Reviewed: Oct. 7, 2012

Loved it! was a hit with the family. I wanted to prepare the chicken in a slow cooker but didnt have enough time so I added a second pack of taco seasoning. turned out great! Thanks!

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Reviewer:

LadyB

Reviewed: Oct. 7, 2012

This is by far the best enchilada recipe I've tried so far. I sear the chicken and then toss it in the crock pot with the seasonings which makes for perfectly tender meat and an easy to put together meal at the end of a busy day. The recipe is perfect! I've only changed how it is prepared.

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Reviewer:

devilstonic

Cooking Level: Beginning

Living In: Denver, Colorado, USA

Reviewed: Oct. 6, 2012

Absolutely fantastic! My three boys play high school football....so I needed to double the recipe. They devoured it and said its a new favourite Hard to find canned enchilada sauce in north west Canada, but found a quick and easy recipe to make it from scratch.

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Reviewer:

Doug

Reviewed: Oct. 6, 2012

Just like a restaurant.

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Reviewer:

Holly

Cooking Level: Intermediate

Reviewed: Oct. 5, 2012

just made this the other night i used a rotisserie chicken to cut down on time and i used greek yougart for the sourcream and they turned out amazing :)

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Reviewer:

kmiller

Reviewed: Oct. 4, 2012

These were awesome. My husband loved them.

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Reviewer:

caknedler

Cooking Level: Beginning

Home Town: Red Bluff, California, USA

Living In: Modesto, California, USA

Reviewed: Oct. 3, 2012

our favorite one.

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Reviewer:

hultsy

Reviewed: Oct. 2, 2012

Oh. My. This is definitely staying on the top of our family favorite list. I am in love with these enchiladas! I cooked my chicken in the crock pot with taco seasoning and chicken stock. It was delicious then, but by the time it simmered in sauce and baked in the enchiladas, it was divine. I cannot recommend this recipe enough!!!

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Reviewer:

tamythayer

Reviewed: Oct. 2, 2012

Loved the recipe! It took a lot longer for me to make than I anticipated but it has a great flavor. I actually made it a little different in order to freeze it. I mixed all the sauce together and put it inside the enchilla and put the toppings on. I then wrapped each one individually in foil and then in a zip lock bag for the freezer. I then can take out as many as I want and either microwave it or bake it for 40 mintutes from frozen or defrost and bake for 25 mintutes. Turned out great! I will definetely make this recipe again.

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Reviewer:

jlschuster

Reviewed: Oct. 1, 2012

The ONLY reason for 4 stars and not 5 is because of the tortilla choice. If serving immediatly then flour works well but if you plan to reheat or serve in an hour or so the flour tortilla can get a little mushy. This was an awesome recipe and the first one that I've rated. I seasoned my chicken with fajita seasoning and a little of the taco seasoning and browned it before boiling. That added a LOT of flavr to the chicken. Thanks for the recipe.....my friends loved it as well!!!!

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