Reviewed: Dec. 12, 2007

These were really good. I did modify a little bit. I used about 5 ounces of cream cheese and I had a little extra chicken and salsa and about 2 cups of rice. I didn't have pinto beans, so I used a can of black beans. I threw in some cumin and like others, used enchilada sauce. I think that the full amount of cream cheese would be too much. I will definitely make these again.

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MGBJERRY

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Reviewed: Dec. 5, 2007

Wow! These were awesome! I added 2 small cans of diced green chilles and used a medium salsa. My husband and I like a kick to our foods. I'm not sure if I stuffed the tortillas enough, but I was able to make 10 enchiladas. I've already passed the recipe along to my co-workers and friends. I will definitely be making this dish again.

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Erin R.

Cooking Level: Beginning

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Reviewed: Oct. 30, 2007

This recipe is really very good, but it's even better as a starter recipe. I like to play around and make things my own. I ALWAYS use at least a can of enchilada sauce in the pan and in the filling. I cut back on the cream cheese, and add sharp cheese to the mix. I think I'm going to start seasoning the chicken a little more as well, maybe with chili powder. I've never had a complaint about this recipe!

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MRYAN209

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

The blend of salsa, cream cheese and chicken was a brilliant idea. I used 4 12 inch tortillas though. I also found that there was a little too much cheese. Next time I would only use about a cup to cover them.

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nxtfaze

Cooking Level: Intermediate

Living In: Arlington, Washington, USA

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Reviewed: Oct. 10, 2007

After reading all the ***** this was given, I was really excited to try this recipe. Unfortunately, I wasn't that impressed. It wasn't bad, but just average. I wouldn't make it again. Sorry.

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luvEZcooking

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Reviewed: Oct. 9, 2007

I've made this several times, and it's a winner with my husband and teenage sons. I use leftover Rotisserie Chicken, so the whole dish takes just minutes to prepare, and it's delicious!

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christie172

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Reviewed: Oct. 5, 2007

These are the best! I've been using this recipe at least once a week for the past couple of months in our home, and it's a huge hit with everyone! Thanks for the awsome (not to mention SOO EASY!) recipe!

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RachGirl

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 27, 2007

Excellent!! Used 1/3 less fat cream cheese and cut back to 6oz. Tossed a taco seasoning packet (cheese flavor) in with the chicken as well as some fresh cilantro. Used enchilada sauce in the pan and on top, but forgot to spray the pan so some of the bottoms stuck, but this was really easy and tasted great! Served with guac, sour cream and Mexican rice.

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17sugars

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Reviewed: Sep. 26, 2007

My husband loved these. I thought they would be dry, but they were not! I like saucy stuff, so next time I'll try enchilada sauce like ohters suggested. I just did not have any in the pantry. Also, my picky 3 year old asked for seconds!

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cdmom

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Harrisburg, North Carolina, USA

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Reviewed: Sep. 22, 2007

This recipe was so tasty. My husband just loved it. I did use a can of enchilada sauce and to kick up the flavor used pepperjack cheese and sprinkled the dish with chili powder prior to baking. I also used a can of seasoned pinto beans. This one is a keeper.

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Leonie

Cooking Level: Expert

Home Town: Cape Town, Western Cape, South Africa

Living In: The Villages, Florida, USA

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Reviewed: Sep. 16, 2007

This recipe was so simple and delicious! I kept it vegetarian by using mushrooms, spinach, onions, and bell pepper. Next time I will use less cream cheese. I added a jalepeno for some kick. Also, I think enchilada sauce is a must! I poured about half on the bottom and then covered the enchiladas with it. This recipe is a keeper.

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clovershoney

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2007

Made this tonight exactly as written...so easy and delicious! The whole family loved it. Will definitely make this one many, many times. Thanks for sharing.

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BrashGirl

Cooking Level: Expert

Living In: Phelan, California, USA

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Reviewed: Sep. 5, 2007

I made one dish with chicken and the other with ground beef. They were both a big hit. Next time, I'll cut back a little on the cream cheese. I think I'll add a little more spice to the dish. Overall, very quick, easy and yummy!

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Nichole

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2007

This recipe is very good and easy. I leave out the beans just because it doesn't appeal to me. I pour a can of enchilada sauce on top then shredded cheese before I stick in the oven.

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EXALTADONAI

Cooking Level: Intermediate

Living In: Sand Springs, Oklahoma, USA

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Reviewed: Aug. 25, 2007

My husband loves this recipe and he is the fussy person I know. I left out the beans as he doesn't care for them and it was still great. I do use his homemade salsa in it so it is just the right amount of heat for him.

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Charle

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Reviewed: Aug. 20, 2007

These enchiladas were a hit at a potluck and disappeared quickly! I took others' advice and coated the bottom of the dish with enchilada sauce (Macayo's) and poured the remainder over the top, and baked them without the foil covering. The sauce gave them a little bit of a spicier taste, and kept them very moist, too. I also used low-fat Colby-Jack cheese and whole wheat tortillas, as well as Neufchatel (low-fat cream cheese) for a little bit healthier meal. Great recipe, Kristine!

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Lisa C.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Aug. 19, 2007

This was a HIT with my family!! Very simple to make and TONS of flavor! I have been asked to make these chicken enchiladas on several occasions now!! I made two seperate dishes...one with green onions...the other (for the kids) without green onions!

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Tpitts

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Reviewed: Aug. 18, 2007

Before adding the cheese, I pour over the enchiladas a warmed mixture of cream of chicken soup (cream of anything will work) with another half to one cup of salsa mixed in. It's creamy and gives it a little "kick"!

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alemap

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Reviewed: Aug. 16, 2007

Really great! It was quick and easy to make. I used shredded chicken.

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daisy1643

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Reviewed: Aug. 12, 2007

Everyone enjoyed these enchiladas. I took the advice of others and poured enchilada sauce under and over rolled tortillas. Next time, I'll add chiles for some more kick, and cut back a little on the cream cheese. I'll also season the chicken more as it cooks, since I thought the chicken needed more flavor. Regardless of the changes I'll make next time, I still really enjoyed the enchiladas, and the preparation was very easy.

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