Reviewed: Nov. 11, 2009

I love this recipe, my picky husband and daughter love it too! I slowly boil my chicken and season the water/broth with garlic. I also saute my onions with a little minced garlic in a little olive oil until they are tender. I followed Patti's suggestion and put a little of the sauce on the chicken before rolling the tortilla. I don't make quite as many because I put more chicken in the enchilada. I would suggest this recipe to anyone that wants a different way to fix chicken every once and a while.

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AmbersMom

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Reviewed: Oct. 31, 2009

The whole family loved it!!! Made it JUST the way it said.

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RamonaGN

Cooking Level: Expert

Home Town: Davison, Michigan, USA

Living In: Gillette, Wyoming, USA

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Reviewed: Oct. 19, 2009

Made this for friends, doubling it, who love mexican food. I don't, so I didn't eat it. The couple, and their teenage son , LOVED it. Their teenage daughter and mine, didn't. The lady, RAVED about it, and wants the recipe for herself. I used a 48 oz. can of boned chicken with broth, since I doubled it, and put it in the food processor, after draining. Bought the chicken at GFS Marketplace. Can't wait to make for my Hubby.

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pamsam

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Reviewed: Oct. 19, 2009

Followed exactly, but nobody really liked it.

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KIM-GERRIT

Cooking Level: Intermediate

Home Town: Belhaven, North Carolina, USA

Living In: Bath, North Carolina, USA

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Reviewed: Oct. 17, 2009

Perfect family meal. Sauce was great especially if you dig sour cream. I followed the advise of some of the reviewers and shredded the chicken. We had this with a side of mexican style rice. Thanks for the recipe.

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rhmboo

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Reviewed: Oct. 15, 2009

I added some spices to the chicken and added peppers in the middle as well. Besides that, I followed the recipe and it was delicious! Very easy to make but really good.

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kristenwag

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Reviewed: Oct. 14, 2009

The ingredient proportions are way off. How can you fill 12 10-inch tortillas with two cubed chicken breasts? I used four chicken breasts and I still only filled 6 tortillas (the last one pretty skimpy). The sauce had a good flavor, but I would recommend putting some on the bottom of the casserole dish before placing the filled tortillas. The bottoms stayed dry because the sauce was just poured over the top. Onions did stay crunchy, but I actually liked that. Wasn't keen on the texture of the chicken, which I cut into very small pieces after cooking. I would make again, but would add rice, vegetables, beans. I'd probably just skip the chicken and make them vegetarian altogether.

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Shannon W.

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Reviewed: Oct. 14, 2009

Excellent recipe. Easy and flavorful. Hubby abosultely loved it.

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galewind76

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Reviewed: Oct. 11, 2009

Very easy and delicious! Unless you have two gigantic chicken breasts, two breasts will not be enough. I used four average size breasts. I used low fat sour cream and whole wheat tortillas and the recipe was still delicious. I loved the crunch of the raw onions in the sauce.

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B

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Reviewed: Oct. 5, 2009

This came out great! Followed the recipe exactly. It was just my husband & I eating (my 15 mo daughter was not interested), so this made 4 large servings for us. Will make again!

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cinnammonngirl

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Reviewed: Oct. 4, 2009

Quick and easy! I added mexican rice to the filling to make it more hearty. Sprinkled sliced black olives on the top before I baked. For next time I'll make double of the sauce, good amount as already but a little more would be nice. I also like some heat, and this recipe didn't have much, so and chop up some jalepenos and throw it into the sauce! A keeper!

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sugarnspice

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Reviewed: Oct. 4, 2009

YUM! These were fast and easy to make. My kids loved them too. I think next time I will double the recipe. I only got 5 enchiladas out of the 2 chicken breasts.

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GOOGLES111

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

Very good. My family loved it.

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stacie

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Reviewed: Oct. 2, 2009

This recipe was delicious! I'm not one for mexican food, but I loved it!

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Ashley Nicole

Cooking Level: Intermediate

Home Town: Enola, Pennsylvania, USA

Living In: Marysville, Pennsylvania, USA

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Reviewed: Oct. 1, 2009

These were so good and easy. The only thing I did different was to saute the onions with some garlic before mixing in with the chicken.

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potterswife

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Reviewed: Oct. 1, 2009

made this last night for a "new recipe" dinner night i do weekly with a girlfriend of mine. it was a hit! i added another chicken breast and only could manage 9 rolled tortillas in my dish. i also added bacon (i used a package of the ready to eat pieces). i'll have to try it with the cream cheese next time!

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MommyMo09

Cooking Level: Beginning

Home Town: Harpers Ferry, West Virginia, USA

Living In: Yuma, Arizona, USA

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Reviewed: Sep. 30, 2009

Very easy to make...and my daughter (5 1/2) and my husband loved it. Next time I will add beans, maybe some corn. Great leftovers!

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Christine

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Reviewed: Sep. 28, 2009

I cooked the chicken with some salt and onion powder to flavor it up a bit. I also didn't put the green chiles in since I thought it might be too spicy for my 18 month old son. So I added about 1/2 cup of taco sauce to the sauce mixture. I also doubled the sour cream to make more sauce. It turned out great!! We all loved it and will definitely be making it again.

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Shari Woodhouse

Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Sep. 22, 2009

I am a Nanny so making good quick food that 3 kids ranging from ages 3 to 14 would enjoy does prove difficult. But let me tell you I have to end up doubling this recipe since everyone takes doubles on enchilada night. I do spend alot more time focusing on the chicken as I do with every recipe, since I hate bland chicken. I cube the chicken and cook with onion, diced tomatoes and green chiles, in about an inch water with bouillin and spices. I put the same spices in with the sour cream mixture, though I make my own cream of chicken soup with broth and roux. I also put tomatoes in with the sour cream as well. After the chicken is cooked I shred and stuff! Wonderful recipe I make at home and at work. Give it a try!

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ScorpioFoodie

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Reviewed: Sep. 22, 2009

This was a delicious and quick recipe that I will definitely make again! I was looking for a recipe using chicken breasts and sour cream, and found I had everything to make this - except the green chiles. I substituted about half cup of salsa and a couple teaspoons of green hot sauce when I made the sauce, which made it tasty but not actually spicy. It does make for a slightly pink topping, but that disappears after it cooks. Was also a great way to use up leftover flour tortillas that had gotten a bit hard around the edges. Soaking and cooking in the sauce softened them right up. Delicious!

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