Reviewed: May 25, 2012

Hubby made this for me and company. Will definitely have him make it again!

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Reviewed: May 24, 2012

Incredible Enchiladas!! Soooo Good. Followed the recipe pretty closely, just added extra green chilies + additional chili powder and some hot sauce for a little extra kick! My girlfriend makes me cook healthy so we used low fat sour cream and whole wheat tortillas (didn't matter). Highly recommend these, we were fighting over the leftovers. Well worth the wait, I will make this recipe again and again!!

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Matt Farnsworth

Reviewed: May 24, 2012

By far the best homemade enchiladas I have ever eaten. I didn't change a thing and it turned out FANTASTIC!

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arbelisle

Reviewed: May 22, 2012

First Enchiladas I ever made, and the best I probably ever had. They are delicious!!! I made these for my mom and dad and I for our American Idol night, and we all practically licked the plate clean. Just perfect, I didn't change a thing, except that I used 7, 8-in Tortillas instead of the bigger ones, and I topped it off with a lil more sour cream and green onions. This will be my go-to Enchilada recipe. Very simple and easy to prepare, not to mention quite cheap.

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Walter

Reviewed: May 22, 2012

Very good and very filling. I shredded 4 leg-thigh pieces I had slow cooked in crockpot. I skipped the butter and chopped onions step and just added more onion powder because of time. I do not care for canned enchilada sauce so we subbed salsa verde. This made 8 nice size enchiladas to fill a 9x13 pyrex. Can't wait to try it with the onions!

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cawael

Cooking Level: Intermediate

Living In: Port Byron, Illinois, USA

Reviewed: May 22, 2012

Really good! The sour cream sauce is so good. I will probably put a little bit less on the chicken next time because it was a little much but the flavor is awesome. Will also probably try to make my own enchilada sauce because the canned ones don't really do it for me. Otherwise this was amazing.

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jenlynn0

Home Town: Seattle, Washington, USA

Living In: Encinitas, California, USA

Reviewed: May 22, 2012

Very easy recipe and very good. Cut back on prep time by using a food processor to shred chicken and used spicy taco seasoning to give it a little kick.

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SoccerNut

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Wylie, Texas, USA

Reviewed: May 21, 2012

My boys liked this recipe, so I will make it again. However, there is just too much of the chicken soup flavor in the dish for me and it really detracts from the authenticity. I will be seeking alternatives to this the next time I make the dish and will definitely add more kick in the spice department. Thanks for the recipe.

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Annette Eberhardt

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Reviewed: May 18, 2012

I didn't care for this--it seemed dry and had too many ingredients. I guess I like to stick to a simpler recipe for enchiladas because I like my "normal" ones better.

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TammyLiz

Reviewed: May 17, 2012

Best enchiladas I've had. Cooked chicken tenderloins in pressure cooker for 25 minutes. As I took them out, they were falling apart, so shredding step was eliminated. Didn't have lime juice, substituted lemon pepper seasoning. Added cumin and Tony Chacheres seasoning. AMAZING is all my family could say!

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