Reviewed: May 9, 2011

My wife and I liked this a lot. I made a few touch-ups: - I veganized the recipe by using seitan instead of chicken. I lightly browned the seitan in a couple tablespoons of canola oil. Seitan is a high-protein veggie meat made primarily from wheat gluten; it's available in Whole Foods-type stores and sometimes "regular" grocery stores. In recipes, it has a taste and texture similar to chicken. There are lots of recipes for it online, but I always buy it ready-made from a package. I also used Follow Your Heart vegan cheddar (though my first choice, had I not had leftovers to use up, would have been Daiya vegan cheddar). - Mindful of other reviewers' comments, I added some garlic powder to the mixture as well as some corn starch for thickening. I served it kind of half over, half next to rice, for which I added a bit of Mexcan spices to the broth. I lightly spooned salsa verde on top of the dish.

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Reviewer:

garyloewenthal

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

Reviewed: Jan. 15, 2011

Very good. I added cilantro and it was very tasty.

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1 user found this review helpful

Reviewer:

Elaine E

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Chino Valley, Arizona, USA

Reviewed: Nov. 29, 2010

YUM!, I used the leftover dark turkey from Thanksgiving diner. I didn't have quite 4cups of gravy so I used a can of condensed cream of chicken soup plus I added a cup of chopped cilantro. PS- the pic is from me :-) AND I used real Hatch green chili!!! BEST enchiladas EVER!

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Reviewer:

bclark101

Reviewed: Aug. 21, 2007

I made this for 4 servings. I oven baked the chicken breasts ahead of time. Since the chicken was already cooked, I put all the ingredients in the frying pan and simmered it for 15 minutes. I also added 3/4 cup of raw rice while simmering. After arranging all ingredients in the baking dish, I covered it and baked it for 35 minutes, uncovered it and let it bake for another 15 minutes. Adding the rice really helped it from being too soupy.

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2 users found this review helpful

Reviewer:

SWMBO23

Home Town: Utica, New York, USA

Living In: Simi Valley, California, USA

Reviewed: Feb. 22, 2007

Good flavor but was too soupy for us. I would not make this again.

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1 user found this review helpful

Reviewer:

bmatheson

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Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Feb. 8, 2007

We didn't care for this at all, unfortunately. The flavors just didn't blend very well, it wasn't very appetizing to look at, and the tortillas were mushy and unpleasant. Not recommended. Sorry.

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 7, 2007

I made the recipe exactly as is and this did not go over well with my family. My husband said it was too bland, my 3 year old only ate it because we made him, and my 16 month old had fun smearing it (he usually eats ANYTHING). It came out way to liquidy. Almost like a thick soup.

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Reviewer:

TXBREEZE01

Reviewed: Oct. 26, 2006

My family loved this recipe. These are the changes I made: *omitted water *added 1/2 tsp cumin *added additional garlic *used sharp cheddar cheese and about a cup more than the recipe calls for *used shallots in place of onion *added 1 cup of shredded potato to thicken it some. It was still a little soupy but did thicken as it cooled a bit. So it turned out just right after adding the potato. I served this with red rice on the side and I got rave reviews from my picky family! This will become a regular in my home.

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3 users found this review helpful