Reviewed: Jun. 15, 2013

Amazing and delicious renchiladas!

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Reviewed: Jun. 13, 2013

My family & I loved this dish! I've never made enchiladas before, so I wasn't sure what to expect. I guess I didn't cook it down long enough (a bit soupy), so I just filled the tortillas with a slotted spoon, mixed the left-over "gravy" with the taco sauce, then poured over all, topped with cheese, and baked as directed. Thank you for sharing!

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RUMOUR

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Jun. 4, 2013

Ok My family all liked it, I followed the recipe except for simmering the chicken breast in broth and omitting the water, but my only complaint was the onion does not cook through, it should be cooked a bit first so it is not crunchy.There is a video on this recipe and it shows them sautéing the onion a bit first,and by the way it does show them adding in the water which I didn't but theirs looked ok?I don't think it needed the water, my filling was perfect except for the onion.

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yvette

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Woodway, Washington, USA

Reviewed: Jun. 3, 2013

I modified this recipe based on some of the reviews and my family and I loved it. I poached chicken tenders and shredded. Sauteed onion in olive oil and added chicken to skillet. I omitted the oregano, since it is an italian spice and didn't seem to fit. Reduced amount of pepper, used 3/4 jar of our favorite salsa ( On the Border) in place of the tomato sauce and omitted the green pepper. I omitted the water and cooked down the chicken mixture to prevent any "soup-like" consistency as mentioned in other reviews. Filling was perfect! I spread some of the taco sauce in the bottom of the dish, then added the enchilada's, topped etc. We gobbled these up...so good! Definitely adding to our dinner rotation. TY, OP.

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ICOOK4FUN

Cooking Level: Intermediate

Reviewed: May 29, 2013

I tweeked the recipe a little after I made it the first time. I addded black beans, corn, green chilies. I also used enchilada sauce instead of taco sauce, a red bell instead of green bell pepper, and used half the amount of tomato sauce and no water.

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lbarrett

Reviewed: May 21, 2013

Easy pea-zy and delicious. I used Trader Joe's "diced and fire roasted tomatoes w/green chiles." Put them in a blender.... to sauce them down. Thank you for the recipe!

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beautifuldayinca

Reviewed: May 20, 2013

Awesome recipe! Makes great, authentic enchiladas! I made my own enchilada / taco sauce instead of buying a jarred one. Also, for those trying to be health conscious, plain nonfat greek yogurt is a great substitution for sour cream.

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Lee

Reviewed: May 18, 2013

We used shredded chicken and added a can of Rotel and it was wonderful!

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indygurl3

Reviewed: May 13, 2013

I have made this three times. It turns out great. I made extra last time to have a few freezer dinners. EXCELLENT :)

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lisaheath1

Home Town: Puyallup, Washington, USA

Reviewed: May 11, 2013

I made this recipe exactly according to the original recipe, except I used fresh parsley instead of dry. It did seem too watery when the time came to fill the tortillas, so I added some more cheese to try to thicken it up - that did help a little. I would definitely omit the water if/when I make it again. The taste is great and you can pretty easily modify it to your tastes. I think next time I would add some corn and maybe try a different taco sauce (I used Chi Chi's). I liked the taste but it was a mess to manage.

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