Reviewed: Jun. 7, 2011

I was surprised how great these came out! I thought the cheese soup and salsa would taste very fake, but I was wrong. I had cheddar cheese soup, and added a salsa seasoning packet to it. I used generic store brand mild salsa, and added chopped onion to the filling along with the green chiles. I used small flour tortillas and came out with about 15 enchiladas. I used the cheese sauce, shredded cheese, and black olives on top. Everyone loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tamara S

Cooking Level: Beginning

Reviewed: May 18, 2011

It kind of bugs me (a lot) when I see reviewers dramatically changing a recipe before they even give it a chance...Well tonight, I became the person that annoys me. I did not use nacho cheese soup, because that did not sound appealing to me, but my sour cream expired, so my goto recipe was impossible to use. My lazy a** was not driving to the store tonight. I used a can of reduced fat cream of celery, half a packet of enchilada sauce mix, a cup of fat free shredded sharp cheddar, and a cup 1/2 of fat free milk. I also added green onions because it felt like the right thing to do. I'm really against canned green chilies, so I used a leftover veggie quesadilla mixture of salsa, black beans, corn, green, yellow, and red peppers I had in the fridge to coat the chicken. I followed a 4 to 2 spoonful ratio to fill the tortillas, poured the rest on top with an additional half cup of cheddar. I think my version is fantastical. Although, next time I'll use corn tortilla. I baked them for exactly 27 minutes, which again, just felt right : )

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MuseyMe

Cooking Level: Intermediate

Reviewed: Oct. 8, 2010

I made this dish for my husband, he really liked it. It was really easy to make and didn't take me very long.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lauren_201

Cooking Level: Beginning

Home Town: Pollock Pines, California, USA

Reviewed: Jul. 11, 2010

Not the standard Enchiladas, but very easy and not bad to the taste. Probably, child friendly without any hot salsa. Thanks for the Recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Mar. 12, 2010

I'm sorry, but we really didn't enjoy it, mostly because of the texure. The filling and flavors were good, but the cheese soup mixture made the tortillas sticky and gooey. I might recommend not baking the enchiladas WITH the soup mixture, and instead pouring it on (heated separately) right before serving.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SuzOD

Reviewed: Nov. 7, 2008

It tasted good to me. It wasn't a big hit with my family though. They can be kind of picky. I didn't have Nacho Cheese soup so I used Nacho cheese from a can. Pretty much the same thing. It seemed a little dry. Probably won't make it again but not really that bad.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jbaker5

Cooking Level: Intermediate

Living In: Mabank, Texas, USA

Reviewed: Dec. 11, 2007

This is a pretty good recipe, especially for a cooking novice like myself. However, I like traditional enchilada sauce on top and a little in the filling mix.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kizzle_11

Reviewed: Nov. 3, 2007

I was a little hesitant about this recipe at first. As written it sounds a bit bland. But it proved to be an excellent base to start with. I used fiesta cheese soup and added about a Tbsp of taco seasoning along with about 1/4 of the can of green chiles. I also topped the dish off with 1 cup of reduced fat cheese. I decreased the milk to 1/4 cup as well. This turned out to be a good balance of mild vs spicy to accomodate my 8 y/o who doesnt like things too hot. If he werent eating with us, I would have added more taco seasoning and perhaps some spicy traditional enchilada sauce. All in all this was a very good, super quick meal.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SHONDA93

Cooking Level: Expert

Living In: Wyoming, Michigan, USA

Reviewed: Oct. 25, 2007

Very simple and good. I made a couple of changes. I substituted 3/4 cup sour cream and 1/2 cup beer instead of the milk. I also only had cheese soup so I added a 1/2 package of taco seasoning. I used 8 burrito sized tortillas rolled up and baked covered in a 9x13 for 30 and added Moz cheese and cooked 10 more min.

Was this review helpful? [ YES ]
2 users found this review helpful