Reviewed: Jan. 16, 2009

I made these with both corn and flour tortillas. I added a couple freshly chopped jalapenos; they came out so tasty! I froze the excess sauce - just brought it out, and it's as amazing as it was fresh.

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nikkiology

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Reviewed: Jan. 13, 2009

These enchiladas are tasty but nothing special. There was too much onion for my liking, it seemed to really take over the flavor. Next time I will add some other spices, probably some things others suggested, to give it more spice and flavor. It's a good start it's just missing the kick!

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High Country Ben

Home Town: Ridgway, Colorado, USA

Living In: Winona, Minnesota, USA

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Reviewed: Jan. 9, 2009

This recipe was really great. The sauce was AMAZING! I thought it needed a little salt though. Next time I will probably add some taco seasoning to the chicken.

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Nicole

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Thornton, Colorado, USA

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Reviewed: Dec. 18, 2008

This recipe was okay, there are some things that I'm going to try doing next time, like leaving out the flour and chicken broth and using cream of chicken soup in stead and combining different recipe. If it turns out good I'll be posting the recipe.

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KPurnell

Cooking Level: Intermediate

Living In: Eagle, Idaho, USA

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Reviewed: Nov. 21, 2008

This was very good. Better than the recipes requiring a canned soup. I separated my enchiladas from each other to get them to be slightly crunch instead of soggy on the sides and top. I had never done this before and found it a success as I had always liked the end ones the best.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Nov. 16, 2008

I thought these enchiladas were excellent, but my wife found them rather bland and said she would prefer that I not make them again. She likes things spicy, though, and if your tastebuds don't match you'll probably like this.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Nov. 2, 2008

Very good. I added 1 minced clove of garlic to the butter when making the sauce. Was delicious.

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Liz

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Reviewed: Nov. 2, 2008

Only 3 stars because it's a good base recipe. I made the sauce as the recipe states and it was soooo bland! So I added some cumin, garlic salt and salsa verde and then it was excellent! I also don't fry the tortillas first, I use whole wheat low carb wraps. So with the additions to the sauce it's definitely 5 stars!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Oct. 26, 2008

This was really good, although when I make it again I believe I will double the sauce. What I really like about the make up of the recipe is the suace, and the fact it's not smothered in cheese or cheese sauce. It keeps the calories down. Thanks for the recipe!

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Jannabofanna

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Oct. 21, 2008

These were good. I would make a few modifications next time. I would add a little of the sauce to the chicken mixture just to keep the filling from being so dry. And I would use flour tortillas as I just don't have much luck rolling corn tortillas without them splitting.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Oct. 11, 2008

Delicious...And other than deciding to saute the onions, I didn't change a thing.

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Oct. 10, 2008

This turned out to be more of an 'enchilada casserole'...that is why I gave it 3 stars instead of 5. With that said, there is no doubt that it is a delicious recipe. Instead of buying and cooking chicken breasts, I purchased a whole roasted chicken from the store and used the meat off of that. I like the different flavors that come from the different parts of the chicken. Also, I just warmed the corn tortillas in the microwave to make them more pliable. Other modifications included using 1/2 EV olive oil 1/2 butter for the roux and subbing corn starch for flour (1:2). I also seasoned the sauce with salt and fresh ground pepper to taste. Even though the consistency wasn't that of "enchiladas" my wife and I still really enjoyed the recipe.

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Jer

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 10, 2008

Great recipes. My picky 10 yr old even went for seconds and told me this was his favorite dinner. Thanks for posting this...

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cyn619

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Reviewed: Oct. 8, 2008

From DBF; 'they were o'k.' I say, 'should I make them again?' he says, 'yeah make them again...' I guess they were pretty good, but probably not like a restaurant (he thinks if you pay someone to bring it to you it automatically tastes better!). I made this the day before and refrigerated until he got home, since I would be gone all weekend. Most of it was eaten come Monday, so it couldn't have been that bad. I used flour tortillas instead of corn, and fresh jalapenos from the garden. Other than that, all as stated.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 25, 2008

Amazing recipe! I made these for my honey's birthday and we both loved them! Definitely a dinner we'll be doing again soon. It was quick and easy and totally worth the little bit of effor it took to put it all together. I used a lemon pepper seasoned rotisserie chicken like a previous reviewer and it was the best choice I could have made. Sauce was just thick enough and i added about a cup of it into the chicken and cheese mixture. Dinner was a complete success!!

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mr.jake87

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Reviewed: Sep. 17, 2008

Very good. I doubled the sauce and added jalapenos, garlic and black pepper to it. I seasoned the chicken and added spanish rice, and red peppers to the filling. I used flour tortillas. I did not fry them.... just popped them in the microwave for a few seconds between damp paper towels. Great as a starter recipe and excellent after being tweaked to our preferences. Hubby loved them.. it was his b-day dinner. Thanks so much!

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Miz

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Sep. 15, 2008

My husband and I really enjoyed these! The only changes that we made were to just heat the tortillas in some sauce instead of frying them and to add green peppers to the chicken and onion mixture. The sauce was very good and I couldn't believe how easy it was to make! Great recipe :)

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Sep. 7, 2008

Best chicken enchilada recipe so far (I have been on the hunt for the perfect one). I made some slight changes: saute 1/2 cup of white onion in the butter before adding the flour. Use 3/4 cup sour cream and 1/4 cup cream cheese. Add 1 tsp garlic and 1/4 tsp cayenne pepper to sauce and omit cilantro. Don't bother frying the tortillas. Just wrap them in a damp paper towel and microwave for about a minute to soften them. Makes prep easier, cleaner and faster with no loss of flavor in the recipe. Also, make sure to coat the bottom of the baking dish with a thin layer of sauce before putting the enchiladas in to keep them from burning on the bottom. This means that you need to make the sauce first but it works out great because you can be prepping other ingredients while its cooking.

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BODIE358

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Reviewed: Sep. 2, 2008

This recipe is very good...I made a few minor tweaks. I sauteed the onion, green bell pepper, garlic, chicken and fresh salsa together. I added spinach to the enchiladas. All else was exactly as the recipe calls for.

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CP

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

This is really tasty. It is also really mild, so if you like spicy, I would doctor up the sauce to your heat preference. There was enough extra sauce left over to make another 9x9 pan of enchiladas (even after drowning the first 9x13 pan in sauce), so you could probably cut that part of the recipe down to 2/3rds of the called-for quantities. Or just make more enchiladas!

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Ms. A

Cooking Level: Intermediate

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Chicken Enchiladas with Creamy Green Chile Sauce

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