a great dish! UPDATE: I made just the filling (without the sour cream/cream of chicken soup/chili powder) for burritos, and they were AMAZING!!! Quick way to get the great flavor of this dish without having to go through all the steps of enchiladas.

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75 users found this review helpful