Reviewed: Feb. 20, 2012

This a great starter recipe. I boiled the chicken, shredded it and then mixed it with some sauteed onion and garlic. I then mixed in 1/2 cup sour cream and 1/2 cup of the sauce to the chicken before I assembled. I will definitely make this again!

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Reviewer:

ccole1973

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 19, 2012

I love this recipe, tonight is probably my third time doing this. I use either canned chicken and brown it in the skillet or like tonight I did the same thing with the boneless skinless chicken and shredded it as it was cooking in the skillet. Added some green chile sauce and adobo seasoning. I also use wheat tortillas instead of the flour or corn. It is scrumptious!

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Reviewer:

sailorvivi

Reviewed: Feb. 15, 2012

I would have rated these a five star, but followed recommendations of others on here. Used a rotisserie chicken cooked, mixed with pepper jack cheese and hot pepper cheese (for more kick), added cumin, garlic salt, pepper and also mixed in half the cheese and sauce. Then I filled the corn tortillas with the mix, added sauce and cheese on top. Cooked 30 minutes. This was wonderful. I usually use creamed soup and sour cream, but this was way better. I topped it off with a dab of sour cream and chopped tomatoes. Wonderful!!

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Reviewer:

Jennifer

Reviewed: Jan. 21, 2012

fantastic beat ever tasted

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Reviewer:

williamolver

Home Town: Huntington Beach, California, USA

Living In: Tampa, Florida, USA

Reviewed: Jan. 19, 2012

Yummy agreed it needs some zap but hubby and I enjoyed. Thank you

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Reviewer:

babbs

Reviewed: Jan. 19, 2012

Hard to mess something up this easy. I spice it up with extra onions, jalapeno and seasonings.

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Reviewer:

kissamohl

Reviewed: Jan. 10, 2012

excellent. tastes very authentic and delicious. i did heat the corn tortillas in the microwave to soften, and then dipped in my homemade enchilada sauce. 1 chicken breast shredded was plenty for 10 enchiladas, if not still a little much !

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Reviewer:

PAC

Reviewed: Jan. 9, 2012

these are even better if you sautee coarsly chopped onion, garlic, bell pepper, green chillies, and tomatoes, and add to the shredded chicken mix.

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Reviewer:

Chelle

Reviewed: Jan. 8, 2012

Thanks for this great idea! So simple, and delicious!!!

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Reviewer:

cynthia the novice

Living In: Fort Polk, Louisiana, USA

Reviewed: Jan. 5, 2012

This was a good starter recipe. But, a little too bland even for my mild taste buds. So, after shredding the chicken, I mixed in a small can of green chiles and the cheese. Then I rolled the enchiladas with the mix and topped it with the green enchilada sauce and cheese. Don't bother waiting till 5 mins before it's done. That just means your cheese won't be melted completely in most cases and your oven will lose heat because you opened it. It was still very mild, so we will likely be adding some hot sauce to the chicken next time.

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