The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 20, 2009
This is a real crowd pleaser. One trick I learned to avoid 'tough' or 'chewey' torillas - warm some oil (any kind you prefer) in a skillet (about an inch deep - not real hot) and dip the tortillas in the warm oil just until moistened, then blot on paper towels before filling and rolling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 19, 2009
I made this recipe yesterday, took the advice of the other cooks, doubled the sauce mixture, used a can of cream of mushroom and a can of cream of chicken soup. Used 2 tablespoons of taco seasoning and used a mexican cheese blend. I followed pretty much the recipe to build the enchiladas. My boyfriend who doesnt care for the red enchilada sauce absolutely loved these chicken enchiladas. He couldnt believe how good they were. Thanks for a tasty recipe. I will be making these again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 14, 2009
They were okay, next time I will add a some peppers to make them more hot. I've loved the creamy, cheesy mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 13, 2009
I loved this. It turned out wonderfully. I will definately make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 8, 2009
So easy to make, even better to eat, and an additional bonus is that it reheats just as well! A family favorite!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 3, 2009
I thought this was a great recipe. I used cooked and seasoned chicken (fajita style) and jalapenos instead of the diced chiles (I like my food hot) and it turned out great. Very filling, great as a comfort food or to serve others. Will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 31, 2009
I made these last night and they were great. I did not have a can of green chilles, but I did have pickled jalapeno pepeppers and substituted them. I'm looking forward to sharing this with friends. Best chicken enchiladas I've ever had.
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Cooking Level: Expert

Home Town: Ozone Park, New York, USA
Living In: The Colony, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 27, 2009
Awesome recipe! The only adjustment I made was to add a little sprinkle of cheese over the filling before rolling them up. My entire family liked this, even the picky eaters!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 24, 2009
These were soo good!! my husband loved them!!! will prob make again, i didnt make any changes to the recipie, i found them to be great just the way it is!
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Photo by Mrs.McGee

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 24, 2009
I thought this was a great recipe. I did make a couple of changes. I used another persons advice and used Rotel with chili's instead of just chilies. I also felt it wouldn't have enough of a Mexican flavor so I added about 1/4 can of enchilada sauce to the soup/sour cream mixture. I also drizzled more on top before I baked it. I think this made it much better, with a little zip but not crazy spicy. I did also put cheddar cheese inside the enchiladas. We will have it again. Next time I think I would sprinkle some diced lettuce and cold tomatoes over the top for some crunch.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 19, 2009
Tasty and delicious, Made the first time exactly as the recipe stated. Second time I substituted the original cream soup for Campbell's Cheddar Soup. Lovely both ways. A surprisingly tasty and easy to throw together meal. Sure to satisfy any 'cheese tooth' lol
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 19, 2009
I've made this a few times and everytime I make it I get tons of compliments. I always season the chicken first. Sometimes I add enchilada sauce. Either way it always turn out really good!
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jae
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 19, 2009
What an easy, delicious recipe! I substituted a can of Rotel tomatoes for the green chile peppers and used a Mexican cheese blend instead of cheddar cheese because that's what I had on hand. Using shredded chicken that I'd prepared the night before, I was able to assemble this dish in about five minutes and have in on the table 30 minutes later. We had it with refried beans and a green salad, making it a quick, tasty family meal. Thanks for sharing this recipe!
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Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 18, 2009
Delicious. It's the only recipe I've used. But instead of using chicken breast, I've bought the whole roasted chicken that the grocery stores sell and tear it up. It gives it so much flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2009
Doug loved this. A keeper.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 15, 2009
Ehh...this recipe was just okay. I mixed some mild Picante Sauce and chili powder into the soup and sour cream mixture. I also added Pepper Jack Cheese to the chicken mix. I added about 3 Tbsp. of the soup mixture into the chicken mix before filling the tortillas. Once everything was all cooked, I cut up green onions and added them on top of the finished enchiladas. These are not something I'd make often, but maybe twice a year.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 7, 2009
This is my first time making Chicken Enchiladas and I will definitely stick with this recipe. It was so good!!!! In place of the chiles I used Rotel, added black olives, and used minced onion in place of the onion.
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Photo by ChefMandy

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 6, 2009
Oh. My. Goodness. These were fantastic!
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Photo by ashlei

Cooking Level: Intermediate

Living In: Starkville, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 6, 2009
Very good, I used some Enchiladas sauce too and mixed it in the soup mix and with the meat. Nice and spicy!
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Photo by Jami Pete

Cooking Level: Intermediate

Home Town: Climax, Minnesota, USA
Living In: Hallock, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 4, 2009
Great, easy recipe! I added half a can of enchilada sauce to the sauce. Very good and will make again. I used cheddar cheese this time but will use a Mexican cheese mix next time. Will make again!
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