Reviewed: Feb. 8, 2009

The enchiladas I made turned out very good, though I did modify the recipe quite a bit, based on other reviews and personal preference. I boiled three boneless, skinless chicken breasts in chicken broth for 40 minutes, then shredded them with a fork in a large bowl. I mixed together one can of Campbell's fiesta nacho cheese soup, a half can of enchilada sauce, a can of diced green peppers, half a small container of light sour cream, and a little cayenne pepper in another bowl, then stirred half of it into the shredded chicken. I then put the chicken mixture into four wheat tortillas, added some fresh baby spinach leaves on top of the chicken, and folded them over. The rest of the soup mix and filled tortillas went into a greased baking dish, and I baked them for 15-20 at 325. Husband and I both loved it, though we wouldn't mind it spicier. I might try mild hot sauce or more pepper next time. Thanks for the recipe!

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Jenny

Cooking Level: Beginning

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Reviewed: Feb. 7, 2009

The whole family really enjoyed this. I followed the recipe exactly, except I used some seasoned taco meat (ground beef) that I had already in the freezer. I have had this with chicken, and It's very good. ALSO very good with taco meat. We garnished with guac and pico de gallo and had a side of refried beans. It's a keeper!

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JANIEHAYSLETT

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Reviewed: Feb. 7, 2009

I made this recipe but I made it as a casserole instead of rolling them. I cut the chicken up in small pieces and cooked in olive oil with coriander and cumin. Then when cooked tru I put it in the food prosessor to shred. Mix with cream of chicken soup, 1 cup sour cream, and T of chilie powder, Dip corn tortillas in enchilada sauce to make first layer on the bottom, spread the chicken mixture, top with cheese and start another layer of dipped tortillas, chicken ending with dipped tortillas on top, cover with cheese blend and bake for 25 minutes, every family member loved it even picky grandson.

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mjfri

Cooking Level: Expert

Home Town: Brookfield, Ohio, USA

Living In: Wheatland, Pennsylvania, USA

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Reviewed: Feb. 6, 2009

Exactly want I wanted, my husband loved it!

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meighan_d

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

This recipe is great. My family really enjoyed it. I think I will double the sauce next time though. It was especially good!

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TAQUITA

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

Very good! I followed some suggestions and doubled the sauce (2 cans of cream of chicken and 8oz of sour cream). I also added a can of Rotel and added a sprinkle of cheese inside each enchilada. Before sprinkling the cheese on top, I also poured a small can of enchilada sauce over the whole concoction for a little extra kick. Both my husband and I were very impressed! I served it with Mexican Rice III also on this website.

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Michelle

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Reviewed: Feb. 3, 2009

Great recipe. I tried using flour tortillas and corn to see which tasted better. The corn definitely won. It tasted more authentically Mexican.

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Kristin

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 3, 2009

Quick, easy, but lacking taste- BIG time. The cream sauce is a nice change from regular red sauce, but next time I will throw in some taco seasoning with the meat as the chili powder did nothing for it. Also, the meat mixture looked pretty dry, so I had to put more of the soup mixture in with that than called for.

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Feb. 2, 2009

This was too bland for us.

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lovetocook

Cooking Level: Intermediate

Living In: Lapeer, Michigan, USA

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Reviewed: Jan. 31, 2009

I made these for guests, and ate it too. I had an average rating of about 4. We all thought they were pretty good. Instead of flour tortillas, I used corn tortillas. It gave better flavor, but made the enchiladas fall apart easier. I also used a can of enchilada sauce. However, you couldn't really taste it.

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Migz

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Reviewed: Jan. 28, 2009

great recipe and so easy. Very economical, I love leftovers for the kids lunches, my daughter brought it to school the next day and her friends wanted to eat it all. I made no changes it was excellent.

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Delicious Debbie

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 28, 2009

great tasting dish, fairly easy to prepare and it's easy to alter the spiciness to desired taste. We like it spicy so we add a bit of chille powder and extra green peppers. Also, a tip for making it more spicy is to saute the onions in the chille powder before you add in the rest of the ingrediants. A very tasty!

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meg

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Reviewed: Jan. 27, 2009

I used corn tortilla instead of flour (warm them in the microwave for a few seconds so they are pliable for rolling before filling) and for the chicken, I used one of those pre-cooked whole chickens from the grocery store and shredded/chopped it. Very easy to make, very good- my husband loved it. It makes great left overs for lunch the next day too.

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Brandi

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Reviewed: Jan. 27, 2009

My husband and I love this recipe. I use left over chicken and shred it instead of cubing it. Along with the onions I sautee some bell pepper with the chilli powder and cumin. I use low fat sour cream (you can't tell the difference). To the filling mixture I add home made salsa to give it a little more color and flavor. I serve along with refried beans and spanish rice. I hate sour cream and cream or anything soup, but I still love this recipe.

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Beaglelove

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jan. 26, 2009

These were okay. I followed another's advice and used Nacho cheese soup instead of cream of chicken soup. It didn't have as much flavor as I was expecting. I made extra and had it for lunch the next day and it was so much better. So next time I will make this a day ahead of time and let the flavors mix and meld. Over all, I was pretty satisfied.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jan. 24, 2009

This was my first time making enchiladas and it definitely was worth it! I tried to make the recipe somewhat healthier. I am trying to limit my sodium, so i used low sodium cream of celery instead of cream of chicken and mixed that with fat free sour cream. I didnt have chedder cheese, so i usedd low fat mozzerella on top instead. I also added some red enchilada sauce on the bottom of the pan as well as a little bit on top of the enchiladas before putting it in the oven. I added olives and tomatoes on top once the enchiladas were cooked. Great recipe, i will definitely be making these again!

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KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 22, 2009

I fixed this recipe for my family the other evening for the first time and received raves! Quick note: I tried the cumin suggestion and added cream cheese to the cream of chicken mixture. This is definitely one good easy recipe to make when you don't have a lot of time and want to impress! By the way, it's good cold the next day too!

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Kristi

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Reviewed: Jan. 18, 2009

I made this tonight and it was DELICIOUS! I did not have all the ingredients needed, heres what I used: 1 can mild Rotel, 1 can cream of chicken soup, 1 cup chicken breast ( the pre-cooked kind) and chili powder. I heated that up in a skillet and then filled each tortilla with the mixture and I also added cheese inside each enchilada. I then poured the excess chicken/soup mixture on top and then sprinkled alot of cheese all over. I used about 2 cups of monterrey jack cheese ( personal preference). Then I baked about 15- 20 min. uncovered. I am going to try this over penne pasta next time I make it (with the ingredients I used tonight) Thanks for the recipe...

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SHELLBELL

Cooking Level: Intermediate

Home Town: Libby, Montana, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 17, 2009

I modified the recipe and added some cumin, a bit more chili pepper, and rice with the chicken mixture. I also added a 2nd can of cream of mushroom and extra sour cream...this was DELICIOUS!!

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Bayou Bunny

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jan. 14, 2009

I add some extras to this recipe, after i cooked the chicken I used a taco seasoning and mixed it in with the chicken, I also added a can of enchilada sauce over it and sprinkled with cheese before I baked it. This is now my husband's new favorite meal.

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