Reviewed: Oct. 29, 2009

It was not very good, and leftovers even worse blah...

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Oct. 28, 2009

didn't have flour tortillas, had corn, they worked for me!, the change i will make next time is to add diced jalapenos, and double the green chilies, to give it a little kick. over all this is a keeper!

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BUSTERV

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Oct. 15, 2009

This was really good! I had some chicken/cheese enchiladas at an authentic restaurant a week ago and really wanted them again. This recipe was the closest I found! I did not use the chilis, (just didn't have them on hand), but did add some chili/taco seasoning to the chicken when I cooked it and again when I made the filling mixture. However, I had MORE than enough filling and I was generous with it so, next time, I'll know to get more tortillas. Since I had so much filling, I made a couple with some salsa, green pepper, and extra onion. Both were good. Thanks for sharing!

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mrsjarz

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Reviewed: Oct. 2, 2009

very easy to make and was a hit with the whole family!!!

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linlee70

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This was a great way to use up extra chicken fajita meat. I used wheat tortillas and refried black beans. I made half the recipe and baked them in an 8x8" glass square pan. They are VERY filling and good! Note: to avoid the extra chemicals and ingredients you can't pronounce, use the "Cream Base" recipe in place of the cream-of soup. You'll be healthier and it tastes much better, without the canned taste. Thanks for the recipe! It's kid-friendly and good!

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Johanna

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

I like that this has a bit of spice to it, however, it is very rich. For something a little lighter, try using a little less cheese and chicken stock instead of the soup. Like some others, I put red enchilada sauce on top. I hand shredded the chicken and used a little more than the recipe asked for. Overall, with a few minor adjustments, this is a fantastic recipe!

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hollywood7147

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Reviewed: Jul. 27, 2009

I made my own "cream of chicken" soup. and topped the whole shabang with some leftover mango salsa. I might have used less cheese-didn't really measure. Mild enough for the kids. My husband and I added diced jalapenos to ours once on the plate. Yum!

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ROBINDOUGHTY

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 15, 2009

Amazing...I absolutely loved it...Very easy to make and didn't take long to prepare. They came out delicious!

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bravo_gal

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Reviewed: Jul. 5, 2009

I could not believe the compliments i received on these enchiladas.Not to mention how quick and easy they were to prepare..I added green enchilada sauce and black olives. topped with lettuce, cheese and black olives. Thankyou..

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ronni

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Reviewed: Jun. 30, 2009

Wonderful! I didn't have any green chiles on hand, but I used a can of Rotel instead, and it was yummy. I followed the recipe and ended up with a lot more enchiladas. It was tasty reheated, too! I will definitely be making these again.

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Cassie

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 6, 2009

Yummy! This the is same recipe my mom uses, although she says she makes them a bit different each time! It's hard to find recipes that don't require a can of enchilada sauce. I do not like that at all! The sauce made from the soup, cheese, and sour cream is much better. I even added a bit of cream cheese. These make a lot of food. I had two pans and my friend nearly ate one whole pan by himself.

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CapitolCowgirl

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Jun. 3, 2009

My family really liked these. I did add some garlic. Definitely will be made again in this house. Makes a big batch.

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CindyKay

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Reviewed: May 13, 2009

Yummy, yummy! These were, by far, the best white sauce enchiladas that I have ever made. Of course I changed a few things to take the flavor up a notch. My kids loved them and my husband is still talking about them. Changes I made? I sprinkled the chicken with 1 1/2 t. garlic salt after it was cooked, before I cut it up. I subsitituted one of the cups of sour cream with 8 oz. cream cheese, and used only mild cheddar for the grated cheese (it was what I had on hand). I also added another can of mild green chiles. The garlic salt and extra chiles made the flavor perfect w/o making it too spicy for the kids!

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glad2bamom

Cooking Level: Intermediate

Home Town: Spanish Fork, Utah, USA

Living In: Ogden, Utah, USA

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Reviewed: May 12, 2009

I made these last night and they were pretty good. I made a few changes to the original recipe, though. I cut back on the cheese, omitted the can of soup, and only used about 1 1/2 cups sour cream. I also added a can of ro-tel tomatoes with green chiles and 1/2 tsp. cumin to the chicken mixture. I spread a 1/2 can of enchilada sauce in the bottom of the pan and poured the other half over the top. With all of my alterations they were a great hit with my family of 5. Thanks for the base recipe!

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tlk

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Reviewed: May 12, 2009

For the LONGEST time I have wanted to make my own enchiladas, and for some reason thought it would take too much effort. I was so wrong. And this recipe was amazing. The only thing i changed was omitting half of the sour cream because my boyfriend is not a fan. I also added red enchilada sauce over the tops before covering with cheese. Simply amazing!! All of my guests raved that they were definately restaurant quality. I will absolutely be adding these to our recipe rotation.

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mawoods420

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: May 1, 2009

Very good! I added rotel tomatoes and cooked it with my chicken til it shredded, then put a row of the chicken mix,and a row of the cheese mix side by side and rolled them up. Everything else the same. Hubby said they were the best he has had in a loooonnng time!

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CindyLepp

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Benton, Kentucky, USA

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Reviewed: Apr. 10, 2009

These enchiladas were really good. They even taste great re-heated 3 days later. I altered the recipe just a little ... in place of flour tortillas i used corn tortillas (heat 3 at a time wrapped in wet/damp papertowel in mircowave for 30 secs to prevent tearing when rolling) also - i grated the onion

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aggiecook84

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 30, 2009

Yum!! I made this recipe with a few changes and it was delicious. Like a few others I added a red enchilada sauce. I also added a little less cheese (because I didn't have quite enough) and it was still very cheesy inside. For some reason the filling mixture somewhat reminds me of hashbrown casserole or those sort of flavors, which I love. Try it!! Very easy. Hope you enjoy it!

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mrsfoutch

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Reviewed: Mar. 25, 2009

Exceptionally easy to prepare even for a large group. I've never served these without receiving more compliments than I deserve - they are that simple and that delicious. The one thing I do add to this since I'm a Texan and enjoy hot things are two large jalapenos, chopped in my small food processor - adds just enough extra heat for me personally but not too much heat for others to enjoy also.

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DonnaJeane

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Reviewed: Mar. 20, 2009

These Enchiladas were a hit with my family. They were easy, although I added Enchilada sauce over the top before cooking them. Yum Yum!

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nicolekiper

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Easy Chicken Enchiladas

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