Reviewed: Mar. 28, 2009

i used tofutti sour cream instead...and it was wonderful!

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Reviewed: Mar. 27, 2009

These enchiladas are phenominal! I bought 2 7oz cans of El Pato jalapeno salsa and 2 10oz cans of LaVictoria green chile enchilada sauce. I used one whole can of the LaVictoria in with the chicken mixture, along with a little handful of cheese. I used about 1/2 of the remaining can of LaVictoria in the sour cream mixture. The remaining 1/2 of the can we used as extra sauce for our dinner and mexican rice. I baked them uncovered because that is the way I have always baked enchiladas. They could have been a little saucier, so next time I think I will cover it for only 10 minutes and then remove the foil. If yours came out soupy, it is because it was covered the whole time. Anyway, when I took leftovers to work the next day, I was the envy of the lunchroom!

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The Fragile Gourmet

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Mar. 20, 2009

My husband took these leftovers to work and I got 2 calls from other wives that night asking for the recipe. These were great!

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jennijoy

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Reviewed: Mar. 19, 2009

These are the best enchiladas ever. You can easily substitute ingredients with whatever you have on hand. Got some canned mushrooms? sure! toss them with the cooked chicken. Only have red salsa? That's yummy as well.

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cindy

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Reviewed: Mar. 18, 2009

If you love cilantro you will love the sauce in this recipe. It's amazing the flavor it has with only 3 ingredients. This did make a lot of sauce though so I'll probably adjust the recipe next time and add an additional chicken breast as I would like to be able to have more filling for each enchilada. Enjoy!

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Vickie

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Yelm, Washington, USA

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Reviewed: Mar. 17, 2009

Everyone loved this, It is delicious!!!

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NicoleDank

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Reviewed: Mar. 16, 2009

I love this recipe...the different salsa were a great taste together. PERFECT!!!

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SHMONEY1

Cooking Level: Expert

Living In: Shelby, North Carolina, USA

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Reviewed: Mar. 15, 2009

I really like hot and spicy food, but this was just too much for me. It seems like it would've tasted really good if we didn't have to chug half a glass of milk after every bite. If I made this again I wouldn't use the onion at all- it was way too much! I'd also downgrade to milder salsas, but that's just my taste.

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StephTizzle

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Reviewed: Mar. 14, 2009

These are simply fantastic! Very easy to prepare - I used shredded cooked chicken I had leftover. I couldn't find jalapeno salsa, so I used green chile enchilada sauce (Carlita's) and the green chile salsa (Ortega). They looked great on the plate (like restaurant food) and tasted fabulous! We both ate way too much! Thanks for a great have-again.

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MontanaRed

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Reviewed: Mar. 12, 2009

To ensure that my kids would eat these, I used one large jar of canned green enchilada (28 oz) sauce in place of the salsas for a milder taste. I was skeptical about sticking a bunch of cilantro in the blender, but it worked like a charm. The dish was delicious and very little work.

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lorelei

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Reviewed: Mar. 9, 2009

LOVE this recipe! I throw a whole bunch of cilantro (most stems removed) a tub of sour cream, a jar of green chiles and a jar of salsa verde in the blender and you can even pick up a cooked chicken from the market on your way home to use in lieu of taking the time to cook it yourself. Fast, flavourful and satisfying. A staple for rushed nights.

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Brooke

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Reviewed: Mar. 8, 2009

Great recipe, however the recipe would not serve 12 people in my family. Twelve enchiladas for 12 people??? This is a great recipe for 4 people.

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JOANLAURA

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Vestal, New York, USA

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Reviewed: Mar. 7, 2009

Great flavor!!! I love cilantro, so the top sauce was great to me. I couldn't find jalapeno salsa at the grocery store, we are very limited here in Florida with mexican ingredients, so I used green salsa instead and added some fresh jalapenos as well. We loved it and will make it again.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

This is a great recipe to work with, but I did leave out the fresh cilantro and the onion. I also didn't add sour cream to the mixture because I wanted to freeze half for future enchiladas. I added a can of diced tomatos with cilantro and lime. I used chicken tenderloins, probably a good 25% more than the recipe calls for (I wanted to have extra for another meal) I coated the bottom of my dish with enchilada sauce, added the cheddar cheese to the mixture, topped with a little more enchilada sauce and a heavy layer of shredded pepper jack cheese. My husband and I ate so much we couldn't hold up to our usual evening of live music...I had to drive, he was so sleepy, ha!

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Kimmy Sue Ruby Lou

Cooking Level: Intermediate

Home Town: Williamston, South Carolina, USA

Living In: Decatur, Georgia, USA

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Reviewed: Mar. 4, 2009

I wish I could give these more stars. They were amazing! I did make some changes to them based on personal preference and I am only noting them here so that I can refer to them later. I'm sure the original recipe is just as good. The only things I did differently was used corn tortillas and instead of the salsas, I used Hatch green enchilada sauce because I couldn't find jalapeno salsa. Turned out delicious. My husband raved about them all evening and said that they were restaurant quality!

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Mar. 3, 2009

I prepared the recipe exactly as is. I really enjoyed it. Definitely a hit at my house!

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helzbelz

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

These were great!! I put about 1/3-1/2 cup of cheese inside the enchiladas with the chicken mixture. I sauteed the onions as many posters recommended. It was almost too soupy for me, probably won't use as much sauce on top next time. Ended up topping with about 1/2-2/3 cup of cheese. These weren't spicy at all--just right for a family with kids. Thank you!

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lauren

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Reviewed: Feb. 23, 2009

A very time consuming recipe to make, but well worth the flavor. I couldn't bring myself to use flour tortillas, so I fried some corn tortillas in hot vegetable oil, as I do for my cheese enchiladas. Sour cream sauce does solidify quite a bit during the baking process, and does not do good for left overs. Will keep tweaking until I figure out a better way to make the sauce.

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Josh's Mommy

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Feb. 20, 2009

These were okay. They are spicy as some reviewers noted, but not overboard. I decided to try something new but my husband said he liked my enchilada recipe much better, so guess I will stick to that! Thanks tho!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Feb. 18, 2009

I made these tonight. Wow, outstanding taste. The only thing I would change about it, next time is to saute the onions before adding to chicken, cause they were kind of crunchy. Thank you for the recipe.

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