Reviewed: Mar. 29, 2012

Wouldn't change a thing about this recipe! I've been making this dish for years and it is a hit - every time! I would normally make a huge batch, make one pan out of the mixture and freeze the rest :)

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Reviewer:

carlysa

Reviewed: Mar. 16, 2012

These were really good, husband and young kids all liked it. I cut up a whole cooked deli chicken, used about 3/4 cup salsa and 1 chipotle pepper because I was afraid it would be too spicy for the kids. Next time I would try the 2 chipotle peppers. I did double the sauce as recommended. It made 1 large pan and 1 8x8 pan. I froze the smaller pan and can't wait to eat them again! They were great! Even better the next day (the sauce thickens up a bit).

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Reviewer:

MooMoo

Reviewed: Jan. 16, 2012

Made this for a birthday party last night-everyone enjoyed. I did make two changes: 1. used a rotisserie chicken from Costco for chicken meat - great time saver 2. did not put green chilies in the filling, instead I used them in the sauce which I substituted from another recipe on this site. The sauce is 1/4 c. butter, 1/4 c. flour- melt butter, stir in flour and cook several minutes. Stir in 2 c. chicken broth and heat until thickened. Off heat, whisk in 1 c. sour cream and 4 oz green chilies. Pour over enchiladas and then top with cheese. Bake per recipe instructions. The heat of this dish is on the milder side, so I think I will add green chilies to the filling next time. Definitely will make again.

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Reviewer:

Luckymom60

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Reviewed: Dec. 14, 2011

Pretty darn tasty. My wife loves chicken enchiladas suizas and she is quite picky, but she loved these.

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Reviewer:

jasonwalker262

Reviewed: Dec. 8, 2011

Loved this recipe but I would definitely double the liquid as some say and I always use more cheese. The big secret here is to make it the day before and heat up next day for recipe at its best and to avoid that too watery look from the cream.

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Reviewer:

Mcbethie

Reviewed: Nov. 13, 2011

These were great. I did end up baking them about 45 minutes with the foil over the top of the dish and 20 minutes with the foil removed. I think this helped make the dish even better compared to previous reviews. The sauce was pretty much non existent baking this long because it absorbed into the tortillas. The tortillas were not soggy at all, they were perfectly crisp. The flavor was excellent and we will make again. My husband said this is one of his favorite dishes he has had. They also reheat excellent. YUM.

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Reviewer:

jersey7301

Reviewed: Nov. 4, 2011

Enchiladas Suizas is my favorite dish from my local Mexican restaurant and even though theyre not the same, they are still really good! I definitely will be making my own changes to tailor it to my tastes, but I would happily make the original recipe again too. Makes a lot of food too!

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Reviewer:

KIWIZIKI

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 19, 2011

Outstanding! This is the best thing I have ever made from this website and I have made many items. For those trying to "thicken" the sauce, good luck. It's whipping cream and chicken broth - it's not meant to be thickened up. We make this recipe exactly as stated, but we only roll about 5 or 6 enchiladas in an 8x8 pan and halve the whipping cream / chicken broth / monterey jack items accordingly. Then we take the leftover mixture and freeze it in 3 separate containters (each holding enough for about 5 or 6 more enchiladas). When we want to make it, we just thaw the mixture, wrap it in tortillas and top with the whipping cream / broth / jack cheese. We eat this twice a month! Outstanding recipe.

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Reviewer:

jvg94

Reviewed: Jun. 15, 2011

My husband thought this was awesome, and I enjoyed it, but I didn't like the way the sauce looked at the end. I think the cream may have gotten overcooked as it separated from the chicken broth. The enchiladas didn't look fabulous, but they sure tasted great! I also added sour cream to the filling to make it more moist. Thanks for the recipe, and I will make it again.

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