Reviewed: Feb. 26, 2013

Very delicious! I saute'd some frozen grilled fajita chicken strips in a little bit of oil and sprinkled them with southwest spices ( I used Tastefully Simple's Fiesta Dip spice). I definitely used corn tortillas (enchiladas are made with corn and burritos are made with flour) and softened them by dipping them in a little heated oil. I doubled the sauce. I was out of green chiles and onions, so instead I saute'd minced fresh garlic and minced dried onions in the butter and I added at least a teaspoon, maybe more, of chile powder and ground cumin to the sauce. I used high grade white Wisconsin Cheddar (from Costco) for the cheese and it was insanely flavorful! After assembling I sprinkled the enchiladas with paprika which added another flavor and some kick. My kids and husband raved about them!

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Reviewer:

jfagan2424

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Wheaton, Illinois, USA

Reviewed: Feb. 13, 2013

Takes a little time to make these, but it's a great make ahead recipe and tasty.

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Reviewer:

susanna4420

Reviewed: Feb. 9, 2013

Great recipe. I didn't have green chiles, so substituted green bell pepper. Also, used fresh garlic. I was afraid it wouldn't taste authentic without the chiles, but it was quite good even without them. I'll make this one again.

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Reviewer:

Wendy

Reviewed: Feb. 5, 2013

Since I tend to have the ingredients always on hand, I like to make these with leftover chicken. It's a great enchilada casserole that family and friends love. However, if you're wanting "authentic", look elsewhere.

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Reviewer:

Cookin'Cyn

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Salmon, Idaho, USA

Reviewed: Feb. 4, 2013

Added 1/4 cup cream cheese, a second can of soup, and a can of corn. Amazeballs!

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Reviewer:

valbowski4186

Reviewed: Jan. 27, 2013

So I forgot to add the sour cream into the Chicken mixture, so I added it into the sauce, still good stuff, will be making this again...its pretty hard to find this type a recipe without tomatoes (love them, but they don't like me much).

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Reviewer:

SecretBaker

Reviewed: Jan. 21, 2013

Very tasty dish. Added some cilantro and a little oregano . Will be making again

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Reviewer:

Faathin

Cooking Level: Intermediate

Reviewed: Jan. 20, 2013

This is REALLY bland. I exchanged the cream of mushroom sauce for cream of chicken. Then, I seasoned the sauce/chicken mixture with a ton of Southwest flavor Mrs. Dash, Tabasco sauce, and a little salt and pepper to taste. The extra spices (mainly the Mrs. Dash) made all the difference. In fact, with my changes this was REALLY good; creamy and spicy. I will keep the recipe only because of my changes. However, I don't think I should have to do all the extra work for a recipe that rates this high. Very disappointing.

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Reviewer:

empresszizzy

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Reviewed: Jan. 18, 2013

I loved the flavor of the sauce and cheese and will definately make it again. That said, I will not use flour tortillas again. These should be made with corn tortillas. The flour tortillas end up slimy and mushy.

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Reviewer:

datadiva

Home Town: Stockton, California, USA

Reviewed: Jan. 18, 2013

As written this recipe is not that good. I followed it 90% (used regular onions instead of green, and cream of chicken soup). It was boring, I expect a bit of spice with my 'mexican' food, and this was designed for little kids, its just chicken, cheese, and tortillas. Won't be making again.

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