Reviewed: Apr. 17, 2012

These were excellent. The sauce (with half or less of the salt called for) and filling are both really good. I think putting the entire amount of sauce on top is overkill, though. I only used about half of it so as to retain some crisp edges on the tortillas. The centers were all warm and melty with the filling and cheese, while the edges were pleasantly crisp and just a bit chewy. Mmmm, mmm, good.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 27, 2012

Way too much cheese to be healthy (so only 4 stars). Reduced cheese to 1 cup total, added 1-2 bell peppers, sliced thin and sauteed. Otherwise, great recipe.

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Reviewer:

Jessica

Reviewed: Jul. 21, 2011

This is just a side note to the 'most helpful' review from the RogueOnion8. This recipe doesn't say to deep fry the tortillas. It says fry 10 seconds on each side. There is a big difference. Learn to read. I made this tonight and it came out nicely. There were a few tweaks, but overall it was about the same.

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Reviewer:

PNW_Chef

Reviewed: Jun. 26, 2011

Hit Hit Hit! I made half with precooked chicken & half with tofu. There were those that preferred tofu over chicken at home too :-).

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Reviewer:

VIVNIDHI

Reviewed: May 6, 2011

These were delicious! I left out the green onion.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: May 9, 2010

Good, not great....teetering between 3 and 4 stars. Decent filling. The sauce is about the best I've found, and I liked the "rue" method. Yet, it's still not quite as lite as what I'm in search of. I'm thinking the ratio of chicken broth to tomato sauce still needs adjusting....more chicken, less tomato and some serrano pepper minced???

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Reviewer:

Mommy3xyz

Cooking Level: Expert

Reviewed: Apr. 6, 2008

These were great! My whole family loved them, even my husband who isn't fond of mexican food. No leftovers for later either! I will definitely be making these again.

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Reviewer:

DEZ51266

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Aug. 16, 2007

We love this recipe it's on our regular rotation.

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Reviewer:

JennGoldenDC

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Washington, D.C., USA

Reviewed: Jan. 23, 2006

This is the best chicken enchilada recipe I have found so far. I have had a couple of requests for this recipe from others who enjoyed it too. I reduce the chili powder to 1 tablespoon because some family members don't like spicy foods (not including me). Sometimes I use a pre-cooked chicken from Costco or the grocery store to save time (adds more flavor too). Everything else exactly the same. Yummy!

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