Reviewed: Nov. 5, 2009

These enchiladas were wonderful! I assembled the night before and baked when I got home the next night. I shredded two cooked rotisserie breasts, doubled the sauce, used green (instead of red) enchilada sauce, and fresh serranos (instead of green chilies) and the were delicious! I was able to make two trays--a 13x9 and a 9x9 and each tortilla was stuffed full! Fast, easy and delish!

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CBECKER

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Nov. 3, 2009

Wow were these good. My husband asked me to make these again after he took the first bite! I had to use flour tortillas as they were out of corn at the store. Also I added a small amount of Cilantro and Cumin. Other than that I followed the recipe exactly. Did not find this soggy at all as some other reviewers did.

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floritism

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Reviewed: Nov. 2, 2009

This recipe is really good. I would definitely add more spice, as in jalapenos or something like that. My coworkers loved it though! the cottage cheese was so yummy! I'm not even a huge fan of cottage cheese. I used a roasted chicken and flour tortillas dipped in the sauce to keep them moist. really easy to make!

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LSKALMAN

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Reviewed: Nov. 2, 2009

I did what one review said and layered this like a lasagna. Not sure what I did wrong but it just wasnt very good. I won't be making this again.

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DARCIEN007

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 29, 2009

READ TO THIS PLEASE!!! I loved this recipe, flavor-wise! The cottage cheese mixture added a nice creamy texture to the enchiladas. However, if you plan on making these, some changes need to be made because as the recipe stands, they will definitely be too mushy, too soggy, too wet. I am not sure why this happened but i plan on making these again, making minor alterations until I figure out what exactly went wrong and when I do, I will definitely post it here so that you can benefit from my experience. I believe the problem may be to much cheese, both cottage and jack as well as too much sauce. Another error in the recipe is the cooking time. I cooked for 30 minutes without checking early and it had already started burning. I did make a few changes which should have helped prevent the soggy factor, such as frying corn tortillas in oil first, but it didn't help. Also I added more seasoning and spices because as-is this is quite bland for an enchilada dish. To sum up, I am not gonna give up on this recipe because I think it has great potential!! I just need to figure out the ratios of ingredients as well as figure out which additional seasonings/spices would compliment this dish best. I look forward to coming back to rate this again with what I have found to work best in this recipe. Until then, thanks and happy cooking!!! :)

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Suzy

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Reviewed: Oct. 28, 2009

Fabulous! These are the best enchiladas! I'm keeping these as my go to enchilada recipe! The cottage cheese/sour cream mixture is so yummy!

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brtsgirl

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

Good....I would make this again!

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apvegas

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 28, 2009

This was great! I made this for some friends. I made two substitutions. I used the fiesta cheese blend because that was on hand and the green chile enchilada sauce instead of the red sauce.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

Pretty quick, and very good. Has just enough spice, but not too hot. I love that you get some extra healthy protein from the cottage cheese.

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NATTLE

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Reviewed: Oct. 26, 2009

So so yummy! We make this one often and everyone loves it!

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HFAWN

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Reviewed: Oct. 15, 2009

I give this recipe a 'D' for DELICIOUS! I can't rate it high enough!!! My family thought this was the best dish I've ever made... I was happy to get the reaction I did and will be making it now in my household for years to come. I did alter a bit after reading some reviews. I grilled my chicken breasts - they were basted with olive oil, garlic salt and sage. The outdoor flavor was noticed in the dish... I sauteed my onions in olive oil, with minced garlic on low. Put in the green chiles and added cumin, oregano, the taco seasoning (for chicken) - and sliced the chicken breasts (not shredded or pulled or cubed) extremely thin. Sauteed it all together on low heat. ADDED Cilantro (which I didn't see anyone adding or commenting on this main ingredient that is in MOST mexican dishes! HELLO!)... The cilantro and cumin blend beautifully! Did as reviews suggested - sprayed non stick spray on bottom of 9x13 glass pan, then poured small amount of enchilada sauce prior to placing the rolled enchilada's in pan. THAT IS KEY!!!! I used corn tortillas. Brought out the true flavor mixed with all the spices. I layered in each - first the cottage cheese/sour cream mixture, then a little shredded cheese, sliced chicken concoction, ADDED black olives and more fresh cilantro. folded left to right and placed upside down in pan. My corn tortillas did NOT break at all... I was lucky. I was able to place 5 on each side perfectly in the 9x13 pan - so 10 total. The extra meat I spre

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sdk

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Reviewed: Oct. 15, 2009

This recipe was very good. I layered the ingredients like a lasagne as another person had sugessted. I used more cheese and added some salsa between the layers. I also used ricotta cheese instead of cottage cheese.

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proverbs226mom

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

My 2 teenagers thought this was great. My husband, thought it was the best enchiladas he's ever had! Now that's saying A LOT! The directions are weird. Step-by-step they didn't make any sense. I improvised and did what I thought they meant. I probably would add some cilantro and sliced olives next time.

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Oct. 13, 2009

Followed the recipe exactly except I used the Red Enchilada Sauce recipe submitted by Sal, instead of canned sauce. I made the meat mixture and the sauce a day ahead and threw it all together next day. I served it with Mexican Rice II. It tasted like a supreme Mexican restaurant meal. Be sure and heat each tortilla 10-15 seconds on each side in ungreased skillet then fill and roll.

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Kristine

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Reviewed: Oct. 11, 2009

This is a quick and easy recipe that yields a lot of food. They weren't quite the enchiladas I was hoping for, but still good. I will likely make these again, but next time I'll add another can of enchilada sauce.

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sweet_one

Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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Reviewed: Oct. 5, 2009

I'm in Texas so my family is pretty picky when it comes to these enchiladas. I made the recipe as is the first time and it was pretty good(4 stars). Second time around I added chili powder, cumin and cayenne to the chicken + jalapeno and it was a 5 star for us(of course we like spicy!

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ANGSIM76

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Oct. 4, 2009

I really liked the flavor of these enchiladas. My whold family enjoyed them. I used a whole rotisserie chicken shredded up and green chili verde sauce. My family prefers it with chicken to the red. The only thing I would change which was my choice, I warmed the shells in the microwave to save time rather than softening them in oil. They fell apart when we served them. This is a keeper.

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ROSIESTOES

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Oct. 3, 2009

A-mazing. My husband doesn't like cottage cheese, but loved these. I didn't use taco seasoning and seasoned the meat mixture myself.

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Amira

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Reviewed: Oct. 3, 2009

Good enchiladas, but not the best I've ever had. It actually might have been the fault of the enchilada sauce. i don't think I'll use the La Victoria brand again.

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mollykathrynlewis

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Reviewed: Oct. 1, 2009

These were mediocre. My fiance & I ate 1 helping, but did not have 2nds & are not saving leftovers. The idea of using cottage cheese intrigued me, so for that reason (and the fact that I've never had enchiladas prep. this way) I'm glad I gave this a try. My fiance, a confirmed cottage cheese hater, didn't even detect it (haha!)!!! I pretty much followed annabell's direct. to the ltr., but did find it necessary to make a few ch.: a) I placed 2 (frozen) chx. breasts & a lg. carton of chx. broth in my sc @ noon; 4 hrs. later, I removed & shredded them & proceeded as direct., b) rather than mix. the meat & cheese sep., I comb. them 2gether, c) I drained my cottage cheese (I was afraid my enchiladas would be runny otherwise; in retrospect, this made no diff.), d) I added 1/4 c. chopped cilantro & 4 sm. (minced) garlic cloves (garlic sauteed w/ chx.) to my meat/cheese mix. & e) I greased my baking dish AND spread a little sauce on the bottom of it to prevent sticking. I warmed my tortillas in the micro. for 45 sec. to soften (this eliminated the need to dip in sauce/broth). I made my own sauce - Terry Ann Christensen's recipe for enchilada-style burritos, - the burritos! B/c I 1/2'd this recipe, I had leftover seasoning. Not wanting any waste, I add. it to my bag of cheese to make taco seasoned cheese! Served w/ rice & chips, this was an 'OK' meal. Tx. annabell :)

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