Reviewed: Jan. 26, 2007

I made it twice once using sour cream instead of yogert...the yogert was much better i think the sour cream made it too rich. overall very good will make again.

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mrsblizz

Cooking Level: Intermediate

Home Town: Union Bridge, Maryland, USA

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Reviewed: Jan. 20, 2007

THIS WAS EASY AND VERY DELICIOUS! MAKE SURE YOU USE THE CORRECT SIZE BAKING DISH.

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Billie

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Reviewed: Jan. 18, 2007

My first enchilada recipe, and I wasn't that impressed. The taste wasn't spectacular, and the tortillas stuck to the bottom of the pan, burned on and rock solid because I didn't know you're supposed to put a bit of the cream soup mixture in the bottom. The jalapeno pepper actually gave me acid burns when I chopped it raw, and my hands hurt for days - NOTE: the acid burns out in cooking, I guess, because it wasn't as nasty to taste cooked as it was raw, but I'm not kidding about the burns. They REALLY hurt for two days - protect your hands. All in all, I found another recipe that I like a bit better (Chicken Enchiladas V) which is a perfect base recipe to which you can add or subtract as you wish - tastes better and not so friggin' painful ;}~

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TYGRWMN

Cooking Level: Expert

Home Town: Menlo Park, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 18, 2007

I made these the other day, and like others used sour cream instead of yogurt, and then instead of chicken soup, i used cheddar cheese soup and a lot of cheddar cheese!!!!

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Taylor

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 17, 2007

This was a great meal. I made a few changes. sour cream instead of yogurt, jalapenos in a jar about 1/4 cup instead of a fresh one. mozz cheese and chedder cheese (we love cheese) flour tortillas. I also added a bit of refried beans to the tortilla before the meat and cheese mixture. This dinner will be a keeper and something we serve regularly.

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Lorette

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Reviewed: Jan. 16, 2007

Like many others, I was wondering how the chicken soup would be when combined with the yogurt and cheese, but it was great! I would use a combination of cheese next time, perhaps taco cheese or something with a wee bit more kick. It's certainly not a "pretty" dish, but you can jazz up the presentation a bit with some salsa drizzled along the top and perhaps green and black olives as a garnish - cilantro would be great, too! This turned out to be MUCH better than I thought. Wonderful!

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CanadianInDubai

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Jan. 14, 2007

I made these at the recommendation of my sister. My husband really liked them. I was skeptical of the Cream of Chicken soup at first, but found that it is really good. We don't like yogurt so I used sour cream instead. Being pregnant, jalapenos are too spicy so I used mild green chilis instead. I also used flour tortillas and co-jack cheese. One way of making them more quickly is layering tortillas and filling in a pie plate sprayed with nonstick spray and baking with cheese on top. This makes it into an enchilada pie of sorts and the cheese on top helps the visual appeal. This recipe also freezes well. I have also made this with cooked, diced chicken and it turned out wonderfully. I would recommend this.

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Makenna's Mommy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 12, 2007

These were delicious!! I was skeptical of the cream of chicken soup but it worked well. I used light sour cream instead of yogurt and low fat cream of chicken. I also made some with rotisserie chicken instead of beef. My husband asked me to make "cheesy beefy enchiladas" for his birthday. He LOVED these! I will definitely make these again.

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CATHERINE37

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Reviewed: Jan. 3, 2007

So amazing, wonderful texture. Only change was to dip the tortillas in enchilada sauce before filling & rolling, and to pour the leftover sauce on top of the casserole before baking. Will make this again and again.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2006

Fabulous recipe! I took the advice of other reviewers and used sour cream instead of yogurt, cut the mozzerella cheese back to 1 cup and used a mexican cheese blend for the second cup, and used flour tortillas. I used ground turkey instead of ground beef (our preference). My husband loved the kick from the jalapeno pepper and I adored its cheesy goodness! I'll definitely be whipping this up again very soon. Thanks for sharing:)

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CookingCutie

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2006

I thought these were pretty good. I did make a few changes. I added cilantro and chopped tomato and they turned out really yummy.

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ZODIACLADY05

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Reviewed: Nov. 7, 2006

This was really good! However, I made some changes. 1- Sour cream instead of yogurt. 2- Medium Sharp Cheddar instead of Mozzerella (I didn't have any mozzerella). 3- Whole wheat, low carb tortillas instead of corn (personal preference). 4- No jalapenos for us - we don't like that much heat. Also, I put a thin layer of salsa on the bottom of the 9x13 pan (I doubled the recipe) to keep the enchiladas from sticking. All in all, it was delicious. Normally my family doesn't like leftovers, but there was a race to see who'd get them in their next day's lunch. This dish didn't look that great when it was finished, but it's yet another example of not judging a book by its cover. It made my whole family very happy!

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HileZoo

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Reviewed: Oct. 29, 2006

Very yummy and easy to make.. It was a crowd pleaser... I think it tasted even better the next day.

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Laura

Cooking Level: Expert

Living In: Squamish, British Columbia, Canada

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Reviewed: Oct. 9, 2006

Love it! These are definitely in our top 3 favorite recipe list. I double the sauce but other than that this recipe is perfect!

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E Lee

Cooking Level: Expert

Living In: Irvine, California, USA

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Reviewed: Sep. 7, 2006

This is a really tasty "twist" on the traditional beef enchilada. I substituted non-fat yogurt and low fat cream of chicken soup. Omitted the peppers and used flour tortillas (personal preference).... Still came out wonderfully rich and filling.

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Kimi D.

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Reviewed: Jul. 26, 2006

i prepared this about 2 weeks ago and the whole family just LOVED it! its the best enchiladas recipe i have ever had!

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r wilson

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Reviewed: Jul. 9, 2006

This is our families favorite mexican dish. It is just spicy enough to satisfy my hubby, but still mild enough for the little ones. The only change I make is using flour tortillas (personal preference). Absolutely delicious!

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2006

This was a great basic idea. The cream of chicken soup really adds a great flavor, but like a lot of others, I nixed the yogurt and substituted sour cream. I also added a can of drained black beans in with the meat, veggies, and taco seasoning, and on top, added mexican blend cheese and a can of enchilada sauce before baking. Very filling, but a great recipe!

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AEJ129

Cooking Level: Intermediate

Home Town: Palmyra, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Jun. 25, 2006

We really like these, although I also thought that mixing the chicken and beef would be a weird combination. I like to use freshly grated pepper jack cheese instead of the mozzarella and 1 and 1/2 serranto peppers for a little more heat. In order to keep my tortillas from cracking, I keep a little skillet on the stove heated under med high heat and throw the tortilla in the dry skillet for about 10 seconds. This keeps everything together. I have used both full fat and low/non-fat versions of the soup and yogurt and honestly, I think that the lower fat options make a better sauce.

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Mrs.T

Cooking Level: Intermediate

Home Town: Massillon, Ohio, USA

Living In: Lima, Ohio, USA

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Reviewed: Jun. 22, 2006

I loved this! I changed it a little bit. I cooked the ground beef with onions, which is what I had and black olives and mushrooms. And I used a can of red enchilada sauce and sour cream instead of yogurt. I'll definitely add this into my menus in the future.

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ELIZAVETA

Cooking Level: Beginning

Living In: Sharjah, Sharjah, United Arab Emirates

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