Reviewed: Jul. 9, 2009

I love these!! The first try, my husband made a comment saying they werent real enchiladas. Then he tried it and wouldnt stop saying how great it is. He then even went to work and talked about how delish it is. The only changes I use - I use taco seasoning on the chicken and then I add a little extra to the sauce. And I use cream of chicken soup instead of mushroom. Its absolutely delicious! We eat this meal once a week.

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KT2008

Cooking Level: Intermediate

Home Town: Ashtabula, Ohio, USA

Living In: Del Rio, Texas, USA

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Reviewed: Jul. 7, 2009

These are a hit every single time I make them. I sub a mexican cheese blend instead of cheddar and mince fresh garlic. I also add more jalapenos for extra kick.

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three-zy

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Reviewed: Jul. 5, 2009

I have made this recipe several times. It tastes wonderful and I usually do not like chicken enchiladas. I have made a couple of changes only because I like lots of topping on my enchiladas. I make sure they are well covered.

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betty sue

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Reviewed: Jul. 4, 2009

This was a great recipe, however it was not spicy enough for me, so I added some jalapenos and half of a white onion. I also like tomatos so I added that as well...

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src8784

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Reviewed: Jul. 1, 2009

This is one of our favorite recipes and the leftovers never last long if there are any!

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Andersland

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Reviewed: Jul. 1, 2009

This is a great all-around recipe. It's fast, easy, and tastes so good. I normally will add some mushrooms, finely chopped onions and green peppers to the sauce mixture, and use the 2% milk and lowfat Sour Cream, and it always comes out great.

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shortiemomof2

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Reviewed: Jun. 30, 2009

This was absolutely delicious! I did add some diced red peppers and half of a jalapeno. I used cheddar and pepper jack cheese too. I also used light Sour Cream and 2% milk. My husband is a fairly picky and honest eater. HE ATE IT UP! No leftovers here and I can't wait to make it again.

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Mary Phillips

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Reviewed: Jun. 28, 2009

Hmmm, thought these were just okay!

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carla

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Jun. 24, 2009

1.5 cups of chicken is not enough to fill 6 tortillas. I had to double the amount of chicken AND left out adding the milk and it still wasn't right. It came out a soupy mess without enough substance to it. I also had to add a bunch of spices because otherwise it just tasted like salty condensed soup. I'm not sure how it got so many good reviews.

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Kristina

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Reviewed: Jun. 20, 2009

My husband and I love, love, love these enchiladas! I pretty much followed the recipe exactly, except I used cream of mushroom "and" chicken instead of just cream of mushroom, and I added some cilantro for more flavor. Yum! :)

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Simoriah

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Casper, Wyoming, USA

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Reviewed: Jun. 14, 2009

I thought they were wonderful! I boiled the chicken in broth for over an hour before shredding it, and added a little minced garlic in while it boiled. This gave it a little more flavor. Everyone loved these- and they were easy to make! I might try corn tortillas next time- just based on some other reviews!

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MELANN1977

Cooking Level: Intermediate

Living In: Lewisville, Texas, USA

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Reviewed: Jun. 8, 2009

it was very good. a little rich for my taste my great none the less. i would give it a 4.5 but allrecipes wont let me :D. thanks for the recipe. my boyfriend devoured it.

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LittleChef88

Cooking Level: Intermediate

Living In: Red Hook, New York, USA

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Reviewed: Jun. 6, 2009

FANTASTIC!! Both hubby and I really enjoyed this recipe!! It is very filling and yummy!

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Laydeebug

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Reviewed: Jun. 5, 2009

Very delicious but for some reason, the amount of mixture I had for the tortillas was not nearly enough to make 6 servings. I made sure I read the recipe correctly and I did so I suggest using smaller tortillas to stretch into more servings.

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KOPANAN

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Reviewed: Jun. 3, 2009

I added some canned diced tomatoes drained of their juice and a couple extra spices, and it was so delish!

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Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma Heights, Ohio, USA

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Reviewed: Jun. 3, 2009

Easy and tasty. I read several modifications. 1. Added diced pepper(1) and onion(1) 2. Used 'mexican blend' cheese instead and 3. Cooked chicken, onions and peppers with a low sodium taco mix 4. Removed garlic powder 5. I also remembered a trick from America's test kitchen. Use corn tortillas (I used small ones as I think they are better. 8"?) Spray both sides lightly with a vegetable spray and bake in oven for 4 minutes in the same tray you use. No mess and hardly any additional work. If you are picky, use a baking sheet or foil. 6. When spraying, open the dishwasher and spray your tortillas above it. Anything that goes over will be cleaned in the next wash. :)

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Leigh

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Reviewed: Jun. 2, 2009

Very easy and very yummy!!!

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Holley

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

Good recipe- Used a couple fresh garlic cloves, can of Rotel (instead of the green chiles), yellow & green onion, extra sour cream & a SMALL amount of cumin. Also added some of the Rotel juice and left out the milk.

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mlmorgan

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Reviewed: May 31, 2009

Loved it!! I love mexican food and I thought this was great. Took a few suggestions of others and used cream of chicken soup instead of mushroom, used corn tortillas, and omitted the milk and used salsa. Great!! Thanks

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