Reviewed: Mar. 4, 2013

This recipe was really good as is. I made the first 6 as it which were really good and with the other six I added some jalapeno and onion to the mix which made it that much better!!! Thanks for an easy and amazing recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Imagine14me2

Cooking Level: Expert

Reviewed: Jun. 29, 2012

I was glad to read a couple reviews that suggested additions. I used some leftover veggie flavor cream cheese (melted) and replaced 1 cup of cream with 1 cup of sour cream. I reduced the amount of green chili by half and added a whole chopped green pepper and also added a shredded carrot. After placing remaining cream on top of the enchiladas and before covering with cheese, I added a few tablespoons of chopped cilantro leaves. My family loved this; the only thing they would have liked was a bit of salsa verde sprinkled on top when served. I will try that next time (and there *will* be a next time).

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jmhohnj

Reviewed: Apr. 29, 2012

So simple and straight forward. I have made this several times! It is the best recipe hands down! Ive used leftover chicken, yes, canned chicken (Kirkland brand only) and rotisserie chicken. Hubby and kids love it. Serve with salsa or avocado on the side.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooks4kicks

Cooking Level: Intermediate

Reviewed: Jan. 12, 2012

These were wonderful. I have made tons of chicken enchiladas in my life, but this may become the new go to formula! They were great. I added a little cream cheese, cheddar and green onions to the filling just to use up some stuff in the fridge.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

debra_tx

Reviewed: Sep. 13, 2011

awesome enchiladas. I also substitute lump crab meat and small shrimp instead of the chicken. Either way it's always a hit.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Steve I.

Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA

Living In: Plainwell, Michigan, USA

Reviewed: Jul. 25, 2011

This is the only recipe for enchiladas I've found which are really mexican.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Aaron

Reviewed: May 13, 2011

These enchiladas are delicious. My husband has gone on and on about them. The 4-star rather than 5-star rating is because of my change to use flour tortillas rather than corn (just our preference). Since I used flour I skipped heating them in the oil. I just dipped in the cream, filled and rolled. The result was a nice filled enchiladas with soft shells. Other than the tortilla and oil change I made the rest as written. I indvidually froze 6 of them for lunches. They reheat great and are much healthier than store bought versions. Thanks for sharing this recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Apr. 16, 2011

A GREAT recipe if you'r willing to spice it up a little with your own stuff. I have not tasted a better enchilada! I doubled the recipe put 2 chopped onions and garlic in to cook with the chicken and spiced it to my desires. Then I put 8 oz of cream cheese in with the sauce and a tad of coconut cream (I know random but it worked). I would recommend doing your own chilis too, it just makes it taste TWICE as good! Chilis: slice and fry them till black and soft (perhaps with a little water) then put them in a large ziplock bag and wrap in a cloth about 15 min. Take out and peel off the skin and presto!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

aaronbdavis

Reviewed: Jan. 26, 2011

I didn't have the chilies, but I used a can of medium hot green salsa and added a few sprinkles of cumin and some minced garlic to the chicken. Put it together as instructed, and used Swiss cheese. I did add a little (1 T) brown sugar to the whipping cream, as another reviewer had done. This dish was so good! These were the best enchiladas I have ever eaten- they were wonderful. Ialso served this with the Cheesy Fiesta Rice from this website. Wonderful meal. Who cares if it has enough fat grams to last a week?

Was this review helpful? [ YES ]
3 users found this review helpful