Reviewed: May 26, 2012

Yummy *

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Reviewer:

abcdaisy

Cooking Level: Beginning

Reviewed: May 20, 2012

This recipe was good, but for me, not great. I didn't need the water in the sauce mix. It was thin enough. I like more of a white cheese sauce with my chicken enchiladas, so this was too much red sauce for my liking. But, overall, it was a good recipe. Thank you!

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Reviewer:

PEGGIANNE

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Cooking Level: Professional

Home Town: Poteau, Oklahoma, USA

Living In: Allendale, Missouri, USA

Reviewed: May 17, 2012

Next time I won't add the water, it's unnecessary and makes the filling too runny.

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Reviewer:

slg

Reviewed: May 14, 2012

My sister assembled this dish the night before and baked it the next day. It was made gluten-free with rice tortillas in place of the flour ones. Was absolutely perfect and delicious. Was not watery at all. 5 stars!!!

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Reviewer:

Lionbug

Reviewed: May 4, 2012

The boyfriend, room mate and I all agree this was amazing! It smelled like a Mexican restaurant in our house when we, well actually the boyfriend made it! I was impressed! Thanks :)

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Reviewer:

Staci

Cooking Level: Expert

Home Town: Coos Bay, Oregon, USA

Living In: Ukiah, California, USA

Reviewed: Apr. 30, 2012

Very good recipe! However, I used Rotel diced tomatoes with green chiles in lieu of the tomato sauce & water. It was perfect! Not too runny. I also did not top the enchiladas with the sauce because otherwise the tortilla shells get too soggy. I just sprinkled some cheese on top before baking.

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Reviewer:

Kate

Reviewed: Apr. 20, 2012

So Good! Had everyone asking for the recipe and it became one of my favorites instantly. Plan on bringing in a tray of them to my co-workers. Didn't add all the water, included more chili pepper and added some cayenne. Had some more heat but not too much :)

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Reviewer:

akrutak

Reviewed: Apr. 15, 2012

I LOVED this recipe, nothing junky in it!! Note to other users, I eliminated the 1/2 c of water on comments that it was too soupy, but when filling the shells, I used a slotted spoon and used the leftover sauce to top the enchiladas when in the pan cutting back on the taco sauce. SO YUMMY! These were a huge hit!

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Reviewer:

Kalinka

Reviewed: Apr. 5, 2012

So good!! As others have said, it did come out soupy, but I just used a slotted spoon to fill the tortillas, then poured the liquid over top the filled enchiladas. Like others, I used salsa instead of tomato sauce and a can of green chillies instead of the bell pepper. I will definitely make this again!

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Reviewer:

DreBee84

Reviewed: Apr. 4, 2012

This recipe was SO GOOD!! I rated this recipe four stars because before making this recipe I took the advice of the other reviewers and omitted the water, substituted salsa for the tomato sauce, canned chopped chiles for green peppers, (we didn't have red enchilada sauce)for the sauce I used spaghetti sauce with chilli powder, and shredded the chicken. I also (advice of the other reviewers)poached the chicken in poultry seasonings, chicken broth, cumin, and minced garlic.

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