Reviewed: Jan. 29, 2009

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

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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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KmDuncan

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Reviewed: Jan. 20, 2009

This was very good. I did think that it was missing something so I might try some other recipes first before I decide to use this one again.

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SaraW

Cooking Level: Beginning

Home Town: Beaumont, Texas, USA

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Reviewed: Jan. 19, 2009

This one is definately a keeper. I used the salsa and enchilada sauce version suggested by another viewer. Everyone at my house really enjoyed them. Next time I will make an extra batch to freeze. Thanks for the recipe.

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Annick1982

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Yummy! I changed a few things and it was so good, will make again. I only made half the recipe and made these changes: used 3T tomato sauce, 2T sour cream, 2 chicken breasts, 1 jalepeno (seeds and all), 1/3 of a green pepper chopped, small onion chopped, 1/4 tsp oregano, 1 tsp parsley, 3/4 cup cheddar cheese, 1 garlic clove, 1 dash of chili powder, salt and pepper. I used canned enchilada sauce over the rolled up tortillas (just enough to cover the tortillas) and then I topped it with more cheese. The jalepeno was just the right amount of spice, I wish half the recipe made more than 4 enchiladas. If you like it spicy, this is the way to do it! Will definitely make this again!!!!

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Jen

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Reviewed: Jan. 18, 2009

Great recipe as is. Even better the next day heated up. I also used pork culets instead of chicken and they loved it. I added a can of chopped chilies but that was a bit too hot for the hubby and kids.

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COOKSHEART

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Reviewed: Jan. 16, 2009

This was a very good recipe. I'm a busy person, so I substituted a big jar of salsa for the onion, green pepper, chili powder, taco sauce, garlic, tomato sauce and water. It really simplified the recipe and I thought it was still really tasty. You can control the spiciness by buying mild or hot salsa.

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Jen N

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Reviewed: Jan. 11, 2009

These were really good Enchiladas. The reason I only gave it 4 stars is because I too had to make some changes. I followed others advice and halved the tomato sauce and eliminated the water. Other than that I followed the recipe exactly and they were great! These will be my go-to red sauce enchiladas.

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alex1seth

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Reviewed: Jan. 9, 2009

Very good. I used left over chicken we had baked. It turned out great.

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mindy

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Reviewed: Jan. 8, 2009

Very Yummy. Good mexican fix

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Leslie

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Reviewed: Jan. 7, 2009

A hit with the family although I will omit the water next time I make this. It was very tasty!

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JANINEGOODWIN

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Reviewed: Jan. 6, 2009

Oh my gosh! These were great! Instead of cubing the chicken I boiled the chicken breasts in chicken broth for 15-20 minutes and then shredded it. I also noticed as others did that this makes about 11-12 enchiladas, which by the way, were completely gone after my husband and one of his buddies tasted the first one on their plate! Excellent recipe!

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