Reviewed: May 21, 2013

Always a hit. I know it says chopped chicken, but I would suggest boiling the chicken in seasonings, drain and then shred. Makes for easy handling when filling the tortillas and you can use the broth for a nice rice side dish.

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Reviewer:

cbake

Reviewed: Jan. 16, 2013

Just okay-nothing special.

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Reviewer:

RDG

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Jan. 15, 2013

I made some changes to my recipe. I omitted the picante sauce and the chili pepper. I added Rot-ell tomatoes to the soup and sour cream and some of the taco seasoning. and I added the rest of the pack of taco seasoning to the chicken and onion. It was a hit!!!!!!!

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Reviewer:

drgirl

Reviewed: Jan. 13, 2013

I think this recipe is 5 stars BUT only when it's made with CORN tortillas!!! The corn tortillas hold together better and taste SO so much better. Try with corn-I think it's 100x better.

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Reviewer:

itwinmommy

Reviewed: Dec. 29, 2012

I first made this recipe for a Super Bowl party in 2007. Everyone loved it! Admittedly, calling these "enchiladas" is a stretch - they use flour tortillas after all - but it is simple to make and very tasty. A true crowd pleaser! TIP: Make a little extra sauce and put about 1/2 a cup on the bottom of the baking dish before adding the rolled up enchiladas. This prevents them from become hard/burnt on the bottom. Also, use cooking spray to make clean up fast and easy.

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Reviewer:

Mitch

Reviewed: Nov. 27, 2012

I love this recipe. I don't think it comes close to an authentic enchilada but it is a delicious, quick chicken recipe. It doesn't look as good on my plate as in this picture shown. Made this many times. I like to use more cheese on top and in the inside.

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Reviewer:

Brujita_de84

Reviewed: Nov. 26, 2012

I made this with leftover Turkey from Thanksgiving. SO good as is. The only change I made was using red onions instead of green and baking them on top of the enchiladas the whole time to make them tender. Perfect leftover creation!!

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Reviewer:

Brittkneeann

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Reviewed: Oct. 27, 2012

My dad says this is better than any enchilada dish he's had in a restaurant! I have many people ask me to make this for them if I am cooking. Can never make too much of this! Fantastic recipe! The only thing I changed was putting spiced canned diced tomatoes on top instead of fresh tomatoes, only because I am lazy. :)

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Reviewer:

jamiej

Reviewed: Sep. 17, 2012

Really easy and yummy! I added olives and avocado on top as well after I pulled it out of the oven, yummy!

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Reviewer:

swarner82

Reviewed: Jul. 27, 2012

Everyone loves this recipe** only thing i do different is i do not add sour cream to the soup misture, it makes it a salmon pinkish...lol and dosent look to good, it really does not change the flavor of the sause to not add the sourcream. But this is an excellent recipe!!!!! I make it all the time!

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