These were very good and easy. I made them and put them in the fridge and then brought them out and baked them Christmas morn. Didn't think they tasted like the mall ones, but still very good. I got lots of compliments on them.

Reviewed On: Dec. 28, 2009

Very good. I added chopped olives. I used corn tortillas and aslo added a can of green enchilada sauce. I will be making these this weekend for a family get together. I am going to try using the pepper jack soup that Campbells has with the green enchilada sauce. Going to buy enough to make it the original way just in case I don't care for it. I also put chopped green onions and cilantro on top with the grated cheese and olives. Even my husband, who in the past has not liked chicken enchiladas, enjoyed these. He said they had a very good flavor. Easy to change up to suit your tastes.

Reviewed On: Dec. 17, 2009

Made this last night and followed recipe very closely. Used the mild Rotel and drained. Save liquid and just added what was needed to make it "dipp-albe". Used Louis Rich chicken breast strips in southwest flavor (three packages). Everything else exactly like recipe. This is probably the best dip I have ever made and I've made many. Even my huband, who doesn't care for cream cheese, likes it. Try it...you won't be disappointed. We are eating it cold.

Reviewed On: Nov. 25, 2009