Reviewed: Aug. 26, 2010

Best enchiladas EVER! My husband loves enchiladas, but I never like the red sauces. This cream sauce is amazing and the entire family loved them. Even though it has jalapeno and green chile peppers, its not too spicy. My kids (ages 7 and 9) said it was their new favorite dinner. The only changes I made were roasting the chicken instead of boiling and adding a bit of onion when I sauted the jalapeno. YUMMY!

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Reviewer:

tarheelmommie

Cooking Level: Intermediate

Living In: Wilmington, North Carolina, USA

Reviewed: Aug. 12, 2010

I make these enchiladas with the Texas Enchilada Sauce from this site (BF prefers red sauce). I use corn tortillas, though - just my preference for enchiladas. I also add a little cilantro in the mixture. This is an awesome recipe!

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Reviewer:

casper

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mableton, Georgia, USA

Reviewed: Aug. 6, 2010

Excellent recipe but I prefer enchiladas made with corn tortillas, not flour. I made a few modifications and used a can of cream of chicken soup mixed in with the cream cheese. Nice extra little kick. I also used regular milk and omitted the heavy cream.

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Reviewer:

KellyC

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Hamilton, Montana, USA

Reviewed: Jul. 19, 2010

Oh mu gosh I loved these. I thought they may not be good since it called for cream and no real enchilada sauce but they were perfect and they tasted great the next day too. I made this recipe how it was listed except I used jared jalapenos. I will be making this again.

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Reviewer:

Rachel

Reviewed: Jul. 5, 2010

Awesome!!! They are so good, I used whole wheat low-carb tortillas and it didn't take away from the dish! I was worried but they were still delicious! I will probably add more jalapeno next time, or more chilis just because my husband and I like spicy food.

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Reviewer:

sjnicoll

Reviewed: Jun. 30, 2010

I added bell peppers and 1/2 fresh chopped cilantro..along with chil powder, 1/2 cube of boullion, cumin...and then before I added cheese on top..I added green chili enchilada sauce by hatch topping the cheese off with sour cream..(light)..no heavy cream:)

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Reviewer:

Xtina

Reviewed: Jun. 22, 2010

I made this recipe for the first time for some friends on date night. Huge hit. I doubled the recipe and it came out perfect. Fresh jalapenos are a plus.

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Reviewer:

ShmilyX4

Reviewed: Jun. 19, 2010

Wow! We had these as part of our annual cinco de mayo party, and they got many requests for the recipe.

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Reviewer:

Alan Smith

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

Reviewed: Jun. 15, 2010

I love this recipe, but have added my own twist. I saute an onion and green pepper, and then add the chile pepper & jalapeno. After assembling the enchiladas, I pour one can of diced tomatoes (with green chiles added) and then add the rest of the Monterey Jack cheese and cream. It's delicious!

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Reviewer:

Wendybird

Reviewed: May 12, 2010

I was sceptical to try this recipe as there was no red sauce in it and I love the red sauce in my Enchiladas- I'm so glad I made this recipe-this is our new "go to" recipe for mexican night in our house. Enchiladas can dry out really fast but this one was perfect. I made a few small changes-boneless chicken breasts and cottage cheese instead of cream cheese for the inside and corn tortillas-WONDERFUL!

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