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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Onna

Cooking Level: Beginning

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Reviewed: Mar. 27, 2009

not bad, but not great either

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Calamity02

Cooking Level: Intermediate

Home Town: Villa Park, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Mar. 27, 2009

Really delicious enchilada recipe. Have made several times and we always love it. Eliminate the water and use enchilada sauce instead of taco sauce.

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ThrenJen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 25, 2009

this is a very good recipe.i did adjust the seasonings to our taste and used store roasted chicken that we shredded. it was wonderful

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HOLDENJACK

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

If I could give this 0 stars I would. This turned out to be soup. I did everything the recipe said now i'm trying to figure out if its fixable.

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Jennie C.

Cooking Level: Intermediate

Home Town: Sonoma, California, USA

Living In: Kelseyville, California, USA

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Reviewed: Mar. 22, 2009

This is sooo good. Better than a restraunt!

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Beth

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 21, 2009

Great as is. The second time I used 1/2 tomatoe sauce 1/2 enchlada sauce, I prefer that combination.

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stephanie

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Reviewed: Mar. 19, 2009

Fantastic taste! Seriously, my husband dances around the house when I tell him I'm making this for dinner. It's his favorite by far. The only thing I did differently was reduce the salsa in the chicken mixture to only two tablespoons of black bean salsa. I added some fresh cilantro to the mix too. So, so delicious and easy. It's great for any week night meal and for new cooks. No side dish required.

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Karen K.

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Reviewed: Mar. 19, 2009

This is a very good recipe. I made it for me and my fiance. It was excellent!!!!

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ldychef

Cooking Level: Intermediate

Home Town: Dale City, Virginia, USA

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Reviewed: Mar. 16, 2009

This was a family pleaser.

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Meaghan

Cooking Level: Beginning

Living In: Benson, Vermont, USA

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Reviewed: Mar. 15, 2009

I did not follow the recipe to a "T" but with my changes it was amazing! I first cooked up a small onion and a bell pepper in some olive oil, then added a packet of taco seasoning. I then added a little water to make a sauce and then sprinkled in about 1/2 cup of uncooked instant rice and covered the pan with a lid until the rice was almost cooked. I stirred in some sour cream and cheese then rolled the filling into 5 tortillas, put them into a 13x9 and covered it with a can of enchilada sauce and lots of cheese. I then cooked it at 350 for 35 minutes and it was to die for! I will definitely be making it again and maybe next time I'll add some corn.

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KELLY624

Cooking Level: Expert

Living In: Lansdale, Pennsylvania, USA

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Reviewed: Mar. 13, 2009

I thought it was good, but not great. I did not add the water per another reviewer and I am so glad I did not; it would have been a soupy mess. I cooked the onion and green pepper before adding them.

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Kendall's Mom

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Reviewed: Mar. 11, 2009

These were definitely 5-star enchiladas, though I admit I have no real experience with authentic Mexican food, only what you find in restaurants on the East Coast. Anyway, I forgot to buy tomato sauce, so I put a can of tomatoes in the blender. I also put in a jar of salsa, and the type of salsa you use is really going to change it. Mine was corn and black bean salsa, so it went well - the corn especially. The tortillas I used were too big, so I made them size XL from also adding more chopped pepper. I used homemade enchilada sauce and they were so fantastic. Awesome as leftovers too!

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Jamie C.

Cooking Level: Intermediate

Home Town: Englewood, Florida, USA

Living In: Millville, New Jersey, USA

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Reviewed: Mar. 11, 2009

I have made several different versions of enchiladas and I must say, I REALLY loved this filling. The tomato sauce seemed a little odd at first, but it really made for a delicious mixture. I followed this pretty closely, but a few small changes: I sauteed the onions and garlic, used shredded chicken and left out the green peppers (FYI: next time I would add green chiles or jalapenos instead of the green peppers). I also poured 1 small can of mild enchilada sauce AND a small jar of hot taco sauce over the top. Yum! Will definitely make again. Thanks!

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 11, 2009

My whole family ate it even my two girls 4 and 8!!!!! Left out the water and added the enchalida sauce.

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Rizzo

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Reviewed: Mar. 11, 2009

This was okay. Edible but not a favorite. I didn't like the enchilda sauce... should have made some or bought something other than Old ElPaso. Thank you for the recipe.

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cheerevansj

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Reviewed: Mar. 8, 2009

I have made this recipe several times, and I was never a fan of chicken enchiladas before (only beef). I recommend following the recipe as is. I do not think it is necessary to change the taco sauce to enchilada sauce. It will give the meal a completely different flavor than what it is supposed to taste like in this recipe. Definitely one of the few recipes on allrecipes that deserves the 5 stars with NO changes made by reviewers!

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Crystal

Cooking Level: Intermediate

Living In: Acworth, Georgia, USA

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Reviewed: Mar. 4, 2009

This was an AMAZING dish! We didn't add the water, sauted the onion, green pepper, and garlic clove and added a little extra cheese: perfect. Can't recommend it enough. Boyfriend says its a keeper and that we need to have them again ASAP. Very filling, very good!

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SHarkey

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Reviewed: Mar. 4, 2009

Mmmmmmmm, delicious! I left out the whole tomato sauce, water, green pepper, etc. part and just stirred in a small jar of salsa instead. The filling is so fabulous! And instead of taco sauce, I dipped my tortillas in warmed enchilada sauce, filled and rolled them, and topped them with what was left of the sauce and cheese. They were soooo good!

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