Reviewed: Mar. 10, 2008

Delicious. These were great. I made them for a going away dinner for a friend of mine and he loved them-they were also really big hit with my fiance.

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AsiaKym

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Feb. 25, 2008

This was not my cup of tea. I followed the recipe as written - and in the end thought it was just OK. Kind of boring. Not super tasty. Really...white. No color. I have tried several other chicken enchilada recipes from this site that my family and I like much better.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Feb. 24, 2008

Yummy!!

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Carol

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Bessemer City, North Carolina, USA

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Reviewed: Feb. 20, 2008

These were really good, my husband who doesnt really eat chiken or cream cheese/sour cream mixture type foods actually really liked these. I wish they had some kind of sauce to go with them. Any suggestions anyone??

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Jillian

Cooking Level: Intermediate

Home Town: Blue Ridge, Texas, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Feb. 19, 2008

This dish was delicious. My husband and I made a few slight changes to the recipe. We used boneless skinless chicken breast to save some time and then boiled it in chicken broth instead of water. Instead of using water in the sauce recipe we substituted it with some of the chicken broth that we used to boil the chicken in. We split up the tortillas into two different baking dishes and in one we poured some enchilada sauce over the top before baking. This dish will definitely be served at our table again! It's easy and since it's not very spicy you can add different/more peppers to make it spicier if desired. (we served Mexican style rice as a side dish and they went very good together)

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Ruthie

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Reviewed: Feb. 17, 2008

Fantastic!!

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PEG10

Cooking Level: Expert

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Reviewed: Feb. 13, 2008

Incredible! Never had better! My boyfriend's version: Skip chiles & jalepeno but add sauteed onions and red/green/yellow peppers; substitute chicken broth for water & use the extra enchilada sauce on top with the cream, as Michelle311 suggested. Amazing!

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smluxem

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Reviewed: Feb. 12, 2008

This a great recipe. Adding some mushrooms or bell peppers seals the deal.

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maria

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Feb. 11, 2008

Absolutely wonderful!!! This was a rich and creamy meal the whole family loved!!

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Ginger

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

I have made these enchiladas for a dinner party, for my family and even for a Christmas gift (teenage boys). They are fabulous. Not for anyone on a diet, mind you, but fabulous and easy to prepare.

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Diana G.

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Reviewed: Feb. 8, 2008

This was a great recipe. Tons of flavor. We ate them with salsa and next time will add sour cream. I added about 8 ounces of refried beans to the mixture when I added the chicken and will keep making it that way. Thanks Whit

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dustinmiller

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Reviewed: Feb. 6, 2008

This is our favorite base recipe for enchiladas! My kids absolutely love it! We experiment every time with different ingredients here and there. Pepper-jack cheese is definitely a favorite here. Sometimes when I've had a long day and don't feel like making enchiladas, I'll use this recipe and just layer it like a lasagna...it's excellent like that too! I cook extra boneless/skinless chicken breasts, and freeze them to make putting this dinner together faster.

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kcallihan

Cooking Level: Expert

Living In: Parker, Colorado, USA

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Reviewed: Jan. 27, 2008

Loved it! We made it without having every listed ingredient and it was still wonderful. We skipped the cream cheese all together as well as the heavy cream. I think my husband put in a spoon of sour cream instead. We used 2% milk at the end instead of heavy cream. Clearly this is a lower calorie version but incredibly tasty. We decided to make it again the following week and used smaller tortillas which we liked more. A must have!

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jan. 24, 2008

These enchiladas were absolutely divine! I added in tomatoes and onions (in place of the garlic) and used garlic powder instead of fresh garlic. As some of you have said, I also did not have heavy cream on hand, so I melted some margerine in milk and poured that over the top, which worked out well. Pouring liquid over the top is to give your enchiladas something to boil in the oven and to protect the tortillas from getting too crunchy. The cream cheese was in my opinion what made this recipe, so if you love cream cheese, you will love this meal. It's a great meal to make to impress the sweetheart in your life - mine sure loved them!

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Cindy

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Living In: Pearland, Texas, USA

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Reviewed: Jan. 22, 2008

Creamy and delicious!

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Mrs. Henderson

Cooking Level: Expert

Home Town: Grassy Butte, North Dakota, USA

Living In: Keene, North Dakota, USA

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Reviewed: Jan. 18, 2008

best enchiladas I've made.Added onion and topped with canned red enchilada sauce. Not much just covered each one. EXCELLENT !

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maymay

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Reviewed: Jan. 16, 2008

These are the least authentic Mexican enchiladas ever! The cheese and cream is overpowering. Way too rich, not enough flavor.

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Rob Zwissler

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Reviewed: Jan. 10, 2008

I used this recipes with turkey leftovers. I didn't have any jalapeno peppers so I added red pepper flakes instead. And I recycled the 1/2 cup drained water from the canned chilies and used in place of 1/2 cup water to spice it up a bit. Our guests raved about this dish! I highly recommend this for Mexican food lovers.

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Janie Girl

Cooking Level: Expert

Living In: Odessa, Florida, USA

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Reviewed: Jan. 9, 2008

This recipe was great. I used corn tortillas insted. A good way to keep them from breaking when you are rolling them up is to put them in some warm veg. oil, that has been heated on the stove top. It was soooo good! I didn't have any leftovers.

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JamieLee

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 8, 2008

This was so good. I added enchilada sauce (about 1/2 a big can) to the cheese mixture, along with a diced onion. I also added the rest of the enchilada sauce on top on the enchiladas along with the heavy cream. I did not use chicken, since I didn't have any on hand, and I LOVED this.

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