Reviewed: Mar. 26, 2009

Delicious! I used 2 cups of chicken and added 1 Tablespoon of taco seasoning instead of garlic powder. This is a great recipe that is very versatile. I will definitely make again!

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Amanda R

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 25, 2009

Read the reviews before I made this and saw that several people didn't have enough filling so I went very sparingly on how much I put in each tortilla wrap thinking I could stretch it and I was only able to come out with five. The taste is very good but every bite had too much tortilla and hardly no filling. Next time I make it I think I will have to triple the filling to fill them the way an enchilada should be or use the smaller tortilla wraps not sure which.

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Sweetly

Cooking Level: Expert

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Reviewed: Mar. 25, 2009

Awesome recipe! I have made this several times now and just recently made it for a party. Everyone loved it! Thank you so much for posting this!

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Regina

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Reviewed: Mar. 24, 2009

This was a great change of pace. Also extremely easy. I changed the soup to golden mushroom because that is all I had, it was great. Thanks

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Cindy

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

This was a very good recipe I did substitute garlic powder for real garlic and instead of cream of mushroom soup I used cheddar cheese soup and it turned out wonderful. I will make it again. Thank you

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lana's recipes

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Reviewed: Mar. 22, 2009

This recipe is awesome! I didn't use roasted chicken from the deli, because they were out. I seasoned and boiled some frozen chicken breast tenderloins and added about 3/4 cup of diced onion. I then shredded the chicken. I also mixed about a cup of chunky spicy salsa to the reserve sauce that I topped the enchiladas with. My husband LOVED this dish and raved about how good it was. This is definitely a keeper... Thanks Steph!

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Lisa T.

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 19, 2009

I made this for my husband and daughter, they are begging me to make them again. On change I did was double the sauce. everything else was perfect. Love it!

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Patti H

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Reviewed: Mar. 16, 2009

Very good. I did use corn tortillas instead of flour and fried em up a lil. They were great. I also used so quartered corn tortillas fried for homemade chips and salsa on the side.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Mar. 15, 2009

This was a hit with the family. I left out the green onions. I also used about 1/2 cup more cheese than the recipe called for. My 5 year old son keeps asking for me to make it again.

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kari22

Living In: Lincoln, Nebraska, USA

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Reviewed: Mar. 14, 2009

I added cheddar cheese soup to the sauce and used cream of chicken bc it sounded better. This recipe needs salt! I served with hot sauce to accomadate everyone.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 14, 2009

This is a regular. I use an rotisserie chicken and add Rotel with green chilies for the color. I double the sauce as well. Kids love the sauce... still can't get it past the 5 year old, but hardely anything gets past her.

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QUEENBUC

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Reviewed: Mar. 14, 2009

very good

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virginia

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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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