Reviewed: May 6, 2012

I used the shredded Mexican Blend Cheese instead of Cheddar and I also mixed green chile sauce in with the soup instead of chopped green chiles. I served it up with Spanish Rice and made my own Cinnamon/Sugar tortilla chips. Everyone raved about the dish and said we need to make this more often. Very easy to make, kudos for the recipe!

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Reviewer:

DENISETEDESCO

Home Town: Niagara Falls, New York, USA

Reviewed: Mar. 26, 2012

Simple to prepare a great weeknight meal. A few changes... I boiled and shredded my chicken breasts instead of cutting into cubes. I used corn tortillas (warmed in oil in a frying pan) instead of flour. I also doubled the sauce mixture took half and mixed with shredded chicken and spooned into tortilla with onions and cheese then after all were filled I poured remaining sauce mixture over tortillas and sprinkled cheese on top. Very delicious everyone loved them!!!

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Reviewer:

stephanie

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

Reviewed: Mar. 14, 2012

Very good and quick recipe. I took the advice of one reviewer and shredded the meat instead of cubing it. I also put a bit of the sauce inside the enchilada before rolling it up. Will make again.

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Reviewer:

Leonda58

Cooking Level: Expert

Reviewed: Feb. 9, 2012

Definitely a recipe to put in with the family favorites. I was surprised how amazing the sauce turned out. The thought of cream of chicken soup just didn't appeal to me but with the green chili's and sour cream it tasted like I really slaved to make the sauce. The only thing I did differently was added enchilada sauce with the chicken, cheese and onions. It really gave it a great kick and besides, how can it be enchiladas without enchilada sauce : )

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Reviewer:

SHARRYN

Cooking Level: Intermediate

Home Town: Alexandria, Pennsylvania, USA

Reviewed: Jan. 23, 2012

Very easy recipe to follow, I will definitely be making this again. As a side note: You can shred your chicken in a kitchen aid stand mixer on stir. I added the onions and a little pepper, once it cooled down I also added the cheddar cheese. It makes it so much easier to roll, I also boiled my chicken with a pinch of kosher salt instead of using the skillet.

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Reviewer:

Makeitwithlove

Reviewed: Dec. 13, 2011

Yum! I left out the chicken and used organic condensed cream of mushroom soup to make it vegetarian. I sauteed the onion in the saucepan until soft before adding the soup and green chilies. I used corn tortillas instead and layered the tortillas, sauce, and cheese instead of rolling them. Thanks for the great and very easy recipe!

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Reviewer:

Cupcake Princess

Cooking Level: Intermediate

Living In: Alpine, Utah, USA

Reviewed: Nov. 20, 2011

Love this recipe! What makes it better is if you boil the chicken in broth first. Gives it more depth of flavor. Enjoy! Thank you for sharing!

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Reviewer:

SHARON1026

Reviewed: Nov. 16, 2011

Delicious! Very much enjoyed this.

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fizzycolors

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 1, 2011

4.5 on the very first night that I made them, but a definite 5 on the next day!! Just something about sitting over night that made them explode with flavor the next day. Good idea about doubling the sauce. DH was absolutely raving about these the next day. I did saute the chicken with fajita seasoning. thank you for sharing.

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