Reviewed: Feb. 16, 2009

I've made this twice now, and my husband says it's one of his favorite meals that I make. I do tweak it a little by adding some beans, tomatoes and potatoes to the filling. I use green enchilada sauce, and I think that makes all the difference.

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Pererau

Cooking Level: Beginning

Living In: Olympia, Washington, USA

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Reviewed: Feb. 7, 2009

very tasty, on my husband's "make frequenly" list

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MISSI2

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Reviewed: Jan. 15, 2009

Extremely simple recipe to follow... great tasting too!

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dayna

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Reviewed: Dec. 9, 2008

I made these a few days ago and everyone loved them. I saved some of the enchilada sauce to pour right before putting them in the oven and I sprinkled extra cheese on top. The enchiladas were delicious. The chicken filling was excellent. I am going to make these again soon!

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mubzee

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Reviewed: Dec. 1, 2008

I made this tonight...it was really good but next time I will add a half jar of chili powder to the chicken to give it more of a kick. It was a little flat for my taste.

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Julia Roehrich

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Reviewed: Nov. 21, 2008

Very good and super easy. This is a great recipe to make ahead of time and you just pop it in the oven. I used leftover shredded chicken from a rotisserie chicken we had the day before. I also added one can of condensed cheddar cheese soup in with 3 cans of enchilada sauce. I dip the tortillas in the enchilada sauce first and then fill and roll up. It makes it easier to roll the corn tortillas, since they tend to crack if you don't do that. I also added one can of black beans to the chicken mixture. It stretched the chicken and made more enchiladas. Next time I will also add a can of corn (drained). We have a big family so stretching our dollar is very important. I topped with the remainin enchilada sauce and cheddar cheese and baked. When they came out of the oven we served with sour cream and hot sauce. You can also garnish with olives and green onion. This is a go to recipe when I need to either make a quick meal or I need to make meals ahead of time in the event we're having a busy week.

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paslea1987

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

This was very good. I only made two changes. I used whole wheat tortillas and I used cheddar cheese because that's what we had on hand. I used some left over chicken from the Delicious Baked Chicken recipe on this site. My 10 year old daughter enjoyed helping me make this and it was so easy to prepare, she can probably make it herself next time.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Nov. 10, 2008

I absolutely loved this recipe! It was super easy and my husband LOVED it! However, I did change it up a little bit. We happened to be out of chicken, so we used canned chicken instead and it tasted great! Also, we added more cheese and less garlic. I for sure will be using this one again. Thanks!

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steph726

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 28, 2008

Pretty good. We didn't have pepper jack so we used a 4 cheese Mexican blend and only had whole wheat flour tortillas. We also poured a little enchilada sauce over each with a small topping of cheese to help prevent drying out. I agree with a prior review that the chicken mixture does need needs a little extra kick. Perhaps some dried chilis in the mixture? But overall, a good basic recipe that we will use again.

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Leigh

Cooking Level: Expert

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Reviewed: Oct. 18, 2008

This was wonderful, my whole family loved it. We made it as is the first time, the second time we cut back on the onions just to tweak to our taste, having a good enchilada sauce is the key.

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anzie104

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Prescott Valley, Arizona, USA

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Reviewed: Oct. 17, 2008

I was nervous about these until I actually tasted them. I followed the recipe almost exactly, and they were great! I did add a generous handful of cheese on top. The second time I made them, I added some extra enchilada sauce on top, but I don't think I'll do that again.

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Rae812

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

My hubby raved about these ALL evening! I followed other readers' advice and added cheese to the top of the enchiladas before baking them. SUPERB!

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Cryptina

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Reviewed: Oct. 9, 2008

This was restaurant quality. I used the exact ingredients, but did not put any cheese in the mixture and I put 3/4 of the enchilada sauce in the mixture. I used the remaining 1/4 can of enchilada sauce to pour over the enchiladas along with the sprinkling of cheese.

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mar924

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Reviewed: Sep. 14, 2008

This is a good basic recipe. I added some fresh cilantro and a pinch of red pepper which added some kick.

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Jennifer K

Cooking Level: Expert

Living In: Gainesville, Georgia, USA

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Reviewed: Sep. 13, 2008

Really easy recipe, I used flour tortillas and added extra green/red pepper and it was just great. Can't imagine a better enchilada.

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Emily

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Reviewed: Jul. 26, 2008

Oh yeah, great flavor. We added a tablespoon of sour cream to them. Will make again and again.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: May 1, 2008

I absolutely loved this recipe. Its quick, easy and delicious. I made no substitutions except for putting extra cheddar and monterey jack cheese on top.

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