Reviewed: Feb. 28, 2008

The sauce made the flour tortillas sort of slimy, soggy. I may try frying the tortillas first if I make this recipe again. I cut the cilantro in half and wouldn't recommend using any more than that.

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

Reviewer:

Vickie

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2008

I gave it a 4 since I changed a lot. Couldn't find some of the ingredients, so I used: 1 can of diced tomatoes with green chili's, half a can of additional diced green chili's, half a can of enchilada sauce, some green Ortega sauce in addition to the cilantro. I used "half" a bunch of cilantro and it was still way too overpowering for me, but my husband liked it. Boiled the chicken breasts with onion and garlic using another reviewers suggestion, and seasoned with a little taco seasoning since I had a half packet to use. Cheddar cheese over the top and served with sour cream. Husband reported this was better the second day leftover in his lunch, the flavors mixed together really well overnight and he liked it even better that way. The sour cream mixture is good on tortilla chips too :)

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

Reviewer:

Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

I have tried many enchilada recipes and this is by far the best my family and I have ever eaten. Thanks!!

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

Reviewer:

Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

Yum! I used corn tortillas (lightly fried), but otherwise followed the rest of the recipe. Just the right amount of spicy & lots of cilantro flavor - just as the intro states...if you don't like cilantro or spicy, adjust to your taste!

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

Reviewer:

Alecia

Cooking Level: Expert

Living In: Menifee, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

This recipe was tasty but I think I might change it up a bit. I fried my tortillas before rolling them as another reviewer suggested but to me they still tasted saugy.I think next time I might put the cheese inside, cook them for half the time and then add the sauce (after heating it) to the pan and cook for a little longer. Maybe that will help. They might be more like burritos but as long as they are tasty...

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

Reviewer:

katiecooker

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

Had company for dinner last night and everyone loved this dish and called it "a winner"! Even I loved it and I am not fond of most Mexican dishes. I'll definitely add this recipe to my "favorites" list.

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

Reviewer:

sherrypi

Cooking Level: Expert

Living In: Pleasanton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

Very good. I cut back on the cilantro.

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

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

My family and I, who are all Texans, were not crazy about this recipe. The color of the sour cream sauce was unappetizing and the flavor just didn't do it for us. I made no changes to the recipe and will continue to look for a good enchilada recipe.

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

Reviewer:

Jeanne C

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

I prepared this recipe exactly as it read. I found it to be too hot with jalapeno for my taste. My husband liked it. I prepared the sauce and chicken mixture the day before then assembled when I got home from work, baked and had yellow rice with it. If you like spicy hot food you will like this..large servings.

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

Reviewer:

ESTALENA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

We made these enchiladas on Saturday night and finished them off watching the Oscars. They are the best, the flavour is wonderful. They were just as good the second day too.

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

Reviewer:

PJL

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

This recipe was absolutely delicious. It tasted authentically mexican. I altered the recipe just a bit: I used closer to 12 oz. sour cream, or 1.5 cups, and used 1 large can (17 oz)mild green enchilada sauce in lieu of the 2 cans of green chile salsa. Also, one onion is too much; I'd say one half of an onion would suffice. One of my sons loved it so much that he requested it for his birthday dinner (it's in November!). All of the leftovers were eaten. Not one burrito remained in the fridge past two days.

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

Reviewer:

Alexa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2008

used corn tortillas and it was great!

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

Reviewer:

kcagle7

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

We really liked this recipe! I made a few modifications thought. I boiled my chicken breast with an onion and garlic clove, as suggested by another cook. I also sauted my onions before adding them to the chicken. Then I used what I had on hand for salsa which was Herdez green salsa verde and Herdez red salsa. I didn't have fresh cilantro and didn't go to store to get it b/c of snow so used dry instead. I also followed another cook's suggestion and fried my corn tortilla in oil for a minute to crisp them up. My husband and I loved it. Ours wasn't super spicy (which neither one likes hot hot things) nor was it overly cilantro (due to the dry?) Anyway, I'll definitely make this again and perhaps add sauted green peppers and black beans to the enchiladas.

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

Reviewer:

ballroomann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

My family loved these enchiladas and they are very picky eaters!

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

Reviewer:

kell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

This is a really good & easy enchilada recipe. It works well with pork too!

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

Reviewer:

MarkW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

I made this tonight, I did do some tweeking as I did not have chilies or the type of salsa you are talking about. I put chicken in pot shreaded, added chopped cilantro, 3 garlic cloves minced, 1 tsp chilli powder, 1 tsp. cumin, plus the onion, I probably had about 1/4 cup chicken stock, let that simmer on low all day so the flavors would mix. I used lowfat sourcream and then I added what salsa I had here and the cilantro, I also chopped a 1/4 green pepper, banana pepper and another mild pepper (I had them in freezer from the garden). I then filled the wheat tortillas with chicken mixture, added some cheese and some of the sour cream mixture. I then folded seam side down and top with the sourcream mixture and the cheddar cheese. My son loved it, said it was better than the restaurant. To the poster below, use what spices your family likes, mine did not have much heat to it at all but did have flavor.

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

Reviewer:

Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

The reviews for this dish were so great, I didn't even bother to look at the reviews with a low rating....what a mistake! These were HORRIBLE! Definitely scale WAY back on the cilantro. And just like the reviewers before me stated, I love cilantro.

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

Reviewer:

MYRTROSE

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Fredericksburg, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

I love this recipe! I have made it so many ways, depending on what I have on hand (or can find at my small, rural grocery store). I through the entire bunch of cilantro into the blender for the best flavor (stems and all), and have used green enchilada sauce, green salsa, and jalapeno salsa for all 28 ounces of the salsa. I have found that the flavor is a bit different, but always good no matter what I use. I have also used mozarella cheese, monteray jack, or cheddar, and it tastes good with each! To SHRED THE CHICKEN, boil a few breasts in water with some salt, pepper, and garlic powder (or plain is fine too) for about 20 minutes if thawed, longer if frozen, and use either 2 forks or fingers to shred it up. You can just cut up a chicken and use chunks, too. We love this recipe, and the kids like it too, as long as I keep my green salsa mild. Have fun! You can do lots with this recipe and it still tastes good!!!

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

Reviewer:

kemlcook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

Want to know how to make the tortillas not get "mushy"? Fry them for about 1 minute in oil~corn or canola. It adds a little fat but it stops the mushy problem. I used to make all enchiladas as this recipe states (no frying tortillas) and couldn't figure out why they were always mushy. Even corn tortillas have a better texture when fried for a minute ;)

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

Reviewer:

hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2008

Wow! This was really super. The whole family just loved it. It really had so much flavor. I did cook the chicken with garlic in chicken stock with the onions so they were soft. Already added it to my recipe box.

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