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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Reviewed: Jul. 6, 2009

After planning and purchasing the ingredients I read the reviews. It seemed to me, however, that the recipe was changed SO much by others that it wasn't even the same recipe any longer. All the changes made took out the ingredients that I was interested in trying. To get rid of the watery problem I just cut the water and used 1/2 the tomato sauce. My family, including my husband who isn't fond of Mexican quisine, loved it.

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kimi

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Reviewed: Jun. 26, 2009

Very easy to prepare. These are good, but the sauce was thin. Next time I will not add the water. I scooped the meat mixture out of the pan and used the remaining sauce to pour over the enchiladas. Did not need to pour the salsa on. Personally I like a lot more heat, so next time I will add some jalapeno juice from jarred jalapenos. I also substituted 3 fresh, seeded, de-vained, jalapenos for the green pepper. I topped with some sliced olives, and next time I will also add some scallions to the top. I think once I 'tweek' this recipe it will suit our taste perfectly. Thanks for the recipe, Debbie. :-)

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suebabe

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Reviewed: Jun. 21, 2009

Very good recipe, I too omitted the water and added salsa (which is a little watery itself), as well as using enchilada sauce. Also, following others' reviews I boiled the chicken breasts in broth and shredded it, which I think make this recipe more authentic. My entire family loved them! Thanks!!

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Katie

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Reviewed: Jun. 19, 2009

These are fantastic and really addictive I modified the recipe as follows: Added a jalapeno pepper to chicken recipe as well as some fresh cilantro omitted the water (makes it way to runny) Low fat sour cream I boiled, then shredded the chicken i sauteed the onion, garlic and peppers, then added the tomato sauce, spices sour cream and cheese. then added the chicken I used enchilada sauce instead of the taco sauce and cooked it for about 30 minutes until most of the sauce was absorbed. Enjoy!!!!!

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Heather

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Reviewed: Jun. 19, 2009

I love this recipe! All the seasonings make it so delicious. However, I found the actual chicken filling to be somewhat runny which made it challenging to fill the tortillas. So, I drained the mixture into a bowl, filled the tortillas, and then used the liquid on top of the rolled tortillas and sprinkled with cheese. No need for the taco sauce. It was great!

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Ellen

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Reviewed: Jun. 19, 2009

Super easy and delish! Thanks for the recipe!!!

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MissKris

Cooking Level: Beginning

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 11, 2009

These were good, though I don't really care for enchiladas. My family did request that I use more cheese next time and possibly a little more sauce. Thanks for recipe~

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ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Jun. 5, 2009

I hated enchiladas until I made this. These are awesome! I may try using enchilada sauce instead of taco sauce next time...It seemed too thin. I also added some black beans, corn and fresh cilantro to the chicken mixture.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: May 19, 2009

I loved this recipe. I uses homemade tortillas, and instead of BLSL chicken breasts, I shredded a whole roasted chicken. I kept all of the spices in the filling the same. Instead of jarred taco sauce I made my own using a 15oz. can of tomato sauce, 1 tbsp of chili powder, 2 tsp of cumin, 1 tsp garlic powder, and a 1/2 tsp of onion powder, all brought to a simmer for about 5 minutes, then poured over the rolled enchiladas. I topped it with a full 8 oz of Monterrrey jack cheese.

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messy_jessie

Cooking Level: Intermediate

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Reviewed: May 17, 2009

As many others mentioned, I tried making this recipe with the adjustments of first sauteing the green pepper in olive oil with the garlic and onion (I used dried bc I didn't have a fresh one), then adding only 8 oz. tomato sauce and no water. I also used the enchilada sauce on top instead of the taco sauce. I thought it turned out GREAT! Very very yummy!

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Natalie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 5, 2009

These were okay, needs more spice though, maybe some jalapenos in it. Also I would rather have a better sauce for the topping rather than store bought taco sauce. The filling was good though.

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YankeesJets

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Reviewed: May 5, 2009

LOVED IT! Served it when my parents were here and they too liked it, I used a can of diced tomatoes with g. peppers and onions in place of the tomato sauce and fresh pepper, and added a can of g. chiles....super yummy, flavorful and easy to cook - mine just got a little too liquidy which affected some of the tortillas when rolling - but didn't affect that taste. a definite keeper!

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