Reviewed: Jul. 22, 2009

Delicious! I substituted turkey for chicken and followed the rest of the recipe exactly the first time. I had my granddaughter over the second time left out the jalapeno and add more onion, super both times. Yummy

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Reviewer:

Victor

Cooking Level: Expert

Living In: Highfalls, North Carolina, USA

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Reviewed: Jul. 20, 2009

This recipe is great. I was unable to find any chipotle peppers so I augumented chipotle sauce with jelapenos (finely diced). My boyfriend and I loved it. We would definitely make this again.

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Reviewer:

Amanda

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Reviewed: Jul. 20, 2009

These were great chicken enchiladas, they are spicy just as the name suggests so, I suggest omitting the jalapeno or substitute a poblano or some other mild pepper if you don't like spicy. We love spicy so I might try chipotle peppers or habanaro peppers next time. Thanks for the great recipe!

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Reviewer:

LYKA88

Cooking Level: Expert

Home Town: Dover, Minnesota, USA

Living In: Oronoco, Minnesota, USA

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Reviewed: Jul. 20, 2009

Add some poblano, an extra jalepeno, some extra chix, and some chipotle powder. Num Num.

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Reviewer:

Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jul. 20, 2009

I thought these were fantastic and I'm looking forward to making them again.

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Reviewer:

jim

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Reviewed: Jul. 19, 2009

I modified the recipe using the following, which is what I had on hand. These are definitely "Americanized", but that does not immediately equal bad. * 1 package Rice-A-Roni Spanish Rice, cook as directed (ingredients listed below) * 14.5oz can diced tomatoes with green chilies (I used Del Monte diced tomatoes with zesty mild green chilies) * 2 cups water * 1 tablespoon vegetable oil ---- * 1 pound ground turkey * 1 small chopped onion * 1 tablespoon fresh minced garlic * 1 fresh jalapeno pepper, chopped * 10oz can enchilada sauce (I used Old El Paso green chile enchilada sauce) * 2 cups shredded sharp Cheddar cheese * 12 flour tortillas Overall this recipe is good for what it is.

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Reviewer:

Misanthrope

Cooking Level: Expert

Home Town: Beaufort, South Carolina, USA

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Reviewed: Jul. 19, 2009

A wee bit too hot for my taste. I would have tamed it a bit. I have tasted many different kinds of enchiladas as it is wide open to a variety of fillings. I am used to Arizona Sonoran style and one of their "authentic" enchiladas are Sonoran Flat Enchiladas, which is rarely seen outside Arizona! It's the sign of a good cook to be creative..

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Reviewer:

cherokeegenie

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 30, 2008

I thought these were good and easy to make. I used canned jalapenos instead of fresh. It makes a lot of filling so I froze 1/2 of it to use later and it made for a quick 2nd dinner.

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Reviewer:

KCLIFF77

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Reviewed: Jul. 11, 2006

This was very good! Although I didn't use the enchalada sauce and it still turned out fine. I will definitely make this again.

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Reviewer:

mandagd2003

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

Living In: Havertown, Pennsylvania, USA

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Reviewed: Apr. 1, 2006

this was quit good..but i used shredded chicken instead of ground for that authentic taste and texture.

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Reviewer:

luckyjen7

Cooking Level: Intermediate

Home Town: Hacienda Heights, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 14, 2005

This was not our "favorite" recipe, although I will make it again, on occasion.

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Reviewer:

selhull

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Reviewed: Nov. 14, 2005

I used Las Palmas Mild canned Enchilada sauce and it was not very good!! The recipe itself was good, but if you are using canned sauce, be careful which one you choose!

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