This was delicious. I followed the recipe and I agree that the soup mixture should be doubled, as it was not quite enough. I will probably make this again.

This recipe is YUMMY!!

My family LOVED this recipe! Instead of chopped chicken I shredded my chicken after I poached it in water with chicken bouillon. I also added a tiny amount of the sauce to the inside of each Enchilada. Wonderful recipe! I see this one becoming a main staple in our house.

This was very good and easy to make. I didn't add the can of green chile peppers because I didn't have them. But I used Campbell's Southwestern Style Pepper Jack soup and instead of cream of chicken soup and it added some extra flavor and heat to make up for it. I also followed what others suggested and used taco seasonings (doubled the amount) instead of chili powder and corn tortillas instead of flour tortillas. It turned out very good. I would definitely make this again.

I love these enchiladas! I also double the soup recipe and it's fantastic. Great for Cinco de Mayo!

These were bland, and the sauce was very heavy. Tastes very Americanized. I will go back to making Gerry's Enchiladas (also on this site). Lots more work, but worth it.

while i'm sure this recipe is good with the chili powder, I substitute it with Hot Taco Seasoning. I like things spicy! I also add a little of the seasoning to the cream of chicken and sour cream mixture, but just a touch. For the chicken, i buy a pre-cooked chicken from the deli section at the grocery store and shred off some breast meat. Just before I put the cheese on top, I place a few jalapeno slices on top of each one. Like i said, I like things spicy!

This turned out delicious! I didn't have any onion on hand and I added more sour cream and some salsa as suggested by previous reviewers, but overall, it's a keeper!

These are awesome - I used alot of enchilada sauce though. One can in the mixture and the other to coat them when they bake.

This was teriffic!! Only changes I made based on others reviews were to shred the chicken, double the sauce and use corn tortillas instead of flour tortillas. Loved It!!

very good. will def. make this again!

after reading other reviews for helpful tips and adding a few of my own this recipe was delicious!! from other's advice i added green chiles to the sour cream/soup mixture and put that mixture in with the chicken while wrapping in the tortillas. i also added red enchilada sauce and salsa to the sour cream/soup mixture. i cooked the chicken with taco seasoning instead of chili powder also. adding some cheese to the chicken while wrapping in the tortillas gave them a little extra added flavor. i also made the double the amount of the soup/sour cream mix and smothered the top completely with sauce and then shredded cheese before baking!

I made a stack casserole out of this. Used corn tortillas, layered tortillas and just spread a little soup mixture on them, then chicken mixture. Ended with soup mixture and cheese. Will make again.

I like my enchiladas with more stuff, so I add a can of black beans to the chicken mixture. I also add a second can of green chiles, more chili powder, and a tablespoon of cumin. I also increase the amount of the soup mixture so I can stir more into the filling and spread more on top. It usually ends up being 2 cans of cream of chicken and a whole 16oz container of sour cream. My picky 3 year old actually eats when I make this!

not that healthy

We have this about twice a month. I only substitute nacho cheese soup instead of cream of chicken. Everything in this recipe is easily modified for anyone's taste. Awesome.

This was AWESOME!! We actually ate it so fast our stomachs hurt! I followed everything just like on the recipe, except I used corn tortillas. This will definately be making it's rounds on our menu!

I sent this along with my college student to spring break. It was a giant hit at the beach condo of 8 girls. Made the following changes: grilled boneless skinless chicken breast and shredded meat. Used low fat tortillias, spread tortillia with nofat refried beans, did not use the chillis since the group was picky about green specs, poured a large can of enchillada sauce on top and then added grated cheese, used all low fat items, added granulated garlic and taco seasoning mix.

Grew up on Tex Mex, and this is my favorite recipe ever. My husband loves them.

Beyond excellent. Definitely a repeat dinner!