Reviewed: Aug. 5, 2009

Hubby and I both enjoyed this easy meal. I gave to daughter and she and her hubby liked too!

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Reviewed: Jul. 31, 2009

I really like this one. It's pretty dang easy. I, too, use red enchilada sauce and pour it over the top. To make it even easier, you can use canned chicken (it sounds gross, but there are a couple good brands out there), and I really like using uncooked tortillas (they cook in the 30 mins in the oven. The last 5 minutes I take the tin foil off and brown a cheese a bit. Other than that, I leave everything the way it is.

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Taylor F

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Jul. 30, 2009

very bland we sould have done what Hollicous did .

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Meggan

Home Town: Wenatchee, Washington, USA

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Reviewed: Jul. 21, 2009

very quick and easy. I used canned enchilada sauce on the bottom of the pan before putting in the enchiladas as well as on top. I also cooked my chicken in a tortilla soup seasoning with a little water and added the onion to it after the chicken was mostly done just to intensify the flavor some.

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HOLLICIOUS

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Reviewed: Jul. 20, 2009

I didn't have any salsa so, I used 8 ounces of tomato sauce and I cut up green chillies and added that. I cut down on the cream cheese a little and added a can of refried beans. I cooked the chicken in a skillet with half a package of fajita seasoning. Baked in the oven at 325 for around 30 minutes. I also used the taco style shredded cheese and liberally sprinkled that on top. An easy and absolutely delicious recipe. Thanks for posting it!

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Colette

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Hoboken, New Jersey, USA

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Reviewed: Jul. 20, 2009

VERY GOOD TOP WITH REFRIED BEANS AND DOUBLE THE BATCH

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bgraz

Cooking Level: Expert

Living In: Braintree, Massachusetts, USA

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Reviewed: Jul. 14, 2009

awesome but i added refried beans instead. They are so good and filling

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kaleistar55

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Reviewed: Jul. 8, 2009

Very easy dish to make and pleases most everyone's taste. Used reduced fat cream cheese and also added a can of diced green chiles to give some extra flavor.

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Julie

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Reviewed: Jul. 7, 2009

This dish is so easy. I used reduced fat cream cheese and coated the bottom of the pan in salsa as well as the top of the enchiladas and then covered the entire dish with cheese. This is a great basic recipe that you can add to to suit your own taste. This time I threw in all the leftovers from the fridge part of an onion, bacon, shreaded rotisserie chicken and vegan bean taco filling (from this site). These are awesome, even better the second day!!!

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lsego

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Reviewed: Jun. 30, 2009

I made this with black beans, added some taco seasoning to the chicken while it was cooking, used enchilada sauce instead of salsa. I also added mexican corn and a can of green chiles and it was very good !!! Don't add the cheese until the end or it will get too brown

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alison1287

Cooking Level: Beginning

Home Town: Alexandria, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 29, 2009

Very tasty dish! I made it exactly as written, and we were very pleased with it. Even my picky kids loved it. And it is so quick and easy, I know I will make it again and again.

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jun. 29, 2009

Everyone really loves when I make this, except I always top it with more salsa so it is not so dry. But I get the same response as others. They think I am the best cook ever... yea, not even close. Sometimes I add corn to mine in substitute to the beans, because corn is my favorite.

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Erin

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

I make this meal OFTEN for guests. It is always a hit with everyone. People think I'm some sort of insane genius in the kitchen (I'm Not by the way), but it makes me feel good to get all those "oooohs" and "aaaahs" at meal time. Very delicious. Don't change a thing, except maybe double the recipe and make two batches because it will literally disappear. Thank you, thank you, thank you.

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Nonnie

Cooking Level: Beginning

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Reviewed: Jun. 8, 2009

I give this recipe 5 stars but feel it's really only that good when using less cream cheese than the recipe states. I tried this recipe several months ago and have been making these enchiladas regularly ever since then. I decreased the amount of cream cheese to about 3 ounces. The first time I made the enchiladas I followed the recipe exactly and the cream cheese was way too much. Also, I took the suggestion of another reviewer and now add some enchilada sauce--I pour a little in the bottom of the dish and a little on top before sprinkling the cheese. Mmm, so good!. My family loves these!

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Grace

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Reviewed: Jun. 2, 2009

my husband said these were the best enchiladas he had ever had and they were SO MUCH easier than the other recipes I've used. I did half the amount of cream cheese and I set aside a bit of the sauce to pour over the top while it baked.- YUM!!!

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jnzfoo

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Reviewed: May 28, 2009

Easy, and my whole family loved it!

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Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

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Reviewed: May 20, 2009

Overall, very easy and pretty tasty. I only changed the beans to black beans. My husband loved them with hot sauce.

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Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

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Reviewed: May 19, 2009

Really good and quick to impress. I added green chilies for more pep. My fiance loved it with some hot sauce. No need for enchilada sauce!

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Stacy526

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Reviewed: May 9, 2009

My family loves these enchiladas. They are tasty & nice for after work because I can make them ahead & just pop in the oven when I get home. I skip the beans because my husband won't eat them. I always use a homemade salsa & reduced fat cream cheese in the mix. My husband likes me to make extra cream cheese/salsa mixture to serve on top. They are also yummy if you add some sliced black olives baked right inside the enchiladas. This dish is a regular feature on our menu. Thanks for sharing!

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NICOLE B

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: May 6, 2009

I absolutely loved this dish! I used Pace bean and corn salsa, so no need for the extra beans, and it gave it just the right spice. One of my new favs because I love mexican food, this is delish, and sooo easy to make!

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