Reviewed: Sep. 9, 2007

This has become a favorite of my family. Take caution with the sauce...try to get the mildest that you can find. The jalapenos seen to get warmer once cooked. A little spicy for the children but they still clean their plates. It is that good.

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stacydross

Cooking Level: Intermediate

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jun. 30, 2007

This was okay, but not great. It seemed to lack some "zip." I followed the recipe exactly but think I should have modified it to make it a little zesty/spicy.

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garagesalediva

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Reviewed: Jun. 30, 2007

5 stars!! Was so good! Hubby LOVED them.....easy to make and next time I will make another batch to freeze...very good!

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Lanessa

Cooking Level: Intermediate

Home Town: Pasadena, Texas, USA

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Reviewed: Jun. 30, 2007

This recipe was so simple to make and was absolutely delish!!! I love cooking but never made enchiladas before so I was nervous, but the hubby loved 'em!!Thank you!!!

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lisa

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Reviewed: Jun. 28, 2007

These were fabulous. I made them for my parents and they loved them. I made 2 of them with low carb tortillas cause my dad and I are restarting Atkins and they were still every bit as good. Thanks for the recipe.

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PercyPea

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Jun. 4, 2007

This was very good. I boiled 4 chicken breast then shredded it. I think next time I will use chopped onions as well. I will make this dish again!

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e. cook

Home Town: Raleigh, North Carolina, USA

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Reviewed: Apr. 18, 2007

These were fabulous and SUPER easy! I made my own white cheese sauce because I did not have any jarred sauce on hand, and it was still delicious. I also put some re-fried beans in the same baking dish and it made it a great one-dish meal. I will definatley be making them again!

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Catherine

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Reviewed: Apr. 8, 2007

Love it!!! used the queso suggested, and it was fabulous. Uses low fat/no fat sour cream/cream cheese/tortillas and it still tasted great. Will make again & again.

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lkn

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Reviewed: Mar. 30, 2007

Not fantastic, but passable. It was too contrived w/ the pre-made white cheese sauce on top -- I used Tostito's brand as recommended. Without the tortillas & with shredded chicken, would have been good as a chip dip...but not as enchiladas.

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Tara N.

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Reviewed: Mar. 28, 2007

This recipe was very good., I put some spanish rice with black beans on the bottom of the pan ,then placed the Enchiladas on top. The mix was great!

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nicole

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Reviewed: Mar. 27, 2007

This was extremely good, but very rich. I'm not sure that its worth the calories. I added a little red pepper, and some cumin.

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 24, 2007

I used a monterray jack queso and it was great!

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Kristan

Cooking Level: Intermediate

Home Town: Pickerington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 14, 2007

I made the recipe for a group of co-workers. I doubled it, plus made it into a casserole. It got rave reviews. Alot of picky eaters and everyone loved it.

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sgriffin

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Reviewed: Mar. 8, 2007

Wow, easy to make and it taste sooooooo goood! Thanks for this awsome recipe. I ended up doubling and make 8 enchiladas. I also used red salsa, which worked out great aswell. Topped with some green onions and it is ready to go. Thanks again.

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Scott

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Reviewed: Feb. 28, 2007

It's my recipe, of course I love it. Some quick notes: a jar of Tostitos Monterey Jack Queso dip (in the chip aisle) works great for the sauce. Also, depending on the size of your tortillas, sometimes a larger baking dish works better. Enjoy!

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