Reviewed: May 6, 2013

The sauce is good but like other reviewers, I agree that the filling needs something with more kick- maybe hot chiles in that as well.

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Reviewer:

TWUTAH

Reviewed: May 6, 2013

Great recipe,easy to make and minimal ingredients. I recommend seasoning the chicken and saute the onions. It would have been too bland without salt,pepper,cumin,chili powder and garlic. I also seasoned the sauce mixture. I think it was even better the next day reheated in the toaster oven. Next time I make it I plan to do in advance. When it's my turn to cook for my boyfriend(a chef) I wonder how new recipes will work out. He thought it was awesome.

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Reviewer:

mauigirl123

Reviewed: May 4, 2013

Great recipe. For a vegetarian option, substitute sautéed spinach and garlic and/or hominy, instead of chicken. My family loved this, and I followed the recipe exactly (other than adding the above ingredients with a little roasted chicken ... We're not big meat eaters!). Served with lettuce, tomatoes, olives, green and red onions, and homemade salsa ... I didn't feel that this needed additional spices, even though generally I use a lot of spices. This sauce would also be great on seafood enchiladas!

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Reviewer:

Sunnymtnmom

Cooking Level: Expert

Reviewed: May 4, 2013

Really delicious! Couldn't stop eating them. I made these tonight and followed the recipe as directed except I used two cans of the green chilis and sauteed the onion in butter! I thought they were by far the best chicken enchiladas I've ever made! My husband added hot sauce and enjoyed them very much, but as he always insisted that they could have been spicier! I will make these again, soon, and make one pan spicier for my husband. The pan for me will not change! This recipe did not disappoint!!

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Reviewer:

ANichols

Cooking Level: Intermediate

Living In: Indialantic, Florida, USA

Reviewed: Apr. 25, 2013

Excellent recipe. We topped it with salsa and it was very good.

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Sara

Cooking Level: Expert

Reviewed: Apr. 9, 2013

Amazing! Just like the ones my mom made when we were growing up. I double the green chilis for more flavor, but otherwise follow it exactly.

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jstorment

Reviewed: Mar. 15, 2013

As it stands, this recipe is amazing. My fiance, who is an incredibly picky eater, has requested that I make these at least once every two weeks. That was six months ago, and I am making them again tonight! Thank you for this wonderful recipe! Sometimes I do like to play with the ingredients and add an extra can of chilies,pinch of cumin, or more garlic, but really it's great the way it is.

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Reviewer:

Brinners

Reviewed: Jan. 26, 2013

Love this recipe, I saute the onions in butter before adding them to the tortilla mix.

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Reviewer:

Mel

Reviewed: Jan. 14, 2013

Fried corn tortillas and layered them. Used Mexican Blend Cheese. Kept chopped cilantro separate to sprinkle on top, since not all family members like it. Husband and I enjoyed this recipe and would definitely make it again!

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Reviewer:

ROSETTAW

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Kasson, Minnesota, USA

Reviewed: Jan. 14, 2013

Really yummy, but a bit more work than I would have liked... (no, I'm not lazy, just busy). I will make them again, though, but not on a week night -- and I will make double the sauce quantity and freeze some, as it does freeze nicely.

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