Reviewed: Mar. 7, 2012

Wished I had all the ingredients but ended up still having a good dish, boiled chicken breasts with water seasoned with salt and pepper and chicken soup powder, then chopped into small cubes and left in fridge till later. Mixed the soups and a can of diced tomatoes ( had no salsa) had some left over corn and rice from dinner the night before and that went in too. Used 4 large costco tortillas rolled up and put the extra sauce on top with shredded cheese. I baked at 350 for 20 minutes then turned the broiler on for 2 minutes to brown it up. My family loved it and hubby took leftovers to work. I will try next time with the salsa, probably would make it even better.

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Reviewer:

Rina

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Dec. 23, 2011

I add a tad more sauce to mine just because it is my families preference, but the dish is wonderful my kids ask for this all the time!

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Reviewer:

kygal

Reviewed: Oct. 26, 2011

These were good. Not like traditional enchiladas because you use flour tortillas, but otherwise the taste was authentic.

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Reviewer:

cgraham88

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Reviewed: Feb. 28, 2011

Very good! Baked in the oven for my convience.

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Reviewer:

Shelley

Cooking Level: Intermediate

Living In: Swartz Creek, Michigan, USA

Reviewed: Feb. 9, 2011

Fast, easy, & delicious. My kids asked if I would make it again tomorrow. I made a few slight variations to the recipe - I used shredded cheese instead of the cheddar cheese soup (since I didn't have any in my cupboard), I used bean & corn salsa instead of the Thick & Chunky, and baked it at 350 for 15 min instead of microwaving (gave me time to clean up the kitchen). I also sprinkled a little garlic & herb seasoning on the chicken while cooking it. I ended up getting more than 8 enchiladas...which worked well for us! You could easily use any leftover chicken/rotisserie chicken to make this too.

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Reviewer:

Meg

Cooking Level: Expert

Reviewed: Nov. 8, 2010

yummy!!!! I used cream of onion instead of cream of chicken because that's what I had. Even the kids had seconds (and thirds). I added a little mexican blend cheese on top and it was great.

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Reviewer:

kslindst

Reviewed: Oct. 9, 2010

Will not be making again. Maybe if we use real cheese and enchilada sauce on top it may be better.

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Reviewer:

hlj1109

Reviewed: Mar. 28, 2010

my husband LOVES chicken enchiladas and i was trying to find a quick & easy recipe. i live overseas, so my microwave is for sure NOT big enough to cook anything in so i changed it up. i shredded the chicken instead of cutting it in cubes, i used shredded cheese instead of cheese sauce. once they were rolled in the pan i poured a can of enchilada sauce over top and then sprinkled the cheese. i cooked them at 350 degrees for 15 minutes and they turned out amazing. i will be remaking this :)

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