Reviewed: Aug. 11, 2008

These are really good. You can't think of them as a spicier (red sauce) version of some enchiladas. They are actually much more tasty than other versions I have tried.

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ShakeMom

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Reviewed: Aug. 4, 2008

This was pretty good. My husband loved it. I took the advice of others and added the enchilada sauce on top. I think it would have been to dry without it.

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kfortna

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Reviewed: Jul. 18, 2008

These enchiladas were very tasty and very filling!! I was full after just one!! THANKS

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Denverbug520

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Reviewed: Jul. 16, 2008

This was very bland in my opinion. I put taco sauce on top after I cooked them to spice it up. We eat alot of spicier things and my husband add tabasco to everything.

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stwilson

Cooking Level: Beginning

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Reviewed: Jul. 10, 2008

This recipie was great. I did follow the other suggestions, and added a jar of enchilada sauce on the top to add extra flavor. The dish was quick and easy and fulfilling

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Vanessa

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Reviewed: Jul. 5, 2008

Very good and cheesy! I loved it!

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paintedbison

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Reviewed: Jul. 4, 2008

I did not care for this recipe. I the only thing that I could taste was the cream of chicken soup. defenly did not need a can of it. Was disapointed.

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Punchbowl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Kuna, Idaho, USA

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Reviewed: May 13, 2008

This was very good and so easy! I followed the recipe, except did not add the chilies (for the kiddos) and added some cilantro and some goya brand seasoning. I did add the enchilada sauce to the bottom of the pan and the top of enchiladas, then I covered them in cheese, covered the dish with foil and put it in the fridge til I was ready to pop it in the oven. A big hit with the family, the kids ate it up fast, even my 3 and 2 year old! Thanks for the recipe, I'll definately use it again.

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elliebelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Apr. 22, 2008

These are a keeper, but I did "make them my own". I didn't measure any of the ingredients, just eye-balled it, decreasing amount of cheese etc. First of all decreased the portion size for only 2 of us. Quick saute'd onion and garlic in EVOO then before browned I added in fresh spinach, cooking only until slightly wilted. Cooled it off then added it to the chicken, soup, etc mixture. I used mexican blend cheese in the filling. Used some spinach torillas and regular flour, only made 4 enchiladas. I had enough filling left over for another one but instead, I thinned it down with some skim milk making it the sauce for over the top. Applied Cheddar Jack cheese on top of the sauce, cooking covered with foil for 20 mins, then uncovering to melt cheese further. So good to be so easy! Thanks for sharing.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Mar. 22, 2008

Everyone in the house loved this! It is not too spicy. My picky kids only said they had to eat around the green chilies - which my husband and I love, so next time will do half the batch with and half without. I also put ench. sauce on top.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 18, 2008

I have not tried it yet..but I have made other types of enchiladas before. And it tastes good not to mention adds more meat for the "manly men". If you add chicken and beef. Also something interesting I added the last time I made them was celery..it adds a vegtable and makes it crunchy. Even my anti green husband enjoyed it and barely noticed the green.

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Jenn

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Reviewed: Mar. 11, 2008

This was a really easy, quick recipe. One change I made was that I used less cheese. I used a total of 4 cups and that was more than enough. Also used red enchilada sauce in the bottom of the pan and on top under the cheese. I also baked covered with cheese already on top for 20 minutes and then just uncovered for last 10 and it came out perfect. Family loved it!!

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mom22busygirls

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Reviewed: Feb. 29, 2008

Wow! These turned out great! I loved them, I used less sour cream and added cilantro b/c everything tastes better with cilantro and more cheese, of course. I am usually very critical when it comes to recipes...this one was fantastic! I will make this again.

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riverrose05

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

This is a really good basic recipe. I added green onion and chopped black olives ('cuz I had them) to the filling. I served the enchiladas on a plate of green chili sauce (spiked w/ red pepper flakes for heat), and topped it with black bean and corn salsa. My husband said "great!" and "it's a keeper!) Good recipe with lots of possibilities - thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 2, 2008

Very good enchiladas. I added red enchilada sauce to the top to keep them from drying out.

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Jackie R.

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

yummy...the tortillas were little dry not sure how to keep this from happening...

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 21, 2008

Great Recipe...tried it last night and my husband loved them. His exact words were "these are so delicious and definitely are restaurant quality". I took the advice of another reviewer and topped them with red enchilada sauce and I reduced the cheese by half and they turned out perfect. Thanks!

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Mommy2one

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 10, 2008

Awesome! I even made a variation when we had a vegetarian friend over and put black beans instead of the chicken, and it was good! This is my new favorite and I have made it many times now.

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Linnea

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 26, 2007

Oh my Gosh! This recipe was, pardon the expression, THA BOMB! My husband is the hardest person to please, let alone cook for and he was blown away. I gave this recipe 5 stars!!!!

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