Reviewed: Nov. 20, 2009

With some changes (in my notes) this is a great flavor, and I've never tried to make enchiladas before.

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Beth Higgins

Home Town: Rosemount, Minnesota, USA

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Reviewed: Nov. 18, 2009

This came out fantastic! As my husband was eating it he told me to go online later and give it 5 stars! I did make some modifications. I doubled the recipe and used chicken tenderloins. I cooked the chicken in oil a few hours before and set it aside. For the soup mixture I used one can of condensed mushroom soup and one of condensed chicken soup, and the sour cream. I used a white onion, and 6 oz chile peppers. When I mixed in the chicken, I also put in taco seasoning mix which gave it a really good kick. With the remaining 3/4 of the liquid mix, I added 1/4 cup enchilada sauce instead of milk. I served it with sour cream, hot sauce for an optional topping, and refried beans on the side. I will defnitley be making this again!

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Dom's mommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

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Reviewed: Nov. 15, 2009

We love these enchiladas at our house. Some changes that i make are to double the sauce, and add cumin and chili powder to the chicken mixture. I also make Mexican rice from this website and spread it in the bottom of my baking dish, i then top the rice with a southwest blend of frozen vegetables (corn, black beans, red/green peppers and onion), i then assemble enchiladas as directed in the recipe and put them on top of the rice/veggie mixture and cover with sauce. It is SO yummy this way. Also, i always buy the uncooked flour tortillas and cook them on the stove before filling. If you've never tried them, most stores carry them now, you will never be able to go back to regular tortillas!

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BPRWATSON

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Reviewed: Nov. 15, 2009

These are the best enchiladas I've ever had. The sour cream based cheese sauce is to die for! I make two changes: 1) I double the sauce so there is plenty to cover the enchiladas with, and 2) I add some taco seasoning to the shredded chicken for a little kick.

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Hailey

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 13, 2009

All I gotta say is this was great

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Brian McKinney

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Reviewed: Nov. 12, 2009

It was great but a little bland so I added a little tabasco and topped it off with sliced jalepenos! Delish!!

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Mary

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Reviewed: Nov. 12, 2009

My family loved this recipe! The only thing I changed was for the sauce that was poured over the enchiladas, I added some velveeta cheese. One thing that I would like to change would be to give them a little bit more spice, but for kids this recipe is perfect.

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incredibly incompetent

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Reviewed: Nov. 11, 2009

Great basic recipe! I used leftover roasted chicken, and added some jalepeno slices for a little extra kick!

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shanna1752

Cooking Level: Expert

Living In: Herkimer, New York, USA

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Reviewed: Nov. 10, 2009

Excellent recipe!!! Tastes a lot like what you get in the best Mexican resturants. I will make this recipe over and over, and share it with many!

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Amy

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Reviewed: Nov. 4, 2009

My Family loves this recipe! I did change the soup to cream of Chicken and used enchilade sauce instead of milk. Also add 1/2 teaspoon of cumin. My son ask for this every time he comes home from college. It's his favorite.

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Laurie D.

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

Awesome and easy. Made a few changes per other users suggestions. I didn't have green onions so i used regular, used cream of chicken instead of mushroom, and i mixed in 1 pack of cheesy taco seasoning mix. After i put everything together i also added 1 cup of enchilada sauce on top. Tasted great!

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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: Nov. 2, 2009

Delicious! My husband made these for me for my birthday dinner a few days ago, and they were SO GOOD. Despite the reviews that corn tortillas are more authentic, these are very tasty with flour. My husband made a double batch with no adjustments besides using twice as much of everything, and these were the best I've ever had. Better than my mother's ... don't tell her I told you.

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Jules

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

I made this recipe exactly as stated with the exception of using corn tortillas instead of flour because I'm not that fond of flour tortillas. This is DEFINITELY a keeper! Delicious! The only thing I might change for the next time is adding two cans of green chilies instead of one. I might also add some enchilada sauce too, but it is FABULOUS as posted.

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SHARRYN

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

Wow! I was quite surprised this turned out really really good, despite forgetting to grease the baking dish. This was way better than all the enchiladas I had in different Mexican joints. I didn't change any part of the recipe. Just topped it with cilantro and red pepper flakes after baking and had jalapenos as a side dish.

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lonnie

Cooking Level: Beginning

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Oct. 31, 2009

yum yum, thx teppij

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cindy rucker

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Reviewed: Oct. 28, 2009

These are yummy. The white sauce adds a lot of flavor and moisture to the chicken. I've tried it both with and without sour cream, both are great, but it's better with the sour cream I think.

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palmer

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Reviewed: Oct. 26, 2009

My favorite chicken enchilada recipe ever! (And I've tried many). Thank you!

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Amanda B.

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

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Reviewed: Oct. 26, 2009

Wow! That's all I can say. I made this recipe exactly how it calls. My husband and daughter ask for this at least once a week now!

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Corina A.

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Reviewed: Oct. 25, 2009

I have been using this recipe for a number of years it is one of the best I have come across and my family love it, sometimes I make a few alterations but keep the basic recipe. YUMMY

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Marilyn

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Reviewed: Oct. 24, 2009

I thought this was a great mix of flavor. I didn't have very many green onions but it didn't seem to affect the flavor too much. I did use corn tortillas because I can't imagine using flour for enchiladas. I lightly fried them until they were pliable. With the measurements of this recipe I was able to make 13 corn tortilla enchiladas. I would definitely use more chicken and green onions next time.

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