Reviewed: Jun. 28, 2009

I make these with black beans--they're not as mealy. Absolutely love the sauce--I don't care for the stuff in the can from the store. Who knew it could be so easy? Easy to add spice to taste.

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Kat

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Reviewed: Jun. 1, 2009

We liked this casserole very much. I followed the original recipe except I used refried beans instead of red beans and I only used about 3/4 of the can. I didn't use raw onions or cilantro on top but had sour cream available as a topping. It was plenty spicy with the "Helluva Good" brand Monterey Jack with Jalapeno cheese. I really liked the sauce. There was just enough of all the ingredients to make the dish. By the way, our Maltese dog loved it too and wanted more.

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Joan N

Home Town: Iroquois Falls, Ontario, Canada

Living In: Rochester, New York, USA

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Reviewed: May 26, 2009

HOW TO DO THIS IN 30 MINUTES.....Thank you for saving me tonight. Rotisserie chicken is my "back-up" but I've had to use my "back-up" way to much lately that is why I was so happy to find this recipe. I had to alter it so it was ready in 30 minutes flat and it was still outstanding. Here is what I did...I pulled half the meat from the bone and put in the bowl with the cheese and a can of chili style pinto and red kidney beans. Mixed it up. I opened a can of tomato sauce and a can of mushroom soup mixed them together. I spread 1/3 of the mixture in the bottom of the pan, 1/3 into the filling and 1/3 I used later on the top. I was sure we'd miss the onion so I cut some green onion and sprinkled on top once the enchiladas were assembled. That took maybe 10 minutes and they were cooked in 20. WOW.....the kids loved it, my husband loved it and there is still some left for lunch tomorrow plus I still have half the meat from the chicken to make something with tomorrow night. I'm thinking something Thai...maybe I'll try My Thai Chicken Wraps from this site.

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brilliantblond

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Reviewed: Apr. 21, 2009

great recipe, everyone loved it!

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Shannon

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

excellent - sauteed the chicken and added chili powder, cumin, garlic to add flavour also added jack cheese with the cheddar

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shauna

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Reviewed: Mar. 8, 2009

This was SO unbelievably good. It took a bit longer than I expected (2+ hrs), but it was enthralling, and worth every minute. The taste was just perfect. I did add chili powder, diced spicy green pepper, and a splash of cayenne to give it a little kick. But there's something about the way this sauce is prepared that just seals the deal on this recipe. To save time going forward, I'll prepare the sauce the night before. This recipe is definitely a keeper.

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ebbers

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Reviewed: Feb. 13, 2009

I enjoyed this recipe. I used a left over rotisserie chicken. I did not put enough tomato sauce mixture on the bottom of my 13x9 pan and the enchiladas got stuck. I was afraid they would come out soggy. Next time I would put more sauce on the bottom of the pan and a little more on top of the enchiladas. Othere than that they were very good.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Feb. 11, 2009

As a lot of other reviewers mentioned, the sauce would have been very bland as written. I added cumin, garlic powder, pepper and some red pepper flakes and we still felt it was missing something. The sauce also turned out very thin for me... next time I'd use half the amount of chicken broth, maybe less. With a few modifications, these have the potential to be quite tasty. Will try again!!

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MeganLeigh

Cooking Level: Beginning

Home Town: Brewster, New York, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Feb. 5, 2009

This is a good base recipe, but would have been a little too bland for us without some tweaking. I used red beans and after tasting the mixture, it wasn't too flavorful. I added a healthy dose of cumin, some lime-infused salt, and a few shakes of taco seasoning. I used tomato paste instead of sauce, added 2 cloves of garlic, lots of chili powder, cumin, and black pepper. Turned out very well. I cut the recipe down to 4 servings and still got 10 enchiladas that were stuffed to the max. Thank you :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 3, 2009

This was really good and even my picky kids loved it. I think next time I would increase the amount of chicken and slightly reduce the amount of sauce as there was quite a bit left over...other than that, this was a great way to use up leftover chicken.

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ELJ616

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westchester, New York, USA

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Reviewed: Jan. 27, 2009

This was a great recipe! I could not find the corn tortillas in the larger size & the package I bought only had 10 in it so I was able to make due with th e 10. They were stuffed full & the with extra meat I just filled in between the rolled tortillas. I took the advice another reviewer & used the tomato paste instead of sauce but I thought it was too thick so I found a can of enchilada sauce & used 1/2 of the can to loosed it up a bit. I garnished with cilantro & then had black olives,lettuce,sour cream, onions, salsa & pickled jalepenos on the table for the family to add what they wanted. I think it could've used some heat but since I wanted the whole famly to enjoy I opted for adding the heat at the table. Very good!

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JANER60

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Reviewed: Dec. 11, 2008

I made this recipe as is, except to add the whole rotisserie chicken (shredded) and I added a 4 oz. can of chopped hot green peppers. This is my favorite enchilada recipe now and I've tried a whole lot and some that are much more time-intensive than this. This is a winner. Thank you!!!!

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PAMELA6

Home Town: Saratoga, California, USA

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Reviewed: Dec. 6, 2008

This meal is great and I have cooked it many times now. The only change is instead of using tomato sauce and chicken broth, I just buy a can of premade enchilada sauce. Being in Florida, we have a lot of great Latino products at the grocery. It saves time, and the flavor is a bit bolder. I also mix some of the sauce in with the chicken, bean, and cheese mixture. Excellent!

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Becky

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

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!!)

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Lori

Cooking Level: Expert

Home Town: Syracuse, Indiana, USA

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Reviewed: Oct. 29, 2008

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!

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jlee28

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

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

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Micheal Miller

Cooking Level: Professional

Home Town: Deer Park, Texas, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Oct. 10, 2008

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!!!

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Paula DiGiacomo

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lafayette Hill, Pennsylvania, USA

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Reviewed: Sep. 29, 2008

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

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Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

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Reviewed: Sep. 2, 2008

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.

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msxkitty

Cooking Level: Beginning

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Reviewed: Jun. 17, 2008

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!

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P. Stevenson

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Chicken and Red Bean Enchiladas

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