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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Sweet*stuff

Cooking Level: Expert

Living In: Westland, Michigan, USA

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Reviewed: Sep. 18, 2009

Delicious! Easy to make, and my family loved them! I will make these again and again. Thanks for sharing.

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Amber Dawn

Cooking Level: Expert

Living In: Yuba City, California, USA

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Reviewed: Sep. 16, 2009

On this recipe the enchiladas were huge, and I enjoyed that. Thank you for this recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Sep. 14, 2009

This dish was great....easy to make and very tasty. I was worried about baking them seem side down but they stayed rolled when I served them. Next time I'd make more sauce and add more cheese to the top but thats just personal preference. The changes I did make this time were using smaller tortillas and since I didn't have a whole onion on hand I just used instant chopped onions, which were cooked with the chicken...and the chicken was seasoned with pepper, seasoned salt, cayenne, garlic powder and crushed red pepper.

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Azure

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 13, 2009

We love this one - so easy, but so good

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Dave

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Reviewed: Sep. 11, 2009

I like this recipe however I have done things a little different. I stir in the soup mix with the chicken, add a block of cream cheese, can of sweet corn, can of black beans and a can of rotel (spicey). I put the cheese on top.

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micahkarl

Cooking Level: Beginning

Home Town: Fayetteville, Arkansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 11, 2009

SOOO good! Very filling. My husband and I loved them!!

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katie

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Reviewed: Sep. 3, 2009

This is a great recipe. I use corn tortillas instead. I put the soup, sour cream and chilies in a skillet and dip the tortillas in the sauce to make them more pliable. I use monterey pepper jack cheese. My family requests this dish.

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spicy hot

Cooking Level: Expert

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Reviewed: Sep. 3, 2009

Thought this was really tasty. I would give it a 4.5 if I could. I cooked the onion in a tablespoon of butter then added the shredded chicken, I also added some of the sauce mix to the chicken. I will make it again, maybe next time I will add something to spice it up a bit more. Overall a really good dish worth making.

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mippyjean97

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Reviewed: Sep. 3, 2009

This recipe was a hit!!! I doubled the sour cream and chix soup like many others, topped with black olives and after cooking the chicken, i added a packet of taco seasoning. It really worked! We will make many more times.

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KEllis

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Reviewed: Sep. 3, 2009

my husband and I loved this!!! It was great...thanks for such a wonderful recipe

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Tamara

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

These were really, really good. I used leftover fried chicken and left out the sour cream (b/c I realized at the last second that I was out). Will make again. Hubby LOVED them!

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Aug. 31, 2009

Really good... but the sauce needed a little "kick". I like that I didn't feel the need to eat these with sour cream, as they were saucy enough. I've never used flour tortillas for enchiladas before, and I have to say they were pretty good. Never take the place of corn, in my opinion, but really chewy and soft and good! Instead of sauteing chicken breast, I used a rotisserie chicken because I was in a hurry and it was (seriously) cheaper than skinless/boneless breasts. I sauted mushrooms and oinions together and added the chiken just to really heat through. Very tasty!

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dsperin

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Reviewed: Aug. 31, 2009

Excellent! I used quite a bit of sour cream...fat free and whole wheat tortillas. 2% cheddar cheese to lower the calories...it was delicious!!!

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Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 30, 2009

Very good recipe. I used shredded chicken that I cooked in some salsa, chili powder, cumin, and garlic. The sauce is awesome and will definately be making this again.

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char

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Reviewed: Aug. 26, 2009

This was a HUGE hit with my family! We added a bit of salsa on top when we served it, and it added just the right spice to it. This will become a regular for us. **husband says it didn't taste as good the 2nd day

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Katee

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Reviewed: Aug. 25, 2009

Very good recipe! Yummy, easy to make, fresh tasting. I would highly recommend it. Next time, I may add some extras: sliced olives and jalapenas.

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Mel Skins

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Reviewed: Aug. 24, 2009

Fabulous, even with all the changes I made.

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Teresa

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Sour Cream Enchiladas

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