Reviewed: Feb. 16, 2012

My family thought it was great! Even my son and a neighborhood friend liked them. They had a very good flavor to them. I really doubled the recipe to about 5 chicken breasts and doubled everything but the sauce on the top and the shredded cheese. I bit soupy so I will cut down on the sour cream and cottage cheese a bit. Didn't need to double the shredded cheese, I put half in and half on top, you didn't miss the extra. I also combined the cheese mixture with the chicken mixture as recommended by another user. Thought it worked great like that. I actually made 12 in a casserole and had leftovers to layer like lasagna in a smaller round casserole to have tomorrow. That was really easy. have to see which way we like better. But as for taste, the family gave it 5

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Reviewer:

disneymom9699

Reviewed: Feb. 11, 2012

Excellent lower calorie/fat enchilada dinner. I did do some substitutions but what caught my eye was the use of cottage cheese in an enchilada. I followed the recipe up until the addition of sour cream. I used low fat plain yogurt in place of the sour cream. I did use the cottage cheese but used low fat cottage cheese. I had bought 8 inch tortillas and was able to use six of those in an 11x13 pan. I omitted the salt completely and added about 1/2 cup of black beans to the chicken while it was cooking up with the onion. Also used whole grain tortillas. I would have followed the recipe exactly and think it would have turned out great but I am always trying to tweak a recipe to lose a calorie here and there.

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Reviewer:

Rohnda

Home Town: Santa Cruz, California, USA

Living In: Twain Harte, California, USA

Reviewed: Feb. 4, 2012

I thought this was an easty recipe. This would be great for a party. I will make again.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Jan. 15, 2012

Made these following the original recipe. The only thing I do different is to mix the chicken , cheese mixture and shredded cheese together just before I fill the tortillas. Absolutely yummy!! When I make it for work, eveyone raves about it and it's gone in the blink of an eye!

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Reviewer:

LEEZILANNE

Reviewed: Jan. 14, 2012

This recipe really surprised me. Even my husband (who is from Texas and thinks those of us in the North can't cook Mexican or Tex Mex) thought it was delicious. Only caution is that it was best fresh, as with most things. My kids complained that the tortillas were a bit chewy as leftovers.

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Reviewer:

Becky

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Reviewed: Jan. 11, 2012

This was surprisingly yummy. I had my doubts about the cottage cheese, but it was great. The chicken mixture by itself is great mixed with mexican rice. I like to add more (almost double) enchilada sauce to this recipe. I like the way the corn tortillas mixed with the sauce remind me of tamales, one of my favorite mexican foods.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Jan. 10, 2012

Very tasty! Next time, I might just layer the items rather than making rolled enchiladas (ex. layer meat then cottage cheese then cheese then meat then cottage cheese then cheese then enchilada sauce)

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Reviewer:

doughnut77

Reviewed: Jan. 8, 2012

I have never made rolled enchiladas before (I usually make mine "stacked" - less labor intensive). So I tried these tonight & as I have a bariatric surgery patient in the house, I blended all the filling ingredients together (meat and cheese mixture) into a sort of paste. They came out great & went down real easy. Oh yeah & added a clove of fresh garlic to the filling mixture, too (yum). Thanks for a great recipe!

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Reviewer:

Robinsky

Cooking Level: Intermediate

Home Town: Belle Fourche, South Dakota, USA

Living In: El Paso, Texas, USA

Reviewed: Jan. 7, 2012

Wonderful! Been wanting to make these for a long time, finally did tonight for dinner. Followed another reviewer and slow cooked 3 chicken breasts with 1/2 a beer, cumin, garlic, pepper and cinnamon. Then followed the recipe as written. Wow, it was so good. The cottage chesse mixture melts into this rich creamy filling that is amazing. Wow. I'm so proud of this dish and will make again.

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Reviewer:

DALLAS-COUPLE

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 26, 2011

As a Mexican woman accustomed to authentic Mexican cooking, these were not what I would consider "authentic". However, if you are not serving to a Latino crowd, these are very good in and of themselves. Authentic enchiladas would NEVER feature taco seasoning mix (a major taste put off for me in Americanized Mexican foods). Also, authentic Mex food rarely features sour cream and/or cottage cheese. These were much too creamy for authentic. As I was looking for an authentic recipe, I'll keep looking, however, these were good if I were looking for creamy goodness!

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