Reviewed: Apr. 11, 2005

This was really good... I was a little unsure when I saw beef and chicken soup, and since I didn't have any on hand anyway, I used cream of mushroom. It was very tasty. Also, as per other reviewers, I used sour cream instead of yogurt, and chedder instead of mozzerella. If it is too salty, I reccommend using the low sodium taco seasoning.

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K_HUFF

Cooking Level: Intermediate

Home Town: Albion, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Apr. 4, 2005

Really really yummy! My boyfriend who is normally a picky eater loved them. I used sour cream instead of yogurt and used 1 cup mozzarella and 1 cup cheddar instead of 2 cups mozzarella, I added some cumin, and I used whole wheat flour tortillas instead of corn ones. Delicious!

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FUNNYCOOKIE

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: West Vancouver, British Columbia, Canada

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Reviewed: Mar. 21, 2005

I made this tonight and couldn't even finish eating what was on my plate. The yogurt and cream of chicken mixture should never be used with beef. I also had trouble rolling the tortillas. They all cracked. I won't make this again. Ever.

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OZLIFTER

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Reviewed: Feb. 9, 2005

I had to cut the onions and jalapenos (simply because I didn't have them available) and I substituted sour cream for the yogurt. This was such an easy recipe and the smell was divine! My husband came home and had two portions and could have eaten more, except that he wanted leftovers to take to work. Will ABSOLUTELY be making again soon!

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DALLAS10086

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 5, 2005

Great and easy recipe!!!

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CHRISMANER

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Reviewed: Jan. 3, 2005

I love this recipe! You read it and you think... Whaaaaat? Cream of chicken soup? But trust me it turns out good. Warm the tortillas first to prevent cracking. There WILL be leftovers. Make sure you put sauce in the inside and cover the tortilla on the outside.. Otherwise they will be dry. Serve with SALSA because this recipe is not the least bit spicy (In my opinion) It is definitely amercanized.. but its still good.

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LILBITOFCHOCLATE

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 29, 2004

These enchiladas are as good as you'll find in a restaurant! I took the advice from other reviewers and used sour cream instead of yogurt, skipped the jalapeno and split the shredded cheese into 1 cup mozarella/1 cup cheddar. Soft flour tortillas were the perfect touch and don’t forget to use non-stick spray in your pan for easy clean up. My husband doesn't care for white sauce (soup in this case) so I used enchilada sauce in a jar and he was full of compliments over the dinner! He wants them made when guests come to visit...SCORE!

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BROZZY

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2004

We loved this recipe; my whole family ate it. I used only 1 c. moz and added 1 c. cheddar to give it a little more sharpness and it was awesome. My husbands a hunter so I'm always looking for new recipes for all the ground venison he comes home with! Thanks!

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JUNIPER7799

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 19, 2004

Awesome, and easy to make. Everybody loved it.

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MBLOCK99

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Reviewed: Dec. 3, 2004

This is another one of those recipes that I find so often on this website that I get requests for all the time. I was kind of skeptical when I learned that cream of chicken soup was an ingredient in a Mexican dish, but it turned out excellently. Everybody loved it and let's face it people; the reason we all love to cook is for positive reinforcement.

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BETHLABUDA

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Reviewed: Dec. 1, 2004

A lot of the reviews commented that using the cream of chicken soup with ground beef sounded weird but it was good. I disagree! If I make this again I will surely use chicken instead of beef. The sauce was good. I would add some green chiles to the sauce though.

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AF22

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Reviewed: Nov. 15, 2004

wow! these were great. but mine stuck to the bottom of the pan? and i had to heat my corn tortillas to keep them from cracking when i rolled them. other than that, i followed the recipe exactly and they were awesome! a real keeper!

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MOMMY2THREEANGELS

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Reviewed: Oct. 30, 2004

nobody liked this recipe in my family excepted my husband. I won't make this again.

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SCARBEAU

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Reviewed: Oct. 29, 2004

This was a big hit with my kids and my husband (no small task, I assure you!). I, too, substituted sour cream for the yogurt and flour tortillas for the corn tortillas. This is going on the permanent rotation for us. Thanks, Vanessa!

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JRAHMAN

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Reviewed: Oct. 28, 2004

Excellent beef/chix combo! Many have asked for the recipe, especially that of the terrific, creamy white sauce to use on any number of dishes. Great leftovers if they make it that long.

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MAD4CUISINE

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Oct. 25, 2004

We had different ratings for this. I didn't like it at all (I won't touch the leftovers) -- if I tried this again, I'd use chicken because the creamy sauce was OK. My husband cleaned his plate (and ate the rest of mine too). Still looking...

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Oct. 21, 2004

I tried this recipe but used chicken instead and it was wonderful. My picky girls cleaned their whole plate. Will definitely use this recipe again. Thank you for posting it.

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Mikki

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Reviewed: Oct. 6, 2004

My husband and 3 year old loved this. I'll be making it again. I used green chilies instead of Jalepeno and sour cream instead of yogurt, and used a cobly/monterey jack blend for the cheese. All of which I already had on hand. Worked great.

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WHITNEYB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 13, 2004

Very good recipe! I did make a few changes, however. I used fat free sour cream instead of yogurt, chicken instead of beef, left out the jalapeno pepper, and used flour tortillas. Also, I used 1/2 mozzarella & 1/2 cheddar cheese. I'll definitely make it again!

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MYTNIK

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Reviewed: Aug. 20, 2004

I wasn't a huge fan of this. Next time I will use fat free sour cream instead of yogurt (the yogurt was OK, I just think I'd like the sour cream better), and I will use green chiles instead of the jalepeno. I also had a hard time rolling the smaller tortillas, and might use the 10 inch ones instead. I used Monterey Jack and Cheddar instead of mozzerella since that is what I had, but I think mozzerella will be a much better choice!

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