Reviewed: Nov. 9, 2009

A friend brought this over for our family after an illness and I fell in love! I have made this several times since. You can make it yours but it shines without tweaking!~

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J.Eastburn

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Reviewed: Nov. 9, 2009

I made this just like the recipe said and it was wonderful. The best chicken enchiladas I have ever had. It is very easy to make, make ahead..just pour the cream on when you are ready to bake. Just the BEST.

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JPEO30

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Reviewed: Nov. 9, 2009

amazing!!! 5 stars. I know it has a lot of calories but that's what makes it taste so good!

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Alexandra

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

Very Good I am asked to make a lot only thing I added was a package of chicken taco seasoning mix

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jnediamond

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Reviewed: Nov. 2, 2009

I made this tonight for supper. When I make this again, I will double the cream cheese/Monterey Jack mixture and possibly add another cup of cream. That being said it was still fantastic I just like a creamier enchilada.

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SKSHELL423

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

I thought this dish was excellent. I didn't change a thing...it was perfect and my guests loved it.

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Danielle Mauer

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 11, 2009

Excellent recipe. Very easy. This was the first time I have made enchiladas and i didn't really know what to expect. I changed the recipe a little bit. I added extra jalapenos to the sauce to spice it up a bit more. I also added dried cumin, extra garlic and a can of corn to the sauce. I used a mexican cheese mixture also. I topped them with sour cream, chunky salsa, and served them with a side of refried beans and red beans and rice. Start to finish only took about 45 mins, and my entire family loved them. Thanks for the great recipe!

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lex1231sum

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Reviewed: Oct. 6, 2009

This was awesome! I did make several changes, although I'm sure it would have been delicious as is. First, I used boneless chicken breasts that I sauteed in oil, added some taco seasoning for a little more flavor, and some garlic salt. I chopped the chicken breast up with my salad choppers and set aside. Then, when making the filling, I used milk instead of water(?) and used three cloves of garlic instead of one. I also added around 3-4 tablespoons of roasted salsa verde to the filling...it was too thick for my taste, and I didn't have a jalepeno pepper, so I needed some more spice. The rest I did according to the recipe, except that I also put some of the salsa verde on the bottom of the pan, as suggested, and I think it prevented it from sticking. I was so surprised that the cream didn't make them soggy...instead they were flaky and crisp and wonderful. My entire family LOVED them. Thanks for the great recipe!!

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mharbold

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Reviewed: Sep. 25, 2009

I love this recipe! I do add half an onion to the peppers though. Also, instead of adding water to the cheese, I subbed milk. Made the filling much more rich. I also scratch the cream by using a little of the left over filling and extra milk to make it a little thinner than the filling and pour it on top. Freaking awesome!

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drewy813

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Reviewed: Sep. 21, 2009

My family and I LOVE these! So easy and very tasty! The only substitution I make is to add a little enchilada sauce on the top before I throw it in the oven for a little extra flavor. Kids beg for these at least once a week. Good stuff!

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MTNLYIN

Home Town: Tucson, Arizona, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 15, 2009

Absolutely EXCELLENT! I love this recipe. Generally I shred an Italian seasoned rotisserie chicken and add a few shakes of Montreal Poultry seasoning to the mixture in addition to the other ingredients. Makes for a great mexican night!

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CGSims

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Reviewed: Aug. 30, 2009

Excellent recipe! Every time I cook it, it gets rave reviews.

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TKIMBLE

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Reviewed: Aug. 13, 2009

Very very good and easy to make. Whole family enjoyed these. Will make again soon.

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kbaum

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Reviewed: Aug. 5, 2009

These are the ultimate chicken enchiladas. To save a little time I throw my chicken in the crock pot in the morning with a little taco seasoning and when I get home I can just throw it all together and pop it in the oven. We add green enchilada sauce to the mixture and a little on top with the cream. So good.

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jodidee30

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Reviewed: Jul. 14, 2009

this was awesome way better then some of the Enchiladas you get from Mexican Resturants.will be making this again for sure. i made this along with Mexican rice from this site as well ..and home made Salsa from my own recipe,, wont be going out for Mexican anymore now if i can just get the hang of making beans...lol thanks so much for sharing this recipe.. i did make one change though i used red Enchilada sauce instead of the cream sauce on top..( Perfect )

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PTMUGUCA

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 9, 2009

Yum! Excellent with guacamole. Will definitely make again.

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jul. 6, 2009

This recipe is awsome. super easy and an instant favorite for the entire family. I made it by the book (did use canned chicken) and won't be changing a thing. They are very rich but very good.

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gardenvariety

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Reviewed: Jun. 17, 2009

I would refer to these as chimichangas or flautas NOT enchiladas. Whatever you want to call them, they are awfully rich and just okay in my book.- Would not make again.

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Chely

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Jun. 3, 2009

I made this recipe EXACTLY and my family of three kids and husband gave it rave reviews. It was very good and even the left overs the next day were good. Thanks for a keeper recipe!

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Monica

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Reviewed: Jun. 1, 2009

I was excited to make these and I used leftover chicken breast from a whole chicken I made the day before. After I made the filling and tasted it I thought it was really bland so I added about a half a cup of sour cream and a quarter cup of hot sauce that gave the filling a little zip. Next time I will use more cream on top, it wasn't enough for me. I gave this three stars because that is all it would have been if I didn't add the sour cream and hot sauce. I like to make recipes as stated and not have to rework anything but I am glad I tasted the filling before rolling the enchiladas we would not have liked them as written. The way I did it they tasted like buffalo chicken enchilada...yummy

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