Very good but ended up being a bit more time consuming to prepare than I anticipated. Very tasty and actually low fat and nutritious (except for the cheese....yum!!)

These are easy and amazingly good enchiladas...but with no added seasoning I thought they may be slightly bland for my taste. So I mixed hot chile beans (undrained) with turkey (smoked deli turkey) and cheese for the enchilada filling. Added a little chipotle powder to the tomato sauce for extra smoky flavor. Mmm.

Lovely! I <3 enchiladas but have never made them myself. This was a pretty easy recipe to follow and came out delicious. However, instead of the broth and tomato sauce mixture, I just used 3 cans of enchilada sauce. I sauteed one small onion, sliced, added two cans of the sauce, and added the sour cream. I used just over 2 cups of the shredded rotisserie chicken with a can of pinto beans with jalapenos and a cheddar jack shredded cheese mix. The 12 tortillas fit perfectly into the pan. Before serving, I heated up the last can of enchilada sauce to add per plate, added sour cream, some cilantro, and spoonful or two of some corn. I found that the enchiladas were a little overstuffed with my 2 and some cups of chicken, but it was still a great dish. The boyfriend and his roommate said this one's a keeper!

We love this recipe. We got really good reviews from this. We had friends over for this and they said it was great. Thanks

I actually love this recipe but have made some personal changes. I love using rotiserrie chicken; saves so much time. I found El Paso Enchilada Sauce in a can at my local supermarket. I use flour tortillas because I have never tried corn; I am more used to using flour ones. Sargento's has a low-fat Mexican shredded cheese blend that works great with this dish. I use black beans and corn; they are delicioso!!!

This turned out to be very yummy. I used rotisserie chicken and the only thing I did differently is I used less onions.

This was good. I made some changes to adjust for flavor. I grilled about 3/4lb of skinless, boneless chicken tenders. I put adobo seasoning on them before I grilled them. I added a can of chopped green chilies to the chicken and bean mixture. And I chopped the onion up and added half of it to the chicken mixture. Instead of tomato sauce I used two 10oz cans of Enchilada sauce. I opened one can, mixed in 1tbs of sour cream and 1/4 of the chopped onion. I spread half of it in the bottom of the baking pan and then added the other half to the chicken mixture. I rolled my enchiladas and baked them for about 12-15 mins. Then I mixed the second can of Enchilada sauce with another Tbs of sour cream and the rest of the onion. This I poured over the enchiladas and topped with the remaining cheese. I baked the enchiladas for another 7 mins. They were really yummy and flavorful.

Great recipe! I recommend adding some spices to the tomato sauce; I added chili powder, cumin, garlic powder, & tarragon. Everyone in the family liked it!

Very good. My whole family enjoyed it. I didn't have pepper jack cheese, so I used what I had which was cheddar jack. Very mild, perfect for kids. However, I think I will make again using the pepper jack cheese. In addition to the suggested toppings, I served our enchiladas with olives, tomatoes and sour cream. Very simple, but tasty.

These were good. Everyone said they liked them. I would recommend using something other than kidney beans just for the way it looks. I did find it a bit more labor intensive than it first appeared.

This was excellent. These were the best enchiladas I've ever made. The only thing I'd change would be to maybe add a little salt and pepper for flavor. I loved the sauce and made it again added a little parmesan cheese and served it to guests as a low fat tomato alfredo sauce. This one is a keeper.

this was really good! I added a couple cloves of garlic and ended up using spaghetti sauce for the tomato sauce, but it was delicious.....my 6 yr old loved it!

delicious

These are excellent. My son picked these for his 9 year birthday dinner. I did use flour tortillas and added the sauce after baking awhile so they wouldn't get soggy. I didn't have roasted chicken, so I grilled up some chicken breast seasoned with garlic and white pepper. I also used low sodium chicken broth, Mexican chili beans, added some sharp cheddar cheese, and added both chipolte and green chile powder for kick. Next time I'm going to use tomatoes and green chiles for some of the tomato sauce.

As written, this recipe would have been quite bland for our tastes. I used mexican seasonings with this, a can of condensed bean and bacon soup and enchilada sauce rather than tomato sauce.