Reviewed: Nov. 23, 2011

This was such an easy recipe. One we are definately going to mark as a regular for our family. I used the chicken that was leftover from a Rotisserie from the night before. I added frozen corn to the mixture. I also added some cayenne pepper, chili powder, cumin, garlic powder to give the enchilada a little bit of kick.

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2 users found this review helpful

Reviewer:

SUBEAR

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 22, 2011

Simple, easy and delicious enchiladas. I love the fact that there are very few ingredients, all of which I usually have on hand. This recipe came together quickly and was easy for a weeknight meal.

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2 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Aug. 12, 2011

really good! i didnt have green chiles but it was still great!

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Reviewer:

Sandie

Reviewed: Mar. 22, 2011

This was awesome! the first time Im boiled the chicken and it didnt seem to have enough flavor. So the 2nd time I cooked the chicken in the frying pan and then added 1/2 a pack of fajaita seasoing to the chicken. I also used white american cheese(the cheese dip you find it alot of mexican/american restraunts) This was so easy to make, and pleased everybody!

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9 users found this review helpful

Reviewer:

jennifer

Reviewed: Dec. 21, 2010

Made this last night - very simple recipe. Used shredded cheddar and pepper jack cheese to add a little zip. 4 stars because it got a little mushy, (although I may have baked too long). Family loved it regardless. Will definitely try it again following temperature directions more closely.

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5 users found this review helpful