Reviewed: Sep. 24, 2012

This is the king of weeknight quick, easy, inexpensive & so yummy. Tastes like you spent longer

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Reviewer:

Nicole

Reviewed: Sep. 23, 2012

Delish

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Reviewer:

marinade

Reviewed: Sep. 21, 2012

The only thing j would suggest is to use about 3/4 of the filling for inside the tortillas and use the rest as a topper... will make the cheese even gooier when adding it near the end of the baking time and keep the enchiladas from getting too crispy. But will DEFINITELY. make again, great recipe!!

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Reviewer:

Berdi

Cooking Level: Intermediate

Home Town: Madrid, Iowa, USA

Living In: Houston, Texas, USA

Reviewed: Sep. 9, 2012

yummy and easy alterations: used half the cream cheese (and 1/3 less fat cream cheese), used enchilada sauce instead of salsa, shredded chicken, added some chili peppers, added cheese last 5 mins (used less than asked)

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Reviewer:

RaeVen

Reviewed: Sep. 5, 2012

This was a super simple enchilada recipe. I really enjoyed it...especially the addition of the pinto beans which were an unusual ingredient, but really added a nice touch. I put enchilada sauce on the bottom and top of the enchiladas.

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Reviewer:

Donna

Reviewed: Aug. 27, 2012

My son "doesn't like" enchiladas...except for these! He absolutely loved them and it makes me happy because it's very healthy and I don't have to fight at the dinner table with him. I liked them as well with corn salad and Spanish rice as sides. Thank you for the recipe!

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Reviewer:

geebz

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Salem, Oregon, USA

Reviewed: Aug. 25, 2012

Great recipe! A couple substitutions - used rotisserie chicken, 1/3 fat cream cheese (just a little less than recipe called for, too), and about 3/4 cup salsa and 1/2 can Mexican style Rotel diced tomatoes. I set 1/4 cup of the sauce aside before adding chicken and drizzled it over the enchiladas before sprinkling sargento Mexican cheese blend over the top. Served with sliced avocado, it was a huge hit!!

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Reviewer:

Katedutch

Reviewed: Aug. 21, 2012

I feel kind of bad for giving this recipe a review after all the things I did to it. I avoided going to the store by using the cream cheese with chives I had (half of a tub/4 oz because of several reviewers recommending so), black beans instead of pinto and Queso Blanco instead of Colby-Jack. I made a Mexican rice on the side and top the "enchiladas" with guacamole, sour cream and a pico de gallo I added some corn to. It was very yummy and easy to prepare.

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