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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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Reviewer:

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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Reviewer:

Rob

	Cooking Level: Intermediate Living In: Charlotte, North Carolina, USA
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