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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Reviewed: Apr. 3, 2008

Of course I couldn't find green chile salsa or jalepeno salsa in the store! So, I used regular salsa and added a can of green chiles. I also used reduced fat cheese, fat free sour cream, and wheat tortillas. It came out really good and if I didn't tell you, you wouldn't know I used reduced fat ingredients! I will definatly make this again!

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Blue

Cooking Level: Intermediate

Living In: Hammonton, New Jersey, USA

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Reviewed: Mar. 31, 2008

I thought this was great, but I changed a few things to make it easier (which I often do). I used up boiled chicken (I shredded it) from making chicken stock. I didn't puree the sour cream/ cilantro/ salsa mixture, I just stirred it up. Also I just used regular salsa (medium) and added some jalepenos and fresh tomatoes. I basically mixed cilantro, salsa, and sour cream, then mixed shredded chicken, onion, tomato, and jalepenos in a separate bowl. I bought healthier tortillas and didn't do anything to them before filling them with the chicken mixture, rolling them, placing them seam side down in a casserole dish over a little of the sour cream mixture, then topped them with the rest of the sour cream mixture and 2 % Mexican cheese mix. It came out spicy and good! I served with Guacamole and Spicy refried beans. Yum!

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FOODIE19

Cooking Level: Expert

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Reviewed: Mar. 29, 2008

Very tasty, and I'm extremely grateful for this recipe, since it got me rave reviews from my husband, and even my father-in-law, who is not quick with the comments. Thank-you! I did fry the tortillas on a griddle with Pam spray, and they were still a little soggy, but I was told that is what enchiladas are supposed to be like.

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dynx

Cooking Level: Beginning

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Reviewed: Mar. 18, 2008

This recipe was not that great. When I went to the store we couldn't find "jalapeno salsa." We had to improvise with regular salsa & jalapenos and it wasn't that great.

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erykakay

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Reviewed: Mar. 17, 2008

I used regular salsa and canned chillies. Then I added extra sour cream and salsa to sauce and salsa and chillies to chicken mixture. Really great recipe!

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Mar. 14, 2008

these were yummy! my husband loves green enchildas so i gave this try...we love cilantro too! a nice new twist! they are an easy thing to pack in his work lunch. i couldn't find jalepno salsa so i just used two things of a green sala verde or something...one of them was hot!

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Renee'

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 13, 2008

I'm very new to cooking and this was an easy recipe to follow. I could not find the salsa as well and used green enchilda sauce. Also, I used half the cilantro. I do not have a food processor so I just chopped the cilantro. Next time I will cook the onions a little bit to soften them up. Loved it! Made half with corn tortillas and the other half flour.

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Shelley

Cooking Level: Beginning

Home Town: Katy, Texas, USA

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Reviewed: Mar. 12, 2008

5 stars with modifications... first of all I used thighs instead of breasts and couldn't find the salsa's so used regular salsa and green taco sauce. Great for people who have kids and don't want it to be too spicy as some others have said. I didn't cover with foil and the sour cream mixture looked brownish like tuna. Didn't look very appetizing but tasted delicious. Next time I will cover it!

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Kelli

Cooking Level: Beginning

Home Town: Martinez, California, USA

Living In: Antioch, California, USA

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Reviewed: Mar. 12, 2008

these are fabulous. I made these a few weeks ago and my boyfriend has been asking me to make them again. be prepared for a lot of dishes but I thought it was worth it. Tonight we are going to try them with shrimp to see how that turns out. Thanks!

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AmyLynn

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Mar. 7, 2008

My wife loved it but too hot for the kids. I was asked to make it again ASAP.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Mar. 4, 2008

My family loved this recipe. It had a little kick to it. The cilantro really gave it a fresh flavor. Definately will be made again and again.

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sandi1962

Cooking Level: Professional

Living In: Stuart, Florida, USA

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Reviewed: Mar. 4, 2008

Here are the changes I made since I couldn't find the salsas called for. I pureed one 16 oz. jar of Ortega Salsa Verde, half a bunch of cilantro and the sour cream. I mixed one small can of chopped green chiles in with the shredded chicken and omitted the onion. It had a zing to it, but not too spicy. It would be perfect for St. Patrick's Day because of it's green-like color. It is definitely something I'd make again.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Mar. 4, 2008

Often when I'm reading reviews for a recipe that's highly rated and I come across someone who gives it a low rating, I think to myself, "That person must've done something wrong. How can everyone else love it & just this ONE person not?" Well, now I see how. I followed the recipe exactly and found it to be way too rich. Too many strong flavors trying to compete. I wasn't going to let on because there were A LOT of left overs & I wanted them eaten but the next day my family refused to 'pretend' twice! Sorry. Not for us.

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Layni

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 4, 2008

We really enjoyed this dish. I left everything in chunks and was very happy with it. I also added Taco Sauce to the chicken mixture and loved the flavoring it added. Will make again and again!!

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Christine

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Reviewed: Mar. 4, 2008

This was excellent! I loved the sauce with all that cilantro. I had thin-sliced turkey on hand, and put it in a food processor with the onion to get a nice chop. Next time I might cook the onion to soften it a bit. Thanks--this one is a keeper!

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Myra L.

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Westfield, Indiana, USA

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Reviewed: Mar. 1, 2008

This was quite good. Next time I will 1/2 again the sour cream portion, to make the dish more moist. Very easy to put together, though.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Mar. 1, 2008

We substituted black beans for the chicken. I used about 1.5 cups dry and had about a half a cup left over after I used them in the recipe. My boyfriend and I really liked it. Also, we used soy cheese and had to cook it about 15 minutes longer to ensure that the cheese melted, and it still came out just fine. I was planning on giving it four stars rather than five because the sauce is really unappetizing to look at... pink with green specks of cilantro. But... We reheated some of the leftovers in the morning and added some scrambled eggs on top and it was an awesome breakfast too! So I gave it 5 stars.

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Gonzo

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Feb. 29, 2008

This is a very nice dish. I made a few changes as I did not have all the ingredients. I put 1 cup no fat sour cream, 1/4 cup cilantro, 1/2 cup chopped chilies and 1 cup salsa verde in the processor. I shredded the chicken mixed in chopped onion and 1 cup salsa verde and chopped pickled jalapeno rings. I divided chicken mix into 6 and topped with jalapenos. Roll up placed in dish topped with cheddar cheese and NO tin foil. When it was finished cooking it was broiled for 5 minutes to golden brown.. This recipe was awesome and not soggy at all. We will definately enjoy this again and again.

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