Reviewed: Nov. 28, 2007

This dish is wonderful, I didn't change anything. my picky 5 year old had seconds, any dish that can make this happen is a keeper

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geminimistress

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Jersey City, New Jersey, USA

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Reviewed: Nov. 19, 2007

This is a very good starter recipe for chicken enchiladas. I pretty much stayed with the recipe except: I boiled the chicken in chicken stock with 1/2 packet of taco seasoning, used a mixture of Monterey Jack and Pepper Jack cheese, Chopped up about 1/2 -3/4 of a medium onion which I Sauteed with the jalapeno and and green chillies. And instead of wrapping each enchilada individually with a tortilla, I sprayed the pan and layered the bottom and top with tortillas.I bet a can of mushrooms and/or sliced black olives would be a good addition. YUMMY! And not very hard to make.

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Keri Dameron

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 17, 2007

Top of my favorites!!! We love it just the way it is :) This is one of those recipes you need to try!!! Thank you for sharing!

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Susie

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Reviewed: Nov. 13, 2007

I love this recipe. I began the first couple times making it with chicken. Then I decided to try it with ground turkey. It taste wonderful. I find this recipe very verstile. Thank you for such a wonderful recipe my family loves

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Kenyona

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Reviewed: Nov. 9, 2007

Great!!! I loved it. It wasn't too spicy!

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anita

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Reviewed: Nov. 5, 2007

These were great! I ommited the peppers other than the chilie's as we just can't eat the hot stuff. Added olives and were thrilled with the results. Thank you!

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DOGGIEMOMX5

Cooking Level: Beginning

Living In: Savona, New York, USA

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Reviewed: Oct. 29, 2007

This recipe is great!! My husband was a little skeptical at first, because of the cream cheese, but he always asks me to make them now!!

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Amy Lindsay

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Oct. 25, 2007

These were awesome! I took the advice of others and cooked the chicken in chicken broth instead of water, added onion, used 1/2 cheddar 1/2 pepperjack, and added some red enchilada sauce. YUM! These are the best enchiladas.

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nicole

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Reviewed: Oct. 23, 2007

Delicious!!! Only changes I made was adding a serrano pepper as well as the jalapeno the recipe calls for and I added 1/4 package chicken taco seasoning to the cream cheese, and used pepperjack cheese as well as monterey jack. I also used chicken breast meat and baked it in the oven instead of step one in the directions. Super yummy!!

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Mimi B.

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

This was pretty amazing. However it was really rich because of the cream chz. I read the other postings, and added about a 3/4 to 1 cup of mild enchilada sauce in over the enchiladas with the cream. I also added some cheddar chz on the top and a can of sliced olives (added quite a bit of flavor)... even diced tomatos would be nice on the top with the olives.

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Michelle

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Reviewed: Oct. 22, 2007

Love this recipe! One of my husband's favorites. I also add some taco seasoning to the cream cheese, chicken mix and add enchilada sauce over the enchiladas in addition to the cream/milk. Yummy!

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Kim

Cooking Level: Expert

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Reviewed: Oct. 18, 2007

i thought this was very good, the only think i did differently was used low fat cream cheese and added onion and black olive to the saute of garlic!

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Jenna

Cooking Level: Expert

Home Town: Sibley, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 6, 2007

Awesome recipe! The only thing I did differently was add some pepper jack cheese to the cheese mixture to spice it up a little; I also added just a dash of crushed red pepper. I have made this twice now and had the best compliments! I definitely recommend this recipe!

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Shelley Heck

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 6, 2007

This was delicious! I added more garlic and added an extra jalapeño pepper. Also, just cut up some chicken breast in the morning and seasoned with salt,pepper,garlic powder and some hot paprika. Turned out delicious and was easy to make. Everyone loved it and it was great the next day too. Thanks, Whit... this one is a keeper.

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Mike'swife

Cooking Level: Expert

Home Town: Elmwood Park, Illinois, USA

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Reviewed: Oct. 2, 2007

OMG!!! The best freaking chicken enchiadas I have ever had and being from Texas that means a lot! My boyfriend who loves enchiladas, but not chiken ones loved this. He said from now on when I make enchiladas he wants these. I only added 3 things to the recipe. I added onion, bell pepper & about 1/4 C of enchilada sauce to the mixture before filling the tortillas. Oh, and I used corn tortillas and extra jalapenos - we like it hot here in Texas! Thanks for the recipe!

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Michelle T.

Cooking Level: Expert

Living In: Waller, Texas, USA

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Reviewed: Sep. 27, 2007

This was a great recipe. I made it for myself and my fiance along with some rice and beans. I ran out of time for extended cooking, so I just used the cut up chicken you can buy for fajitas or salads. Next time I'll definitely use regular chicken breasts.

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Chell

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Reviewed: Sep. 26, 2007

this is a very good starter recipe. I made my own modifications as others suggested and it was wonderful! I used reduced-fat ingredients and whole wheat tortillas and everything was still fine.

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Jennifer W

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

These are OMG good! I did make the following changes: I used rotisserie chicken, added 1/4 pkg of chicken taco seasoning to the cream cheese mixture and mixed red enchilada sauce with the cream. I cooked 15 minutes covered in foil, then sprinkled with sliced olives and green onions and cooked uncovered for the last 15 minutes. Pretty sure they would be delicious even without the changes. This is my new Enchilada recipe. Can't wait to have them again.

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Suzy C.

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 20, 2007

I thought this was good...but there was so much chicken that it overpowered the other flavors. I would use a little less chicken, add a few spices to it, and definitely top with salsa and/or guacamole next time. My husband enjoyed it and ate it up so I would give it 4 1/2 stars if I could.

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2007

This was a wonderfully easy, yummy recipe. I doubled this and made one for me and another for a friend. Even though I took some shortcute (canned jalepeno, preminced garlic) everyone loved it. I am getting lots of requests for this one!

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Cindi

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Whit's Chicken Enchiladas

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