Reviewed: Sep. 1, 2009

I enjoyed the simplicity of the recipe. I am not a very skilled cook and it was nice to have a good warm dinner turn out very tasty. This is definitely something the whole family can enjoy. I think overall I enjoy a more traditional Enchilada style with a red sauce, but it looks like when chicken is used this is often the path taken.

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fooko2002

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Reviewed: Aug. 30, 2009

This is simply fabulous. I put some cheese inside the enchiladas too because I love cheese. I'm impressed!

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Alison

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Reviewed: Aug. 30, 2009

This is pretty much a knock off version of Chicken Enchiladas II. It's good but there's really no difference. Gave it a good rating because of taste but the serious lack of originality is disappointing.

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Bayou Gator

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Aug. 27, 2009

Too dry! Next time I will double the sauce. Make sure you season the chicken and don't make the mistake I did by spraying the bottom of the pan with cooking spray, the sauce wouldn't spread out and just slid around the pan in clumps. I would season the sauce too, it was too bland. I will put the diced chiles in the sauce next time and cheese inside of the enchiladas as well as the top.

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Aug. 20, 2009

Just made this last night, while it was good it definitely wasn't spicy. Make sure you season the chicken or else it lacks flavor. I made shredded chicken and filled the enchiladas with that. I think it needs more sauce as well, but my boyfriend is obsessed with sauce so it's just our personal prefence. Overall it is a good recipe, next time I'll just make more sauce! :)

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Chef Cheri

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

This has officially replaced my current enchiladas recipe. :-)

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eugene

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Reviewed: Aug. 18, 2009

Why anyone would want to change this recipe, is beyond me! Everyone loved it, and my Uncle said it was some of the best enchiladas he's had. Excellent recipe! (FYI: I used flour tortillas, and they didn't turn to paste.)

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jgooch

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Reviewed: Aug. 17, 2009

This is a decent recipe as written which explains why I am only giving 3 stars. As you might suspect, I did make changes. I used corn totillas since flour ones would have turned to paste. They also add a great layer of texture in the mouth as you are eating. It's best to blanch them for a few seconds in hot oil before adding the filling so they don't break after rolling. If you don't mind that then don't bother. I also added more chili powder to taste. A note about the soup mix. As written, the soup mix will not be thin enough to properly cover the enchiladas or provide enough moisture for the mixture to come together properly. You will need about 1 1/2 to 2 cans of soup the regular amount of sour cream and some milk or chicken broth to thin the mixture out enough to drench everything nicely. Just eyeball it. Adjust your seasonings accordingly. Finally, when filling the tortillas add a pinch of shredded cheese inside each one. You will thank me for it.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 17, 2009

Great recipe!! Added mushroom when cooking the chicken... hubby looovvveeeeesss it!!!

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Ctal

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Reviewed: Aug. 10, 2009

Really Great! I added a small can of green verde salsa to the chicken. Cooked the chicken in a slow cooker with the chic. soup and the sour cream and added some chopped canned jalepenos. It was great! Oh and added sliced olives to the top.

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peachespinder

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Reviewed: Aug. 10, 2009

I use light sour cream and the healthy request cream of chicken soup and it still turns out great. I bake my chicken with lots of seasoning and add a can of black beans or pinto beans to the mixture. Great recipe!!

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claisey

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Reviewed: Aug. 3, 2009

WE ALL LOVED THIS, VERY EASY TO MAKE, FALLOWED INSTRUCTIONS AND IT WAS GREAT!

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MANDIE

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Reviewed: Aug. 2, 2009

I loved this recipe and so did my family. It had great flavor and didnt have an overpowering "cream soup" taste like a lot of recipes. I sauted my chicken in taco seasoning and i didnt have any chilis in the pantry so i skipped them and but i did add some green onion. Thanks for the great recipe I will make again!!

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holly

Cooking Level: Expert

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Reviewed: Jul. 27, 2009

Family loved it!

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Suuz63

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Reviewed: Jul. 27, 2009

OH so good!!! My whole family was asking for seconds with this recipe. Even my very picky husband said he'd never had better!

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SARA

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Reviewed: Jul. 25, 2009

Yummy! I read a lot of reviews before I made this dish and I took bits and pieces of advice from several different folks. First, I took help from the store and shredded a rotisserie chicken. I doubled the sauce but instead of using an extra can of cream of chicken, I used Campbell's Fiesta Nacho Cheese. Then, instead of the teaspoon of chili powder to the sauted onions, I added a teaspoon of taco seasoning. Then, instead of the can of green chiles, I added half a can of Rotel to the chicken mixture and then added the other half to the soup mixture. My husband loved it!

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Sandy K.

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Reviewed: Jul. 24, 2009

I think this is a great and flavorful enchilada recipe. Perfect for my leftover Mexican chicken I also found on this site.

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tperry1234

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Reviewed: Jul. 22, 2009

My whole family loved this recipe. I cooked the chicken w/ the chilis and chilli powder in crock pot on low for 5 hours, so all I had to do was assemble them when I got home. I also used a little enchilada sauce because that is what we are used to. SO GOOD!

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ASMITH544

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Reviewed: Jul. 20, 2009

We love this recipe! I did change it up a bit, I used the 25% less sodium cream of chicken, I used a lighter sour cream and I used a rotisserie chicken for ease! We are having it again tonight!

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Felicia

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Reviewed: Jul. 19, 2009

Surprisingly satiating meal. I was skeptical of the cream of chicken soup, but it wasn't too heavy. I added some cumin, red pepper, and spinach. I also used corn tortillas; be sure to warm them beforehand to prevent breakage!

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