The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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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Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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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Cooking Level: Intermediate

Home Town: Danville, Virginia, USA
Living In: Henderson, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 19, 2009
the recipe was okay, nothing amazing tho - it needs some more spice, more flavor, and was a bit too creamy for my taste, but like I said, wasn't bad
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Cooking Level: Intermediate

Home Town: Sabetha, Kansas, USA
Living In: Silverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 18, 2009
This recipe is soooooo good. The only change I made was I put in 1 TBS of homemade taco seasoning. My family wanted me to make them again the next day!!!
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Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 15, 2009
This is good and fairly easy to make. But, I would consider the quality for pot luck, or "home" food. I can not say it is 5 stars. I think it was okay.
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Heilder, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 12, 2009
This is my first time making enchiladas and I was a bit unimpressed by the cream of mushroom soup flavour, but that was probably my fault for choosing a recipe that included cream of mushroom soup and not something a bit more authentic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 12, 2009
This has a really good flavor, but the texture was just too creamy for us.
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Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA
Living In: Hanford, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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Reviewed: Apr. 6, 2009
Great recipe. Will make again, though I didn't use the green chiles (unfortunately my husband got the wrong thing), it still came out quite tasty. I went out of town for the weekend and dh had some friends over, and they literally scarfed down all the left overs and said it was AMAZING. They even begged him to ask for the recipe.
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Cooking Level: Intermediate

Home Town: Kahului, Hawaii, USA
Living In: Wahiawa, Hawaii, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 6, 2009
Made it just as directed. My advice would be to double the sauce, add 1/2 to the chicken and 1/2 to cover the enchiladas. That would give it the perfect flavor. Otherwise these are a little dry and bland.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 6, 2009
This was too runny. I didn't like tasting sour cream as the main ingredient. I should have used refried beans instead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 6, 2009
I was my first time making Enchiladas as my husband is not a big fan of Mexican food. I tweaked the recipe a bit as I found that the filling is not enough for 6 pieces of tortillas. First for health reasons, I substituted the butter with olive oil. Upped to 2 cups of shredded chicken breast meat and 2 cloves of garlic instead of garlic powder. Also added a cup of diced sweet onion. When I realised that the filling was not enough for even 4 pieces of tortillas, I added a cup of mixed peas and corn to the filling at the last minute. Delicious! Sorry tyeppij, I also had to up the baking time to an hour as 35 minutes was way too short for the sauce to thicken. My husband gives this recipe a 5* (I have yet to tell him what exactly this recipe is, for right now, he has been told it's called "Chicken Wrap"!)
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Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 4, 2009
These enchiladas were too soggy for my taste. Definetly would use corn tortillas instead of flour. I don't thing I was a fan of all the "sauce" in it.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Driggs, Idaho, USA

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