The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 20, 2009
Quick, easy & tasty! I made a total of six, so I did not have to double the sauce--but I see why people do. I added a couple of tablespoons of medium salsa to the chicken/onion mixture, and used 1/4 of an onion instead of the whole onion and added a little shredded pepper jack cheese to the mixture before filling the tortillas. This is a definite keeper for my arsenal! THANK YOU!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 20, 2009
Excellent! Instead of rolling up the tortillas, I just layered them in a round casserole dish. I added a little salsa to the mix as well. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 19, 2009
This is a great recipe! Next time I'm going to cut back on the onions - the kids just didn't like that part. I also added a small amt of shredded cheese to each enchilada before rolling it up. We just love to have layers of cheese!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 18, 2009
These enchiladas were fantastic! I changed it up a bit to suite our taste. I omitted the margarine,(would've used olive oil, had I sauteed the onions) and onions. I used turkey rather than chicken. I added taco seasoning to the sour cream/soup mixture, as well as to the turkey. I used corn tortillas, rather than flour. I layered the ingredients, rather than mix them together. I also added black beans (my kids love beans:) I topped enchiladas with sour cream/soup mixture, cheese & enchilada sauce. My whole family loved this dish! Thanks for sharing.
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Cooking Level: Expert

Living In: Neosho, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 16, 2009
This is a delicious, I did use other reviewers suggestions and added 1 can Rotel tomatoes to the chicken mixture, also to the soup mixture I added one can green chili enchilada sauce, a little cheese before rolling, yum yum! You can make this recipe just as described and will do well also:-)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: Nov. 16, 2009
Yum!! I doubled the soup and sour cream as suggested by many and used chipotle taco seasoning instead of chili powder to season the chicken which I shredded after boiling for about 1 1/2 hrs. Will make again. Thanks!
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Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 12, 2009
This is delicious. I always double the soup/sour cream mixture and the green chilies. Always a winner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 10, 2009
I have made chix enchiladas before with way more ingrediants and took longer and this recipe was WAY better. This was the best recipe for chix ench. i have ever used and it was sooo easy. ONly thing I did different was I did not use an onion, only because I didn't have one and instead of using cheddar cheese I used mexican mix because it was what i had. AMAZING!!! Loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 7, 2009
Very, very yummy! Needs a little more spice though. Next time more chili powder.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 5, 2009
Excellent starter. I made the chicken and the sauce as stated but added enchilada sauce (no chili powder). Really good. Corn tortillas are a MUST.
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Cooking Level: Beginning

Home Town: Great Falls, Montana, USA
Living In: Issaquah, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 1, 2009
We really enjoyed this dish. I used Campbell's Nacho Cheese soup instead of cream of chicken based on another review, and I put a can of Rotel on top during the last five minutes of baking. I'll be making these again!
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Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 31, 2009
Great recipe and easy too. I added Fiesta tomato soup and sauteed the chicken in packaged enchilada sauce which gave it a kick.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 28, 2009
Yummy, however, wished I had used corn tortillas. I also poured a can of red ench sauce over the top prior to adding the cheese. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 28, 2009
delish. Definately make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 25, 2009
I made extra sauce and left out the green chiles and my family loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 25, 2009
My family was OK with this, but the green chiles were too strong for their taste. I would consider another option for adding some pizazz for taste
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 23, 2009
This recipe is absolutely delicious...my husband and I love it!!! Super easy to make!!!!!!! I made a few changes previously mentioned in other reviews to make it perfect. Adding spices and doubling the sauce recipe is a must!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 21, 2009
YUM
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 20, 2009
I would have given this 5 stars, but since I took the advice from another review and added green enchilada sauce, it only deserved 4. Adding the green sauce is essential in this recipe--it was so delicious! Taste just like authentic chicken enchiladas with verde sauce that you get in a mexican restaurant. I doubled the recipe so that I could fill an entire 9x13 pan. Any extra sauce not used to cover the enchiladas can be refridgerated and used to reheat your leftovers. My family loved it and asked for the recipe. I will use this recipe again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 19, 2009
This recipe was delicious & simple to make. I took to work and everybody loved it! Added diced tomatoes & green onions on top, my own personal preference. Will definitely make this again!
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