I love this recipe, I've made it several times! I only give it a 4/5 because I make some significant changes that would make it a 5. To the soup mixture I maintain the soup/sour cream ratio but add about a cup of green enchilada sauce. To the soup/chicken mixture I add a LOT of cheese as well as frozen corn and plain white rice (that I like to add chicken bouillon to while cooking). This basically doubles the recipe while adding some substance to the enchiladas themselves, and the corn is my favorite part as it adds a sweet crunch. So I end up making about 12 hefty enchiladas that are spread between two 9x13s. I smear the soup mixture as usual on the bottom before placing the stuffed enchiladas, then add the rest of the mixture to the top. After that I take more enchilada sauce and pour on top, followed by a WHOLE lot of cheese to the top of that. I probably double if not triple the amount of cheese, but we are a cheese loving family ;) I buy the big can of enchilada sauce then leave it on the table for those that want more, and it's usually almost gone by the end. Even my picky 3 year old who was hesitant to try said "Mmm this is good!" I made it in less than 45 min (including cooking the chicken) and the whole family loved it. Definitely a keeper.
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I love this recipe, I've made it several times! I only give it a 4/5 because I make some...