Reviewed: May 25, 2012

My family enjoyed these enchiladas. I used leftover grilled chicken and added half a can of Rotel to spice it up. I also made a batch with spinach instead of chicken. My family loved it!

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Reviewer:

SWeeTJuJu

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Choctaw, Oklahoma, USA

Reviewed: May 22, 2012

Really outstanding dinner! Easy to prepare. I added green onions on top for color. Will use again and again

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Reviewer:

JAN CAN COOK

Cooking Level: Beginning

Reviewed: May 22, 2012

Way too bland! Where are the flavor adders here? I knew when I read this recipe that it needed jazzing up. Here is what I did: To the chopped chicken and onions I added a can of chopped green chilies, and about 1/2 cup of shredded mozzarella cheese. In a separate bowl I mixed two cans of green enchilada sauce and 1/2 cup sour cream, poured about 1 cup of that mix into the chicken mixture and mixed it together. Sprayed a 9x13 baking dish with Pam and pour about 3/4 cup of the sauce on the bottom of the pan. Fill each tortilla with the chicken mixture and roll, placing seam side down in the dish. Pour on the rest of the enchilada sauce and top with two cups of shredded cheese. Bake 30-35 minutes in 350 preheated oven. Top with chopped green onions or (my personal favorite) freshly chopped cilantro. YUM!

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Reviewer:

Diane

Reviewed: May 22, 2012

i thank kids would love haveing mild cheesy checken enchiladas because kids would so love enchiladas....

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Reviewer:

angel13

Reviewed: Feb. 28, 2012

Disappointing. If I ever make it again, I'll add some kind of mild sauce. Very dry.

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Reviewer:

pljnw

Reviewed: Feb. 12, 2012

Great for leftover chicken

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Reviewer:

Reviewed: Nov. 20, 2011

These enchiladas were just ok. My cheese was a little gritty maybe I didn't melt it long enough?!

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Reviewer:

KerryS2

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Newcastle, Wyoming, USA

Reviewed: Oct. 26, 2011

Yum! I'm always looking for a good, saucy, gooey enchilada recipe, and this is a great one. :) Some reviewers mentioned adding enchilada sauce under the cheese sauce, and since I didn't have any but that sounded like a good idea, I used some jarred salsa and that worked great. Also, instead of all that melted cheese on top (sounded a little too intense!), I made a cream sauce first and melted about half the called-for cheese in that, plus about double or so the called-for sour cream, and it was lovely. Very creamy, just what I was going for! Oh, and I sauteed the onions first, a definite must.

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Reviewer:

MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Sep. 3, 2011

I have to give this 5 stars just because of the cheese sauce. After reading the other reviews, I add flavor by doubling the onion (saute it first). I added a couplt cloves of garlic. I also added chopped green chilies, and some salt. Yum!

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