The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 29, 2009
Love it, so does my family but I use flour tortillas instead of corn and omit scallions because my family doesn't like them
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 13, 2009
LOVE these enchiladas. I'm from Texas and i'm a Mexican food snob and I approve! Super easy to make and delicious! Love the 2 cheese combo...never thought to use Muenster...makes it super cheesy and rich.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 24, 2009
This was a great recipe! I prepared it on a Wednesday night and then popped it in the oven on Thursday night. It turned out very tasty, but the white corn tortillas I used had gotten so soggy over night that you couldn't even tell they were there! So, I recommend that this dish is put in the oven as soon as it is prepared to avoid that sogginess. Also, I put the cheese and green onions on (I used shredded Mexican blend cheese and it was still great) in the last ten minutes of cooking. This way, it didn't get brown and gross-looking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 6, 2009
Excellent!!! I have made several times, every time coming out great. Very easy and you can add and substitute ingredients to your liking. Husband said he could eat every night.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 28, 2008
YUM!YUM!YUM!Whole family of picky eaters LOVED it! I must say that it makes WAY more than 5 servings, as the recipe states. We had 7 servings and still have over 1/2 left. It looks a little strange when you are mixing the soup and sour cream-almost a meringue consistency, but it was GREAT! I used 16oz of Colby Jack and added Verde Salsa. YUM!
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Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 18, 2008
When making this receipe, I cook the chicken the day before in the crock pot using 2 cans of chicken broth, an onion, and tsp of garlic. After finished, I place in the refrigerator to cool until the next morning. In addition, I add cilantrol and red chili powder in the sauce mixture, along with the green onions. I make that the night before, also so that the sauce is more flavorful and the ingredients have a chance to mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 5, 2008
Not only DELICIOUS but EASY TOO!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 21, 2008
This enchiladas are the best i've ever had. My husband loved them. I did make a little change, i used Rotel instead of having to cut green onions. Everyone who has ever had them, absolutely love them...
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Cooking Level: Intermediate

Home Town: Booneville, Arkansas, USA
Living In: Greenwood, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 1, 2008
I found this recipe and tried it last night. It was wonderful!! Nice and creamy! The only thing I will change next time is add salsa or rotel to make it a little spicier. But I will definitaly make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 10, 2008
We really enjoyed this — with some tweaking. First, I didn’t have a roasted chicken, but I did have three cans (12.5 oz. each) of chunk white chicken breast from Costco, so I used those. The idea of plain chicken with no seasoning seemed really bland, so I threw the chicken into a skillet with about 1 Tbsp. of EVOO and 1 tsp. each of chili powder and ground cayenne; 2 tsp. of cumin; and 1 Tbsp. of garlic powder. Heated this over medium-high for about 3-4 minutes, stirring constantly and set it aside to cool. I mixed all the cheese together and put about half of it in the cooled chicken mixture, as four cups on top seemed too much. I wanted more cheese actually IN the enchiladas. Other than that, it’s a winner. I’m not usually a fan of cream of chicken, but gave it a shot with this and the sauce was great!
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Cooking Level: Expert

Home Town: Bremerton, Washington, USA
Living In: Bothell, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 4, 2008
My husband and I love this recipe. I substitute the cheeses for Colby Jack, and the chiles for salsa, it removes some of the heat from the chiles but not the taste. I freeze the leftovers in a tupperware container for a quick last minute dinner.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 13, 2008
This was soooooo good! An hour was about 5-7 minutes too long on the cooking time. I was frustrated that the grocery store didn't have shredded muenster cheese available. Nor did they have it available in a block. The only option that they had was sliced muenster cheese. I only used one bunch of green onions, and I felt even that was a bit excessive. Two bunches would be waaaay too many green onions. The day-after leftovers seemed to be a lot tastier than the night that they were freshly made. Either way though, the enchiladas were simply amazing.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 6, 2008
Exceptional. Only things I added were extra cheese, and garlic. What's even better is that the next day, the enchiladas were even more delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 2, 2007
This is YUMMY! I saute onion and bell pepper for some added flavor and toss it in to the sour cream mix. We make this often!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 19, 2007
Surprisingly great! I did make a few changes, mostly to make it spicier: 1)Halved the recipe, 2)Used one can cream of chicken and one can Campbell's nacho cheese, 3)Instead of chicken, browned 1 lb. beef with 1 chopped onion, 4)Added a packet of taco seasoning to the beef, 5)Minced a small can of jalapenos with the green chiles, 6)Waited to top with cheese until the last 15 min of baking so it wouldn't burn, and 7)Served with Sadie's salsa, fresh green onions, and fresh chopped tomatoes. My husband ate thirds! It was amazingly delicious.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 4, 2007
Yummy! Next time I think I'll add a small can of green chile enchilada sauce to the sour cream mixture- just for a bit more kick!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 22, 2007
These are absolutely amazing! I've made them at least 4 or 5 times, but instead of using 3lbs of chicken, I use two containers of Chi Chi's preshredded chicken that you can find in the fridge section of the grocery store. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 7, 2007
This recipe is easy and good, but I dressed it up a little by sauteing 1/2 an onion in a little oil and then adding a can of mexi corn and salt and pepper. I then added in the chicken and added 2 tsps of cumin. I also warmed the soup and the sour cream mixture to help it mix better. I too wanted this to be a little zestier, so I serve it with a fresh jalapeno. As a side I serve refried black beans. I also reduced the high fat content in the original recipe by using low fat sour cream and low fat soup. It saved a lot of calories!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 13, 2007
This is one of our favorites. I love to make it over and over again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 1, 2007
Pretty good. We would have liked it to be more spicy.
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