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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Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

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Reviewed: Oct. 24, 2009

This is one of our family favorites and my husband, who's from New Mexico, loves it! My only problem is that there never seems to be enough filling for the tortillas and I have to lightly fill them to make as many as I want. Doubling the recipe is a must.

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EmlovesRy

Home Town: Conyers, Georgia, USA

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Reviewed: Oct. 24, 2009

This is an awesome recipe! I make this at least twice a month. I add chopped jalapeno on top before popping into the oven. Thank you for such a great enchilada.

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GAILCAT3

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Reviewed: Oct. 18, 2009

These were an instant hit with my family. They have moved to the list of favorite meals. I didn't measure out my chicken very well and I think I ended up with about 1 1/2 times the chicken I should have..but everything mixed together fine and they turned out WONDERFUL. I have to make a double batch next time. We fought over the last one.

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ROKDARJELING

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Reviewed: Oct. 18, 2009

This is a new family favorite. I only gave four stars because I changed a few things. I used cream of chicken instead of mushroom, I added more chicken (total of about 2 cups, instead of using all cheddar I used some pepper jack cheese and a few splashes of our favorite hot sauce to give it more of a kick. I also used a little more milk then the recipes calls for to thin out the sauce. Plates were cleaned, whole family raved and there were no leftovers.

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