This is a good recipe. I've made it a few times and the only things I changed were substituting cream of chicken soup for the cream of mushroom, adding some taco seasoning to the sauce to taste, and topping it with black olives.

Excellent! I will be making these often, especially since the ingredients are usually found in my kitchen. No extra trip to the grocery store!! I do highly recommend doubling the recipe because if you don’t, you won’t fill the entire baking dish. Plus enchiladas are always a great left over!! If you are worried about this dish being too bland, use two packages of Foster Farm's "southwestern" seasoned chicken breast strips. You can find this in the fresh (not frozen) meat section of your grocery store. Thanks for a simple and tasty recipe.

I really liked these because this recipe does not call for the usual enchilada sauce.

I used 5 corn tortillas instead of the 6 flour. also used a can of cream of chicken and mushroom. along with the cheese on top i also added chopped tomatoes, green onion, and black olives. i also only baked for 20 minutes. came out so good!

This was yummy! I used one cup of sour cream (instead of 1/2) and kept the soup measurement the same. I added a few tablespoons of hot salsa to the cream mixture (instead of green chiles) - it was awesome! - I think it would have been bland without it. I added a little sprinkle of cheese inside each tortilla as well.

Lots of compliments, everyone liked it more than me.

This recipe was ok as is,but I found it a little bland for my tastes. Once I added some things it was great! I put some rinsed black beans and corn in the chicken filling,and doubled the chilies. I cooked my chicken breasts in broth with seasonings and cubed them. I also added some of the broth from the chicken and a 1/4 cup more sourcream the remaining sauce for the top. After that it was perfect for our family. A good base recipe for making your own twist to it.

This was great. I was really surprised that it tasted so well. By far the best we've had. Recipe needs no altering.

Exactly like my Aunt Linda used to make!

AWESOME! Instead of the sour cream I added 1/2 a tub of low fat cream cheese. I also put some salsa over top before baking...YUMMO!

Great recipe! My family enjoys eating this tasty dish. It's moist and creamy!

Fantastic. My only complaint is that there wasn't enough sauce. My husband likes them drenched. I dbl'd all sauce ingredients. Presto. Kids even loved it. thanks.

This meal was delicious and it's great when you have all the ingredients on hand. I followed the advice of others and doubled the sauce- good decision!! I made it with 1 cream of mush,1 cream of chicken, 1cup sour cream, 2 can green chilis and white onions. I poured 1/3 can green chile enchilada sauce in bottom of 13x9 and added a little to the soup mix (Next time I will put more on the bottom of pan though because the enchiladas did stick in some areas). I cooked 2 big chicken breasts along with cumin/garlic powder/pepper, but next time I will add the taco seasoning to give it a bit more flavor. Rolled chicken up in flour tortillas with cheese and jalepeno sliced olives. Smothered the top with sauce, more cheddar cheese and olives. We loved it!! Excellent the way it was made but I might try to spice it up a bit more next time. Very easy to make and enjoyed by all!

My family LOVES this recipe! It's very, very good. My son isn't too thrilled with chiles, so instead of those, I added a tablespoon of chicken taco seasoning. I also used cream of chicken soup instead of mushroom. It turned out delicious.

DELICIOUS!!! My family loves this dinner. Friends are always asking for the recipe.

Dee-lish!! I did add a few other things to spice it up as others suggested. Alternative for frying the corn tortillas...lightly spray both sides of the tortillas with cooking spray or brush a little vegetable oil and place on a baking sheet at 350 for about 2-3 minutes or until soft & warm. Less fat & mess!

really loved this, so did my husband. pretty easy to make, i substituted a white onion for the green one, only because i forgot to get that at the store. i also added a halapeno pepper we already had to the sauce. took one of the other suggestions and put some green chili enchilada sauce (old el paso brand?)under the enchiladas. we will be making this again, thank you : )

So easy and so good! I love that it's simple and basic, yet still packed full of flavor! It also works well with beef (have you ever been in the middle of cooking dinner and realize you are missing something so integral as chicken!?! It's never a good feeling! Luckily, beef substituted well!)

Awesome! I doubled the sauce as recommended. I used one cream of mushroom & one cream of chicken to balance the flavors. I accidentally added all of the cheese into the chicken mixture instead of diving it in half, but my husband couldn't tell anything was wrong. I still sprinkled some cheese on top after the baking was done to avoid burning the cheese. Very, very good!

This was an incredibly easy recipe and frankly, better than I expected it would! I used low fat sour cream, but other than that, prepared exactly as the recipe instructed. Next time I will also use fat free soup to save a few more calories. My seven and fourteen year old sons enjoyed this dish, as did I. Great recipe!