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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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Aug. 20, 2004

I love this recipe! I have given it to others and had comments that it tastes delicious! It's great as-is, the only change I made that does taste better is I used Monterey Jack cheese instead of Mozzarella, and I don't add green onions because I don't care for them.

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Danae

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Reviewed: Aug. 11, 2004

This is very tastey, however, I have a tough time rolling the tortilla's, so I layered it like a lasagna. Even my non-mexican food eating husband liked this dish.

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MOM2KAR

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Reviewed: Aug. 6, 2004

My wife said these were better than hers. That is pretty good because she gets compliments on hers from everybody. I used sour cream instead of yogurt and added a little cheddar to it. I also used mild green chiles because my mother-in-law does not like hot stuff.

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The Running Man

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Reviewed: Aug. 6, 2004

These were very tasty. I followed a previous reviewer's suggestion to dip the tortillas in enchilada sauce before filling. I poured the left over sauce over the top before baking. I also used sour cream instead of yogurt. Great recipe!

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LADYTYGGER

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Reviewed: Jul. 29, 2004

My husband and I really enjoyed these! I have always enjoyed enchiladas with a white sauce (and you can't get any easier than the white sauce in this). I used 1/2 Cup sour cream, and 1/2 Cup plain yogurt. It was fantastic! Next time I will try with all yogurt... I'm not sure it needed the sour cream.

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Lisa

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Reviewed: Jul. 26, 2004

I absolutely love this recipe! However, I made a few changes to use up some things in my cupboard. To make clean-up easier, I sprayed the dish with PAM, used 1 small can of green chilies instead of a jalapeño while browning meat, 1 c. of sour cream instead of yogurt (I didn’t have any yogurt in the fridge) and 1 can of enchilada sauce. I dipped each WHEAT tortilla into the sauce before filling. I also poured remaining sauce over enchiladas before I baked. WONDERFUL! This tastes better than a local caterer's recipe. Well done. Also, made these again and topped with fresh chopped cilantro and black olives when the dish came out of the oven. Yum!

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nic

Cooking Level: Expert

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Reviewed: Jul. 1, 2004

Thanks Vanessa for a great recipe. I made a few changes due to four kids and a mother who isn't into "spicy." I deleted the peppers. Two of my kids and I don't care for the sour cream, so we did use the yogurt unlike the suggestion of many others. I also used half Jack cheese and half Pepper Jack cheese. I dipped the corn tortillas in oil and then in a separate pan I dipped it in red enchilada sauce. Pour a small amount of the red sauce on the botton to prevent them from sticking. Top the enchiladas with the red sauce and the remaining cheese. With the kids and a husband who loves leftovers I made 24 enchiladas and I'm so glad I did. There was only a few left! I used 3 lbs. of ground beef and it was all used up perfectly. The combination of the ingredients, however odd, tasted fantastic. I will definitely be making this again.

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jonx

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Reviewed: Jul. 1, 2004

Way too much sour cream...we didn't care for this too much.

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JENNIFERPURDIN

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Reviewed: Jun. 30, 2004

I was pleasantly suprised at how yummy these were! I went back for seconds and my husband went back for thirds! The only thing I did different was use the prepackaged Mexican cheese blend. I will keep this recipe!

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SGIRAUD

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Reviewed: Jun. 28, 2004

Good recipe! Diced green chilis are a great substitute for jalepenos.

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Bekah

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Reviewed: Jun. 22, 2004

We both liked this and thought it was a great change from our regular enchiladas. We are vegetarian so I used Cream of Mushroom soup instead, and a vegetarian ground meat substitute for the beef. Loved the zing that the yogurt gave this, and made it seem so creamy!

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LOVETHECOLD

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Reviewed: Jun. 15, 2004

This was amazing..I played around to lighten the spices and my entire family liked it...a rare occurance! Highly recommend it!

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LEAHDAWN1968

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Reviewed: Jun. 3, 2004

This did not have a Mexican taste at all. I was totally grossed out eating it. It was way too salty and I didn't like the cream of chicken soup taste - way too overpowering. Will never make again. Yuk!

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Jun. 2, 2004

I made this using 1/2 of the recipe for "Taco Seasoning I" (on this website) for the taco seasoning. I used smaller corn tortillas (even though I have terrible luck with corn tortillas breaking on me). I ended up with 12 enchilladas in a 9 x 13 inch pan. I sprayed the pan with Crisco spray first. I also used the reduced fat cream of chicken soup, which didn't seem to go as far, so I ended up throwing another cup of cheese on top before baking. Everyone loved it, and I would definitely make it again (except maybe use flour tortillas instead).

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DRTHOMPS

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Reviewed: May 25, 2004

This is one of my personal favorites not to mention that my boyfriend and both of our families love it! This is definitely a keeper (although I did use sour cream instead of yogurt)

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KELLYMARIE1102

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Reviewed: May 24, 2004

My family REALLY enjoyed this. Great weeknight type of meal. When I cook Mexican I usually lean toward more authentic - but you don't always have the time for that! I have to admit that I was very skeptical of the cream of chicken soup - but with the mozz., the sauce reminded me of the white cheese sauce you sometimes get at Mexican restaurants. I used the low fat cream soup, 1 pound on meat, added ancho, black pepper, white onion, corn and diced red pepper to the meat mix. I also drizzled some red enchilada sauce on top of the dish, along with diced green onion and cilantro. Definate do again. Tasty and easy to boot!!

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PYTNPLACE

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: May 20, 2004

Excellent recipe with a few changes: used green pepper instead of jalapeno (all I had on hand), substituted sour cream for yogurt, used monterey cheese instead of mozzarella and flour tortillas instead of corn. I also poured about 6 oz of enchilada sauce over top and then sprinkled with about 2 ozs of shredded cheddar. Recipe made 8 enchiladas with meat mixture left over (used for tacos the following day's lunch). Yummy! Will try with chicken next time for something different.

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FIGHTPILOTSWIFE

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Reviewed: May 20, 2004

I'm from Texas and with all the Mexican restaurants around me, I have grown to demand authentic, spicy Mexican food and know what's good and what's not in town. Even though this recipe isn't authentic at all and was probably invented by somebody from the North, I did make changes. I made spicy enchilada sauce with chili powder, cracked red pepper, and many other spices and dipped each tortilla entirely in there before filling. I then added the meat and cheese, chicken soup and sour cream mix in the tortilla, closed the tortilla and topped it with that mix and then drizzled the red sauce over that. They were phenomenal.

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Sunflower5CW

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