Reviewed: Mar. 8, 2010

Used this recipe for the sauce- it was fantastic! Made my enchiladas with Rotisserie (sp?) chicken for a quick meal. Will definately make this again!

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Reviewer:

Andie

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Tempe, Arizona, USA

Reviewed: Mar. 8, 2010

Great recipe. Only made some small changes to use what I had on hand. I used pulled pork instead of chicken, flour tortillas instead of corn, and a can of Rotel tomatoes instead of green chiles. I used an immersion blender prior to adding the sour cream and the sauce was incredible!

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Reviewer:

Love2Cook

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Frisco, Texas, USA

Reviewed: Mar. 7, 2010

We really liked this recipe! I cooked the chicken breasts by poaching them in water mixed with chili powder, cumin and oregano. This made them very moist and flavorful. The sauce was great. When I poured it over the rolled enchiladas, I was worried that it was too watery, but it thickened up 'til it was just right while in the oven. I especially enjoyed this because it reminded me of the Mexican food back home in Texas. They don't do sour cream sauces here in South Carolina.

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Reviewer:

Lynn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Greenwood, South Carolina, USA

Reviewed: Feb. 27, 2010

Surprisingly easy enchiladas. I added a little paprika to the chicken but these where a huge hit with my new husband. I get all my recipes from this site since I am learning how to cook. So thank you for this one.

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Reviewer:

Angela Bennett

Home Town: Norwalk, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Feb. 26, 2010

This recipe was a home run!! The only real change I made was in the assembly. Instead of rolling them individually, I layered 6 softened tortillas, then the chicken, cheese, and remaining tortillas. I poured the sauce over it and sprinkled with chopped red onion instead of putting the onion inside the mix. This recipe is by far the best chicken enchilada recipe I have EVER tasted. Better than my favorite Mexican restaurant. It's that good!

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Reviewer:

Angela156

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Reviewed: Feb. 15, 2010

These are very mild enchiladas. The sour cream tones down the chiles a lot. I followed the recipe. They were very mild, but flavorful. I had to add some hot sauce at the table. Frying the corn flours made it a lot easier to roll and the flours didn't seem soggy after they were cooked. Thank you.

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Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

Reviewed: Feb. 14, 2010

Excellent! I used Rotisserie Chicken to save time, and it was very good....the sauce was yummy!

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Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: Feb. 5, 2010

Yum! I have used this recipe twice, the first time I stuck to it, and thought it was great but a bit mild for my tastes. The second try I varied and really liked the difference. I boiled the chicken in broth and a can of Rotel hoping to give the chicken more "bite," then I used the boiling broth mixture to make the sauce too. Also lightly cooked the onion, adding a bell pepper and quite a bit of red pepper and some garlic too, turned out much spicier.

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Reviewer:

ldygrycyote

Reviewed: Jan. 23, 2010

My family loves this recipe. I sometimes use fresh jalepenos instead of the green chilis but either way it's fantastic. I also use flour tortillas sometimes, my kids seem to like the flour better.

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Reviewer:

GUZIEWICZ

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Reviewed: Jan. 21, 2010

I ALWAYS fix dishes exactly as the recipe states the first time I make it. I don't think it is fair to rate a recipe if you change it... This recipe was great as is and was not too spicy even for the kids. The second time I made it just for the adults (all of whom like spice) I did double the green chiles and added a little cilantro/green onion mix inside each roll. Made a great deal of flavor change for the adults. I made enough for 4-each for 4 adults and still ran out (& we have very picky friends) This recipe is great. P.S. I did make the rue with real butter... mine always turns out better that way than using margarine or spread.

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