Reviewed: Jul. 31, 2008

I loved these! My husband is not a fan of sour cream by any means and he loved them too. I made them as directed and they came out perfectly. Actually I modified one thing, I had really fresh tortillas so I crispied them up on the stove over an open flame. If you dont crisp them up you may end up with soggy enchiladas :0(

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Melodd1

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

Wow, fabulous! These were so good! I used green onion instead of regular. I would try frying the tortillas in oil for a minute as another reviewer suggested, because my DH doesn't care for the mushy tortilla factor. Doesn't bother me at all though! Yum!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Jul. 20, 2008

If I could give this recipe 10 stars I would. This was sooooooo good! I even took some to work for some friends, and a co-worker who is hispanic told me that it was very authentic and I couldn't believe it (especially since I am of Irish/German descent). The request has been made to make it again. Anyway, thank you for sharing this, it is fabulous and I will continue making it!

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Cynthia

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Reviewed: Jun. 30, 2008

my kids ate 2 helpings of this stuff they loved it I served it with a salad and it was terrific.

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mom of 5

Home Town: Albany, Minnesota, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jun. 22, 2008

Ive tried several enchildada recipes and my boyfriend hasnt liked any of them, until this one. I actually forgot to add the cilantro because I was reading too fast, but they still turned out great. The salsa I got was a little too hot, but I still managed to shovel two of them in my mouth. :) The boyfriend says I should make this again, and he is hard to please as he is so picky, but this passed the test.

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Kelly

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

Nice easy dinner. Couldn't find the cans of jalapeno salsa so I used regular salsa for the chicken mixture and green chile salsa for the sour cream mixture. Also didn't use cilantro because didn't have it on hand but they still were very good. Would make again.

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ALICIASHIELDS

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

I made this tonight for the first time (I did fry my tortillas first) and me and my whole family was in enchilada heaven. Thank You for sharing.

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Jackie

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Reviewed: May 22, 2008

These enchiladas are so easy, and a wonderful way to use leftover cooked chicken. I've used both white and dark meat and it's delicious either way. A few things I do differently though: I skip the jalepeno salsa, since my 3-yr old daughter doesn't like things too hot, and I usually add extra green chilis to take its place. Also, I add about a 1/4 to 1/3 cup of cream cheese spread and a little onion with the food processor ingredients. Then on top, I sprinkle sliced jalepenos (deli ones from jar) for my hubby, and on top of mine & my daughter's I sprinkle sliced black olives. Such a versitle recipe sure to please the whole family, and easy to make!!!

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Lins

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 21, 2008

Really Really Good. I didn't give a 5 because it was a little too hot...and I enjoy something spicy. This made my stomach hurt a bit. Next time I will not include any salsa that says "hot". I just used 2 types of salsa that I enjoy. If you don't like crunchy onions then sautee them before putting them in. Also I just used about 5-10 sprigs of cilantro. I really enjoy cilantro too!This was a great dish! It was eaten by my husband and me within a day (I had some for breakfast :). I will make again with the adjustments above.

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cheerevansj

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Reviewed: May 17, 2008

This dish was very good, with the adjustments suggested by others. I did, however, not love the texture of the baked sour cream. It came out a little "curdy."

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cookie

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Potomac Falls, Virginia, USA

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Reviewed: May 16, 2008

These were soo soo soo good. I was asked to give the recipe to both my husband's aunt and mother, a great change of pace for enchiladas! I didn't see jalapeno salsa at the grocery store so i used a can of green chilies mixed with jalapenos and some more of the green salsa. Also, make sure to warm up the corn tortillas before rolling them up... Very tasty!

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Ashley

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Reviewed: May 11, 2008

These were awesome!!! I made then for my Cinco De Mayo party and they were a hit. Added spicy jack cheese on top as well and removed the foil for the last ten minutes!!!Yummmmm!!

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Cookin Kate

Cooking Level: Expert

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Reviewed: May 3, 2008

These were so good. My family loved them. They were spicy and had a lot of flavor!!!

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jlal4

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

These were pretty good. I might make them again, they are easy, but a bit spicy for my young kids. I have developed a recipe for enchiladas suiza that I think is much better than this, but it is also MUCH more time consuming and this tasted relatively close and was easier and quicker...(I make my own home-made roasted tomatillo salsa (with roasted poblanos, jalapenos and garlic), Monterey Jack cheese sauce and slow cook the chicken)But, like I said, these were pretty good and I will probably experiment with the sour cream sauce.

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Apr. 28, 2008

This was really good. I couldnt find cans of salsa, so I just improvised. I used 1/2 of a jar of salsa and then half of a jar of white cheese dip. I also used pepper-jack cheese on top instead of the Cheddar. The prep time is a little off because it doesn't include the time it takes to cook and shred the chicken (it is simply listed in the ingredients, instead of the instructions). Will make again. Thanks.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 14, 2008

Pretty darn good, except you won't like these if you don't like cilantro. I always make this half and half (with and without the cilantro.) On my half with cilantro, I also use low fat sour cream and cheese, and they turn out delicious. I've made this with both flour tortillas, and corn tortillas, and surprisingly enough I prefer the flour. I like how they turn out chewy, the corn tortillas just fell apart. Make as directed or omit the cilantro!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 11, 2008

This was excellent, I did sub the flour tortias of white corn tortillas which I warmed in oil and then dipped in some enchilada seasoning.

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Nicole

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Reviewed: Apr. 10, 2008

These are so good, and pretty easy to make also. They remind me of the enchiladas that my sister-in-law makes. I use a rotisserie chicken, and also mix some extra cheese in with the chicken filling. I'll definitely be making these again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Apr. 9, 2008

I used regular red Mexican style salsa and I added crumbled queso fresco to the chicken. Also I layered corn tortillas with the filling instead of making individual enchiladas. I wanted to speed up getting dinner on the table. It's just faster that way and all the flavors are the same.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Apr. 5, 2008

So delicious! I think they are even better when made with corn tortillas. I incorporated shredded spicy jack cheese with the mixture that goes in the tortilla, YUM!

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Jen

Home Town: Folsom, California, USA

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Sour Cream Chicken Enchiladas

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