The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 5, 2009
This is really tasty, however, found it too soupy to put in tortillas....Would you believe it makes the best mex-tex dip? IT DOES!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 4, 2009
I tried this recipe with my meatless chicken from Morning satrt Farm and it came out excellent. It was super delicious. To lower the fat content you can use the Healthy Request version of the soup and a fat free sour cream along with fat free cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 3, 2009
Was a little unsure about this dish, but it turned out to be very good. The only thing I did differently was I shredded my cooked chicken. Served with some mexican rice and some black beans. My family loved it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 28, 2009
I used fiesta cheddar cheese soup and these turned out delicious!!
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Cooking Level: Intermediate

Living In: Sioux City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 27, 2009
Easy & Yummy :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 27, 2009
This is a great easy recipe, i followed it and added one can of rotel tomatoes like other suggested!! Wonderful!!! i also used both flour and corn tortillas, which both were good!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 26, 2009
So good! I modified the recipe: added taco seasoning to the shredded chicken before adding it to sauce mix; used enchilada sauce instead of picante; added black beans to the chicken; and along with green onions and tomatoes, I topped with cheese and jalapenos. Delicious! I can't fully rate this a 5 since I didn't make it according to the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 25, 2009
I made some modifications to make it vegetarian and a bit healthier: -substituted lowfat cream of mushroom soup -substituted nonfat plain yogurt for the sour cream -used Morningstar "chicken" -used whole grain tortillas -added a bunch of veggies - diced peppers, etc. Turned out really yummy! -also added some cumin for more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 23, 2009
Best chicken enchilada I've ever tasted.
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Home Town: Swartz Creek, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 21, 2009
I didn't have the sauce so I added enchilada saude and salsa. I also used cottage cheese instead of sour cream and added a can of black beans. Yum!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 20, 2009
Not much more to say - delicious. I didn't bother warming the tortillas - I used fresh, flour tortillas and they rolled very easily and stayed rolled.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 19, 2009
These were awesome - even my picky husband liked them! I couldn't find the 'Pace Picante Sauce' so I used a jar of store brand 'enchilada sauce'. I put a little extra cheese on top too. Very yummy & I will be making them again for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 16, 2009
I've been making this since my college age daughter was very young. Its quick easy and delicious. Not too spicy which was why my daughter likes it so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 15, 2009
made a double batch of these for dinner, we did double the amount of cheese in the recipe, but went by the book for the rest of it, was awesome easy fast quick and tasted very good we all loved it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 14, 2009
These were really good... quick, easy... I keep all of the ingredients that were needed on hand anyway... I seasoned the chicken (with garlic powder, cayenne pepper, cumin and extra chili powder) as I pan cooked them... then diced it up pretty small... I added a bit of onion to the mix... and instead of only making 6 I made twice as many, and didn't use the filling on top of them... Instead, on top I added more picante sauce, and cheese. It was really good! I will be making them again... Everyone loved them!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 14, 2009
I pretty much make easy enchiladas the same way. However I replace the Cream of Chicken Soup and the cheese with undiluted Campbell's Fiesta Nacho Cheese Soup. I also use this soup (without adding water) as a sauce for asparagus, broccoli, brussel sprouts, etc.. Luv it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 14, 2009
These were a hit in my house and very easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 14, 2009
very good, easily modified to suit taste...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 14, 2009
This recipe is almost exactly like my mom's that I've been eating for 20 years! She doesn't use salsa though... She boils a whole chicken till all the meat falls off the bone, shreds it, tosses it with a package of taco seasoning, and a little jalapeno juice. Not being too wet on the inside keeps the tortillas from getting soggy while cooking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 14, 2009
This is good, and similar to my own way..I use enchilada sauce in place of the picante, and add about a teaspoonful of ground cumin.And I sometimes use cream of mushroom soup instead of the chicken soup. I never use flour tortillas..and when I prepare the corn ones, I heat them on a lightly oiled griddle..makes them more pliable. A suggestion about soggy enchiladas. Do not make early in the day and allow to sit for hours before you bake them. It is a sure fire way for a soggy,mushy enchilada!
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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: San Diego, California, USA

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