Reviewed: Mar. 14, 2009

very good

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Reviewed: Mar. 13, 2009

I didn't care for this recipe much. It is a Mexican dish with no distinctive seasoning. I added chicken taco seasoning to the sauce and it was better, but still just okay.

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Patty F.

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 13, 2009

I have been making this recipe for years and everytime I make it more compliments roll in. It is easy and delicious. Great for leftovers. There are only 2 things that I sometimes change. I grill the chicken instead of boil and I find it gives it a great flavor. I also substitute cream of chicken for the cream of mushroom if I only have 1 or the other or if someone combing to dinner does not like mushrooms. It is awesome either way.

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Aunt Ree

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Reviewed: Mar. 12, 2009

These were so delicious! I followed the recipe exactly, and all of us loved them! Will definitely make again!

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MrsNancyB

Cooking Level: Expert

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Reviewed: Mar. 11, 2009

really really good recipe!!! i used corn instead of flour tortillas and instead of rolling the enchiladas i made it into a casserole (bottom layer tortillas, enchilada mixture, tortillas, sauce/cheese). love this recipe!

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bre

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Reviewed: Mar. 11, 2009

I have made this dish for everyday dinners and lots of company before, nobody has said a single word against it, they all love it !

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BRENDACK

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Reviewed: Mar. 11, 2009

I was lazy so I used chicken out of a can. I reserved the chicken juice for "Spanish Rice II". For the sauce I added 1/4 cup more sour cream for personal taste. Also, I did a mixture of 1 1/2 cups of Mild Cheddar Cheese, 1/4 cup Mammoth Cheddar, and 1/4 cup Wildflowe Cheddar. Pretty darn tasty!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 10, 2009

This recipe is SOOOOOOOOOOO GOOD I made it once for my husband and he loved it. We had some friends over and I made it as well for that night. They loved it too. Later on that night my friend posted on MYSPACE "LOVING ROXY'S ENCHILADAS" thanks for making me a hit!!!

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Roxanne

Cooking Level: Expert

Home Town: Bakersfield, California, USA

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Reviewed: Mar. 10, 2009

My family loved these! Will be making them often!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Mar. 9, 2009

I made this recipe as is, but left out the green onion and used shredded rotisserie chicken. My only complaint was I only ended up with 4 enchiladas. Next time I will use smaller tortillas or double the filling. Delicious!

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Amy P.

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Mar. 7, 2009

I omitted the green chilies since I have small children. Turned out well, we all enjoyed it.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Mar. 7, 2009

awesome recipe! so flavorful and filling. i cooked mine in the slow cooker all day because i didn't have time to make it up at night. i shredded the chicken as well instead of cubing it. so, so yummy! a very different take on enchiladas!!

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 5, 2009

MMMMmmmm thats all I can say about this recipe.

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SweetSugar27

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

Wow! This recipe was excellent! I had put off trying the recipe because I was skeptical, but I have to say it was delicious and will be a regular dish in my house. My boyfriend hates to eat chicken, but he gobbled this up! I used cream of chicken soup instead of mushroom, and added a few tomatoes and mushrooms just because I was looking to get rid of them. I didn't have the green chiles, but I had jalepenos so I added a few of those, which gave it a nice kick. I also used some adobo seasoning. Next time I am definitely going to add some black beans. Loved this dish!!!

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Chrispygal

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Reviewed: Mar. 2, 2009

Very good! The only think I might do different is add some rice.

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Newdles

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Reviewed: Mar. 1, 2009

Def my husband's favorite enchiladas, the sour cream/cond. mushroom sauce on top is delicious with plenty of melted cheese, yum!

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Mrs. Bennett

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Reviewed: Feb. 28, 2009

Just to respond to the last reviewer: This is NOT an authentic Mexican enchilada recipe. This is an *American-ized* version of a Mexican dish, therefore flour tortillas are perfectly acceptable. In fact, ALL white chicken enchilada recipes use white cream sauces and flour tortillas...it's not meant to be "authentic." Authentic recipes use corn tortillas and red or green sauces. BTW, this is a great recipe! Wonderful base to add other ingredients too as well!

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Sarah

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Reviewed: Feb. 27, 2009

These are simple and pretty tasty (although naughty). Only gripe i have is that I follow the recipe exactly save for using 6 inch tortillas instead of 12, and I only get about 4 "enchiladas" tops.

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therinoa

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Reviewed: Feb. 26, 2009

This recipe tastes amazing and is so easy to make! I only did slight alterations to it. Instead of 6 tortillas I only used 4. I cubed the meat of two chicken leg quarters and browned them in the skilled together with the onions to reduce the baking time. Also I mixed a hand full of grated cheese into the remaining sauce mixture.

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High_Noon

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Reviewed: Feb. 24, 2009

Great recipe! I have a tomato allergy so I'm always on the lookout for good recipes sans tomatoes (they're harder to find than you think, since lots of products have a tomato paste base), and this is a good one for enchiladas. Even my picky 2 year old liked them!

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goombashoe

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Chicken Enchiladas II

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