Reviewer:

Reviewed: Apr. 16, 2012

I just love this recipe! The first time I made it I followed the recipe but this time I did what a few people said and dipped my tortillas in red enchilada sauce. It made it even better! The whole family has approved this one.

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Reviewer:

Kbedeian

Reviewed: Apr. 16, 2012

i CHANGE IT A LITTLE I USED 1 CAN OF CREAM OF MUSHROOM AND 1 CAN OF CREAM OF CHICKEN ALSO INSTEAD OF WATER I USED THE JUICE OF THE CANNED PEPPERS. IT WAS GREAT

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Reviewer:

faschicago

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 15, 2012

This recipe is very good and easy to make. I didn't brown the onions and jalapeno with the meat as I like the onions and jalapeno to have a bite. I used 1 pound of meat instead of one and a half as the recipe called for. Very tasty and will make it again. I might try a lower fat version by cutting down the amount of cheese and using low fat cream of chicken.

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Reviewer:

simply rustic

Reviewed: Apr. 14, 2012

These were very, very rich and yummy. I didn't have jalapenos so I used mild green chilis. Next time I will use jalapenos because the spice would have complimented the creaminess better. My husband hates cream of chicken, but loved the creamy sauce.

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Reviewer:

chibiev

Reviewed: Apr. 10, 2012

I changed this a little to use up ingredients that needed to be used before they expired. It was awesome! The best enchiladas I have made!!! I used half cream of chicken and half cream of mushroom soup, Colby jack cheese and I poured enchilada sauce over the top along with the leftover cheese mixture. Also I didn't have jalapenos so I used leftover green chili salsa, I mixed a little of that with the beef mixture.

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Reviewer:

Jenn1980

Cooking Level: Intermediate

Reviewed: Mar. 1, 2012

I didn't have cream of chicken soup, so I used cream of celery soup instead. I didn't have a package of taco seasoning, so I used 1 T taco seasoning from a recipe I found here and 1 T flour, then added the water. I didn't have regular yogurt so I used 1/2 c vanilla yogurt (not recommended because it made it sweet) and 1/2 c cottage cheese. I also used large flour tortillas because that is what I had on hand. I did cover with aluminum foil because I was concerned they may dry out. I got 5 large enchiladas that were a bit sparse on filling, but that was my fault. VERY TASTY!

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Reviewer:

karols kitchen

Reviewed: Feb. 11, 2012

This was a fantastic recipe! I used 8 medium sized flour tortillas instead of corn. I also only used 1lb of ground beef instead of 1 1/2 and it seemed to be the perfect amount. Has anyone made these the night before and baked them in the oven the next day? Wondering if I can already assemble them the night before and just stick them in the oven the next day?

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Reviewer:

kristenwiens

Reviewed: Feb. 9, 2012

Pretty good enchiladas! Even my son who does not like Mexican food ate it! It was a bit too salty with all the combined favors so next time I think I will substitute low sodium cream of chicken and use my own Mexican spice for the beef. Overall - great recipe that was super easy to prepare and tasty!

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