This was liked by all. I didn't have any green chilies on hand so I just chopped up some green pepper to add colour. The kids probably preferred that anyways.

I used some extra flour and chicken and added some jalapeno's. It turned out great.

Wow! What a nice change from my standby prep and pour the green or red canned enchilada sauce. These had a nice flavor and seemed much more authentic. The presentation was also very nice - I would serve this to others. They even turned out great using skim milk. The only additions I would make is a bit more flour and cumin powder. The proportions turned out perfect - it made 11 enchiladas and using all the sauce was perfect.

I made these with both chicken and beef for a mexican party. Everybody loved them. I cut the onions and chilies down though.

This recipe tasted excellent, but I'm only giving 4 stars because I think the proportions were off. First is the amount of meat. 1-2 tablespoons per enchilada? Not nearly enough. If you put a decent amount of meat into a corn tortilla, using the same amount of sauce, this recipe makes 6 enchiladas, not 12. This was OK with us, because that's all we needed to feed 3 people. I made it with chicken (bought a whole roasted chicken from a deli), and used all the dark meat, which was a bit more than the 1 1/2 cups total meat indicated. 1 cup of chopped onion was plenty, and I needed closer to 3 tablespoons of flour (not 2) to get the sauce properly thickened. I didn't have jack cheese, so I used all cheddar. I didn't have green chilies, so I diced almost 1/4 cup of canned jalapenos, and that gave it the right amount of kick for us. My husband liked this better than the enchiladas I make with canned red sauce, so I will definitely make this again.

I substituted corn tortillas with flour tortillas and used extra chicken. The enchiladas were hearty, however, I found the amount of onion overwhelming. All I tasted were onions! I would suggest cutting the amount of onion in half.