Reviewed: Mar. 27, 2009

A husband fave! I probably used almost 2 cans of the enchilada sauce - and added the sliced black olives after it cooked, like another reviewer suggested. Really good! It'll become a "regular".

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mimi29g

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Reviewed: Mar. 25, 2009

Deeeelish! I left off the enchilada sauce just because I forgot and served with avocado and salsa. Even my super picky DH loved it. It was really, really good.

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PENNYSRECIPES

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Reviewed: Mar. 23, 2009

I use chunk canned chicken breasts and just break them up with a fork. I then follow the recipe but do add cheese and meat mixture and use flour tortillas. Delicious!

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Jo Gail

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Reviewed: Mar. 22, 2009

This recipe has great flavor, and my entire family loved it. The only issue I had with it was the texture--it was so mushy the first time I made it that it just fell apart. Still, the taste was delicious. The second time I made it I fried the tortillas in hot oil before rolling, and it made a slight difference in texture. Nevertheless, this is some really great tasting mush! ;)

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Lisbeth

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Reviewed: Mar. 21, 2009

These were the best Enchiladas I have ever eaten! I followed the recipe exactly & they turned out perfect. Everyone asked for seconds, even my picky eater! Thank you for posting this recipe. We are making it a regular around here!

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Soldier'sWife

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Reviewed: Mar. 16, 2009

My husband loves, loves, loves these enchiladas and he is a very picky eater. I have been looking for the perfect recipe and this is it. At first I didn't think I would like it because it said it came with sour cream and cottage cheese and real Mexican enchildas aren't made this way but let me tell you these are better than the authentic Mexican enchiladas. The first time I made them they feel apart I think it was because of all the sauce, so what I did the second time around was bake them without the sauce for about 10 min took them out of the overn and then added the remaing chicken, cheese, cheese mixture and sauce and baked them for another 15 min and they came out perfect.

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Martha

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Reviewed: Mar. 9, 2009

I really enjoyed this recipe. Like a previous reviewer, I did not roll the enchiladas, but I layered the ingredients in a 9x13 pan, like a lasagna. I combined the meat and chees mixtures. I used flour tortillas and I did not add the salt. I would like to try rolling them, but this is so much easier and still tastes great.

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Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

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Reviewed: Mar. 9, 2009

I followed the suggestions in the first couple of comments, but i also added 4 oz of cream cheese to the cheese mixture. They were rich and delicious. Way better than the other recipes I've tried for enchiladas!

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Melissa

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Reviewed: Mar. 8, 2009

I made two versions for dinner party of mixed company - kids and adults. The kids need way less onions and the adult version could have had more spices. I would suggest maybe some jalepano and chili powder. We added a side of black beans and rice. A big hit around and there was hardly any leftoevers.

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willcookifnecessary

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Reviewed: Mar. 7, 2009

I took the advice of another user and mixed the meat and cheese mixtures together. I also doubled the enchilada sauce. The enchiladas were good.

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SERENIA

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Reviewed: Mar. 4, 2009

This was very tasty, but oh so messy. I did dip the corn tortillas in extra enchilada sauce as I put them together to make sure they didn't get too crispy during baking. I made this for friends and they enjoyed it as well.

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Snugsmom

Cooking Level: Expert

Living In: Mooresville, North Carolina, USA

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Reviewed: Mar. 4, 2009

I love this recipe, have been making this for a number of years. Great dish !

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TNMOM

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Reviewed: Mar. 2, 2009

I loved this recipe, but I used turkey instead of chicken. I also used more tortillas therefore I added a can of cr of mushroom soup and a 20 oz can of enchilada sauce insted of what was called for.

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quig

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Reviewed: Mar. 2, 2009

These were excellent. To save time, I did not roll the enchiladas. I added a small amount of enchilada sauce to the bottom of a 9x13 pyrex dish. Layered beginning with 6 tortillas...cottage cheese mixture...chicken/onion mixture...2 cups of cheese and 6 more tortillas. Covered with sauce and more cheese. Very easy and the whole family loved them!

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GOLFGIRL30

Cooking Level: Intermediate

Home Town: Allen, Texas, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Mar. 1, 2009

WOW! My family loved this recipe. It will get added to our menu.

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Katie S.

Cooking Level: Expert

Home Town: Buffalo, Wyoming, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Feb. 26, 2009

DELICIOUS but messy looking once I served them. Once you pile the sauce, cheese, and extra chicken on top it looks more like a casserole than actual enchildadas. Some were skeptical about the cottage cheese but it really was good!

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YUMMM

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Reviewed: Feb. 24, 2009

Loved this recipe! I will definitely make this again! I just sprinkled the chicken with a small amount of taco seasoning. The enchilada sauce, chilies and onions gave everything enough flavor.

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HIREK

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Reviewed: Feb. 24, 2009

OK, these were awesome! My husband LOVES them! He doesn't want me to go back to my old chicken enchilada recipe. I might try experimenting with it a little in the future. My four kids (ages 3 to 9) all ate it up too. I didn't make it too spicy though so that they would eat it!

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jenabowen

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Reviewed: Feb. 23, 2009

Really, really good! I used fat free cottage cheese and fat free sour cream. The prep time took me so long (I forgot to buy red enchilada sauce & had to make it) that I didn't serve any sides with this. Yummy, yummy. Will make again for sure.

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what's_for_dinner?

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Plattsburgh, New York, USA

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Reviewed: Feb. 17, 2009

Hands Down the best!! The Cottage Cheese completes it and its worth all the prepping!

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sabina

Cooking Level: Expert

Home Town: Marina, California, USA

Living In: Sacramento, California, USA

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Cottage Cheese Chicken Enchiladas

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