Reviewed: Nov. 30, 2007

My daughter served this for dinner last night, and we couldn't get enough. It was so delicious...and easy to make! Can't wait to make it at home for the rest of the family.

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mamablair2005

Cooking Level: Expert

Home Town: Naples, New York, USA

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Reviewed: Nov. 8, 2007

Mmm! These were delicious! Instead of adding the salt and pepper to the mix I just sprinkled it on the chicken along with some taco seasoning and cooked it over the stove. I took the advice of others and added enchilada sauce to the top. I also used mexican cheese blend for all the cheese instead of the two different kinds. There was a lot of filling leftover, I had to make an extra dish of them but I wouldn't lower the sour cream like others suggested. Very good!

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Lindsey

Cooking Level: Intermediate

Living In: Long Beach, Washington, USA

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Reviewed: Nov. 6, 2007

I used this recipe and it turned out great... The only thing I changed is instead of using cream of chicken, I used the Campbells quesodila soup... (not exactly sure of the name) but it added a bit more zing to it... Family loved it!

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sdhanson7

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Reviewed: Oct. 28, 2007

Okay, I may have done things a little different but goodness this made way more than 8 enchiladas. Haven't tasted them yet but I will say that the filling sure did taste good...i also put some red enchilada sauce (from this website) on the top and bottom to keep them hydrated and I also used corn tortillas because down here in texas, it's weird to have enchiladas made with flour tortillas

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ALLABOUTHIM2911

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Reviewed: Oct. 27, 2007

My family loved this recipe! I did add more chicken, held the chiles, and added enchilada sauce to the top. It was delicious. This recipe is a definite keeper.

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Tika

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Reviewed: Oct. 17, 2007

I made these for my guy friends (2 of them) and they were nearly gone. I just stuffed the dickens out of the tortillas and crammed them in the pan. I took the advice of other posters and added enchilada sauce on the top and bottom to keep them moist. SO DELICIOUS! OLE!

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JillyPie87

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2007

The first time I made these for my family they were an automatic favorite. I spread a tiny bit of the filling on the bottom of the pan so the tortillas are not hard on the bottom and I also do this on top of the enchiladas so the tortillas stay soft. The only thing I add to this recipe is a half a can of diced jalepenos.

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busysinglemom

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Reviewed: Sep. 27, 2007

Very good, creamy enchiladas. I did top the enchiladas with salsa. This added additional flavor and color. Great!

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tnorthrup69

Cooking Level: Intermediate

Home Town: Henefer, Utah, USA

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Reviewed: Sep. 14, 2007

I followed the recipe exactly except I added a can of enchilada sauce over the top before baking. Very creamy and good.

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mommy3

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Reviewed: Sep. 13, 2007

Super easy and quick to put together. Perfect for the picky eater (11 year old) as well as the rest of us.

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Laura

Cooking Level: Beginning

Home Town: Lewiston, Idaho, USA

Living In: Sagle, Idaho, USA

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Reviewed: Sep. 12, 2007

these enchiladas are delicious and are always a hit at my house. I make them exactly as written.

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Doria

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Reviewed: Sep. 5, 2007

I agree that this is an easy, very tasty recipe. I changed the amount to four servings and it still made five large enchiladas. I also used the 3 cheese Mexican style cheese in place of the two mentioned. I used some green pepper in place of the chilies and spread a little mild salsa on top under the cheese at the end. A little less sour cream would be fine, perhaps 2/3 cup. I will make it again but next time I will change the amount to two servings and use smaller tortillas. I highly recommend this recipe! PS The filling, with less sour cream or soup, would be good in a quesadilla (which I make on my Foreman grill).

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LUCYFIZZ

Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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Reviewed: Aug. 24, 2007

These were really good. I mixed a little salsa in with some of the cheese and chicken filling and it added some zip. It was quick and easy and a good way to use up leftover chicken.

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KROBINETT

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Reviewed: Aug. 3, 2007

We make a few changes when making this recipe: I cut back on the sour cream because it is already really creamy, use whole wheat reduced fat tortillas, and I add a can of red enchilda sauce on top. We really enjoy the recipe and make it often. Hope you enjoy it too.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Aug. 1, 2007

My family loves these enchiladas!!!

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Stephanie W.

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Reviewed: Jul. 8, 2007

Followed the recipe to the "T". Very flavorful and easy. Only thing is the tortillas were a little tough. Will probably add can enchilada sauce next time as some suggested. Other than that was great recipe. Will make again.

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EQUILDOTTSIN

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Salina, Kansas, USA

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Reviewed: May 5, 2007

Wow.. this is really super yummy! I made the recipe exactly to specs EXCEPT I used shredded Mexican blend cheese for all the cheese, which was fine. I think if I were making it for just me and my husband I MIGHT use more chilis, or maybe hotter chilis (I bought the "mild") but since I'm also feeding a 7 year old that is out of the question. These are EXTREMELY filling... even my husband could only put away 2 ... so I have another full meal for another night! I made Mexican rice as a side which NOBODY ate ... these are a meal in themselves!!! Thanks Cheryl!

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Apr. 27, 2007

A good way to use leftover chicken--very quick and easy. It was missing a little something. I think I'll try refried beans and enchilada sauce on top next time.

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Karen

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2007

Easy too make and really good flavor. Highly recommend giving this recipe a try.

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DJGREENA2

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Reviewed: Feb. 1, 2007

I thought this recipe was a great way to use up chicken leftovers. It was easy to make. I did add red enchilada sauce on top prior to baking for fear of the tortillas getting too hard on the top and edges. It tasted good and kept the tops of tortillas moist instead of hard and added a touch more of flavor.

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divegreat

Cooking Level: Expert

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Easy Chicken Enchiladas

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