Reviewed: May 23, 2009

Great recipe. The only thing I did differently was that I put mushrooms and black olives in the mixture. Yummy!

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Stephanie

Cooking Level: Beginning

Living In: Elmira, Oregon, USA

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Reviewed: May 19, 2009

I did make a few changes, I used corn tortillas and layered them in a pan using the ingredients just to save time. I also used a rotisserie chicken that I bought at the grocery store rather than cooking my own. I also added canned tomatoes with chilies. It turned out great, will use again. Quick and yummy!!

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NDR

Cooking Level: Intermediate

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Reviewed: May 18, 2009

delicious! thats all i have to say!

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andrea

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Reviewed: May 17, 2009

This wasn't bad. I used a rotisserie chicken that I shredded and cream of chicken and mushroom soup because that's all I could find. I also used a cheddar/jack cheese blend. I thought it tasted a little off although my husband really liked it. I would make it again but I would make a few changes. I think I would use fresh roasted garlic instead of garlic powder. I would also decrease the green onions; I thought 1/2 cup was way too much, and I like green onions. I also think a can of Rotel instead of the green chilies may be good.

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Julia

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Reviewed: May 15, 2009

This is great and easy recipe that easily appeals to crowds! I struggled with whether or not to make this becuase everyone was making so many additions and changes but I gave it a whirl anyway. I prepared this recipe AS IS, using fat free sour cream, and it is so delicious! It didnt say how to prepare the chicken so I grilled mine wiht a little garlic salt and pepper, then cubed. Definitely a keeper! Will try this with corn toritallas next time it was so good!

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wndytyme

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Reviewed: May 14, 2009

Yummy, easy, creamy enchiladas! We're not fans of spicy food, so this mild version is great comfort food. I usually use leftover rotisserie chicken, which makes it a snap to put together.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: May 13, 2009

Awesome! My Mom is a huge fan of mexican food so I made this for her birthday. I used fajita seasoning instead of those listed and I used green chilies enchilada sauce instead of the diced green chilies. I also added a can of cream of chicken soup. I used Tyson fajita chicken strips to make it quickly. My mom loved it and said it tasted better than at restaurants. Great recipe!!!

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KrisZimm

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Reviewed: May 11, 2009

Fantastic recipe, although not perfectly authentic (corn tortilla=enchilada, flour=burrito). I used leftovers from a rotisserie chicken and it turned out great! A few adjustments based off taste and what was on hand: We like it spicy, so for a doubled recipe, I used the 2 cans chiles plus 1/4 cup of Red Devil sauce, 1 can cream of mushroom and 1 can cream of cheese, cut the cheddar cheese down to 1.5 cups, and did everything else as written. 12 enchiladas and 5 people, but they all went! Many hands make filling and rolling easier. Also, be sure to heat the tortillas so they don't crack--toss them in the microwave with a wet paper towel for 30 seconds, or heat with a little oil in a cast iron skillet. Buen provecho!

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Lilka

Cooking Level: Intermediate

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Reviewed: May 10, 2009

I just made this for the second time and with a few extra spices I'm giving it 5 stars! All I did was add a 1/4 tsp of chipotle chile powder and a 1/2 tsp of cumin to the chicken mixture. then I sprinkled some chili powder on top of the cheese - the first time I made is as the recipe is listed, my husband thought it was ok....this time he went back for seconds (that means he really liked it!)!!

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MIKALA79

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Reviewed: May 8, 2009

We make enchiladas pretty often and this recipe was so good...just the change we needed from our boring recipe. :) We used flour tortillas because they're easier to fold and they turned out great!

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Chrisley

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Reviewed: May 5, 2009

Very good as is, but great with changes from other users. I made more of the "sauce," using 3/4 can of cream of chicken and 3/4 can of nacho cheese soup. I used green salsa (Salsa Lisa brand with tomatillo and green chiles) so it wouldn't be too hot. It ended up being on the mild side, but very very good. I also like the texture of shredded chicken instead of cubed. 2 breasts were perfect for 6 enchiladas.

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sarah

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Reviewed: May 1, 2009

We loved the creamy cheesy deliciousness! I think green chiles may be my new favorite ingredient. Thanks for a great recipe!

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saynay18

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Reviewed: Apr. 29, 2009

I followed the recipe as written, and it was delicious. We had avocado and tomato slices, salsa, sour cream, and refried beans with the enchilladas . . . yummy! I only managed to get 5 enchilladas (rather than 6) from the recipe, but perhaps I just like mine a bit bigger than is really necessary. I will definitely make this again, and when I do, I might also try adding a few more green chilies.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Apr. 26, 2009

Very good, simple enchiladas! The first time I tried adding stuff to make it better - the second time I just followed the recipe and they were fantastic! Not to spicy, just good simple enchiladas with great flavor. Easy to make and good as leftovers.

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Rachelle Webster

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 26, 2009

This was delicious!! I used leftover chicken and made a 5 star meal. I didn't have any green onions so I used reg onion, but only to taste. And this meal was good for lunch the next day.

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Arlene

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Reviewed: Apr. 26, 2009

We loved these. My son was upset that there were no leftovers the next day when he got home from school. I followed the recipe except that we used a mexican cheese blend. These were fairly quick to make probably because I used a rotisserie chicken from the grocery store. Going to try making the filling the night before so things can be even quicker on a busy weekday.

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LPAIGE2TEACH

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Henderson, North Carolina, USA

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Reviewed: Apr. 21, 2009

So good! Not very spicy so increase the chiles if you want more spice. Really really good though.

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JLForever

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Reviewed: Apr. 21, 2009

I have made these several times - the kids love them! They are a regular part of my OAMC rotation. I assemble the burritos, put about six to a gallon freezer bag, and freeze the extra sauce in a smaller bag. I've also cooked them completely with the sauce!

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KIMBER_SYT

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Reviewed: Apr. 20, 2009

Very bland if you ask me. I'm not sure why these are called Enchiladas as they taste nothing of them. Didn't make enough sauce - I wound up using 2 cups of chicken along with doubling the sauce to have enough. I wish I hadn't as it was lacking in taste a lot. Only saving grace was putting salsa on top of it. Sorry!

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