Reviewed: Sep. 4, 2009

THESE WERE AWESOME! I took out the water, made it too supey if I did not. I added 8 oz cream cheeze and 4 oz montery jack cheese. If you add the water by accident, just mix in a 8 oz can of tomato paste and it will fix the problem. I added a half can of tomato paste to my recipe anyways, and IT WAS AWESOME! This is one of my favorite recipes to make! Oh, and after I am done rolling the enchiladas, I add the left over sauce, NOT CHICKEN, to the top of these enchiladas and then brush taco sauce on top of that, of course fallowed with cheese. YUMMY!

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kt08dec88

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Reviewed: Sep. 2, 2009

Do not add the water! This recipe is perfect and super delicious the way it is, just do not add the water. Yes, it is a little sloppier than you'd expect, but ALL of the flavors work great together, and the extra liquid bakes out.

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ygonzalez98

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Reviewed: Aug. 27, 2009

An overall good recipe, but I made a few changes. I used a fork to pull apart the chicken instead of cubing it. Instead of the water I used another can of tomato sauce (but still boiled it down). I used a little extra chili powder and added some cumin. Also, I used a jar of taco sauce on top... not so good. Next time I will definitely make my own sauce.

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Cubiccube

Cooking Level: Intermediate

Home Town: Grand Island, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 26, 2009

With my edits, I give it 5 stars! I halved the recipe, instead of tomato sauce I used enchilada sauce, I didn't use water, I added some cottage cheese (I had some to use up), and instead of taco sauce I used enchilada sauce for on top.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

Great ENCHILADAS! I made a couple of changes, I did not add the water and instead using bell peppers, I used one small can of chili peppers. I will make these enchiladas again soon, very soon. ddg

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ddg in Texas

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Reviewed: Aug. 20, 2009

This recipe gets 5 stars for the taste but the excessive liquid bumped it down to a 4. Liquid was running out of the enchilada as I was putting it in the dish. It made the tortilla too soggy for my taste. Some reviewers added salsa which would be a good idea or just cut the tomato sauce in half and leave out the water. I used about 2 cups shredded chicken. I cooked a whole chicken instead of using boneless skinless. I will make this recipe again since it did have a good flavor.

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Aug. 16, 2009

Made this with leftover rotisserie chicken from the store! I also added a can of green chiles to the chicken mixture.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 16, 2009

I followed some reviewers suggestions: I poached my chicken and shredded it. Then in a bowl I mixed the chicken with the cheese, onions, spices (added some cayenne pepper), 4 oz can green chili's, 12 oz medium pace salsa, and used reduced fat sour cream. On top of the tortilla's I used one can of enchilada sauce and cheese. An offset frosting spatula works great for getting the enchiladas out of the pan!

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SweetTooth

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Reviewed: Aug. 15, 2009

Fantastic recipe! I made it for lunch and everybody loved it! I did not add any water but half a can of tomato soup and it turned out great. I would recommend medium enchilada sauce (some spiciness to it). Overall a it was great!!

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ekebil

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Reviewed: Aug. 10, 2009

Remember to cut back on the liquid next time (half a can of tomato sauce).

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misstandice

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Reviewed: Aug. 10, 2009

Super! Got lots of compliments.

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Lenochka

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Reviewed: Aug. 4, 2009

I thought this was a great recipe. I made two pans, one for a potluck at work and one for us at home. These were MUCH better the next day. I did everything but bake them, put them in the fridge and baked them the next morning. Everyone wanted the recipe. I loved them.

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Marilyn

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

Very tasty! I did not read the comments before I started cooking, so I made the dish according to the recipe. The mixture was way too running, so I reduced the heat and cooked it until it became a thick sauce. It worked perfect & everyone loved it. I'm going to try it in the future with the enchilada sauce to compare the difference in taste.

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Sherry

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Reviewed: Jul. 30, 2009

I followed the recipe as written and did not reduce the water or tomato sauce as many suggested. I let it simmer for a while to reduce some of the liquid and let it sit for about 10 minutes to thicken up somewhat. Once filling the tortillas, I only had a little bit of the liquid left over, which I mixed with the taco sauce to cover the top. I thought this dish was excellent!

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Christina

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Reviewed: Jul. 30, 2009

This is one great recipe. I use it as a layered enchilada and my family goes crazy for it!!! I often don't use as much water and tomato sauce so I don't have as much left over. Thanks Debbie, your a star!

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EY

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Reviewed: Jul. 29, 2009

Excellent, easy dish! This is definitely going in the archives. I used ground turkey instead of chicken because it's what I had on hand. They melt in your mouth. I thought that the tortillas may be mushy, but not at all! I also used enchilada sauce instead of tomato sauce, and a can of diced tomatoes with green chilies. It was amazing! I'm trying to think of other things I can put the meat mixture over!

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luv2bake

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Reviewed: Jul. 17, 2009

I thought these were very good and simple to make. But i omitted the water and let the sauce cook for about 10 minutes in the pan. When they are done make sure you let them sit for 10 minutes because this helps thicken the sauce :)

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Chef in training

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Reviewed: Jul. 14, 2009

I love this recipe. My family loves this recipe. It is too spicy for my 6 year old so I make him plain chicken wraps. I also bake the chicken in the oven before dicing it and adding in the skillet. I have been making it the night before and baking it for dinner. Like some of the other reviews I use hot and spicy taco seasoning as well as chilli powder.

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tdagg

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Reviewed: Jul. 10, 2009

good

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Michelle H.

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Reviewed: Jul. 7, 2009

THe best Enchiladas I've had! Didn't use the sour cream, and used hot Enchiladas sauce instead of taco sauce and it added a kick. Might add jalapenos as a topper as well for an extra spicy expirience.

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Sara

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