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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SANDYD2

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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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diamondbrandi

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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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bettyboopsings

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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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madfrog

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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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HopefulSap

Cooking Level: Expert

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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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ScorpioGG

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Reviewed: Oct. 14, 2009

These were a hit in my house and very easy to make.

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Andrea

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Reviewed: Oct. 14, 2009

very good, easily modified to suit taste...

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landlinsf

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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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Harridan

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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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cherokeegenie

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 13, 2009

This was delicious! The only change I made was cooked them for 35 minutes uncovered and covered them with shredded cheese and put them under the broiler for about 2 minutes. My husband and kids loved it!

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scoobyette421

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Reviewed: Jul. 2, 2009

They were okay. Maybe I did something wrong, but mine turned out really soggy. The recipe looks and sounds good, mine just didn't.

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cookin' for 5

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

I love this recipe. The recipe is made so much in my house that I know the recipe by heart. Everyone in my family loves it!! :) I would suggest this recipe to anyone. I would cook it a bit longer in the oven to make edges of the tortilla crispy. Yumm...

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Kell1581

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Reviewed: May 30, 2009

It was good & will make again

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LISANLAUREN

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Reviewed: May 10, 2009

The family loved it ! I will be makeing it again .

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apriltausha

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Reviewed: Apr. 27, 2009

I found that these werent saucy enough for my taste. The over all flavor was good but in the future I will play around with it.

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renrimes

Cooking Level: Beginning

Home Town: Tacoma, Washington, USA

Living In: University Place, Washington, USA

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Reviewed: Apr. 13, 2009

This recipe is incredible!!!

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Kim

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Reviewed: Apr. 8, 2009

Good but pretty rich, thick- ok, I know it's soup based. Kids liked it. Doubled recipe to freeze 1/2. Nuked wraps 10 sec's & had no trouble rolling. Sauce top and bottom, extra cheese on top for last 10 minutes. will try no-soup recipe

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aideen

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Reviewed: Mar. 19, 2009

EASY, FOOL PROOF and a winner with the hubby. No need to cook your own chicken, just used the canned or packaged variety! Thank goodness for easy to prepare foods! I will be making this one again. Oh, and used reduced fat everything with good luck.

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