Reviewed: Mar. 11, 2008

So great, I use fat free yogurt and cream of chicken soup and it is still rich flavor! My tortillas always fall apart but it is still great.

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k337823

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Reviewed: Mar. 9, 2008

Loved it! I used fat free sour cream instead of yogurt. I also sprinkled extra cheese on top.

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acuity

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Feb. 25, 2008

These are the best enchiladas.. even my picky 5 year old ate 3... LOVE THEM.

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haydensmomm

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Reviewed: Feb. 24, 2008

I gave this recipe 5 stars b/c it tastes absolutely delicious. I used flour tortillas and it still turned out great. I suggest cooking at a higher temp...just be sure to check often. Next time I will try it with chicken. If you are big on appearance, this recipe looks disgusting. Taste weighs more than looks with this one. 1lb of meat is enough. Last, I used sour cream instead of yogurt.

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LDNJohnson

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Reviewed: Feb. 15, 2008

Really good! I made this because Plan A for dinner didn't work out and I had everything on hand for this. The only change was I substituted fresh jalapeno for dried habanaro reconstituted. Insignificant change. My 8 year old wouldn't stop eating! Even my picky husband admitted that it was good.

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OneBiteRule

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

We loved this recipe and being from Texas we know our enchiladas!! I did substitute sour cream, topped with lots of cheese, and dipped my corn tortillas in hot oil prior to filling. I rolled 8 enchiladas, then used the remainder for a small one dish layered casserole for leftovers. It would have easily made 12 enchiladas. YUMMY!

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Nita

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Reviewed: Feb. 13, 2008

I had reservations about using soup - yuk. Sorry, next time I'll adjust and make my own sauce.

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 27, 2008

I used only 1 lb. of ground beef and used sour cream instead of the yogurt. I also used 1/2 can of the cream of chicken soup and added 1/2 can of green enchilada sauce. Used flour tortillas instead of corn. For the cheese I substituted cheddar, jack, and a little mozerella. Great recipe! I was hesitant to try because of the soup, but it is really good. Thanks!

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 22, 2008

I stumbled upon this recipe while looking for a different way to fix enchiladas. I wasn't quite sure how cream-of-chicken soup would taste on enchiladas. However, all the reviews of this recipe were good so I tried it. They turned out so good I have since replaced my enchilada recipe with this one. They don't look very gourmet when they come out of the oven, however, they taste great. Absolutely wonderful recipe!

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danielle718

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Reviewed: Jan. 19, 2008

Switch out yogurt for sour cream... use 1/2 & 1/2 mozzerella & cheddar... add chopped green chilis

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ADERCHER14

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Jan. 18, 2008

These are great. I have made them twice now. I double the recipe except only use 2 pounds meat but more would be fine for 8 inch shells. I use no-fat sour cream, low fat soup and 2 percent mixed Mexican cheese. I do like regular enchilada sauce so I put some in the bottom of the 13 X 9 inch pans and pour the rest on top of the cheese sauce. Yummy, thanks for the great recipe!

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minnie'scooking

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Reviewed: Jan. 14, 2008

Good Stuff. I gave it a four becasue I eat with my eyes...and it looks gross once you scoop it out of the pan. I also found that the recipe could easily be cut to 1lb ground beef.

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Nicki

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Reviewed: Jan. 13, 2008

This is an excellent recipe. I have made this time and again and it is a favorite in my house. The only ingredient I change is sour cream instead of yogurt. I also heat up refried beans and layer the beans, meat and then cheese/soup mix inside the tortillas. To make it extra cheesy, I sprinkle a heavy dose of cheese on top before popping it in the oven. The extra cheese and refied beans make it de-lish!

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Cindy

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

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Reviewed: Jan. 12, 2008

The best enchiladas I have ever eaten! My family loved them.

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Melissa

Cooking Level: Intermediate

Living In: Cleveland, Tennessee, USA

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Reviewed: Jan. 10, 2008

Family favorite!

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PRETZY

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Reviewed: Jan. 7, 2008

These are really great! Very easy to make and so tasty! I use Monterey Jack, Colby, and a little mozzarella for the cheeses. We use chicken instead of beef and actually prefer that in our house (though it is still delicious with the beef).

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aubrey

Cooking Level: Intermediate

Home Town: Beavercreek, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 27, 2007

I only gave this a 4 because I did follow the changes listed in some ppl's reviews. I used sour cream, cheddar cheese, and green chili. Everyone liked this one made with the changes.

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Missy

Cooking Level: Intermediate

Home Town: Heilwood, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Dec. 23, 2007

I used Dyann's suggestions to make this a little healthier and my hubby and I enjoyed these very much. The first time I made these, I used cream of mushroom soup and I will go back to that next time. This will be one of my regulars.

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 12, 2007

I have been searching for an enchilada recipe to try for my first time, and this was the best! My very picky fiance loved these. He heated some up last night and said the only bad thing about them were that there weren't any more! I of course substitued the yogurt for sour cream, dipped the tortillas in enchilada sauce, and drizzled a little on top. Topped them with the extra jalapenos that were left over in the can, and added lots of cheese during baking time! What a wonderful recipe! Thank you soooo much for sharing!

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SteffyMatty381

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Reviewed: Dec. 10, 2007

Tasty..tasty! I made a few minor provisions. I used the combined cream of mushroom and chicken can of soup which I think was amazing. I also omitted the peppers and used a can of diced green chilies. I sprinkled the remaining meat ontop when baking. MMMM..also don't need quite as much meat.

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