Reviewed: Sep. 18, 2007

great flavor and very easy to prepare! I've even made it more than once the past 2 weeks. It's a keeper!

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CATMONSTER

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2007

very tasty! My husband especially loved it.

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Monica

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

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Reviewed: Sep. 13, 2007

What a great and easy recipe! I did add some salt for taste in the filling. Otherwise I kept everything the same. I did find that it only made and fit 4 tortillas in a 9x13. This was plenty of food though for my husband and I. I could barely even eat one. It made for great left-overs.

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MONA1117

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Reviewed: Aug. 29, 2007

This is going in my recipe box. My only modifications were using some fajita mix instead of the other seasonings except chili powder. I used it but not as much as was called for and using garden veggie spaghetti sauce instead of plain tomato sauce. This is all I had and it seemed to give more flavor to the dish. My tortillas weren't soggy but were soft and soaked up the sauce just right. Definitely a keeper!

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BEWITCHED1

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

Tasty. I like the tomatoes mixed in with the filling. I mixed some shredded cheddar into the filling and also sprinkled some on top during the last 10 minutes of baking. I used a package of taco seasoning in the sauce, in lieu of the seasonings called for in the recipe..

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jun. 18, 2007

This was a nice dish. I'd have rated it a four but my family all gave it a five and I was overruled. I did make a few changes, though. I used enchilada sauce rather than tomato sauce, and after I had sauteed the chicken for a few minutes, I simmered it in the sauce. Then I removed the chicken with a slotted spoon and added it to the sour cream mixture. Also, I was too tired to roll the enchiladas so I tore my tortillas into strips and just layered everything. Again, an excellent weeknight meal, thanks for sharing.

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Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: May 21, 2007

This was a HUGE hit! I did change a few things - I shredded the chicken, and I also layered like a lasagna. I also added refried beans & olives to the layers. This will be a keeper on the meal "rotation"!! Yum!

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Javamommy

Cooking Level: Intermediate

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Reviewed: May 14, 2007

This is yummy. I served it to 20 teachers and all of them wanted the recipe. I served it to 20 more people with the same result. It's a nice change from the "creamy" variety.

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XTRAGOOD2004

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Reviewed: May 7, 2007

Great tasting recipe but it tasted like it was missing something, maybe some more seasoning or something spicy. I will definitely make this again but I think I'll add some more pepper to it.

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Stephanie

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 5, 2007

Fantastic - the kids love it. It is a good dish for busy weeks - I make the chicken mixture on the weekend and then the kids can put it altogether and put in the oven whilst I am on my way home from work. Great way of getting them interested in cooking

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taj1961

Cooking Level: Expert

Home Town: Darwin, Northern Territory, Australia

Living In: Upwey, Victoria, Australia

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Reviewed: Apr. 22, 2007

This was good. I would add some more chilli powder next time

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jessica mc

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Feb. 17, 2007

This was pretty good. I layerd this like a casserole per other reviwers thoughtfulness:) This was not too hard to make and tasted pretty good:) Oh and I also used canned chicken. Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jan. 20, 2007

wonderful, wonderfuk, wonderful! like another reviewer, i did not roll the enchiladas but layered instead. also,i happened to beout of sour cream, so used 4 ozs. of cream cheese instead.

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shishkabeenie

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jan. 9, 2007

My husbands speciality has always been making chicken enchiladas, now its mine! This recipe was great, just one complaint, not enough sauce to pour overtop. : ) Definitely want them smothered with the wonderful sauce. Thanks for a wonderful recipe.

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Dannianne

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Reviewed: Oct. 22, 2006

Worth the mess! Great Recipe!

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: May 22, 2006

Just got done trying this recipe. I used ground beef instead of chicken and it was pretty good. We are going to try it with the chicken next time. Faith

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BOOGIRL

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Reviewed: Jan. 25, 2006

Not bad, but not great either. I followed some suggestions of previous reviewers, and it was still bland. I might try it again with some more tinkering.

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SUEPERS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Vail, Arizona, USA

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Reviewed: Dec. 31, 2005

I recently made this dish for a party, and it was quite a hit! I made a few minor modifications. I used store bought enchilada sauce, as opposed to the sauce suggested here. I also added a package of taco seasoning to the chicken and sour cream mixture instead of the spices listed. Finally, instead of rolling individual enchiladas, I layered small corn tortillas, then the chicken mixture, then more corn tortillas and finished with cheese and enchilada sauce. I am a vegetarian, so I did not try the dish, but it received rave reviews and was gone before I knew it!

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TUCCI013

Cooking Level: Intermediate

Living In: Manhattan, New York, USA

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Reviewed: Dec. 11, 2005

I LOVE this recipe!! It's simple and oh so tasty! Will make again and again.

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funnygirl

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Reviewed: Sep. 26, 2005

This is a good base recipe, but needs a little tinkering, I think. It was pretty easy to make and certainly tasted fine, but was fairly bland. When I make it again, I will experiment with the seasonings to see if I can kick it up a notch! Still, a good, solid easy recipe. Thanks!

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