Reviewed: Feb. 12, 2009

Great! The most authentic tasting chicken enchiladas outside of a Mexican Restaurant. I reduced the amount of cottage cheese to 1 1/2 cups and would double the amount of Red Enchilada sauce. I also mixed the chicken mixture and the cottage cheese mixture together before putting in the tortillas, that way they blend together better and you get a little of everything in every bite. Great recipe!

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MRS.Z

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Reviewed: Feb. 12, 2009

These where by far the best enchilada's i have ever tasted the family loved them thanks for the recipe:)

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Holli

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Reviewed: Feb. 12, 2009

Here is the most important thing about this recipe that I think everyone should understand....it contains cottage cheese. Baking cottage cheese in an enchilada will not change it's curdled texture, therefore anyone that does not like the texture of cottage cheese will most likely not find these very appealing. Overall, the taste of these enchiladas were good and what I expected, but I found that the addition of the cottage cheese really did not do much to 'add' to the tried and true regular chicken enchilada recipe, and it was not the coveted mystery ingredient I have been searching for.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 10, 2009

Simply delicious!

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Cecy

Cooking Level: Intermediate

Home Town: Maracaibo, Zulia, Venezuela

Living In: Sussex, Wisconsin, USA

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Reviewed: Feb. 5, 2009

awesome! the left overs were great too! i added a can of trader joe's cuban style black beans to the chicken (used what was left of a costco rotisserie chicken after the breasts were removed). used 10" flour tortillas. will definitely keep this in my rotation.

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k-man

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Reviewed: Feb. 1, 2009

Wonderful recipe. The cottage cheese/sour cream really makes it interesting and tasty! I added a can of corn and a can of black beans (both drained and rinsed) to the chicken mixture. I poured just enough enchilada sauce to coat the bottom of the glass dish and then laid 6 corn tortillas open, the chicken mixture, 3/4 cup enchilada sauce, shredded cheese to cover and then repeated the layer. Everyone loves this meal!

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JANET0325

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

This is definitely 5 stars! Loved it, loved it, loved it!! The cottage cheese thru me off but I had to try it because of the reviews and it was excellent...very creamy. Did not make any changes.

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Jacquie

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Reviewed: Jan. 31, 2009

This had good flavor. I threw it in the crock-pot as other reviewers had mentioned. This made it really easy. It was a little runny and messy, but it had good flavor.

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EISSICLE

Living In: Eagle, Idaho, USA

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Reviewed: Jan. 29, 2009

This was a very good recipe. I only made one small change. I cooked the chicken in olive oil instead of vegetable oil.

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Crystal's Recipes

Cooking Level: Beginning

Home Town: Bryant, Arkansas, USA

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Reviewed: Jan. 28, 2009

I made these for a large group. They were good, but the taco seasoning taste was a little heavy. Also, based on the other reviews of a "gooey mess", I used a little less cottage cheese than the recipe called for.

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shepboyrd

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Reviewed: Jan. 26, 2009

WOW-WOW-WOW - I am a California girl who regularly enjoys our traditional mexican cuisine here. I was most reluctant about this one but was intrigued because of the reviews and I was so incredibly surprised. This recipe will go into my permanent recipe box. We loved it. I'll be preparing this next month for my bunco group at my house. My teenage daughters loved it too. It really is more like a mexican lasagne and is easier served as a casserole. I followed the recipe exactly and didn't change anything. I have been sneaking bites from the refrigerator. It's even good cold. We thought the leftovers would be great rolled up in a flour tortilla with scrambled eggs and a bit of hot refried beans for breakfast.

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Sweet Susie-Q

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: La Mirada, California, USA

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Reviewed: Jan. 24, 2009

Love it love it love it. I was skeptical when it came out of the oven. And then I was shocked that I made it.. it tasted THAT good. Make it tonight. I don't even like cottage cheese--AT ALL. And I loved this. Will make again, for the inlaws!

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Katie Kate

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Reviewed: Jan. 21, 2009

These were really good. I was very skeptical with the cottage cheese, but my family wolfed them down... even the baby!

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blondegermanfemale

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Reviewed: Jan. 19, 2009

Yikes, I had planned to make this thinking I had needed ingredients but I didn't - I went ahead and improvised and it was awesome!...I used huge wheat flour tortillas I already had bought, and still warmed them in oven, used the cottage cheese and pepper, spooned some already bought container of BBQ meat on the tortilla, then cottage cheese with pepper (didn't have sour cream) then (didn't have any shredded cheese) so layered each tortilla with BBQ meat, then cottage cheese then 2 slcies of provolone cheese, and rolled very simply as it was THICK and ONLY 2 made the size of the dish I was using (which was what I wanted anyway!) then I topped with 2 more slices on each tortilla top of each of the 2 tortillas and a last lump of the BBQ chicken on top, then baked it at 350 degrees for the suggested 30 minutes and it was ABSOLUTELY awesome! Not to take away from original recipe,but just didn't have the same ingredients as THE original recipe, so wanted to share an alternative using what ingredients you DO have close to the original recipe...surely the original recipe is as good and will try it THAT way when I find I have the CORRECT ingredients!

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flgirl143

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Reviewed: Jan. 19, 2009

HUGE hit in my home! Easy to make, can even do ahead of time & bake later. You can't really taste the cottage cheese but I think that's what's giving these enchiladas the extra great taste! Highly recommend!

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webbjena

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Reviewed: Jan. 17, 2009

OMG! I have NEVER really been a fan of cottage cheese, the very sight of watching my mother eat it when I was a child still makes me kinda sick to my stomach! HOWEVER…. After seeing how many rave reviews this recipe has gotten, I thought I’d give it a spin…..and boy am I ever glad I did! Here’s a few things I changed: I used flour tortillas (I’ve just always like them better) After I boiled my chicken, I stuck it in a zip-lock freezer bag and marinated it with a mixture of the taco seasoning (only used about half the recipe called for, the chopped Chile peppers, and a delicious TEQUILLA LIME Salsa that I recently discovered made by Pace. I used MUENSTER Cheese instead of Monterey Jack. I stuck a divided slice inside each one, then covered the top when I was all done. Any previous experiences I’ve had making chicken enchiladas always came out a little dry inside. The cottage cheese & sour cream mixture seems to have solved this problem, I also added a little of the salsa inside each one. I will most certainly remember THIS one! ;^)

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thehaneyplace

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Reviewed: Jan. 15, 2009

I was so exited to try this recipe after reading the reviews...Only thought that it was Okay...

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thefarmerswife

Cooking Level: Expert

Home Town: Madison, Kansas, USA

Living In: Buhler, Kansas, USA

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Reviewed: Jan. 13, 2009

I would have given this 5 stars but I changed a few things in this recipe. Instead of canned sauce I used Mrs Espys Enchilada Sauce, Rotisserie Chicken, and I put chedder cheese on top. This came out wonderful! My husband said these are the best enchiladas he EVER had. I thought they were too. I have found the perfect recipe for enchiladas. I won't have to look anymore! YUMMY!

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CherylLee

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Reviewed: Jan. 12, 2009

This was really great! I was a little worried when I mixed the cottage cheese and the sour cream because it didn't look so great, but they were delicious, a great success. The only thing that I changed was that I cooked the chicken in the crock pot in chicken broth, because it seems more tender, and I used salsa instead of enchilada sauce (personal preference). Will definately make these again.

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Jackie

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Reviewed: Jan. 9, 2009

These were so yummy, a nice twist on traditional enchiladas. The combination of the cottage cheese, sour cream and taco seasoning was delicious! I think this would be great with beef too. I cut the recipe in half because I wanted to test it, however I still ended up with enough meat & filling to make enchiladas for a 13x9 pan. One thing I think it needed was a little more sauce, maybe a 14oz can. For my taste 10oz wasn't quite enough. But overall these were great and I will make them again!

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