Reviewed: Apr. 30, 2012

Loved this! My family and I ate every last bit. Only change I made was to cook the onions, and added 2 cans of chiles! Will make again!

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Reviewer:

tattoogirllovessteven

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Newton, Alabama, USA

Reviewed: Apr. 7, 2012

This was very good, but the monterey jack cheese was a little bland for my tastes and a little too much cilantro for me. Added sharp cheddar cheese and a little less cilantro, overall a good recipe!

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Reviewer:

justif435

Reviewed: Feb. 26, 2012

These were delicious, and the sauce is very good! Great recipe- thanks!

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Reviewer:

nnorrell

Cooking Level: Expert

Home Town: Collins, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Feb. 4, 2012

Only thing I did differently was I used whole wheat tortillas because that is what I had. These were the best enchiladas I have ever made. I would say restaurant quality and better because I could adjust the heat. Many times in a restaurant they are too spicy. I put the chiles and also jalapino seeded and chopped. The sauce was wonderful.

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Reviewer:

Linda Thiel

Reviewed: Jan. 18, 2012

This was so easy to make and was delicious!

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Reviewer:

Lisacexp

Reviewed: Jan. 16, 2012

the best! this is way cheaper than buying enchilada sauces! i steam my corn tortillias in a steamer pan (spray the steamer pan w/ pam so the bottom one's don't stick... makes it less calories and the tortillias are rollable!). Great recipe! very affordable!!!

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Reviewer:

Kennedy Family

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wylie, Texas, USA

Reviewed: Dec. 3, 2011

Amazing!! Perfect!! The only thing I do any differently is flour tortillas since no one in my family likes corn ones, and I spread about a teaspoon of sour cream on the tortilla before I do the chicken and cheese. That helps keep them soft, and with a good flour tortilla (not Mission) there's no need to pre-soften. Also, they are good without the green chilies, but incredible with. Green chilies aren't hot peppers so it's not something that you have to worry about. I usually get 16 or 17 enchiladas out of 3 good size chicken breasts. They come out so yummylicious that my kids, even my picky eater, requests them about 3 times a week. Seriously, if I could give more than 5 stars, I seriously would.

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Reviewer:

goddess

Cooking Level: Expert

Living In: Campbell, Texas, USA

Reviewed: Nov. 29, 2011

I found this recipe and was not disappointed at all. It was very creamy and delicious! The only reason I did not give this 5 stars was because I felt it needed a little more kick with the green chiles, but only because I like spicy foods. I used mild green chiles because I knew my 3 and 4 year old would be eating this and I wanted them to enjoy this---which they very much did (surprisingly because they are both very picky eaters). Great recipe!!!

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