Reviewed: Aug. 11, 2009

This made a lot more filling than I expected! We actually froze half of it and made it again a couple weeks later and I think it tasted even better the second time. We used a whole can of enchilada sauce in the filling and two additional cans poured in the bottom of the dish and over the enchiladas. We used pepper jack cheese for extra spice and added a jalapeno to the filling as well. The most important thing is to serve it with lime juice to pour over the top. It really brings out the other flavors!

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gardengirl

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Reviewed: Jul. 20, 2009

The rice should have some onion sauted with it. Cook the chicken with some salsa and onions for flavor and add a can of chopped green chilis to the end mixture. Stuff the tortilla with cheese and chicken mixture. Never use a microwave for cooking.

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Cynthia D

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: May 28, 2009

Very light and delicious! My guys loved it. I used Mozzerela cheese, because that's what I had. I also used a can of green salsa instead of enchilada sauce. My guys LOVED it! Had like half the stuffing left over, I'll half the recipe next time. You could fry up tortillas individually, top with filling, and green salsa, and enjoy again! =)

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anelson825

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Olivehurst, California, USA

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Reviewed: May 18, 2009

They're alright. Grated cheese, but only eyeballed it. Made 18-20 (in 9x9 & 9x13), with little stuffing leftover. My 2 yo was eating stuffing while I made some. Added beans to the stuffing too, and nearly a whole can (small size) of the green sauce-barely had enough to pour over top. Not as creamy as I wanted, but could probably add cream cheese or cream/chick soup and have more "juiciness". It was pretty good for what I had available.

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Bonnie T

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Redlands, California, USA

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Reviewed: May 14, 2009

Good base recipe, but easily modified into a delicious dish. I knew this was going to be a bit plain for our tastes so I added a few things. To the rice, I added a clove of garlic (minced) while sauteeing the rice in the butter. To the enchilada filling, I added a can of diced green chiles, replaced the can of corn with Mexi-Corn, and added a few dollops of sour cream. I also used a shredded mix of Colby and Monterey Jack, as that's what I had on hand. Turned out great. Thanks for sharing :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 1, 2008

These were just ok. My husband thought it was lacking in flavor, needs a little tweeking.

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idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Jul. 10, 2007

I made it with mexican rice instead of white, used more green sauce, shredded 3 cheese instead of cubes and added black beans. After all that, it came out pretty good. I would make it again.

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JEM

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Reviewed: May 10, 2007

This was the best enchiladas I have ever had. My fussy children loved it, too. I also made some changes to the recipe: I marinated the chicken in lime juice, chili powder, garlic, salt, pepper, diced green chilis and jalapenos (one small can each), and a bit of tequila for a few hours before cooking. I used shredded mexican jack in each tortilla instead of adding to total mixture and I used 3 cans of green enchilada sauce. I also slow sauteed diced jalapenos and serrano chilis in olive oil and served over the top (taste buds permitting). Thanks Dawn, and all the others who have helped make this a terrific dish. Ole!

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Maccy

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 18, 2007

This was very good and simple.I used a pre-cooked chicken from supermarket.

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melissa k.

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Reviewed: Jan. 15, 2007

I live with two men and they both have very picky appetites. This was a smash hit and they demanded that it become a regular on our day-to-day menu. I cut up some fresh green chilis and put that in the stuffing as well for a little bit of spice and texture.

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corrinne

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Reviewed: Oct. 17, 2006

I use a rotisserie chicken from the grocery store and add black beans to the filling. They are always a hit and have turned into a family birthday meal.

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JB Baby

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 14, 2006

i wasn't super impressed. i too felt it was missing something...i followed the recipe to the T. there may be other recipes you would want to try first.

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GREGSGIRL63

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

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Reviewed: Feb. 6, 2006

was very good, but was missing something. Bought jalapeno pepper to add in like others suggested, but forgot to add it. My husband chopped it up for the leftovers, and said it was just what it needed. will make again soon!

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AMBEROGIA

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2005

Don't alter a thing. Want to impress your dinner guests? Then make these enchiladas. They are the absolute best! I served with Mexican rice, lime chips & salsa.

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rlwatanabe

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Reviewed: Aug. 2, 2005

Excellent starter recipe, I made a few modifications. Definitely use more sauce. thanks, Dawn!

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Miz

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Jul. 11, 2005

This is a great, quick and easy recipe. I would add more green sauce next time because they were kind of dry but the flavor was excellent!

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SMOORE1313

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Jun. 3, 2005

These enchiladas were spectacular. I for got to add the corn, but they were still wonderful. My husband who confesses to be a "vegetarian" loved these. He always tell me, "I don't like meat in my mexican food", he ate his words tonight. I will make again soon.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Apr. 19, 2005

This recipe is excellent! It is soo flavorful!! It makes a ton, perfect for your craving of enchiladas!!!

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NAE538

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Reviewed: Feb. 24, 2005

I recently moved to Portland Maine,from Houston and tried some of the local "Mexican resteraunts" their food is awful. This recipe is GREAT! just like mama made.

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STEVEC1

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Portland, Maine, USA

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Reviewed: Dec. 3, 2003

These are good. I like the addition of the rice and corn. I could use less chicken and cheese and make them a little healthier. I didn't have jack cheese so used cheddar. Next time I would simply shred all the cheese though, some of mine did not melt all the way.

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