Reviewed: Mar. 26, 2009

I thought, as many others here, that this was a good launching point for some more complexly flavored enchiladas. In the filling, I added black beans, frozen corn from my garden, 1-2 tsp. cumin, 3-4 tsp. chili powder, and another couple handfuls of shredded cheddar cheese. For the sauce, I used 1/2 jar of hot green chile sauce (El Pinto) and 1/2 jar of homemade salsa. I spread a little of this sauce on the bottom of the pans before I put the enchiladas in. Baked them covered for 35 mins at 400, then 10 mins more uncovered at 350. Sprinkled with cilantro to make them taste fresher!

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HEATHERMAUREEN

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

We love this recipe. Instead of folding the tortillas into enchiladas, I layer them lasagna style. I use canned diced tomatoes for the filling and store bought canned enchilada sauce for the top. I combine all the spices, most of the cheese, and the chicken to the filling. I lay down a layer of tortillas, put down some filling, and continue layering until I finish the tortillas. I pour the enchilada sauce on the top and move around the tortillas to ensure some of it makes it way down the layers. I finish it all off with a final layer of cheese and bake. Be aware, if using corn tortillas, you need to up the liquid content of the sauce, as they will absorb all the liquid and leave the filling dry.

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LeyaRuth

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

Very easy and a delicious combo. It does take some time and some dishes, but it is worth it. I made a half batch--there's only two of us. I also subbed ground turkey for the chicken. I made the turkey the night before and then assembled the enchiladas and made the sauce today. It would be easy to make the sauce ahead of time, as well. I couldn't find olives, so just topped with cheese. I missed the olives but bf didn't (he hates them). I added a bit more salsa to the sauce and it was a perfect amount. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 20, 2009

Sorry to say, my family didn't like this one. We prefer the white cream sauce chicken enchiladas over this one. Need to also make sure to season the chicken. I boiled a whole chicken for this one, but didn't season it.

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Cheri

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Reviewed: Dec. 19, 2008

Great recipe (even despite all my substitutions)! Most important change: I used a whole 15 oz can of tomato sauce. 6 oz wouldn't have been enough. I had no sour cream and no green onions. Didn't miss the onions. For sour cream, I mixed (based on internet search): 1/4 cup powdered lowfat milk, 1/2 cup cold water, 3/4 cup cottage cheese, 2 Tbsp lemon juice, 1/4 tsp salt. I tasted that concoction and it was quite bad, tasting like 10-yr-old powdered milk. But I didn't tell my boyfriend that, just put it in anyway because I don't like to waste things! We also used a combination of flour tortillas, crispy taco shells, and tortilla chips (kind of an experiment), and determined that it could be easily made into a casserole if in a hurry, ingredients layered. The end result was delicious! It did not suffer one bit for the substitution/lack of sour cream. Really easy too! I've never made enchiladas but won't hesitate to use this same recipe with other meats. Thank you!

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Joan

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Reviewed: Oct. 4, 2008

My son says 5 Stars all the way mom! He was surfing AR and found this and asked me to make it. I was leary of all the tomatos, but it's excellent. He is on his second plate right now. I did half the recipe. I ended up with 5 stuffed 10 inch tortillas. I used a "full" recipe of sauce, so I recommend if you are doing a full recipe to double the sauce and make sure you cook it down so the flavors meld. I would add some more cheese if you do the "full" recipe. I used the Rotel diced tomato/green chilis, lots more flavor.. also make sure you "drain" them, I am sure that is why some are ending up with soaky/watery. I forgot to add that I cooked my chicken breast in skillet with cilantro flavored oil, after I flipped to second side to brown I then added some water to the skillet put a lid on and turned down to med and steamed it the rest of the way. This chicken came out so moist and easy to shred for the recipe. Don't skip the olives and if you don't like your onion with a little crunch, then saute before hand. Excellent!! Thank you!!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 25, 2008

DELICIOUS! I halfed the recipe and added 1/2 can of drained black beans for flavor/color to the chicken mixture. Also, I did not have green onions but added a can of drained chopped green chilies instead. Made enough for 6 enchiladas. Will definitely be making again. Thanks for sharing.

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JayViolet

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

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Reviewed: Sep. 1, 2008

This is a very good recipe I have been using for quite a long time by now. It is true that it sometimes turns a bit soaky but it is still very good tasting and my husband loves it. I also add beans to it, always. Thank you for sharing.

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Ourania

Cooking Level: Intermediate

Living In: Athens, Attica, Greece

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Reviewed: Aug. 1, 2008

This is an odd recipe. It is eatable but doesn't taste like enchiladas. The tomato taste is overpowering and there is hardly any cheese.

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KKH3

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Reviewed: Jul. 16, 2008

Very good!! I've used this recipe since 2002. My boyfriend doesn't like sour cream, so I made it without it last time, and it was still pretty good (the mixture was just not as thick).

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winjer

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Reviewed: Jun. 17, 2008

I had been looking for a red sauce enchilada recipe and this one is great! I added some shredded cheese to the filling and sauteed the onions with some garlic in butter before adding it to the filling. This was great! I would maybe add a little bit more chili powder to the sauce next time (my husband said it was too much like straight tomato sauce). Otherwise very good! Re-heated in oven well too!

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Southern Fried Chick

Cooking Level: Intermediate

Home Town: Lebanon, Virginia, USA

Living In: Albany, New York, USA

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Reviewed: Apr. 29, 2008

I changed the recipe a bit so I could use what I had on hand. I used a can of Italian tomatoes, and I think this probably made it sweeter. I also used a drained can of chopped petite tomatoes in place of a fresh tomato (I will try using a real tomato next time.). I sauteed the onion and a clove of garlic with my chopped chicken. I also used light sour cream, and I added a drained 4oz. can of chiles, not that it added much kick (maybe I'll try Rotel next time?). I didn't have any green onions or olives. I love cheese, so I had to add a whole lot more on top (and a little in the filling). I ended up laying the tortillas out on the bottom, pouring the soupy chicken mixture over, and then adding the rest of the tortillas on top, before adding the sauce (for which I used a 6oz. can of tomato sauce and 1 cup salsa), and finally the cheese (12 oz.?). It was tasty, and I'll make it again, trying a few more tweaks!

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trask02

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Murphy, Texas, USA

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Reviewed: Mar. 5, 2008

Pretty good. I think next time I'll roll them up like regular enchiladas and put it in an 8X8 dish.

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PRINCESS AMY

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Reviewed: Mar. 3, 2008

Excellant! It made my husband say, "This makes me love you again!" LOL

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Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Jan. 8, 2008

We like this. I added the onion to the sauce pan when I cooked the meat, which I used ground beef instead of chicken. Thanks. My 3 yr old just loved it.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jan. 1, 2008

I liked the sauce a lot but didn't care for the actual enchilada. I thought the tomatoes were overpowering and that there was not a lot of other flavor. The sauce on top was really good though so I will be using that again.

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WAMommyof4

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 7, 2007

With all the five star reviews, I expected something more. It was very bland. This was definitely missing something. It didn't have enough cheese for my family's tastes, and the enchiladas were soupy. I won't make this again.

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Sheila

Cooking Level: Expert

Home Town: Chesterville, Ohio, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Oct. 4, 2007

We loved this recipe! Made a few changes...added seasoning to chicken, and canned tomatoes had cilantro and peppers in it. I also drained some of the juice before mixing it and it wasn't soggy at all. Oh, and I used Enchalada sauce instead of tomato sauce. Definately a keeper!

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Oct. 4, 2007

I made this lowering the fat and calories. I omitted the sour cream and used low fat cottage cheese blended in the food processor w/ 2 Tbsp of chili powder (we like it spicy). I added 1/2 a drained can of Rotel, reserving the juice and the other 1/2 for the sauce. I forgot to add the fresh tomato in there, but I added 2 in the sauce. I forgot other spices, plus I added another Tbsp of chili powder to the sauce. I used whole wheat tortillas, topped w/ low fat monteray jack (but not a whole lot) during the last 10 minutes in the oven. No black olives...we don't like them and they are too salty. I served this w/ fat free black refried beans and steamed broccoli topped w/ salsa. This wasn't tex-mex like I'm used to, but it was a healthy fix to my mexican food craving!

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