Reviewed: Feb. 11, 2012

Pretty good. I used the 'Red Enchilada Sauce' and added 2 jalapenos, most in the sauce, and a little bit in the filling, and the HOT Mexican-style chili powder but it still wasn't spicy enough. I also thought it had too much tomato in it. I might omit the canned diced tomato or fresh diced tomato next time. I also shredded most of a 10oz Cracker Barrel Sharp Cheddar and put a tiny bit inside each tortilla, but next time I'd try a shredded bag of Mexican cheese.

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Reviewer:

lana_alcorn

Reviewed: Sep. 19, 2011

i loved this recipe i used canned green enchilada sauce and it was so good its now a family favorite thanks!

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Reviewer:

leabers

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Wahiawa, Hawaii, USA

Reviewed: Aug. 24, 2011

This was really good! Very close to what I normally make but I've always used the packets for the sauce. It was nice making the sauce from scratch. This was a very easy recipe. While I was cooking the chicken I was making the sauces, it all timed out pretty well.

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Reviewer:

Jen

Reviewed: May 14, 2011

Ok so I really changed this up but used as a base. I saute'd green pepper, onion and garlic in olive oil, shredded my chicken which I boiled with garlic in the water, mixed together with half can of diced tomatoes and half cup cheddar cheese, and half pack of taco seasoning- flour tortillas and canned enchilada sauce, Mexican blend cheese and olives on top . Was absolutely amazing!

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Reviewer:

brenda

Reviewed: Feb. 3, 2011

THis was delish and easy! Only changes I made was that I used whole wheat tortillas. I do think that it could use a little more sauce, but that is just me. Thanks for sharing a great recipe!

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Reviewer:

Solimar

Reviewed: Jan. 9, 2011

This is my go-to recipe for enchiladas. I sub corn tortillas (more authentic and gluten-free) and leave out the fresh tomato and olives. I add bell peppers to the chicken mixture. This recipe makes much more than 4 servings--more like 8 (hence, half the calories posted).

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Reviewer:

ealewis3

Reviewed: Feb. 21, 2010

mmm, very good! Absolutely loved it. Although I found the tomato sauce quite strong on top, so I will use pasta sauce instead of the tomato sauce unless someone can recommend a sauce that isn't so strong. I am a tomato lover, so that was a surprise to me. Thanks for posting!

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Reviewer:

jo-point

Reviewed: Feb. 16, 2010

YUM! These were soooo good!!! I'm so excited I finally found a wonderful enchilada recipe. I've tried so many and have never found one I love. I thought the tomato sauce would be weird, but it was so much better than canned enchilada sauce! The only thing I really changed was subtracting olives and adding a little cumin to the sour cream mix. Can't wait to make these again!

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Reviewer:

lucky0372

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Reviewed: Feb. 1, 2010

Hubby and I LOVED this recipe! I used Rotel's Mexican Tomatoes (included lemon and cilantro), drained in place of the diced tomatoes. I think next time I'll leave the sour cream on the side, but that's just my personal preference, I really don't like sour cream. This will be on regular rotation at our house.

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Reviewer:

AGGIE778

Cooking Level: Intermediate

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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