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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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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Lindsay

Cooking Level: Expert

Living In: Inman, Kansas, USA

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Reviewed: Mar. 3, 2009

Very goooood!!

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: Mar. 2, 2009

This is in our meal rotation because it's so yummy and reasonably easy to make. I substitute 2c salsa for the tomato sauce, and instead of covering them with taco sauce before baking, I use the leftover sauce in the pan. Delicious!

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Laura

Cooking Level: Intermediate

Home Town: Seymour, Connecticut, USA

Living In: Belchertown, Massachusetts, USA

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Reviewed: Feb. 28, 2009

My whole family is sitting here stuffed to the max after eating this recipe with a few modifications - I did as other said and cut the tomato sauce and water in half. Also, they had a sale on chicken thighs at my local super market so I needed a way to use em' up so I boiled them in some water (added 1 chopped onion, S&P, 1/8 of crushed red pepper and 1T hot sauce to the water). Gently boiled it till the meat came easily off the bone about 20min or so. Drained,then shredded it. I followed the recipe pretty much the rest of the way with the exception of the green chilies substitution(instead of green peppers) and a dash of cayenne pepper. Topped with enchilada sauce and cheddar cheese YUM!

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charisha

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

While I don't think it tasted particularly authentic, it was delicious and made plenty!

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Katie

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Reviewed: Feb. 26, 2009

I didn't use water and reduced the tomato sauce by half. I did everything else exact. It was still soupy, but I used a slotted spoon. My picky husband who hates vegetables said this was the best meal I have made in a long time. He said the sauce was so delicious and the chicken was nice and tender. He kept eating it as I did until it was all gone. I will definitely make this again and again, it was so creamy and delicious!!. Its easy to prepare, the only thing that really takes any time is frying the chicken and preparing the vegetables! UPDATE: I made this again using boiled chicken parts from a chicken stock recipe I found on this site. I replaced the tomato sauce with salsa and I also added 1 can of drained diced green chile's for a little pop! Still soupy, but I used a slotted spoon again! Everything else was exact. It made 8 reg size enchiladas and ten 8 inch ones, a double batch!. Its so awesome, easier then ever and even more delicious! Thank you for posting this delicious enchilada recipe!

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Anabela

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Feb. 26, 2009

Delicious- I made these last night and they were delicious

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Feb. 24, 2009

This is a very yummy recipe! It was very easy to do and very filling, the family loved it. Thank you!

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KELLY

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Reviewed: Feb. 23, 2009

Good recipe - made white cream chicken enchiladas version along side this recipe and the combo was awesome.

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FROGCEREAL

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Reviewed: Feb. 22, 2009

Love this recipe! I followed the reviewers who do enchilada sauce for taco sauce and salsa (my fave: Trader Joes Authentica--smooth salsa is hard to find!) instead of tomato sauce, no green pep. Scoop a little onto a tortilla chip if you're hungry while cooking. Yummy.

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Christy

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Feb. 22, 2009

These were good, but I did make a few minor changes. I substituted salsa for tomato sauce. And also, enchilada sauce for taco sauce. I've always eaten enchiladas wrapped in corn tortillas rather than flour. I think next time I'll try the corn instead. The flour tortillas got mushy.

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Feb. 22, 2009

Love it, love it, love it! I've been making this for a year now, and everyone loves it!

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SCUDE

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Reviewed: Feb. 22, 2009

The chicken enchiladas was wonderful! I wouldn't change anything!

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sweetness

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Reviewed: Feb. 18, 2009

follow the recipe and my family loved it.

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Elizabeth

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Rock Hill, South Carolina, USA

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Reviewed: Feb. 18, 2009

These come out great - one of my bf's favorites. We usually go heavy on the onion, and add some chopped hot peppers of whatever kind we have around - green chiles, red, whatever your taste. And we usually end up using more cheese - sprinkled within and on top. So tasty!

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