Reviewed: Oct. 26, 2011

Hubby and daughter loved this version as it's rich as savory without being too overpowering. I was less impressed and still prefer the red sauce version. Good recipe for those who don't really care for traditional enchiladas (like my hubby and daughter).

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Reviewer:

juno_lake

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 12, 2011

This recipe is right on! I spiced up the meat a little and used flour tortillas and Sargento's authentic Mexican cheese mixture. I also used lite sour cream. They were quick and easy and everyone enjoyed them. I will make them often.

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Reviewer:

MRS. J

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

Reviewed: Oct. 12, 2011

Good recipe, I thought these were quite bland for my taste though. I used regular chopped onion, and added minced garlic, chopped pepper, and 2 jalepenos. I also think I needed to put more of the sauce/cheese mixture inside wraps. I will probably try again with some more adjustments.

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Reviewer:

Mandi

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Freeport, Illinois, USA

Reviewed: Oct. 5, 2011

Very very good indeed. A definite keeper. I didn't know what to think about the cream of chicken soup, but followed the recipe to a T and it came out great. Definitely restaurant style and flavors blend well and are not overpowering. Yum

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Aug. 27, 2011

Wow, I was really skeptical about this recipe, but it was a big hit. My Hubby thought it was the best enchilada he'd ever had. Thanks for sharing.

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Reviewer:

MemaG

Cooking Level: Expert

Home Town: Portage, Wisconsin, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 25, 2011

A family favorite! Yum!

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Reviewer:

Bobbi

Reviewed: Aug. 17, 2011

YUM! These were so cheesy and rich! Everyone enjoyed them in my house and I will definately make them again!

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Reviewer:

chanelly_85

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Aug. 12, 2011

The weirdness of this recipe intrigued me. So I tried it! I love the cheese sauce. I used sour cream, no yogurt. This recipe took care of my enchilada craving perfectly, thank you!

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Reviewer:

Cindy

Reviewed: Aug. 4, 2011

This was pretty good. I also subbed sour cream for the yogurt, cheddar for mozz and used the southwestern soup instead of the cream of chicken. To me it needed something hence the four stars. Next time I'm going to stick with the recipe -like i probably should have - and maybe the chicken soup will do the trick.

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Reviewer:

LFERONTI

Cooking Level: Intermediate

Reviewed: Jul. 31, 2011

Great Enchiladas! We don't like our food to be too spicy or hot, so I only used 1/3 of a jalapeno pepper in the mix. I also used taco sauce on the bottom of the 9 x 13" pan so that the tortillas would not stick. Poured more taco sauce on top of the enchiladas and added some fresh chopped tomatoes and grated double cheddar cheese. Also squeezed the juice of one lime on top, then baked for 30 mins at 350.

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