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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eckolady83

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Reviewed: Oct. 19, 2009

This is a hearty meal for those cold nights!

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Alli

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Reviewed: Oct. 18, 2009

I used this recipie also as a base and made a few minor changes. I parboiled the chicken in chicken stock and then shredded it instead of chooped. I added a few tbps of green chilis to the soup mix as well as my enchilada sauce. I added about 4tbsp of soup/chili mix to the chicken to keep it moist and follow the remainder of the directions. Once all the tortillas were in place, I poured over the remaining soup mixture along with some red enchilada sauce and the remaining chilis. Then sprinkled a fair amount of monteray jack cheese for the extra kick! Turned out great! Thanks for posting the recipie!

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JENNYBELL1

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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Reviewed: Oct. 15, 2009

PERFECT!!! I added a little more chili powder to the chicken onion mixture to make that flavor stand out, plus a little cayenne pepper and white pepper to make it a little spicier. I also added a chipotle corn salsa to the soup/sour cream mixture and I added about four tablespoons of the soup mixture to the chicken/onion because I wanted it to be creamier. I also poured mild enchilada sauce over the top instead of the soup mixture to give it more flavor variety and to make it taste more authentic. Seriously amazing!

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LawBabe

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Fabulous! This came together quickly, and I took the advice about doubling up on the sauce, you definitely need it. The family cleaned their plates. I had sour cream and salsa on side. Thank you

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ptulip

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Reviewed: Oct. 4, 2009

My main chicken enchilada recipe. It's awesome. Thank you for sharing it!

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STORMYEYEZ74

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Reviewed: Oct. 4, 2009

Recommend making a little more sauce than it calls for, but other than that, it is awesome!!

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AimeeV806

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Reviewed: Oct. 1, 2009

My whole family loved this recipe, including the kids!!! I added extra cheese on top.

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Tammy

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Reviewed: Sep. 28, 2009

This was a really great recipe to use as a base. I read other comments and noticed some saying double up on the sauce and seasoning. I used twice the peppers, twice the soup, twice the chili pepper and twice the cheese. I also made a Red Enchilada Sauce to put underneath the cheese on top and also put some cheese in each enchilada. To die for!!

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SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 26, 2009

I first made these for my son's first birthday party. Everyone loved them (including my son). I've made the enchiladas a few times since then, and they have always been excellent.

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Amanda

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Reviewed: Sep. 24, 2009

I made these for company and they turned out really good. I ended up with only 6 enchiladas instead of 8 (personal preference for more filling instead of more tortilla) and the entire pan was demolished! I made it a lite by using 98% fat free cream of chicken and fat free sour cream and no one could tell the difference. This recipe is a definite keeper and very versatile - I look forward to trying it with spinach and shrimp!

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Tiffany

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Reviewed: Sep. 24, 2009

I've been making this for years...it's a family favorite!

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Molly Stone

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Sep. 21, 2009

We love these enchiladas! I am a big fan of chili powder, so I've always doubled it. I also add a can of red enchilada sauce to the top before adding shredded Colby-Jack cheese. Yummy!

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Kelly

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Reviewed: Sep. 19, 2009

OMG! If you haven't tried these you need to. Follow as written or add whatever you like. You can't go wrong with this one.

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A_MULGREW

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Reviewed: Sep. 16, 2009

I really liked this recipe. I felt like it could use more than 1 cup of cheese since my family lives close to Wisconsin and loves their cheese, I had to add more cheese!! It is very easy as long as you already have some cooked chicken. I like to use the chicken leftover from making homemade chicken soup. I might try next time to add a red enchilada sauce on the tortillas under the cheese to give it a totally different flavor with the same basic recipe.

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divegreat

Cooking Level: Expert

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Reviewed: Sep. 16, 2009

I made this when visiting family last year and my niece could not get enough of it. Now that she's got her own home, it was the first recipe she requested!

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Sep. 13, 2009

everyone loves this!

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ehspud

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Reviewed: Sep. 9, 2009

Delicious! I altered the recipe just a bit by only using the soup mixture on the inside and using a red sauce in the bottom and on top. Turned out great!

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aceofcakes310

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Reviewed: Sep. 7, 2009

I made these for my Dad last fathers day and he and everyone else in his office loved them. I actually prepared everything and froze the pan and gave it to him with baking instructions so that he could heat it up and eat it whenever he wanted. It still came out great. I followed the recipe exactly on this one.

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*DanaMarie*

Home Town: Houston, Texas, USA

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Reviewed: Sep. 5, 2009

this is one recipe that my daughter's friends always request for pre-football game get-togethers....they love it! Has anyone ever done ahead of time and frozen it?

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Babs

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