Reviewed: May 23, 2012

Awesome and simple recipe! I made a few adjustments. To save time and add major flavor I purchased a rotisserie chicken and chopped it up. I added a can of RoTel to the filling. I added a can of mild enchilada sauce, 1/2 to the filling, 1/2 to the soup mixture. I also sprinkled cheese into each tortilla as well. I topped the finished product with salsa, sour cream and jalapenos. We ate the entire pan! I will definitely make this again!

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Reviewer:

aprlmchelle

Reviewed: May 2, 2012

On top of given recipe - Alterations: 1 can mushroom soup, 1 can cream of chicken 1/2 can of chile stewed tomatoes 2/4 pkg taco seasoning 1 chopped jalapeno 4 cloves garlic Everyone loved it, I thought there would be too much sauce but ended up just having enough, sister even said more sauce would be good - because it was delicious. Everyone had thirds until there was nothing left. *I also split it into two baking dish's and one was made without cheese - you can honestly make this recipe without cheese and it as just as delicious, nobody could really tell the difference except me, as I'm lactose intolerant. DEFINITELY making these again!!!!

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Reviewer:

missmarie

Reviewed: Apr. 29, 2012

Everyone at the dinner table agreed this was quite possibly one of the tastiest versions of a classic we've ever tried. Didn't put soup inside the tortillas, only in the pan and on top. Also added some red onions, green peppers, and jalapenoes when I sauteed the chili powder & chicken to give the whole dish even more of a kick.

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Reviewer:

Ang

Reviewed: Mar. 24, 2012

I've made these twice; the first time, they were a bit too hot for my children and husband (I like spice!) so the 2nd time I used medium salsa instead of the green chile peppers, and it was perfect! I also added about 3 T of cream cheese into the soup mixture, simply because I'm addicted to enchiladas with cream cheese in them! Anyway, just wanted to say these are great! Super easy, too!! Thank you Jeri Reed for the wonderful recipe!

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Reviewer:

lizzybaker

Cooking Level: Intermediate

Home Town: Santa Rosa Beach, Florida, USA

Living In: Lacey, Washington, USA

Reviewed: Mar. 21, 2012

My husband really liked this. The kids thought it was a little spicy, but what do they know? :)

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Reviewer:

Kimniki

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

I made this recipe last night and was extremely disappointed and misled by the high rating--it lacked the flavor and spice that I anticipated from the description. The soup mixture seemed heavy and insubstantial...I would add stronger chiles/peppers to avoid the blandness.

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Reviewer:

amrey

Cooking Level: Beginning

Reviewed: Mar. 3, 2012

These were pretty good the filling needed a bit more flavor so I added some spices and some black beans.

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Reviewer:

pixiestix

Cooking Level: Expert

Reviewed: Feb. 18, 2012

So good! But next time I will top it off with green onions. That will make it PERFECT! Thank you for such a great recipe. :)

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Reviewer:

kandace

Reviewed: Feb. 14, 2012

These hit the spot! Corn tortillas are a must. Also added a can of hot rotel to soup mixture, which gave it a perfect kick. My new discovery, is the Havarati cheese sold in slices at Costco. What a great melting Cheese! Added 1/3 of a slice inside the tortilla, and grated cheddar on top.

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Reviewer:

C. Waite

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Sandy, Utah, USA

Reviewed: Jan. 15, 2012

This recipe was very easy to make and had remarkable flavor, but it was pretty salty, probably due to the can of soup that's used. I served the enchiladas with a jarred salsa and the combination was excellent. The soup/sour cream mixture was very thick and next time I'll try to thin it out a bit with broth or skim milk, which will probably also help reduce the saltiness.

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