Reviewed: Aug. 3, 2008

Family did not like this.

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Reviewed: Jul. 19, 2008

Great recipe!!! I doubled the sauce recipe to suit our tastes, and omitted the green onion garnish.. Will be making again soon for my husband... thanks!

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christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

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Reviewed: Jun. 24, 2008

We really liked this dish.

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Jun. 21, 2008

This recipe is great! I added sour cream to the filling for the enchiladas as the other Reviewers have done. The only thing I really did different was that I saute'd the green chiles and onion before adding to the sour cream sauce. I also topped with sliced jalapeno for an extra kick. This recipe is defintely a keeper!

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kinseypetals

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Jun. 20, 2008

This was a huge hit with my family and guests, very easy to make and really delicious. I'm going to add some heat next time & use fresh jalapeños in the sauce as the canned chilies were a bit too mild for me. Great recipe, I will definitely be making this again!

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URSIFORM

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 30, 2008

This was a good recipe but it was typical enchilada recipe in that it was very labor intensive, and my kitchen was a mess by the time I had it in the oven. I made it just as written and would make it again except I would leave out the cilantro, we just don't like the flavor of cilantro. My four year old liked it very much except the green onions on top, but that was an easy fix. Thanks for the recipe.

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Lindas528

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Reviewed: Apr. 19, 2008

We didnt like the sauce maybe we will try again and tweak the sauce this time

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jordyns mom

Home Town: Tacoma, Washington, USA

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Reviewed: Apr. 19, 2008

This recipe was delicious. I wasn't sure how the sauce was going to taste. But once it baked in with the tortillas and the the chicken. It was Delicious!! My husband loved it!! I even made another one for close friends and they loved it too!! Simple, easy and good tasting!

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lovetocook

Cooking Level: Intermediate

Home Town: Pomona, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 2, 2008

These Enchiladas are so delicious. I followed the recipe exactly and my friends and family loved them. I will make them again.

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2weims

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it more like a casserole by layering the corn tortillas,chicken,sauce & cheese until my pan was full. I also added more green chile as my family prefers it hot! It was easy to make & will have it again soon..thanks!

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JEANNELYNN

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Mar. 22, 2008

This got raves at my dinner party. I added more serranos, 8 total, and a bit more cilantro. Yummy!

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Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Mar. 20, 2008

wow...this is great stuff! i only used two chix breasts and added sauteed mushrooms to the filling in place of the third breast. instead of green chilis (i don't care for them), i subbed tomatilla sauce--and added a little extra. i also mixed the cilantro into the sauce so the flavor would bake through instead of possibly tasting like an 'afterthought'. added 1 tsp. cayenne and 1 Tbs. garlic powder as well. i baked with the green onions on top for the same reason, rather then adding them after the pan was out of the oven. last, i subbed panela cheese for the mozz. and sprinkled a crumbly mex. cheese on the top after i pulled it out of the oven. !magnifico! would make again in a heartbeat! p.s. makes for great left-overs as well. just *HAD* to nuke a lil sample after re-living last night's awesome experience! mmmmm. i think i'm goin' back for more.

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tunatwist

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Mar. 19, 2008

Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat much and she all but licked the plate clean! Genuine, simple and understated flavors, that all blended together perfectly. Just delicious, and just as written, "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 8, 2008

My personalizations: I used whole wheat tortillas and didn't soften before filling and they still came out wonderfully! I did add 1/2 bag of frozen onion and red and green pepper strips (sauteed briefly to soften) to the chicken filling. The sauce is AMAZING. I didn't have all of the sour cream called for so I subsituted low fat cream cheese. I also didn't have any chiles but I used some jalapeno slices from a jar and added a little of the liquid to the sauce for flavor. It was perfect. Thank you so much for this wonderful recipe!

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LCAUDILL

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Grandview, Ohio, USA

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Reviewed: Mar. 2, 2008

This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about 3/4 cup green chili salsa instead of the green chiles in the cream sauce, and I put the small can of green chiles in with the filling. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a yummy side dish. It might have been too much cream sauce otherwise.

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Carrie

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

YUMMY! I also doctored it a little and added a bit of the sauce to the chicken mix, along with some corn and occasionally I will throw in half a can of refried beans to the mix. A family favorite.

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adh

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Reviewed: Feb. 19, 2008

I was making enchiladas and I wanted something different than the traditional "red" enchilada sauce. I used the recipe for Charley's Slow Cooked Beef from this site. I filled the tortillas with a mix of grated mozzarella and cheddar cheese and the "Mexi-meat" then placed them seam side down in a glass baking dish. I made the sauce from this recipe, poured it over the enchiladas and threw some more cheese on top. I baked it for 20 min at 350. For the sauce, I used two cans of chiles and used a hand blender to make it creamier and no so chunky. It came out sooooo yummy!!!

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Pinky

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Reviewed: Feb. 7, 2008

my whole family did not like this, it sounds realy good but it is not good

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leah

Cooking Level: Intermediate

Living In: Cottonwood, Arizona, USA

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Reviewed: Feb. 6, 2008

This recipe was delicious!! I read the other comments and used less sour cream ~1/2 cup and substituted the remaining sour cream for cream cheese. To the sauce I added chopped garlic, jalapenos,garlic salt and a little verde salsa, and paparika. I also added a little corn starch to thicken the sauce, I am not sure I needed it, but I was afraid the sauce would have been to thin. For cheese I used 1/2 monteray jack and 1/2 mozzarella. After baking topped with extra white onion. It turned out wonderfully. Will definetly make again.

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Jane

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 5, 2008

My two boys loved this dish. It was by far their best...so they said. I also made it for my aunt and her family. Made three pans and it was wiped out! The recipe was so easy. I got my 11 yr old cousin to make the sauce. Just layed out all the ingredients and measurements. He loved it! Said it was like the movie Ratatouille!

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