Reviewed: May 8, 2012

very good! A little time consuming with prep.

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Reviewer:

amy

Living In: Eldersburg, Maryland, USA

Reviewed: May 5, 2012

This is a lovely white chicken enchilada recipe that I adapted a bit. I used 3 tbsp of butter, 1 medium sweet onion, reduced fat mexican blend shredded cheese, unsweetened almond milk and organic chicken broth. I increased the flour to 1/4 cup, added the broth and mixed in a measuring cup with the flour to completely dissolve and added the milk to that container. I used 1/2 small deli chicken left over. First, put the cumin in non stick skillet to heat it up on medium-high, added 1/4 tsp salt and about the same of cayenne pepper. Then melted the butter, cooked the onion and garlic until translucent. Added the liquid mixture until it got to a nice thick sauce. I used 4 large low carb shells, assembled according to the rest of recipe directions and cooked in 8 x 8 baking dish sprayed with olive oil for 20 minutes. YUMMMMMMM. CINCO DE MAYO

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Reviewer:

CANDY442

Cooking Level: Expert

Home Town: Mount Clemens, Michigan, USA

Living In: Williamston, Michigan, USA

Reviewed: Dec. 19, 2011

My family loved these! Great for using left over roast.

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Reviewer:

Oregongirl

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Cooking Level: Intermediate

Living In: Creswell, Oregon, USA

Reviewed: Nov. 21, 2011

I have made this recipe for guests on 3 different occassions and I get excellent reviews each time. It's my fav enchilada recipe that I will continue to share with friends. I typically shred a rotisserie chicken (from Costco, they're the BEST!) and toss it with some taco seasoning or something similar. I typically skip the green onions just because I can never use an entire bundle before it goes bad.

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Reviewer:

missela

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Kingston Springs, Tennessee, USA

Reviewed: Nov. 4, 2011

This is mildly flavored and has a wonderful assortment of flavors. Can be punched up with salsa.

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Reviewer:

Gwenbishop

Reviewed: Oct. 21, 2011

USED SHREDDED PORK! I loved this recipe! I did have to make a few changes to it based on what I had in the fridge. I hate not having any idea what to use an ingredient with to put together a meal, luckily the awesome feature on this sight can help! I typed in shredded beef to the ingredient list and up popped this recipe! Little did I know that my shredded mystery meat was actually a pork loin that I had stuck in the crock pot seasoned and roasted it all day. I had it labeled in the freezer as 'meat only'. So, I used shredded pork for these enchiladas and it was the bomb! I did add an extra clove of freshly pressed garlic. I also had to compromise and use what ingredients I had, like one med. red onion and sharp cheddar cheese. It was still really good. I went with flour tortillas cause again, that's what I had. Because they were the large tortillas, I just cut them in half. Regardless, I still went back for seconds and had them for lunch reheated today and thought they were just as good. I can only imagine that it would be better with a yellow onion and Monterey Jack cheese. Unfortunately, I will probably never be able to duplicate this recipe because who knows what i used to season that pork with -LOL. Thanks for sharing this recipe - it was fantastic!

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Reviewer:

Angela

Reviewed: Sep. 30, 2011

This was an easy dish to make. My husband and I really enjoyed the flavor. I was skeptical to add chicken stock to ground beef, but it was very delicious.

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Reviewer:

LUVPEI

Cooking Level: Intermediate

Home Town: Borden-Carleton, Prince Edward Island, Canada

Living In: Quispamsis, New Brunswick, Canada

Reviewed: Aug. 20, 2011

AAAA-MAZING!! I served this with Pico de Gallo found on this site, so good! I made it with left-over beef roast and corn tortillas, it was perfect! Will most definitely make again

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Reviewer:

MichaeleM

Cooking Level: Intermediate

Home Town: Elberfeld, Indiana, USA

Living In: Lyons, Indiana, USA

Reviewed: May 6, 2011

I made these with beef and they were perfect. They had enough flavor to make me happy, but not hot enough so my kids wouldn't eat them.

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Reviewer:

ReginaM

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Warren, Michigan, USA

Reviewed: Apr. 6, 2011

These were outstanding! I am never buying enchilada sauce again!!! So easy! I did add green peppers to the mix which we an added bonus. Thanks for the great recipe!

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