Reviewed: Oct. 14, 2009

This was fantastic! I will definately make it again, soon!

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Reviewed: Sep. 28, 2009

Wonderful! I made this as is - but added 3 oz of cream cheese, 1 sauted bell pepper & 2 cloves of garlic to the chicken mix. I also used the entire jar of green chilies and 2 cups of cheese. It was so good!!!!

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anpeters95

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Jun. 25, 2009

I have made a similar version for years and is a family favorite. Leave out the chilie salsa, but add 1 6oz can of tomatoe paste. I use milk not cream and add 6 chicken bullion cubes. You can use swiss cheese on top (where the name came from). There is no heat to this recipe, but we love it anyway and we are a family that loves hot spicy food.

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Debbi

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Reviewed: Nov. 25, 2008

I recently made these enchiladas and they turned out wonderful! Like someone suggested, I also added some cream cheese to the filling and the whole can of chilies along with some jalapenos. I used almost all of the whipped cream that the recipe called for and let it bake a lot longer which worked out perfect because it allowed the sauce to evaporate. I added some more jalapeno and some green onions on top of the enchiladas for some more color. They were a little soggy but the the flavor was so great it didn't matter!

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tp6182

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Reviewed: Sep. 17, 2008

So Good! I have made enchiladas with a white sauce before, but these are so much better!

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mlssbarbre

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Reviewed: May 21, 2008

It looks like I'm one of the few, if not the only one, who prepared this recipe as written. No add ins, no changes in amounts, no substitutions. And I DID use the full 2 cups of cream, which was just perfect. Having said that, I believe this is a good, 3-star recipe, which in my book means average--not bad, but not extraordinarily good either. This was surprisingly nondescript, both in color and flavor. Some might describe it as bland, hubby said it "needed something." Even using the entire can of green chilies would have given this a flavor punch, and you might want to kick it up with maybe cumin, jalapeno, or hot sauce. Nevertheless, this made for an enjoyable dinner.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 9, 2008

I used half the whipping cream, and mixed in 4 oz. of cream cheese to dip the tortillas in. It was amazing! Next time I'll double that mix (two cups whipping cream with 8 oz. of cream cheese) and put some on the inside with the chicken. I made these enchiladas with the Fiesta Cheese Rice from this site. Delicious! Boyfriend said it was a keeper right off the bat!

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Sarah

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

I loved this recipe!! I did add 1 pckg thawed spinach, and subed the chilies for tomatoes with chilies and added cream cheese, about 4oz. AMAZING. By the way, thanks "Captain Obvious" to the person who complained about the fat and calories. Duhhhh, it's not listed under the healthy cooking section.

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beaner2897

Home Town: Greensboro, North Carolina, USA

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Reviewed: Mar. 10, 2008

This recipe was truly mouth-watering. My husband loved it too. I added a little cream cheese to the enchilada filling and also grated some fresh pepper-jack cheese in addition to the monterrey-jack. Delicous!!

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ChefTab

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Reviewed: Jan. 29, 2008

The family loved it. I made some changes to the recipe. Added cheese to the chicken mixture. Used flour tortillas instead of corn. Added 1/4 cup brown sugar to whipping cream mixture. Wonderful!!!!!!!

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FRSTLADY

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 28, 2007

I followed others advice and used less cream. I cut it down to 1-1/2 cups but wish I would have used only 1 cup. It was still a little soupy but really great flavor. A wonderful way to used Thanksgiving's left over turkey. I had a recipe very similar to this many many years ago that called for two chicken bouillon cubes crushed and mixed into the cream so I did that rather than add salt, same effect I'm sure. Good eating !

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RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

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Reviewed: Nov. 10, 2007

My family thought these were very good! I cut the cream down to about 1.5 cups, and added some cilantro to the chicken, but otherwise followed the recipe as is. I'll be making this again soon!

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Lori

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Reviewed: Sep. 29, 2007

I followed the original recipe and I thought it was a little bland. Don't get me wrong, the dish was good but next time I'll add granulated garlic and maybe some onion powder. I'll definitely use FRESH long green chile. I might garnish with fresh chopped cilantro. To roast chilies at home: Place chilies on a hot grill or in your ovens broiler. Be sure to rotate the chilies to allow the skin to blacken and blister all around. Place chilies in a large zip lock, then wrap the bag of chilies in a clean kitchen towel(the steam will loosen the skin). After the chilies have cooled to room temp peel the skin off and discard (the skin). Cut chilies into long strips or dice them up. ***You can freeze any unused chilies for future use.***

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Angie Rodriguez

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Sep. 17, 2007

Don't know what all the fuss is about the recipe. It is very bland. I cut back on the cream and thank goodness, because the texture was all ready too mushy. I had leftover stuffing and used it to make nachos. Go with the nachos, less fuss and tastes better with all the nacho trimmings (cheese, avocado, sour cream, salas, etc).

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Sep. 4, 2007

I have ate this exact recipe since I was a kid. Although we don't add salt to our recipe. It is absolutley one of my favorites. We always use the left over turkey from thanksgiving. Try it you will love it.!!!!

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jessicag80

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Reviewed: Jun. 8, 2007

I really liked this recipe. I wish I had read reviews first,I would have used less cream,they did come out a bit soupy,loose. Could save the calories and still had a good dish. Will definately make these again with seafood as suggested by others. Thanks for sharing

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APRYOR1

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Reviewed: May 3, 2007

Yummy! I made this for my husband and a friend of mine (who both love mexican food) and they thought it was delicious! I did add about a 1/2 cup of cream cheese to the filling and used some precooked fajita style chicken strips from Perdue- I think the seasoning really added to the flavor- and also saved some time! I couldn't find the green salsa, so I just used a medium spiced one that I picked up at the grocery store. And I added the entire 4oz of chopped peppers and it still wasn't too spicey- just perfect. Like other reviewers I recommend only adding 1 cup of cream- I think more would have made it too soupy. Try this recipe!

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Crystal W

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Reviewed: Apr. 2, 2007

Excellent and a yummy change from always having the red sause based enchilada. This is a keeper. Thanks.

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imamom

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Reviewed: Feb. 18, 2007

These enchiladas are superb! I have liked enchilada suizas for a very long time but have never found a good recipe for them (until now). I also added 4 oz. of cream cheese to the chicken mixture and they were very creamy. This is the first time my husband had ever tried them and he said this recipe was definitely a keeper. We just finished dinner and he already wants them again next week!

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maddiesmom

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Reviewed: Feb. 18, 2007

Perfect. A big hit with my husband, and easy to make.

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Leslie

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