Reviewed: Sep. 3, 2010

these were very good, I made a couple adjustments, I added green chili's to the mix, I used corn tortillas as my husband prefers corn, I just quickly friend the corn tortillas a few second on each side, rolled them up with the chicken filling, I also took enchilada sauce and mixed it with sourcream and poured over the top, and topped with cheddar cheese and jalopenos. yum!

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3 users found this review helpful

Reviewer:

chelle

Cooking Level: Intermediate

Reviewed: Sep. 2, 2010

Yummy, family friendly, and easy! I used what I had on hand, so I used fat-free refried beans instead of pinto beans (kids don't notice beans that way), and only 4 oz. of cream cheese as others suggested. I used a little more cheese than recipe calls for because we love cheese. Other than that, I followed recipe as written. Turned out great, and family ate it all!! Will definitely make this again.

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3 users found this review helpful

Reviewer:

homemadegourmetlady

Cooking Level: Expert

Living In: Spring, Texas, USA

Reviewed: Aug. 23, 2010

This is my go-to recipe for leftover chicken. So easy and delicious. I get called on to bring it to pot lucks. Only change I made was to use green enchilada sauce in place of the salsa. I drizzle some in the bottom of the pan before baking and it adds flavor and also keeps it from sticking. YUMMO!

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Reviewer:

rpollardva

Cooking Level: Intermediate

Reviewed: Aug. 17, 2010

This was so simple and my kids are begging me to make it again!

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3 users found this review helpful

Reviewer:

MammaKate

Reviewed: Aug. 17, 2010

Very easy, very tasty. makes a great chip dip too.

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3 users found this review helpful

Reviewer:

Melissa

Reviewed: Aug. 16, 2010

This was delicious! Very easy recipe.

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Reviewer:

NERMIE

Cooking Level: Expert

Living In: Bessemer, Alabama, USA

Reviewed: Aug. 12, 2010

This recipe was delicious. I used cheddar cheese instead of colby-jack & I add green chiles (my husband likes these).

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4 users found this review helpful

Reviewer:

Alicia

Reviewed: Aug. 7, 2010

I used half the cream cheese, black beans instead of pinto (I really like black beans) and added half a can of green chilies. This was super easy to make and it turned out quite well. If you top it tightly with aluminum foil the tortillas will remain nice and soft. I baked it for 25 minutes, and then put some cheese on top and baked it uncovered for a few more minutes. They started to get a little hard them. I'm not sure the extra cheese on top really adds anything and would probably leave it off next time but have it on the table as an extra. Served with extra salsa, sour cream, cheese and green chilies.

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Reviewer:

akajb

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Aug. 5, 2010

I love this recipe, so simple to make and tastes wonderful! Just needed to pick up a roitisserie and I added a little more salsa to the cream cheese mixture. I love cheese so I added shredded mexican blend cheeses inside the enhiladas.

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Reviewer:

Adriana.delacruz

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Sacramento, California, USA

Reviewed: Aug. 3, 2010

AWESOME! loved it! added one can of enchilada sauce to both the top and bottom, a little on the moist side but OH SO GOOD! boiled and shredded the chicken.. A+ oh and I used about 6 oz cream cheese and a little over a cup of salsa- more than you need to fill the enchiladas.. will make again

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4 users found this review helpful