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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Angela B.

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

We love it! and the best part was.. we could warm it up in our oven the next day and it taste as good as the first day..plus is a very flexive recipe, I prepared half of the stuff the day before while I was cooking another meal..so it was a time saver...

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Maggie C

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

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Reviewed: Jan. 7, 2008

YUM! I made this recipe exactly as it reads and they turned out great! I made them for Sunday dinner and my whole family loved them. I'm sure this is not something I will make all the time, because they are pretty fattening, but then I didn't use any "low fat" on any of the ingredients either. Excellent!

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Anncky

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Reviewed: Jan. 4, 2008

Tasty but the cream cheese was too heavy.

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LUCKEYS9

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

Family went nuts over these. Next time I would add some more green chiles or peppers to kick it up just a touch. I had a can of campbells southwest style pepper jack soup i wanted to use up so used that in place of the water and then used remainder of can on top. These were to die for, rich and creamy but I would like the spice kicked up a notch. Served with lettuce, olives, tomatoes, guacamole on top. Did I say they fought over these?

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kcj

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

I used rotel tomatoes instead of chiles and left out the jalepeno (didn't have one at home). I didn't have heavy cream on hand either so I used half milk and the other half was half and half. I used a lot more cheese. Instead of the water I used the juice from the rotel. It came out great; this isn't my favorite meal and it doesn't really taste like enchiladas (they use that term very loosely) but it is a meal that is quick and easy and one that I will make again.

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vessania

Cooking Level: Expert

Home Town: Lake Jackson, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 29, 2007

Very tasty will make again!

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ryan

Cooking Level: Beginning

Living In: Fairfield, California, USA

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Reviewed: Dec. 24, 2007

My friends always want me to fix this recipe! Yum, yum!

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M. Cantrell

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Reviewed: Dec. 23, 2007

loved this recipe but I am not sure you really need that cup of heavy cream, we made it without it and they were delicious. Froze extra filling which was easily defrosted and used as a quick snack. thanks for an awesome recipe, highly recommend!!

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Shannon

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2007

Cheesy, creamy goodness! Worth every calorie!

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Hardys

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Reviewed: Dec. 22, 2007

Everyone Loves this recipe. It has become my signature dish. I serve with sour cream, salsa, guacamole, and Spanish rice. Huge hit thanks for posting!!!

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Theresa

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2007

My husband said that these were the best chicken enchiladas he's ever had, and he lived in Mexico for several years! I did make two changes. I used corn tortillas and I soaked them in red enchilada sauce before I put the filling in them. I also poured some of the red sauce on top with the heavy cream! So yummy!

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EMILYBENNETT

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Reviewed: Dec. 19, 2007

These enchiladas were amazing-good heat and creamy. I was craving Mexican but I think this was better than anything I would find at a Mexican restaurant!

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kerry g

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 12, 2007

I have never made my own enchiladas before and these were really good! live in South Africa and couldn't find a jar of chiles anywhere. I did find a can of "Mexican Tomatoes" though and dumped that in instead. It worked out great! That's the only change that I made though and they turned out so delicious. My husband looked at me and said "You can make these again!" Big compliments from him. Thanks for the great and relatively easy recipe!

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shells86

Cooking Level: Expert

Home Town: Richland, Washington, USA

Living In: Boksburg, Gauteng, South Africa

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Reviewed: Dec. 8, 2007

Amazing. On the advice of others, I used half a can of enchilada sauce in the enchiladas and poured the other half over the heavy cream. Came out wonderful.

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