Reviewed: Mar. 3, 2009

These are my son's favorite! He would eat them every night if I let him. The only changes I make are adding about 1/4 cup of chopped onion to the garilc, jalapeno and green chilies, and heaping with and a full, shredded 8 oz. block of cheese before baking.

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messy_jessie

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

So good!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Feb. 21, 2009

This is the easiest and BEST recipe!! There are 2 things I do differently - I use a rotisserie chicken in place of the chicken breasts and I substitute chicken broth for the water. They are so very good!!! You HAVE to use heavy cream and the flour tortillas make them so yummy!! My friends are always impressed.

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kakallman

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Reviewed: Feb. 12, 2009

I've made these twice now and they are so wonderful. The first time I followed the directions exactly. Last night I added mushrooms, red peppers and spinach to the pan when I was sauteing the garlic, jalepeno, etc. It was even better. This is a perfect enchilada recipe in my book - my whole family agrees.

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Melissa H.

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

My kids & I thought this was delicious! I had never made anything quite like it before and was concerned but everyone gobbled it up! I made the Best Spanish Rice from this site alongside and it was great too. The only shortcut I took was to use canned chicken as I was running too late to cook up the chicken breasts and I'm quite sure it will be even better with fresh chicken. Yummy Thanks!

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DeliriousMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Brodheadsville, Pennsylvania, USA

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Reviewed: Feb. 8, 2009

This recipe is great! We cooked the chicken on the George Foreman & shredded it. Thanks... we'll be making this again soon!

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crystalcooks

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Reviewed: Feb. 8, 2009

Mmmm! Very yummy, decadent and easy. I sprinkled some black pepper in the chicken mix and pour enchilada sauce on top of half of the pan.

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JEANSKID

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Reviewed: Feb. 5, 2009

SINFUL!!!! I use the half baked tortillas that you finish on the stove top. My husband loves this dish. We always have the "Refried Beans without the Refry" from this site with this dish.

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CROAKER2

Cooking Level: Intermediate

Living In: Trinity, Texas, USA

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Reviewed: Feb. 4, 2009

I had to improvise on this a little, but not enough to really change the recipe. Shredded rotisserie chicken made this super easy and, since I had no jalapeno peppers or green chiles, Pepper Jack cheese made a fine substitute. I spread a thin layer of tomatillo sauce on the bottom of the baking dish before placing the enchiladas, and put a little in the enchiladas when filling them as well. Just before serving, I topped them with some chopped tomato and a dollop of sour cream. The final result was okay, but in my view needed more sauce (cream) than was called for and would have been very dull without the addition of the tomatillo sauce and sour cream. If I make these again, I'll know they'll be better with some embellishment. As written, these are just so-so and a little boring.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 17, 2009

love it!!! I make them all the time now :) occasionally I'll top them with Pace Picante before baking to give it a little extra kick! Thanks Whit!

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roknchik

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Reviewed: Jan. 13, 2009

Filling was pretty good, but enchiladas rather bland overall. I didn't like the heavy cream over the top. It pools along side the enchiladas and was not appealing and so fatty. I put the chilis in the blender so they would be less detectable to my picky family members.

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KELLY H.

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Reviewed: Jan. 5, 2009

I would advise anyone who has the ability to "smoke" meats to try this recipe with smoked chicken. The use of smoked chicken elevates this recipe above 5 stars and I received nothing but rave reviews about it!

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ScottyBHungry

Cooking Level: Expert

Living In: Keller, Texas, USA

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Reviewed: Jan. 2, 2009

I've made this recipe several times and it is always a hit. It's good with flour tortillas but my family prefers corn. The last time I prepared this dish I used tortillas which had been previously frozen and they started to break apart as I attempted to roll the enchiladas. I simply layered them and made a very tasty casserole. Thank you for sharing.

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Beas42luv

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

Awesome-family loves it! I often use canned/foil pouched chicken and simmer them a bit with a packet of taco seasoning mix for more flavor...come out perfect every time!

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TRACIBEAR

Living In: Frisco, Texas, USA

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Reviewed: Dec. 21, 2008

What a wonderful change from the traditional red sauce enchiladas. The monterey jack cheese is wonderful in this recipe and makes such a pretty dish to serve. I made these for a Christmas get together with my sisters and we all loved it. Lots of wonderful flavors and easy to prepare. Some changes that I made to the recipe is to shred the chicken instead of cubing it, and adding additional cheese to the inside of the enchiladas as well. Tip: Prepare your chicken ahead of time and refrigerate to lessen the preparation time before baking. This is a must try recipe for those who love chicken enchiladas.

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Dec. 18, 2008

My wife loved it! I thought it was just alright. It just did not taste too authentic. It did take forever to make.

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ARMERS

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Reviewed: Dec. 13, 2008

Delicious. I really liked these, although my husband prefers the enchiladas with sour cream. Thanks for a great recipe!

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 10, 2008

This is basically an americanized enchillada. It's good, it's not bad tasting, however, the amount of cream cheese is WAY too much. I would say cut it in half at least. I thought the ratio of chicken to cream cheese was very unbalanced and the overwhelming taste, pretty much the only i could taste was cheese. So i guess if you like cream cheese, and you like a cheesy enchillada, than this would be the recipe for you!

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