Reviewed: Jul. 25, 2008

just ok. a little too rich for me

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rhonda


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Reviewed: Jul. 25, 2008

These were so yummy, a little too much Cream cheese though, I read other reviews before making these and put a half a can of green sauce on the bottom and half on top then the cheese, and didn't use 2 cups of cheese, I only used one, and they were a smash hit at dinner time, even my husband loved them, and he is Spanish and swore til I made these that his mother made the best enchiladas, now I guess i am giving her a run for her money.THANKS!

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ymicnstarz


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Reviewed: Jul. 17, 2008

This was very good! I made some changes, though. I used corn tortillas instead of flour, I added a can of cream of chicken soup to the cream cheese and bean mixture and instead of salsa, I covered the casserole with a large can of red enchilada sauce. I didn't have time to roll the tortillas, so I layered 6 corn tortillas on the bottom, then put some of the cream cheese mixture, then 4 tortillas, then the rest of the cream cheese mixture, then 4 more tortillas and then the cheese and enchilada sauce. It came out really tasty.

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trooworld

	Cooking Level: Intermediate Home Town: Smithville, Ohio, USA Living In: San Diego, California, USA
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Reviewed: Jul. 15, 2008

Excellent and easy! I used lowfat cream cheese - and half the amount - low carb wraps & Trader Joe's Double Roasted Salsa. Cooked fresh chicken breast coated with a chicken taco seasoning. Tons of flavor and a little kick - great recipe! Thanks!

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denight


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Reviewed: Jul. 12, 2008

This recipe should be called easy chicken burritos. I like my enchiladas with red sauce. I doubt I will make this again.

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Lisa S.

	Cooking Level: Beginning Home Town: Ventura, California, USA
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Reviewed: Jul. 12, 2008

My boyfriend devoured this recipe. I substituted salsa that included beans in it for the can of beans. I also used a chicken breast left over from the day before.

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Angela S

	Cooking Level: Intermediate
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Reviewed: Jul. 7, 2008

My step-mom and I tripled the amount of chicken and halved the amount of beans and it still turned out wonderful!

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lassuel

	Cooking Level: Beginning Home Town: Nags Head, North Carolina, USA Living In: Bozeman, Montana, USA
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Reviewed: Jul. 7, 2008

Excellent! Fast and easy!! I also coated the bottom of the pan with red sauce then put a little on top of the rolled enchiladas BEFORE I put the cheese on. Also, I mixed in a small can of corn and used corn tortillas to watch the carbs.

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Molly


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Reviewed: Jun. 27, 2008

This recipe was easy, tasted very good, and we added a can of enchilada sauce (half on the bottom of the pan, half on top) - Thanks!

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Jennifer C.

	Living In: Minnetonka, Minnesota, USA
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Reviewed: Jun. 25, 2008

This was delicious. I substituted lowfat cream cheese inside the tortillas and a lowfat 4 cheese blend for on top. I also used rotisserie chicken inside the tortillas and covered with a mild red enchilada sauce. Since the chicken was already fully cooked I stuck it in the over for 20 minutes. Came out perfect!

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Justin Thomas


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Reviewed: Jun. 22, 2008

We love this recipe. I don't add the pinto beans because my husband doesn't like them - but I usually can substitute refried beans. And, I started adding some red enchilada sauce for more flavor to the bottom of the pan and some on top.

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Morris


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Reviewed: Jun. 10, 2008

My husband and I *love* these enchiladas, it's a huge time saver with the already made chicken - and I usually just buy a sauce pack of red sauce to put below and over the top of the enchiladas. We like to add corn and sometimes red bell pepper. DELISH!!

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Destea


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Reviewed: Jun. 8, 2008

These are super tasty, and incredibly easy. My husband said they were the best enchiladas he's ever eaten. I'm pregnant, can't get enough mexican food, and these hit the spot every single time!

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ChicoGirl

	Cooking Level: Intermediate Living In: Chico, California, USA
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Reviewed: May 31, 2008

We loved this recipe. I used a medium salsa and it was a bit spicy.

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Debbie


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Reviewed: May 23, 2008

We enjoyed this very much. I was worried as it seemed rather bland tasting before I put it in the oven but baked up fine. I bought a big can of salsa and poured that on the top with the cheese. Two things I would do differently are to add more veggies and some spicier cheese to give it a lift. However as written it was quite decent.

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Kate Fisher

	Cooking Level: Intermediate Home Town: Walla Walla, Washington, USA
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Reviewed: May 21, 2008

I made it as is but substituted the kidney beans for black beans.

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Christina

	Cooking Level: Intermediate Living In: Tyler, Texas, USA
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Reviewed: May 20, 2008

This was such an easy recipe to follow! And it's pretty easy to modify. I decided to use vegetarian "chicken" instead of the real stuff and it turned out really well. I think that next time I will cut back on the cream cheese and add more salsa (I used garlic/lime salsa) because I thought it was a bit rich and mild.

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Christi

	Cooking Level: Intermediate Home Town: Dekalb, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: May 19, 2008

These were good, but the recipe seems a little off . . . I needed 12 6-inch tortillas instead of 6 because there was so much filling. I also added another cup of sals

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