Great recipe..... It was awesome! Crowd pleaser definitely in my house..... Even was requested by our guest.

Everyone LOVED this recipe. I made bean and cheese as well. Everyone liked having a choice.

This was delicious and very easy to prepare. I will definitely be making this dish again!

This is a very tasty dish! Though it's a little creamy.

I have tried many enchilada recipes, and this is my LEAST favorite. The mixture of soup, sour cream, and salsa is overpowering and left me feeling quite sick after eating this. Not to mention that the dish just doesn't LOOK appetizing on the plate. It's all one big orange messy heap. If you decide to try this, one tip. Go ahead and put the salsa mixture inside the tortillas, but leave it OFF the top. The only thing I think could have improved this recipe is to stick with plain cheese, tomatoes, and onions on the top, maybe some lettuce and beans. But not the filling inside AND on top-- it was too much.

My husband thought this dish was a hit. I made a few changes to the recipe. I omitted the green onions, because I did not have any at the time. I diced up 3 chicken breasts and sauteed them with 1/2 a yellow onion and a few cloves of garlic. I added about 1/2 a can of diced tomatoes to the mixture. I added more than 1 cup of the picante sauce mixture to the chicken and had plenty of it to roll up 12 tortillas. Along with the remaining sauce, I also drizzled El Paso Enchilada sauce all over the enchiladas as well. I baked in the oven for 30 minutes, topped with the remaining tomatoes and drizzled a Mexican 4-cheese blend all over the top. I added some additional sharp Cheddar cheese over the top and baked for the remaining 10 minutes. This was a real score with my husband, only next time he asked that I use more chicken.