Reviewed: Apr. 29, 2008

Ok, I only used this recipe for the sauce and used my own recipe for the rest. But I imagine it would be good exactly as written-so I gave it 4 stars. With my recipe it was a definate 5 stars. I used corn starch instead of flour to thicken it. After I had everything mixed up, I just spooned some into a small bowl, added the starch and put back in to thicken. I didn't have chiles so I chopped up canned jalapenos, which made this really hot, even for us who love spice. Next time, I may try to do half jalapenos and half chiles. This sauce was absolutley amazing with my chicken enchiladas. You have to try this enchilada recipe at least for the sauce!!! Im so glad I can make my own sauce now.

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Apr. 28, 2008

This dish was really good with a few changes. I liked the amount of onion, but it needs to be chopped finely. I also added 1 tsp tobasco for more flavor, added a little more salt and cumin than called for, and an extra can of green chiles. I also used 1.5 Tbsp of cornstarch instead of flour as other reviewers suggested. I got 6 decently sized enchiladas using 2 cups of shredded chicken and 2 cups shredded cheese and all of the sauce.

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KARMAL8513

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 28, 2008

Delicious. Made this with chicken breasts,and followed other suggestions by making more sauce, adding more flour, and used less onion. Next time, I will add chopped red peppers to the top for more color.

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Joan N

Home Town: Iroquois Falls, Ontario, Canada

Living In: Rochester, New York, USA

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Reviewed: Apr. 21, 2008

I tried your recipe the other day and everyone that ate it really liked it. I thank you very much for making it available.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Apr. 14, 2008

These were by far, the best enchiladas I have ever had, and that includes Mexican restaurants! I made the full recipe but only ended up with 4 (huge) enchiladas and I needed all of the sauce. I added about 1 tablespoon of tomato paste (the kind in the tube) which pinked up the sauce and added just a bit of flavor. This sauce was 10,000 times better than the canned red sauce. I also used the full 2 cups of cheese. They were perfectly gooey! I should also add though that we made our own tortillas, which only added to the perfection of the dish. :-)

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MelissaL

Cooking Level: Expert

Home Town: Clinton, Missouri, USA

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Reviewed: Feb. 25, 2008

I really liked this recipe. I followed the directions for the most part. The only changes that I made was I used cornstarch instead of flour. I also used 2 small sweet onions. The recipe was very very good. My family enjoyed it. Thanks for sharing it.

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Jane

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Reviewed: Feb. 20, 2008

These are excellent! The flour tortillas and the white sauce give it a taste that the traditional red sauce can't even touch! I took the advice of other members and only use half of the called for portion of onion. I also added extra cheese and extra chicken inside the enchiladas and on top to seal them. Everyone had seconds! Will defintely make again!

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Aimee

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Reviewed: Feb. 4, 2008

The proportions were off a little, but I took another reviewer's advice and this was an EXCELLENT dish! I used only 1 cup of diced onion, and also used a whole rotisserie chicken from the local grocery to make it even faster. Delicious!

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jmbabin

Cooking Level: Expert

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Reviewed: Feb. 3, 2008

Nov. 28, 2007: SUPERB!!!! Fifth Time making this. Very, very good. I more or less doubled the two serving recipe for the sauce. I thoroughly cooked the onions with 2 cloves of garlic (good). I added chili powder and a little more garlic powder. I used 1 can of green chilies, 3 small hot chili peppers and about 8 hot jalapeño pepper slices. I browned the ground beef and added taco seasoning and I used 6-6” corn tortillas. I also added fresh chopped parsley, cilantro and oregano with the slice green onions. Jan. 24, 2008: Sixth time making this. Made it the same as above.

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Feb. 1, 2008

Our Family LOVES this recipe! It is now a weekly dish and there is always left overs! SO GOOD! This is a must have recipe!

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Jesika

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Jan. 31, 2008

Loved this recipe. Made a few changes for my picky eaters. onion powder instead of onions. I used whole chilies in the sauce and before I put the sauce in the dish... I actually removed the chilies. Crazy... but my family ate it this way! Taste but no texture.

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scrappinkm

Cooking Level: Beginning

Home Town: Fontana, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jan. 27, 2008

We really enjoyed this recipe we made a few changes I only used about 1/2 an onion, substituted the chicken and beef with ground beef and bean enchiladas and they were great. I also didn't have any cumin so I used chili powder loved the sauce. My kids ate this up a big surprise for me, this will be a regular for our family, thanks.

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sweetpeas4

Cooking Level: Expert

Home Town: Concord, Virginia, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Dec. 12, 2007

I thought the receipe was bland. It required more flour to thicken. I even topped it with enchilada sauce. To each there own!

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BETH RHINE

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Reviewed: Dec. 5, 2007

This was really good and I like it better than the can red enchilada sauce. I didn't have any cumin so I used taco seasoning in the sauce. It was a good substitute. The flour didn't thicken the sauce enough so I would recommend using more. I used corn starch and it had a really good consistency. I will definitely try this receipe again and next time I will make sure I have cumin.

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4BOYZS

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Reviewed: Oct. 24, 2007

wow...we really loved this. I used extra cheese and because I used beef I changed chicken broth to beef broth. Topped w/ green onions, sour cream and tomatoes. I left out chilis because we don't like spice! The last time I made enchiladas it was yuck...this time...YUMMMM!!

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Nakina

Cooking Level: Intermediate

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 23, 2007

This was BAD

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Denice LJ

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Oct. 8, 2007

We thought this was very bland. It took longer to reduce than the recipe indicated. When it did reduce, the sauce tasted like I used a can of cream of chicken soup with flour.

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sally

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Reviewed: Oct. 3, 2007

My family rated these the best ever; sweet from the onions, lite on the salt, subtle flavors. A touch of sour cream brought it all together. I used 1 c. medium red chile (didn't need salsa). I didn't thicken the sauce; a tip is to microwave covered for 15 min. instead of bake; the tortillas soften and sauce combines so you don't need to thicken. Absolutely scrumptious.

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Melanie

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Reviewed: Sep. 25, 2007

Really a great recipe. I did add more flour as others suggested to properly thicken the sauce. I used ground beef as it's what I had on hand. Sauteed a small red and yellow pepper with the beef to sneak in more veggies but besides that, followed to the letter. Everyone loved it and I will definately make again. Perfect dinner for a rainy fall night!

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Sarah

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Reviewed: Sep. 10, 2007

Needs more chicken. But otherwise they were good and easy to make.

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Danielle

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Artesia, New Mexico, USA

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Beef or Chicken Enchiladas

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