Reviewed: Dec. 15, 2011

Excellent dish. I substituted homemade vegetarian green chile and shredded the chicken but other than that I followed the recipe. Even better the second day!

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Reviewer:

Tracie Jean

Cooking Level: Intermediate

Home Town: Durango, Colorado, USA

Living In: Aztec, New Mexico, USA

Reviewed: Oct. 7, 2011

I absolutely loved this recipe.I used Herndez salsa,and added fresh garlic.I didn't have Jack cheese,so I used the longhorn cheddar cheese I had on hand.Wondreful recipe,I give this a big 2 thumbs up.

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Reviewer:

Thin1

Reviewed: Aug. 11, 2011

Delicious! My husband and I eat these often. We make 5 servings and take the leftovers for lunch. I have some jealous co-workers!

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Reviewer:

Jenny D

Reviewed: Jul. 24, 2011

My family LOVED this! I used "taco sauce" instead of salsa though. They tasted just like chicken burritos at the local Mexican restaurant.

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Reviewer:

cmrizek

Reviewed: Jun. 7, 2011

These were really good! I followed the instructions exactly, except I ended up only using 7 tortillas, though, because I stuffed them fairly full. If I had used all 10, I think they would have been too sparse. Easy to put together and not to spicy for the kids.

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Reviewer:

Mom22GreatKids

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

Reviewed: May 23, 2011

I thought this came out great but I substituted the salsa with enchilada sauce. I also baked them for 25 minutes, then poured the remaining enchilada sauce on top of them and added more grated cheese, and baked it for an additional 15 minutes uncovered.

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Reviewer:

angelafranco

Reviewed: Apr. 29, 2011

EXCELLENT!!!

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Reviewer:

a2africa

Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

Reviewed: Apr. 19, 2011

A simple, weeknight dinner. I didn't put the salsa on top, only cheese. I used "hot" salsa in the enchiladas. We liked it. Next time, I will use more salsa, maybe a little less sour cream, and maybe dice up some jalopeno peppers to make it a bit more spicy. This is a great base receipe that you could do whatever you want with to suite your tastes- thus 5 stars~ !!

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Reviewer:

mandy

Reviewed: Apr. 16, 2011

Giving this 4 stars "as is." Make these changes and it is 5 stars for sure: 1) Boil chicken breasts in chicken broth, garlic & bay leaves. Rough chop/shred. 2) Add garlic powder with the cumin. 3) Use green salsa or verde enchilada sauce instead of red jarred salsa. 4) add chopped jalapeño to the mix (leave it out on a few if you have kids like mine who don't like it spicy) 5) fill the tortillas fuller! 10 isn't necessary for a family of 3-4 anyway. 6) spray the baking dish for easy clean-up 7) serve with avocado on the side, too. Mmmmmmmmmmmmmmmmmmmmm

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Reviewer:

MyLauraLee

Reviewed: Apr. 12, 2011

This was GREAT! Because I don't like salsa, I just completely cut it from the recipe and it turned out delicious. I stuffed my enchiladas pretty full and only ended up with 5 but that was plenty for 2 people. A side of guacamole along with the lettuce and tomatoes and it was awesome!

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