Reviewed: Feb. 8, 2009

I'm giving these 3 because I personally liked them (not love). My family did not care for them. I guess these will not be reissued in my household. Ugh.

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Aerin

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Feb. 6, 2009

This recipe turned out really watery. It had good flavor, but lacked a variety of flavor. Preparation and texture were great.

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Mike's Trophy Wife

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

Fabulous. I switched a few things - used already cooked shredded chicken, about 2 cups worth - used a 28 ounce can of petite diced tomatoes instead of the tomato sauce and water - mozzarella cheese instead of cheddar - omitted the parsley and onion; I'm out! - used corn tortillas They were great with the changes. Next time I'll probably add a few extras I've seen in other reviews, black beans, etc. My 2 1/2 and 14 month old loved them (as did my husband and I). This will appear on our table many times.

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AnnieMueller

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Reviewed: Feb. 4, 2009

Very good - Perhaps I added too much spice because it was a bit much, but next time I will know better!

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jennnnnn

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Feb. 4, 2009

For a family dinner this recipe was great! I added some black beans and spinach - whatever I had in the cupboards. Kids were fighting for the leftovers the next day.

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cookbythesea

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

This was so yummy. I followed the directions exactly and the whole family loved it! It did make a lot, and was very filling so I put half in the freezer for another meal :o)

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Tonya

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Reviewed: Feb. 2, 2009

This was much better than I thought it would be; thanks to the positive reviews that I even tried this, and thanks to the suggestions for making it even better, while still using what I had on hand. I (a) poached the chicken in broth for about 12 minutes, and shredded it with 2 forks; (b) sauteed onions & garlic on low, then added 1 jar of salsa and cooked down a bit. (I didn't have any green peppers or canned diced chiles.) Added some cumin, but that's it. Took about half the sauce and put it in a separate bowl & pureed it. (Didn't have any other enchilada sauce or taco sauce.) To the remaining sauce in the pan, I added the shredded chicken, sour cream, and cheddar cheese. Spread some of the pureed sauce in the bottom of the baking dish, wrapped the chicken mixture in whole-wheat flour tortillas, put them in the dish, topped with remaining sauce and cheese. Result was good, not very saucy, which worked well for my kids. My picky ones ate it and that makes me happy. This was my first time making enchiladas, though I cook quite a bit, and I was pleasantly surprised. Thank you!

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22032

Cooking Level: Intermediate

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 31, 2009

I love this recipe very much and have used it in many different ways :) I would suggest instead of using chicken all the time to change it up, use about 1 1/2 lbs of ground beef or ground turkey, it is really great and my younger sister actually prefers it that way!

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VannaBoo0102

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Reviewed: Jan. 30, 2009

This is a delicious recipe. I usually try to review a recipe "as is," but I did do 2 things different. I prefer my chicken shredded, so I either boil it or cook it in the Crock Pot overnight, then shred it. The other difference is that instead of the jarred taco sauce, I made red enchilada sauce from another recipe on this site. They are delicious. I may make it with jarred taco sauce in the future if I have less time. I usually make a double batch and freeze half to have another ready-made meal for a busy night. Great recipe!

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gertrong

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Reviewed: Jan. 29, 2009

In the interest of saving time and because I had it on hand I used two cans of Kirkland premium chunk chicken breast. I also substituted red enchilada sauce in place of taco sauce. And although the flavor was good it was too watery so next time I will omit the water. The tortillas stuck to the pan so I will also coat the bottom with sauce or use cooking spray. It was an easy (I guess because I used canned chicken!) and tasty meal.

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nanp719

Home Town: Arvada, Colorado, USA

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Reviewed: Jan. 29, 2009

My family loves this recipe, and they are very hard to please!

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MCEMOM

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Reviewed: Jan. 28, 2009

Good! Destroyed my kitchen, but was well worth it! Of course I made changes according to the suggestions of others and my own preferences: 1) Slow cooked 2 large split breasts with olive oil & taco seasoning 2) Sauteed onion, green pepper, and garlic until the onion was carmelized 3) Shred chicken and add to onion mixture 4) Add sour cream, cheese, and a load more spice than indicated: cumin, italian and taco seasoning, chili powder 5) Omitted the water and mixed in one heaping cup of salsa instead of tomato sauce 6) Put a thin layer of salsa on baking dish to lay enchiladas on 7) Heated tortillas in microwave for about 30 seconds each to soften and therefore make it easier to roll 8) Covered enchiladas with more salsa instead of taco sauce, added the cheese and then baked as instructed. Definitely a recipe to hold onto!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jan. 27, 2009

Excellent. Substituted canned green chilis for the pepper and enchilada sauce instead of the taco sauce. Only thing I would suggest is making sure the onion is cooked thoroughly before adding to the mix-it tasted a little raw. Otherwise, great!

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AMHMC

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Reviewed: Jan. 27, 2009

These were the best enchilades ive ever had included all resturants. My husband and I just couldnt get enough of them..I was full and still wanted more cause they were so delicous. Definetly will be making this again for sure!

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tssn88

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Reviewed: Jan. 26, 2009

These were really tasty, pretty much restaurant style! I could only fit 5 tortillas in my glass pan, so I saved the filling and made the other three the next day.

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JIMBOVT03

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Reviewed: Jan. 24, 2009

Great 'american' enchiladas according to my husband. I found them easy to make and very enjoyable! Will keep this one in the cookbook!

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uc20lbs

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

I've never made mexican food before and everyone loved this. I used a can of red and a can of green enchilada sauce.

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Vin

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Reviewed: Jan. 23, 2009

Great recipe for a weekday night. I found canned enchilada sauce and substituted for taco sauce. Delicious!

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Jan. 20, 2009

My Husband loved this recipe. I was not a fan of just because I'm not crazy about Mexican Food like he is. I'll agree with the reviewer that said the recipe itself is very time consuming. It took forever. I always skim the reviews before I make the dish. I noticed the soupy complaint but didn't have the same problem. I think it was because I let me chicken mixture simmer a little. I was also lucky enough to find a left over package of taco sauce in the cabinet. I was able to make the dish just like they do at the restaurants. It's definitely a special occasion/ once in a blue moon recipe though.

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