Reviewed: Sep. 24, 2009

Very good. I added a drained can of chopped green chiles. They were awesome. Thanks

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jul. 27, 2009

Really tasty, I'll make this again, but WATCH THE CHEESE! Yikes...these enchiladas were literally smothered. Next time I will use 1/2 the Velveeta called for and 1/4 of the sour cream. Delicious and filling, but definitely the richest entree I've ever made.

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MEWalk

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Reviewed: Jul. 22, 2009

It was a great idea generator, and very yummy, a keeper. I also thought it was a little heavy on the calories/sodium, so I used less cheese, used regular chicken (not canned), used enchilada sauce instead of milk. Next time I will add less cream of chicken soup to the sauce to give it a bit more spice. Again, thanks for the recipe--I will have many spin-offs recipes from it. PS: My husband liked it just the way it was.

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ChristinaB

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Reviewed: Jun. 5, 2009

Should call it Cheesy Cheese Chicken Enchiladas! I didn't have a can of evaporated milk so after warming up the cheese mixture in the microwave I stirred half a can of regular milk. I would put 2 cans of green chilis in next time.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 28, 2009

Way too cheesy

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Sara

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Reviewed: Apr. 5, 2009

I was surprised by the high reviews of this recipe. It is not a bad recipe in terms of convenience and overall taste, but the amount of processed cheese, canned chicken and soup make for an highly unhealthy meal to provide adults, much less children. By substituting lower fat shredded cheese instead of the processed "cheese loaf" and real chicken instead of canned chicken (for convenience try shreding with a fork or chopping into chunks a portion of a pre-cooked rotisserie chicken readily available in many grocery store), and if you're going all the way, don't use the cream-based soup and instead get the moisture and liquid equivalent from petite-cut canned tomoatoes (not drained).

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JENNATHOME

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 27, 2009

i made a modified version of this recipe, similar i'm sure, as other reviewers. ground chicken cooked w/ taco seasoning, then i added the soup and milk. rolled and topped w/ enchilada sauce and baked for a bit. then i added the sour cream/shredded cheese topping. excellent!

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megan

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 17, 2009

I LOVE cheese, however, whoa. So over kill we (husband and 3 kids; 5,8 &10) could barely eat it. I mean it tastes good, but maybe pour half the cheese sauce over the tortillas and also some enchilada sauce. Recipe is a good start definitely needs some tweaking!

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kiki

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Dec. 22, 2008

I have made this a few times and my family really loves it served with Mexican rice. In the sauce I replace the evaporated milk and condensed soup with enchilada sauce.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Nov. 4, 2008

My family "loves" when I try new things...but I have to..I get bored very easily with food. ABSOLUTE KEEPER...I used ground chicken and monteray (sp??) and cheddar cheese...and boy was everyone happy I tried these~ Thanks for posting!

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DOLLINJ

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Reviewed: Oct. 3, 2008

So easy! I was running late and decided to try this recipe. I winged it and still it was wonderful. My whole family loved it. #1 for running late dinner idea's.

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oregonsummer

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Reviewed: Jul. 18, 2008

Very easy to make. All 7 kids ate it, will make again.

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Jmehney

Cooking Level: Intermediate

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Reviewed: May 10, 2008

Ok. Too much cheese and evaporated milk was a "different" addition. So-so reviews from the family.

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BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

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Reviewed: Mar. 17, 2008

My husband made these, and we all enjoyed them. Not traditional enchiladas, but yummy in a kid-friendly sort of way. We added some chopped jalapenos for some kick. I certainly wouldn't make these for a dinner party, but for a BBQ with kids or a casual family dinner, these are a keeper.

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BECCA22

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 14, 2008

Absolutely wonderful! These enchiladas were a hit with my family. They were so easy. I'll be making them many more times!

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Jessica2505

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Reviewed: Nov. 2, 2007

better with sauce

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Maddi's Mommy

Home Town: Las Vegas, Nevada, USA

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Reviewed: Oct. 16, 2007

This was really good I made it for a party and it was gone. I made some minor adjustments - I added Taco seasoning to the sour cream mix, used corn tortilla and double the chicken. It turned out fabulous it is really cheesy but I am big into cheese.

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AlaskaMe

Cooking Level: Beginning

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 26, 2007

This is the first time I ever had enchiladas- so don't have anything to compare too but we thought these were really good. I did use only half of the processed cheese, because of others suggestions. Will make again.

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BMCNICHOL

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Reviewed: Mar. 25, 2007

Great recipe!Did add jalopenos on top.

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ROZY

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Reviewed: Jun. 11, 2006

If I make again I would definitely double the chicken and cut the amount of cheese sauce in half. Other than that very tasty.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Chicken Enchiladas III

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