Reviewed: May 15, 2012

Sauce (with only 8 oz sour cream) is awesome! Add a teaspoon or so of chipotle chile powder, can't go wrong!

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M4M4

Reviewed: Apr. 25, 2012

This kids loved this recipe!

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kemc_2

Reviewed: Nov. 7, 2011

These are really good but didn't add all of the sauce the second time around. It made it to thick.

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kevedie

Reviewed: Jun. 4, 2011

Saw all the good reviews this got so I tried this recipe, but was sorely disappointed. I am only giving this two stars because my husband and daughter said it was "OK", but personally I didn't like this at all. Way too much sour cream flavor in this, which is probably why because I am not a big sour cream fan. It also seemed to be missing something but am not sure what. Maybe a more cheesy sauce would help it? I'm not sure but I don't plan to try it again.

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THEINGRAMS4

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

Reviewed: Jun. 2, 2011

This was ok. Way too salty. I think I would cut the amount of ranch and maybe use a lower sodium soup. Sause was way too thick. I thought it was missing something...not enough variations in flavor to merit the time of assembling enchiladas. Would be better as a casserole.

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meagers

Cooking Level: Intermediate

Reviewed: May 9, 2011

Absolutely delicious!!! This dish will be going on my list to freeze this fall for after we have our baby:)

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Dannysgirl

Reviewed: Apr. 29, 2011

I made this using: 4 C shredded, cooked chicken breasts, 1 C Ranch Dressing from bottle (Hidden Valley is Best), 1/2 C Sour Cream, the green chilies, 1/2-2/3 C Tostito's Med. or Hot Salsa, and the cheese mixed together & divided (using 1/2 in Chicken mixture & other half to top the enchiladas before baking) .These are the BEST Enchiladas my Family & I have EVER eaten!! This Yields: between 14-17 Enchiladas depending on how much filling is used.

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