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

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

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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 21, 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 14, 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 salsa to the top of the tortillas and mixed some of the shredded cheese in with the chicken mixture. This tasted good, but there are other recipes I like better.

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KKH3

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Reviewed: May 2, 2008

This was a great starter recipe!!! I love enchiladas... and always wanted to make my own....I followed a lot of the other rater suggestions.... I used black beans instead of pinto also I put some shredded mexican cheese in with the salsa and cream cheese mixture... and a can of green chiles and some taco seasoning mix....I used Drew's organic Salsa medium which was excellent and cut back the cream cheese to 4oz... I used whole wheat tortillas and a can of Enchilada sauce.... poured some sauce on the bottom and before I put the remainder of the cheeses on the top....and baked about 35 mins.... I served these with the Catina Pinto Beans also found on this site which I prepared in the crockpot and rice..... My family just loved this dinner they said it was just as good as if we went out for this in a Mexican Restaurant..!! I had some leftover and my husband asked me to make him a plate for the next day for his lunch!!! I think I may try this without the beans the next time I make it and add some extra onions with the chicken and cheese mixture..... thanx so much for posting this I never would of thought this was soooo easy to make!!!

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Donna

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Reviewed: Apr. 28, 2008

These are my family's favorite enchiladas! They love when it is Cinco de Mayo time because they know these will be the centerpiece!

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Mom Bibb

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Reviewed: Apr. 26, 2008

was an awesome recipe.i use it all the time...

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STARSHYNE

Cooking Level: Intermediate

Home Town: West Line, Missouri, USA

Living In: Peculiar, Missouri, USA

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Reviewed: Apr. 23, 2008

A really simple recipe that looks and tastes as though you worked on it for hours. Great mid-week meal. Love the creamy filling. Pour some enchilada sauce on it before you cook it though.

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STEVERAMSEY

Cooking Level: Expert

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Reviewed: Apr. 23, 2008

I had wanted to make a different enchilada recipe but forgot to buy the can a soup so I ended up making these with some changes. I reduced the cream cheese to 5oz, threw in a can of green chilies and substituted a sautéed onion for the pinto beans. I also poured a can of enchilada sauce over the tortillas and under the cheese before baking. I think they would have been pretty bland without the enchilada sauce. I would definitely make these again but next time I'd include the pinto beans!

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 23, 2008

This recipe is super easy and super delicious. First time I made this I had to make it the very next night also. I would recommend buying a can of Red Enchilada sauce to poor all over the enchiladas. It's the step that takes my rating from a 4 to a 5.

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Sarah

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Reviewed: Apr. 22, 2008

The bomb! No need to change this basic recipe. Quite easy and fast.

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Classical Guitar Mommy

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 16, 2008

I'm rating this recipe a "5" even tho I made changes...the cream cheese adds such a great creaminess and smoothness to the filling without using canned soup. I made my enchiladas with turkey instead of chicken, and onions and black olives instead of beans. I put some of the sauce in the bottom of the dish as a "bed" for the filled tortillas and then covered the tortillas with more sauce and cheese. Delicious!

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