Reviewed: Apr. 29, 2009

Glad I found this recipe and the great reviews with tips. Super advice! I gave this 3 stars since I modified it quite a bit. The modifications I made really did make for a great dish. First, I boiled the chicken (5 breast halves) in water w/some chicken bouillon for 20 mins. To my surprise, this made the chicken very tender and easily shredable. I shreded it with 2 forks. Then continued with the recipe. Per another reviewer's suggestion I omitted the sour cream, tomato sauce, water, chili powder and taco sauce and replaced all of that with 1 jar (just buy the medium size) salsa and 1 can (buy the bigger 19-24 oz can) enchilada sauce. For the filling, I followed directions with the shredded chicken and added about 1/3 jar of the salsa mixed with 1/3 can of enchilada sauce. Next time I may just omit that step and won't add cheese since real enchiladas don't have that in them. Rolled the ingredients in tortillas and topped pan with the remaining enchilada sauce. (You can use leftover salsa as a condiment.) I originally forgot to add the bellpepper and garlic to the filling before rolling them - so I saute'd (sp?) the mixture and sprinkled over the enchiladas before adding the cheese and enchilada sauce. Try to get fresh tortillas (Costco sells raw tortillas.) It was muy delicioso!

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Melanie

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 28, 2009

it was delicious...cooked the chicken breast in a pressure cooker, seared them first, sprinkled chili poweder and dried oregano. sauted the garlic, onion, green chili added the chicken shredded cilantro and fresco cheese instead of cheddar... enchilada sauce a little.... dipped my tortilla on one side in the enchilada sauce filled them and added the remaining of the cheese and the enchilada sauce ...baked for 30min.....the sour cream we added it as we eat....mmmm good

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MAGDA5

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Reviewed: Apr. 28, 2009

Awesome! My hubby doesn't like onions so I'm leaving it out when I make it tonight. Can't wait!

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CLYNNC1

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 28, 2009

These were addicting. First off, I used leftover grilled chicken and shredded it with a fork. I left out the tomato sauce + water but kept everything else in the mix. I did add canned green chiles and a little bit of enchilada sauce to the mix. I also threw in some red pepper and tabasco, as I found it kind of bland. After rolling the enchiladas, I skipped the salsa and used the rest of the enchilada sauce and cheese on top. As you can notice I didn't really measure any of the my changes. I just sort of winged it.

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Clelander

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 25, 2009

I have made this recipe countless times and it's always been a crowd favorite. My boyfriend wants me to make it all the time-his new favorite food. I omit the water entirely so it is not as soupy, us one or two more chicken breast halves usually and use less cheese for a healthier enchilada and I would recommend either making your own taco sauce or buying a high quality one because the taco sauce on top can make it taste unoriginal.

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Paulina

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Reviewed: Apr. 21, 2009

Everyone wanted the recipe to this dish when I brought it to a recent dinner potluck. The minor "heat" factor was the hit. I dipped each shell in the enchilada sauce before rolling....

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Sandy

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Reviewed: Apr. 19, 2009

Everyone loved this recipe, I would saute the peppers an onions first and add a little more cheese... but I did omit the taco sauce, chili powder, sour cream, and water as another reviewer mentioned. It did make a nice recipe... Will diffidently make again!!!!!

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diehardcook

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Reviewed: Apr. 18, 2009

Great recipe - definitely a re-do

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nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

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Reviewed: Apr. 18, 2009

These were incredible! For the filling I skipped the tomato sauce and water and used an 8 oz. jar of taco sauce instead. I also used a 4 oz. can of green chilis instead of green pepper. Also 1/2 pint of sour cream equals 1 cup. I used about 3/4 cup and Mexican blend cheese instead of Cheddar. I topped the whole thing with a 10 oz. can of enchilada sauce mixed with about 1/4 cup of half and half to make it nice and creamy!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 18, 2009

My family loves this recipe! This is probably one of our favorite recipes. I have used it over and over again the last couple of years. I did make a few changes to it. I added a little of red cayeene pepper to the meat/sauce mix for an extra kick and some extra cheese. One other thing that I have done if your not too concerned about the added calories is you can fry the flour tortillas in crisco just before stuffing them. The trick is not to fry them for too long, just long enough for the tortilla to begin bubbling. You whisk them out of the pan when you see the air pockets beginning to brown and expand with a pair of metal thongs and pretty much start stuffing and rolling them when they are hot. You can let them cool a little if needed. Very tasty with a nice crispy texture and they also hold their shape better. Follow the remaining directions of the recipe as it states and then serve. Yummy!! Usually we have extra meat/sauce mixture left I just pour it over the tortiallas like a sauce and cover with cheese. This variation isn't of course for light weights who are worried about calories and fat, but it's well worth the extra effort. Try using hamburger too for another flavor adventure.

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strib5

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Apr. 16, 2009

this recipe tastes better than any of the local mexican restaurants ive had

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azngel

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Reviewed: Apr. 13, 2009

This is a great recipe for ideas. I used the base idea and just changed a few things based on the reviews. I sauteed the onion and garlic, then I added the chicken with enough Enchilada sauce to moisten everything. Added the spices and simmered for 20 minutes. Then I added the cheese and cooled for a bit added the sour cream and then rolled in tortillas. Added that to a dish with a bit of enchilada sauce on the bottom. Also, after all were rolled I put the rest of the enchilada sauce on the top with cheese on top of that and that was it. Did not use taco sauce or water. Great dish. Have made it twice and it is a big hit. Served with Spanish rice and refried beans. Enchiladas were topped with lettuce, sour cream and salsa. Yummy!!!

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BellaDiva

Cooking Level: Expert

Living In: Puyallup, Washington, USA

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Reviewed: Apr. 10, 2009

I tried making these for the first time today, and my wife, who does not like overly spicy foods, wouldn't stop eating the chicken mixture straight from the pan before I could fill the tortillas! I read quite a few of the reviews first, and following most of the suggestions, decided to omit the water, and substituted tomato paste for the tomato sauce. I also added chopped red pepper along with the green. I must say that they turned out fabulous, and I will definitely make them again. Thanks!

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Dave

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Reviewed: Apr. 7, 2009

Soooo delicious and easy! They tasted just like the enchiladas at our local Mexican Resteraunt. Made them ahead, put in fridge and simply added the cheese and put in the overn before company came over. So simple and worth it!

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Michelle Morvant

Cooking Level: Expert

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Reviewed: Apr. 7, 2009

I did not care for this recipe! I left out the water, because it was clearly not needed after adding the tomato sauce. Enchiladas need enchilada sauce. These were more like tortillas filled with chicken and spicy spaghetti sauce.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Apr. 6, 2009

The best time to eat this is after it comes out of the oven, though it makes great leftovers too. I found that one wasn't enough, two made me sick, so one-and-a-half was just the right amount with a side salad. I will make this again!

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Saadchadea

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Reviewed: Apr. 4, 2009

With modifications, this was a great recipe! I omitted the water and tomato sauce and made my own enchilada sauce from scratch. I did add a few tbs. of the sauce to the chicken mixture before rolling it. Next time, I want to replace half the sour cream with cream cheese to see what that would taste like. I took this to a potluck and it was the first to go!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Apr. 4, 2009

these are REALLY good! i have made them just as the recipe says to and i've also made them using enchilada sauce instead of taco sauce. i must say that i enjoyed them better as written with one exception. the taste in this recipe is a little sweeter than enchilada sauce, but i have found that substituting salsa for tomato sauce gives a nice balance. (when i use the tomato sauce AND the taco sauce together i feel that it's really a good flavor but i get sick of it kinda quick)next time i am going to put in some green chiles. have fun with it and i would honestly say you don't need the water. i like mine thick!

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Tonya

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 1, 2009

This was so good. My entire family loved it even my picky four year old. My husband told me I could make this again which is unusual.

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Kimberly

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Reviewed: Mar. 30, 2009

I made these last night, except with beef instead of chicken. They didn't taste very authentic, but were still good. I took the advice of some reviewers and left out the water and also cut back on the tomato sauce. It was pretty messy with cutting back on the sauce and water, so I could only imagine what it would have been like if I would have followed the recipe to a T. All in all, my family enjoyed them a great deal and I will be keeping this recipe, at least until I find an even better one. :)

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