Reviewed: Jan. 6, 2009

These were fabulous. We had four adults and a toddler, and everyone enjoyed these. I made 6 of the enchiladas with shredded chicken as the recipe states, and then 6 of the enchiladas were filled with spinach filling. I just sauteed the garlic and onions in the oil, added the chilies and taco seasoning, and then split all of this between two bowls -- one containing thawed/drained frozen spinach, and one containing shredded chicken. I also just mixed the shredded cheese, cottage cheese and sour cream right in with the chicken and spinach to save time when filling. I thought this was a very easy and filling recipe.

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KittLttl

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Very good. I used left-over rotisserie chicken from the grocery store. To reduce the sodium, I chose to omit the taco seasoning mix, and only use a small amount of El Pato tomato sauce (left-over from making "Mrs Espy's Enchilada Sauce", instead of canned) to season the chicken. I also reduced the amount of cheese. Made into a layered enchilada casserole, instead of rolling, and topped all with sliced black olives and green onions.

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Francesca

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Reviewed: Jan. 2, 2009

I made this for my family and everyone loved it. Very good flavor my mom asked for the recipe before she left. Easy to make I did use flour tortilas instead of corn. Will be making this again. I have even used this recipe with ground chuck instead of chicken and it was wonderful!!!

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jennyw

Cooking Level: Expert

Home Town: Vina, Alabama, USA

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Reviewed: Dec. 23, 2008

This is a 5-star recipe if you do one thing: WARM THE TORTILLAS BEFORE ADDING THE FILLING! if you don't, the tortillas will just split and you will have a huge, unsightly mess. put a skillet over low heat and warm a tortilla on each side for about 15 seconds, then wrap them. It makes all the difference.

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Caitlin

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 22, 2008

These are awesome! I've made them several times now. I've made them using the recipe as is, or with hamburger meat instead of chicken. Both ways are great. Mozzerella cheese works fine, too, if you don't have Monterey Jack. You can also make these go quite a bit farther if you just keep filling tortillas until you run out of filling (instead of just pouring the remainder of the filling over the top). Great recipe!!

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JSB

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

It was the first time we had ever eaten Enchiladas ever and they were tasty! I added sauce to the bottom of the pan like one reviewer did and I thought they were too soupy, and I also, used flour tortilla's because I'm not crazy about soft corn ones and they were also a bit gluey. Next time I will make it just as the original recipe calls for!

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Rottieprncs

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Reviewed: Dec. 21, 2008

First time I have ever used cottage cheese in enchiladas, wasn't sure about it at all. But I trusted my AR friends and they turned out delicious! Very moist! I also added jalopenos to the mix, cuz we like it spicy! Great recipe!

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michellej

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Reviewed: Dec. 18, 2008

Don't hate me 'cuz "technically" I changed the recipe! I REALLY wanted to give it FIVE! I made the Enchilada Sauce (another recipe on this site - it's a mole type of sauce with chocolate in it and no tomatoes), used three fresh green chilis and half an orange bell pepper in place of the canned chilis, and only had flour tortillas on hand. Oh my GOODNESS this was SO DELICIOUS! My BF came home from work the next day and heated up the leftovers for himself straightaway! The only meal he ever does that for is my lasagna...

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FSQUEEN

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Dec. 16, 2008

It was good. I used all of the cheese mixture and it was too much. I would also add more enchilada sauce next time.

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heather979r

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Reviewed: Dec. 12, 2008

This was so good and easy to make. I used a rotisserie chicken from the grocery store to save time. When I got home I realized the taco mix didn't make it home with me, so since I had a 16 oz. jar of enchilada sauce, I mixed 6 oz. of it into the chicken mixture. It was so good (and easy) that I'll do it that way next time. I mixed all of the filling ingredients together, again to save time. Since I used some of the extra sauce I had intended to use for the top as other reviewers suggested, I stirred a little sour cream into it to stretch it a bit. I topped the whole thing with sliced olives and fresh cilantro when it came out of the oven just as a matter of taste preference. This is my new forever chicken enchilada recipe.

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Lisa S.

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 9, 2008

i am speechless. i made this recipe based on all the rave reviews it received...this was the WORST recipe i have ever made for my family, and that is saying a lot, since i've been through some pretty awful recipes in my day. i would never, ever make this again. SALTY! holy. i would have been better off eating the salt shaker directly. i live in canada, so perhaps our sauces and seasoning mixes are different? i don't know. this was just horrendous.

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ashlee

Cooking Level: Intermediate

Home Town: Miramichi, New Brunswick, Canada

Living In: Eastern Passage, Nova Scotia, Canada

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Reviewed: Dec. 7, 2008

Easy, healthier and all three of my kids clean their plate every time. I have even added fresh chopped spinach into the cottage cheese mixture.

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kara

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Reviewed: Dec. 7, 2008

Love this recipe! I bake these in a 9x12 pan layered like a lasagna. So easy and yummy! My husband also loved it!

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Kimberly

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Reviewed: Dec. 6, 2008

Don't let the cottage cheese fool you! Sounds a little strange but it is perfect for enchiladas. The cottage cheese melts down and gives the enchiladas a great flavor and smooth texture. Great recipe!

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Tiffany

Home Town: Gloucester, Massachusetts, USA

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Reviewed: Dec. 1, 2008

I thought it was good, but my husband raved!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 29, 2008

Absolutely fantastic! We *LOVED* these enchiladas! I made only minor changes to accomodate our tastes... added a clove of chopped garlic when the chicken and green chiles were simmering, used flour tortillas instead of corn, and used green enchilada sauce instead. This was just delicious, next time I will try it with the red enchilada sauce (though I really am addicted to green right now). I ate mine with sour cream on top, my fiancee ate his with some Frank's Red Hot. Thank you for this recipe, it was perfect!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 28, 2008

These were great! I used leftover turkey and it tasted really good.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Nov. 26, 2008

WOW! These were absolutely amazing! I divided the recipe between two square cake pans and froze one. I can hardly wait to take that one out of the freezer and enjoy it soon! Thanks for a great recipe, this will be a regular dish at my house.

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suesueallie

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Reviewed: Nov. 23, 2008

These were a hit in my home! Excellent taste and a wonderful addition to our list of 'comfort foods'.

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Mortegirls

Cooking Level: Expert

Home Town: Palo Alto, California, USA

Living In: Concord, California, USA

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Reviewed: Nov. 21, 2008

Everyone really seemed to like these. I realized after I started that I only had flour tortillas. I used them but they did seem to fall apart. Don't know if the corn would work better...will try that next time.~~~UPDATE~~~I tried this agan and used corn tortillas this time. I actually liked them better with the flour ones!! The corn ones were way too small to roll well and they kept busting apart ((even after warming them)) I will use this recipe again but using the flour tortillas!!

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