Baked Chicken Enchiladas Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 8, 2013
Easy, Fun and Delicious!
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Cooking Level: Intermediate

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Reviewed: Feb. 19, 2013
Husband says they were the best enchiladas he'd ever had. I used Rotel tomatoes and green chiles with cilantro and Kraft Cheese made with Philadelphia cream cheese. I was unable to find the Santa Fe Philadelphia Cooking Cream, so, I substituted Salsa Cream Cheese instead. DELISH! Definitely a re-make!
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Reviewed: Nov. 5, 2013
Quite good. Hubby liked, kids didn't -- too much sauce. The enchilada filling was very good but the enchiladas were drowned by all the sauce. I had to substitute some ingredients. I didn't have Santa Fe cooking creme so I subbed 1/2 cup cream cheese plus 1/3 cup chicken broth plus 1 tbsp taco seasoning. Also didn't have crushed tomatoes so I used the food processor to roughly puree a 28 oz can of stewed tomatoes. The recipe needs a lot more spice; I hardly tasted it at all. If I make it again, I will double the chili powder and cumin, halve the sauce, and reduce the cream cheese/cooking creme even more.
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Reviewed: Jan. 13, 2014
I used salsa instead of the tomatoes, gave it a nice little kick! Very yummy
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