Reviewed: May 13, 2011

This was the first time making or eating Enchiladas they were o.k. but nothing to write home about. Used the Enchilada Sauce from this site instead of canned sauce.

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Reviewer:

Shan

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Apr. 8, 2011

I loved this recipe! We made this quick and super easy, with hardly needing anything from the store. We used Rice-A-Roni Chicken/Broccoli mix, exactly how its asked, used a 1/2 white onion, 2 jalapenos, and 3 garlic cloves. It was amazing! Simple and tasty! Thanks!

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Reviewer:

holliepop

Cooking Level: Intermediate

Home Town: Lodi, California, USA

Living In: Sacramento, California, USA

Reviewed: Feb. 25, 2011

This ones a hit!

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Reviewer:

ThomasB

Reviewed: Feb. 19, 2011

Yummy! Loved it! I left out the jalep. peppers, as I don't like stuff THAT spicy, but used "HOT" tom. w/ green chilies. Delicious! Will make again!

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Reviewer:

whatismommamakintonight

Reviewed: Jan. 27, 2011

Everyone loved it, even the kid who like nothing. Used dried onions and canned jalapeno. I also used a lot more cheese,in the mixture and topping. Also used the 10min enchilada sauce on this site.

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Reviewer:

BUTTERCUP

Reviewed: Jan. 2, 2011

Absolutely delicious! I shredded some chicken breast because I do not like ground chicken. I also used the ten minute enchilada sauce from this website. (Make sure to add the chocolate with that recipe). Canned Enchilada sauce is not appealing to me. This is a fantastic recipe and will be used many times again. Thank you!

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Reviewer:

Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

Reviewed: Dec. 19, 2010

This is a GREAT dish. i have made this plenty of times. I have also shared it with people that LOVE it!!

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Reviewer:

Misty

Reviewed: Dec. 13, 2010

i loved this recipe. i added a spicy red sauce on top and some Tapatio hot sauce to give it a little more heat

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Reviewer:

Phil

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Englewood, Colorado, USA

Reviewed: Aug. 30, 2010

These were pretty good. I used shredded chicken instead of ground chicken and used the ten minute enchilada sauce from this site instead of canned. It made enough for 8 enchiladas, which fit nicely into two 8x8 pans. So I baked one and stuck one in the freezer for later. Although they were good as is, I think next time I would make my own mexican rice for the filling. Thanks for sharing!

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