Reviewed: Oct. 30, 2009

These were very good! I hate chopping up chicken, but they were pretty easy from there. I really liked the soup/sour cream combo. (And for those who can't believe it got any 5's, perhaps the rest of us just liked them and weren't looking for "authentic.") I had no trouble with left over filling. I used 10" tortillas and filled them how I wanted, and it took about 12 of them. They were also very filling.

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Erimess

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

I bring these to the Halloween potluck we go to every year and everyone loves them. I usually cut the recipe for the filling in half and just make one pan. They are very rich so sometimes I cut back on the sour cream and cheese and add a little milk. And more jalapenos too!

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Amy J

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Reviewed: Mar. 29, 2009

This is a good recipe, quick and easy. I am not a fan of cream of chicken soup in my enchiladas, but my husband loved them, I would make this again.

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Jen

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

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Reviewed: Nov. 9, 2008

These were great! instead of fresh jalapenos, we used two cans of jalapenos and they were awesome!!

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Joshifer

Cooking Level: Intermediate

Home Town: Colton, California, USA

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Reviewed: Sep. 18, 2008

I made this last night for my husband. He loved it, but I wasn't super impressed. Definitely go easy on the sour cream, if not for health than for reducing the amount of filling you have left over after filling the enchiladas. I had A LOT left over! Had to toss it :( I think if I make them again I will add some Jalepeno tabasco to the filling and use enchilada sauce instead of tomato sauce to give them some kick.

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Courtney

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Feb. 24, 2008

Excellent!!!

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Carol

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Bessemer City, North Carolina, USA

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Reviewed: Jan. 27, 2008

Made several changes to this recipe. First of all, cut the redipe in half, and made only one 9x13 pan. Secondly, didn't have any fresh jalepenos, so used the kind that come in a jar. Put in probably what would have been equivalant to 4-5 jalepenos. Also, instead of using plain tomato sauce, put in Mexican style tomato sauce. Also on the very top, over the cheese, I dotted it with Habenero hot sauce before baking. Very good tasting recipe. Will make again for sure!! Thanks for the recipe.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Jan. 12, 2008

These tasted OK,but were way too runny. If I made them again, I would use more chicken and less of the soup.

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HN

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Reviewed: Oct. 17, 2007

A little runny as previously noted. I would double the chicken and 1/2 the sauce. Tasted wonderful.

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Cheryl

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Mar. 13, 2007

Really delicious recipe! I halved it and just made on dish of the enchiladas and they were great. I left the seeds and ribs in the jalepenos to make the enchiladas a little spicier and it was good. I would cut back on the soup and/or sour cream on my next batch, though, I had a lot of filling left over, and would like the filling to be more chicken-y and not as soupy. But they were delicious and a big hit in my house!

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mrsluton

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 11, 2007

These are good, but VERY rich!

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Trish

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Reviewed: Feb. 25, 2007

Okay, this was a real disapointment. I was hosting a mexican night for a few girlfriends and was a little embarassed in the end. My first mistake was choosing a recipe that called for cream of chicken soup! How authentic is that? I was hoping for more of a homemade enchilada recipe. My husband had the leftovers and said this tasted more like "chicken a la king". Sorry but I can't understand how someone would rate this 5 stars, plus you could hardly taste the jalapenos. Needless to say, will not be making this again.

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Louise

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Reviewed: Feb. 21, 2007

My teenage daughter made these and they were awesome, even though she forgot to use the entire amount of sour cream (she used half). She made a couple of changes: she added some taco seasoning to the mix and used more tomato sauce. A word of warning about jalapenos: she used all the seeds and the white membrane, so it was very hot! Scrape these out for a milder dish.Will be a regular dish at our house.

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CALIFORNIADREAMIN

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Reviewed: Feb. 13, 2007

my husband loved it! Thanks

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heather

Cooking Level: Intermediate

Home Town: Payson, Utah, USA

Living In: Spanish Fork, Utah, USA

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Reviewed: Feb. 2, 2007

These were the best enchiladas I have ever had!! I never eat leftovers, but these were so great that I couldn't resist! It's not very often that love something that I made. Thank you so much for this recipe!!

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Candice

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Reviewed: Dec. 18, 2006

These were really good enchiladas!!! I halved the recipe, since I was only making it for a few people, and then I wished I had made some more so I would have leftovers! They were GREAT! Thanks!

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