Reviewed: Apr. 24, 2012

I'm sorry, but my hubs and I didn't care for this at all. :( Your recipe definitely earns points for being easy to throw together, but is barely worth 2 stars tastewise. The queso was off-putting, there was too much of it and the enchilada filling was excessively creamy. Every bite was mushy and artificial tasting (it goes without saying that pre-processed ingredients are convenient but tasteless). Maybe these will float your boat, but it certainly didn't ours. Thanks anyways, LARANEFF.

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Reviewer:

Chef Mickey (aka Mickey)

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Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Mar. 1, 2012

I have made these several times just as the recipe is written. This is my sons favorite meal he ask for them often. So easy and so good Thank you for a great enchilada recipe.

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Reviewer:

sheshonewah

Reviewed: Jan. 19, 2012

Awesome!! My 3-year-old even scarfed it down! I did grill my own chicken, used reduced fat cream cheese, and used whole wheat tortillas to make it a little bit healthier. This recipe will be a must for Mexican food night for our family.

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Reviewer:

MO girl

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: Manhattan, Kansas, USA

Reviewed: Oct. 6, 2011

Phil loved this!

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Reviewer:

mderksen

Reviewed: Sep. 11, 2011

this was AWESOME. I signed up for an account just to rate this. I prefer corn tortillas over flour... it made this recipe feel a little bit heathier when eating it lol. instead of rooling them, I just layered corn tortillas at the bottom and on top, then I put sauce on top and sprinkled the shredded cheese on top (and didnt put it in the middle cuz i forgot to) it was awesome. yummmmmyyy...

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Reviewer:

Brittney

Reviewed: Aug. 23, 2011

I have made these several times. The first time as written and way too bland. After that I add 1/2 package of taco seasoning mix and that totally changes and adds a lot of flavor. I sautee the chicken in olive oil with McCormicks N'Orleans cajun seasoning and cut into pieces. I spray my pan with pan and don't put the sauce in the bottom. I place the sauce on top and the last few minutes sprinkle some shredded cheese on top. My hubby requests at least weekly. With those changes definitely a 5 star recipe!

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Orlando, Florida, USA

Reviewed: Jul. 18, 2011

These are great! I was actually able to make 8 of them using thick tortillas, and they had plenty of filling. I'd recommend using a bigger dish, as I could only fit 5 enchiladas in the 8x8 size.

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