Reviewed: Nov. 7, 2009

READ REVIEWS to tailor to your taste. This is an excellent recipe without too many changes. The only thing I changed was omitted the 1/2 cup water (not needed and takes away from the flavour) and added cut black olives to the top. I used "La Victoria" brand taco sauce which tastes authentic and is a bit thicker than other brands and corn tortillas which were absolutely key to the taste. (If they crack and break as you are assembling just go with it, it comes out as a lovely lasagna type dish) Thank you for the recipe

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Miso Sushi

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 7, 2009

Our family thought these were great

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Jen S.

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Love it!

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Annie

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

Good, just way too much work!

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JOI1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 31, 2009

This was a great recipe everyone loved it....I put salsa in instead of the tomato sauce and spices still added the chilli powder and i used groundbeef instead of chicken it was great!!!

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Kelly

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Reviewed: Oct. 28, 2009

My husband calls this recipe my secret weapon...whenever he is mad at me this is what I make him. Works miracles. I too omit the water and use about 8oz of tomato sauce. I top it with medium picante sauce. It takes me about 1hr 20 min start to finish.

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Oct. 28, 2009

Had a very good flavor but was a bit soupy as is

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jitters

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Reviewed: Oct. 25, 2009

very good. 1 Tbsp of chili powder was a bit too much for my daughter who doesn't like spicy food but great for the rest of us

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tessak

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Reviewed: Oct. 25, 2009

At my dinner table there is a toddler who doesn't like her food mixed, a pre-teen who "hates" chicken every other day, and a gourmet food-loving husband. I rarely find a meal that makes everyone happy but they all loved this dish! I took the suggestions of the other reviewers right off the bat so it wouldn't be too soupy and it was spectacular.

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VBaten

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Reviewed: Oct. 24, 2009

This sauce is so good, it takes a lot of willpower not to eat it before the enchiladas are assembled! Once they're done, I take extra tortillas and tear them up and sop up the leftover sauce in the skillet! :) AWESOME recipe - my kids beg for it! Thanks!

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BELLAS682

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Reviewed: Oct. 24, 2009

We tried this out as another way to use up stewed chicken (that we mostly do to make stock!). It is great for that, and was a pretty simple recipe to follow. Personally, we just enjoy another recipe on the site that calls for cream of chicken soup, but we might use this one again just to change it up a bit. Thanks!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 21, 2009

I found this recipe as a great base but did some modifications such as Green Chilis and green onion, as well as instead of the taco sauce I use a can of Enchilada sauce to coat the bottom of the dish and cover the enchiladas themselves. Turned out great. I didn't add water. And I only added 1/2 taco sauce. The rest is in the picture and the tummies of my family which went for 2nd's which is rare. A WINNER for a base be creative.

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BudS

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Branson, Missouri, USA

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Reviewed: Oct. 14, 2009

Almost a home run on the first try. A really great dish! My only modifications are add a can of black beans and use a little less tomato sauce. The tomato sauce plus the taco sauce makes it a little more tomato flavored than I prefer. I used whole grain tortillas which don't fold as well as plain white flour tortillas but they're healthier!

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Kitty

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Reviewed: Oct. 14, 2009

These are the best chicken enchiladas - everytime I make them people LOVE them. The only things I do different is I make the chicken ahead of time by cooking a huge package of chicken in the crockpot with 1 jar of salsa (I usually 2x or 3x this recipe to make enough to freeze.. it freezes beautifully). Shred the chicken and then make the recipe. I also do NOT add the water.

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AnnMarie

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Reviewed: Oct. 12, 2009

Was great minus the dried oregano and parsley they made a weird texture

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bjensen

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Reviewed: Oct. 12, 2009

Amazing!

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kherman

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Reviewed: Oct. 6, 2009

This was really good. altogether. However, without the taco sauce it would have been very bland. Next time I will play around with the ingredients a bit. It must taste yummy without the sauce or it just isnt a good enough recipe in my book.

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chelle

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Reviewed: Oct. 3, 2009

This is a excellent recipe.I made this for my daughter in college and I get requests to make it again.It may be time consuming but well worth it.One piece of advice is to omit the water as it will be to runny.

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recipe man

Cooking Level: Expert

Home Town: Snohomish, Washington, USA

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Reviewed: Oct. 2, 2009

This was very good. Will make again

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Jess

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

My parents are very picky when it comes to what they eat, and they LOVED this. They were telling everyone how it tasted very authentic, and people have started asking me for the recipe! The only changes I made was I didn't use the 1/2 cup of water, I boiled and then chredded the chicken, and I used enchilada sauce instead of taco sauce. Great recipe!

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Natalie

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