The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 6, 2009
At first I found this a little bland, even with add-ins (jalapenos, garlic, cumin) and thought it was just okay. However, the next day I took two 'chiladas for lunch and was sorry I didn't bring more. The flavors came together perfectly and it was fantastic! Will definately make this again but let it sit in the refrig. overnight or at least several hours for the flavors to meld. Makes a huge difference!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 26, 2009
I'm giving this five stars because even though I didn't follow the recipe exactly, it is versatile and allows for substitutions. I used whole wheat tortillas (didn't put them in oil or anything to soften), had to use wheat flour for the roux (butter/flour mixture), added maybe 1/4 cup extra sour cream to the sauce, used a cheddar/monterry jack cheese mixture (all I had on hand) and added 1 tsp cumin, 3/4 Tbs chili powder, 1 tsp garlic powder and 1 tsp salt to the sauce. Everybody enjoyed them - even my youngest who is our official enchilada-aholic.
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Photo by Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA
Living In: Clarkston, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 14, 2009
Hands down, the best enchiladas I have ever made!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 14, 2009
This was absolutely the best recipe I have ever tried! My son said that it was definately restaurant quality! Wow, what a compliment!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 4, 2009
This was a very good recipe. Extremely rich, and very filling. After reading the reviews I was pretty aggressive about spicing them up, we like flavorful foods. I started by sauteing the onions in EVOO with garlic and some minced jalepeno, then added the cooked chicken, cumin, cayene and some chipotle powder. For the sauce I added some more minced jalepeno, cumin, chipotle and salt. I put them under the broiler for a couple of minutes to finish off before the garnishes. Thank you for your submission, very tasty!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 20, 2009
this is a great recipe to build from to suit your own taste. it seemed bland to me so i added to the filling cumin, 3/4 can hot rotel tomatoes,small can green chiles,and small can of green enchilada sauce. filled the flour tortillas with a little cheese and and the chicken filling. when i made the sauce i added another can of green enchilada sauce and remainder of rotel. poured over enchiladas and added plenty of monterey jack cheese.
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Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 20, 2009
These are amazing! I add a little salsa verde on top for extra kick, and my husband gets all excited when he smells the cooking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 17, 2009
This was awesome! I had fresh roasted green chilis and it was a hit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 12, 2009
We used homemade chicken stock. We boiled the chicken with onion, tomato, a lot of spices then used that for the broth in the recipe. We thought they still turned out a little bland (even with our super flavorful broth), but it is a very easy recipe to adapt next time. I think next time we will put a whole green chili in each enchilada before rolling.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 31, 2009
Well, this was my first time having enchiladas that didn't use a "cream of soup" in the recipe(which I never liked). They were good but didn't have a whole lot of flavor-no more than the canned soup kind, but maybe that's what a chicken enchilada is supposed to taste like? I would've preferred some type of spices, zip, zing, something.
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 13, 2009
Good but perhaps lacked a little flavor, and I even doubled the green chiles. Needed a kick, that it lacked. Still great though, just not a repeat for us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 13, 2009
These were sooo much better than Restaurant style! YUM! I heated the tortillas in the microwave for 2 minutes. I used leftover marinated chicken Fajita meat(from my favorite grocer)that we cooked a few night before and chopped it up small. I didn't have the fancy cheese so we shredded some Monterey Jack and Shredded cheddar. We sprinkled chopped olives on top and actually put it in the microwave for 10 minutes instead of the oven. Soo good! We will be making this again! Thanks!
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 9, 2009
I did my own twist on this basic recipe. I steamed the toritillas in the microwave to get pliable (saves fat & mess). I doubled the cilantro since my husband is a cilantro freek. Then I used fresh hungrian wax peppers from our garden instead of the canned. I used I can of green enchilada sauce and one can chicken broth for the sauce. I eliminated the flour and butter and added more cheese. I am eating it now yum. Can't wait for my husband to come home and try it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 3, 2009
Wow!! This was amazing and my husband loved it!! The only change I made was to moisten up the shredded chicken with some red enchilada sauce and i left out the garnishes. This has been added to our meal rotation:)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 22, 2009
These enchiladas were really good, just need to be more spicy, I used 2 cans of green chiles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 20, 2009
These enchiladas were awesome! My whole family enjoyed them. If the kids like it then i know its good! Loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 18, 2009
This was so yummy- it didn't seem like it would come out well when I was preparing it, but it was super. Even better as leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 9, 2009
I only made the enchilada sause but it was delish! I used fresh green chiles from NM, and made the enchilada sause with veg bullion. I used it for some vegetarian enchiladas. Wow, thanks for the great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 24, 2009
These were good. One comment - even if the sauce looks like too much, use it all! :) It wasn't too spicy either.
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 17, 2009
Really delicious: I was looking for a change from my usual enchiladas with canned sauce. This sauce was really good--and I could make it without making a special trip to the grocery store!
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