Reviewed: Sep. 27, 2009

Great potential spoiled by the salsa. The right ingredients were all there, and the filling was delicious but the salsa just didn't work to contribute to the dish. I warmed each tortilla briefly in a small saute pan with a little vegetable oil to soften, then filled them with that delightful, creamy chicken mixture, adding more than called for (I ended up with six enchiladas, not ten) as well as an extra handful of cheese. It was the salsa that took this from great to mediocre - it would have been better with an enchilada sauce or nothing at all. This was salvaged by the filling and the toppings of chopped lettuce, tomatoes, sliced black olives and a plop of sour cream.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 21, 2009

Good...need a little more in the middle of the tortilla. Next time I would probably add diced jalapenos and pinto beans.

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Kristyn

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Reviewed: Jun. 6, 2009

Delicious and simple recipe. I actually forgot to thaw my chicken the day I planned on making this, and ended up substituting it with chicken-in-a-can as a hurried last resort... it was STILL amazing. I also used cream cheese in the enchilada stuffing.

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Michelle

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Reviewed: Jun. 3, 2009

These enchiladas are wonderful and very easy. I cheat and buy a rotisserie chicken from the store, skin and debone and shred it. And I use mild salsa. They're great reheated, too. The flavor is pretty mild so my son tolerates them well.

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JacobAllensMommy

Cooking Level: Expert

Living In: El Dorado, Arkansas, USA

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Reviewed: May 29, 2009

These were fabulous, I added a bit more spice to the mixture, including some no salt Southwestern Mrs. Dash, which brightened the flavor a lot. The whole family loved these. :)

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TrishDish

Cooking Level: Expert

Living In: Hartford, Connecticut, USA

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Reviewed: May 28, 2009

Good, not spicey though. I didn't have enough salsa so that may have been part of the problem. Kids ate it though!

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Beth

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Reviewed: May 24, 2009

This recipe is amazing! Okay, it's not like the GREATEST thing ever, but it's definitely worth making. My suggestion is a simple one... Do like the recipe says and dice the chicken, don't shred it. I thought I might be able to squeeze a little more out of it by shredding the chicken, which it did, but it changed the flavor drastically. If you feel like adding your own alterations, this recipe leaves plenty of room. But if you just want to throw it together like it is, you won't be disappointed.

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SwL

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Reviewed: May 19, 2009

I didn't make any changes. I made this while we had guests over. It was quick and easy, best of all it was delicious. I doubled the recipe and it fed four adults and two children with some leftovers.

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Sarah W

Cooking Level: Intermediate

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Reviewed: May 17, 2009

I though this recipe sounded a little bland, so I added chili peppers, lime, some diced tomatoes and a whole lot of cumin to the mix and it turned out pretty good!

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leah

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Reviewed: May 5, 2009

I love this recipe. Yummy! Didn't change a thing.

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Anita S.

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Reviewed: Apr. 29, 2009

These were really good. I added garlic powder and i put the chicken in my chopper and chopped it up all the way which made it easier to blend with the other ingredients. Next time i probably wont bake them with the salsa on the top because the leftovers are soggy. Very good though!!

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chelsieh

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 22, 2009

What an easy recipe. We all really liked it. Used the food processor to make the prep alittle easier,but reallt didn't need too. The family enoyed it and said they liked it. The only thing I did was add abit of my hot sauce to the mix. Overall easy cheap and taste great.

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Shellie

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Reviewed: Apr. 19, 2009

I was trying to use up a surplus of flour tortillas and sour cream when I found this. If you are looking for authentic Mexican, healthy or low-calorie recipes, you will want to keep searching (in fact, you don't even have to stop to comment - thanks!). If you are in need of comfort or in the mood for some dairy, calories, and quasi-Mexican goodness - pull up a chair; dinner will be ready in 20 minutes. :) Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 19, 2009

I don't usually have much time to take for rating recipes, but this one was really good! They're a much healthier alternative to traditional enchiladas that are often soupy, greasy and loaded with unnecessary fat & calories. I used canned chicken to save time and added some black beans for added nutrition. Like one reviewer said, I loved how they weren't soggy and the filling was a great consistency. Don't forget to spray/grease your pan. Makes clean-up a cinch!

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LissaLikes2Cook

Cooking Level: Intermediate

Home Town: Mapleton, North Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Apr. 17, 2009

this was very good and easy

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mr.big

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Reviewed: Apr. 17, 2009

This is a nice starter recipe. It's simple, and can be made with things that are generally available at home. I used two cans of pre-cooked chicken and added a can of black beans when I made this, it tasted great. Also, make sure to spray the bottom of your casserole like the other reviewer suggested. It will save your elbows some grease.

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Arsha

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Reviewed: Apr. 17, 2009

REALLY GOOD! I used leftover pork roast instead of chicken, and it still tasted like chicken!! I did crunch up a few tortilla chips on top of the cheese to have a crunchy topping..I think next time I will add a lttle extra cheese. extra cheese.

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ELINORCLEO

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Apr. 17, 2009

actually kind of boring and not authentic at all. Did I say Boring??

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oldsingledad

Cooking Level: Beginning

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Reviewed: Apr. 16, 2009

This was SO good! Only thing I did different,I used pepper jack cheese and I added garlic powder to the mix,I also used melted cheese on top of the enchiladas instead of salsa,other than that....I would be proud to serve this at any luncheon.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Apr. 16, 2009

I cooked these last night and they were very easy and delicious. I actually made them the night before, sprayed very lightly with oil before adding the topping to keep the tortillas moist, and simply popped them into the oven when I got home from work. Cooked for 5-10 minutes longer since they were chilled and they turned out great.

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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BREAKSTONE'S Chicken and Sour Cream Enchiladas

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