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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gapch1026

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Reviewed: Apr. 9, 2008

Used thigh meat instead of breast meat; used refried beans instead of pinto beans; used low fat cream cheese; added garlic and onions. What a great recipe! It is a keeper!

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Apr. 9, 2008

This recipe is so easy and very good. The kids liked it too.

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Shonna

Cooking Level: Intermediate

Living In: Spring Grove, Pennsylvania, USA

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Reviewed: Apr. 8, 2008

This was such a GREAT recipe! Easy and so tasty. I did do a few things differently, but truly it would have been great even if I did follow the recipe exactly. First, I used the enchilada sauce beneath and on top and when I cooked the chicken, I added salt, pepper, garlic powder, 1/2 tsp chili powder, 1/2 tsp cumin and a pinch of cayenne pepper. To the mixture I added a drained small can of diced green chiles. I also used fat free cream cheese and reduced fat cheese and there was no way you could tell!! Our household LOVED these....thanks for sharing!

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Melissa

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Mar. 29, 2008

This recipe has become a favorite in our house! I also add enchilada sauce on the bottom of the pan. On occassion I throw in a few extra ingredients -- black beans, corn, green chilies. It's a great base recipe so you can have fun mixing it up!

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Kate

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2008

These turned out great! What I did different was cut the cream cheese in half, used refried beans and added some Las Palmas green sauce. MMMmmmmm love it

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Lacey

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Reviewed: Mar. 17, 2008

Super easy to make! Ingredients that are usually on hand! Husband and toddler love it! Yummy!

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bnyoka

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Reviewed: Mar. 16, 2008

Very yummy, I modified it slightly. I took the chicken and sauted it with thick and chunky salsa added a smidge of ground cumin powder and then mixed it together. I also added some diced table onions into the enchilada and used enchilada sauce on the bottom and top of the enchiladas. Garnished with tomato, sour cream, green table onions and black olives, was absolutely delicious. My husband is always looking for true mexican food, he loved this recipe.

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NEESIESUE

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Reviewed: Mar. 13, 2008

This is a terrific recipe! I used enchilada sauce (the ten minute enchilada sauce recipe) instead of salsa as suggested by some of the other reviews and my husband said they were restaurant quality enchiladas. Thanks!

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Michelle

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Reviewed: Mar. 10, 2008

This is a 5 star recipe if you arent expecting true enchiladas. Because this recipe doesnt include enchilada sauce it is really more like a really yummy burrito. I made the recipe as is but used bigger flour tortillas. I also didnt measure the amount of chicken and ended up using a half of a Costco rotisserie chicken (probably more then the recipe calls for). I served it with fresh salsa and sour cream. Its a great recipe and i will make it again. Thanks for sharing.

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 8, 2008

This recipe is great! I used enchilada sauce instead of salsa, and can honestly say I will never use another enchilada recipe again. Thanks!

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tracylee24

Living In: Waterloo, Iowa, USA

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Reviewed: Mar. 5, 2008

Quick, easy...great flavor - good way to use up leftover chicken! I used black beans (didn't have pinto) and added olives...thanks for sharing!

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STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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Reviewed: Mar. 4, 2008

These turned out really well. I was worried that it wouldn't really be that flavorful but it was good. We topped them off with sour cream and extra salsa. The kids liked them well enough...just waiting to see if they reheat well for my fiancee.

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: Mar. 2, 2008

MADE THIS TWICE AND ADDED GREEN ONIONS AND GREEN PEPPERS TO THE RECIPE. EVERYBODY LOVED IT. ABSOLUTELY DELICIOUS! AND SO EASY. I WILL MAKE IT AGAIN.

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dlopes

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Reviewed: Feb. 17, 2008

This is a great recipe! I didn't have regular pinto beans, but had some ranch-style beans. The sauce added some great flavor to the chicken mixture! I also added some taco seasoning to the chicken, and added salsa to the bottom of the pan, and also spread a little salsa over the top, then added the cheese on top. We like "saucy" enchiladas! The creamy filling is to die for! Thanks for a great recipe!

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Aluminum Cloud

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 21, 2008

use w/ 10 min. enchilada sauce recipe

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oreohershey

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Reviewed: Jan. 19, 2008

Made these enchiladas today for a quick dinner tonight. I was quite surprised with the simplicity of this recipe. The only change I made was that I mashed the pinto beans and sauteed the "paste" in chopped onion, minced garlic, salt and pepper until most of the liquid evaporated.Pretty much I just made homemade refried beans and used that instead of the whole beans. Let me tell you....these were so good. I topped them with salsa and Cheddar before putting them in the oven. Taste was amazing...

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