Reviewed: May 5, 2013

I could not find the 7 oz. cans of salsa indicated in the recipe. I used Mrs. Renfro's Jalapeño Green Salsa and Salsa Lisa Tomatillo Green Chile. I also used ground turkey instead of chicken. It was delicious and very hot!

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GoBadgers

Home Town: Madison, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 10, 2013

this was great and so easy to make! i made a mild version with mild salsas and chilies. def recommend this recipe

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aussievet

Reviewed: Feb. 13, 2013

I've made this recipe several times and several ways. So simple and so very delicious! One woman commented she's gotten marriage proposals from this dish... heck I want to marry myself when I make these. I pretty much refuse to eat sour cream enchilada's anymore when these are the best I've ever had. My favorite way was with fresh cooked chicken that I boiled with chopped garlic salt & pepper & shredded. Then I cooked white onion in a bit of oil and warmed up roasted red pepper, tomato, black beans, & corn. Threw all of that inside the tortilla with sauce & some cheese & topped more sauce with a good amt of cheese. I've made them with just the veggies tonight and I'm probably going to try beef ones soon. The first helping tonight ended up falling apart but after letting it set for a bit (when I went for a 2nd helping) they stayed together and were great as usual.

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Burgandy

Living In: Dallas, Texas, USA

Reviewed: Jan. 26, 2013

Prepared it for a group of friends. Wasn’t the hit I thought it would be but it was still pretty good. I followed a few of the recommended hints posted in the comments by Peachy and stephanie (labeled as most helpful positive review & most helpful critical review). I will most likely try this recipe again. Next time around I’ll try adding a different brand of green sauce and more cheese.

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favela2010@yahoo.com

Cooking Level: Beginning

Home Town: Carson City, Nevada, USA

Living In: San Marcos, Texas, USA

Reviewed: Jan. 22, 2013

I used light sour cream, 2% cheese and corn tortillas and this was WONDERFUL. I Cooked the tortillas in a nonstick pan with Pam for about a minute per side. This keeps the tortillas for getting soggy. I will be making this over and over

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ACKWMS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Jan. 9, 2013

AMAZING! With just a few slight modifications, this will be the best enchilada dish you've ever had! Definitely substitute corn tortillas for the flour tortillas in the recipe. I also suggest using a blend of cheeses--not just the cheddar. I paired it with a winter sangria and it was spectacular. Will be adding this to my authentic mexican repetoire!

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JoAnnaC

Reviewed: Dec. 26, 2012

LOVED it!!! Will definitely make again! Very easy!!!

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miksmoma

Reviewed: Dec. 6, 2012

Very delicious! Will definitely make again :-)

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Happy2beme

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Boise, Idaho, USA

Reviewed: Dec. 6, 2012

I made two huge casseroles of this; one for my family and one for our neighbor who just had surgery. It was so easy and such a hit. My kids loved it, as did me and my hubby. My neighbor had never had sour cream enchiladas before and both her and husband loved it too. It was quick and easy to make. A keeper.

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shelbi

Cooking Level: Expert

Reviewed: Dec. 2, 2012

I have made the same chicken enchilada recipe for years and decided to try something new. This recipe was fantastic! I stack mine in layers instead of rolling them individually to save time. Delicious! Thanks for sharing.

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