Reviewed: May 23, 2006

I love enchiladas, but my husband was getting burnt out on them. I tried this recipe last night for dinner. My entire family loved it, and my husband said it was the best enchiladas that he's ever had. Very, very yummy!!

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Reviewer:

terrychefs

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

Reviewed: May 26, 2006

So so easy. Everyone loved it and licked the plate clean.

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Reviewer:

happycooker59

Reviewed: Jan. 23, 2006

I thought it was awesome.....one change and one addition. I added to the layers some black beans and instead of the soups...I used 1/2 jar of Classico sundried tomato alfrado- Can't wait for the left overs tonight!

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3 users found this review helpful

Reviewer:

kimberlysea

Cooking Level: Intermediate

Home Town: Lincoln Park, New Jersey, USA

Living In: Great Meadows, New Jersey, USA

Reviewed: Jan. 17, 2006

Delicious and simple--just as good the next day.

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Reviewer:

Toblerone

Reviewed: Sep. 7, 2005

I thought these enchiladas were great! I used a few extra tortillas (about 15 I think), and 2 cans cream of chicken soup, and pepper jack cheese- gave it just the right amount of heat! Yum! Will make this again!

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4 users found this review helpful

Reviewer:

KATGIRL3

Reviewed: Nov. 20, 2005

Very easy and a cheap main dish......my husband and grandson both enjoyed this and they are both very picky. Also, I had leftovers for later. I highly recommed this dish.

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Reviewer:

Paula

Reviewed: Mar. 7, 2006

Super yummy! Works in the oven, too. 350 degrees till bubbly.

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4 users found this review helpful

Reviewer:

BRENDA3445

Reviewed: Jan. 3, 2006

Great recipe!Super easy! I took this to a family potluck and it was gone in no time.

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2 users found this review helpful

Reviewer:

G Pendleton

Cooking Level: Intermediate

Home Town: Collinsville, Oklahoma, USA

Living In: Claremore, Oklahoma, USA

Reviewed: Feb. 22, 2006

Super easy, a big hit with the family! I agree though, you do need more than 10 tortillas. Also, with my crock pot it took 1.5 hours.

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Reviewer:

Liz

Reviewed: Aug. 28, 2005

This was very tasty! I altered the recipe a bit though... In slow cooker I used 4 frozen chicken breasts with the soups and taco seasoning. Cooked all day and then shredded the chicken and added kidney beans to make the enchilada filling. This is the perfect consistency and very good! Then I made enchiladas with the filling and cheese. This recipe is a keeper!!

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210 users found this review helpful