Reviewed: Nov. 17, 2009

Didn't want to overwhelm the youngun's sensibilities, so I opted for Monterey Jack instead of Pepper Jack. Great recipe! They LOVED this! I think I will add some green chiles next time, just cause I like 'em. Thanks for the recipe!

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Reviewer:

radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Reviewed: Nov. 15, 2009

I've made these a couple of times, the first time just as written and then I modified it for our tastes and for convienience, both are good but just a tip in the recipie as written the tomato sauce/chicken broth mixture never really got as thick as I had wanted so the enchiladas were a bit soggy, GOOD but soggy, and the next time I used black beans and canned enchilada sauce... and they were amazing. Thank you for sharing this, I will be making them again.

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Reviewer:

Koolaidemomstaci

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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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Reviewer:

Nutmeg~n~Pepper

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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Reviewer:

Joan N

Home Town: Iroquois Falls, Ontario, Canada

Living In: Rochester, New York, USA

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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Reviewer:

brilliantblond

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Apr. 21, 2009

great recipe, everyone loved it!

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Reviewer:

Shannon

Cooking Level: Intermediate

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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Reviewer:

shauna

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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Reviewer:

ebbers

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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Reviewer:

Kelly Krocker

Cooking Level: Intermediate

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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