This is quickly becoming a weekly staple in my house. It's so incredibly good and easy. Everyone from my 12 yo to my 18 mo loves it!!!

My husband loved this recipe. I take note when that happens, because it doesn't happen much. My friends really enjoyed it too. Definitely a keeper.

Wonderful, and yummy!

Absolutely fabulous!!! We made this for a group of 8 and there was nothing left- it was a complete hit!!!!! We made a few minor adjustments to reduce fat content- but this is an excellent recipe!!!

I sauteed the garlic, onion, and pepper. I used chicken taco seasoning on the chicken. I cooked it on the stove top and finished it by boiling then shredding it. I also used enchilada sauce instead of taco sauce.

These were absolutely amazing!

I followed other suggetions and did not use the water. I also used salsa instead of the tomato sauce. This recipes was antastic and I will make it again.

Excellent. Omitted water but followed everything else exactly. Will make again.

I just don't see what all the rage is about these. I don't this recipe worthy of 5 stars at all. Made these for a friend and me for Cinco de Mayo after hearing from another friend who tried them (but I never had a chance to ask whether she liked them). I read EVERY review and incorporated some of the suggestions given. Even then, I wasn't overwhelmingly impressed. Here's what I did: a) purchased a rotisserie chicken, deboned it and shredded the white meat for the enchiladas, b) omitted the green pepper alltogether (didn't seem right to add it to an enchilada), c) subbed a 4 oz. can of diced green chilies (drained) for the bell pepper, and d) used a can of authentic enchilada sauce in place of the taco sauce called for. Despite the addition of medium-heat green chilies and enchilada sauce and all of the chili powder, mine seemed bland and tasted more like sour cream than anything else (yuck!). It could have been that my chili powder lost it's potency (I've had it for a while). Just seems that there should be more spiciness given all of the heat from the ingredients. These were OK warm out of the oven terrible re-heated. Not bad, but definitely not great either. My friend seemed to like them, but not a lot. Sorry, this recipe didn't work for me.

This recipe was ok. I wish I would've read the reviews in their entirety before making this dish. Many people gave the recipe 5 stars, but made significant alterations to the recipe. Definitely would recommend cutting the liquid - they were hard to roll because the ingredients were fairly runny. It also didn't have a mexican taste to it. It was pretty good, but I probably won't make it again.

I love this recipe and I didn't make any changes :)

I've tried 3 or 4 different chicken enchilada recipes looking for a good one, and this is the best so far. I omitted the water, and used one 8 oz. can of tomato sauce. Also I sauteed the onion, garlic, and green pepper before re-adding the cooked chicken to the pan. Delicioso!

Great recipe! Took other's advice and did not include water, the filling was perfect. I used two cans of tomato sauce for filling and one was a Picante which gave it a nice kick. I also used canned enchilada sauce, two cans. Perfect! Word of warning, this is not the typical "cheesy" enchilada, the filling is more creamy, tomatoey. Good, but not what I was expecting.

Leave out the water, use salsa instead of tomato sauce. Excellent recipe.

Excellent recipe. Came out delicious. I did cut back on the amount of tomato sauce & also eliminated the water. It still had the perfect amount of liquid to keep everything moist. I used the shredded 4 chs. mexican blend which was yummy. I will definitely make this again. Thank U.

I used picante sauce instead of taco sauce but followed the rest of the recipe. Loved it. This recipe will now replace my old recipe for enchiladas.

This was a very good recipe. I used some flour and some corn tortillas because I couldnt make up my mind about which would taste better. The flour enchiladas were outstanding but all in all, reminded me of a burrito covered in sauce. The corn enchiladas were excellent as well and will be my preferred tortilla of choice from here on out, when making these enchiladas!

WOW this was delicious! For my own personal taste I only used about half the chili powder. I also followed others advice and omitted the water, used about a third of the tomato sauce, and used enchilada sauce rather than taco sauce. SO GOOD! I used the leftover tomato sauce in rice, served with refried beans and it was like I was at a real Mexican restaurant! Thanks for the great recipe :)