Reviewed: Apr. 21, 2013

Not my favorite enchilada recipe. I would alter it to give it more flavor, but I'm not sure how :)

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Reviewed: Feb. 5, 2013

These were exactly as the recipe stated: easy and delicious. I did use low fat cream cheese, simply for less calorie content, and it still tasted amazing. I ended up with slightly more filling than I had tortillas (I was only cooking for two), so I poured the remaining filling over the top of the enchiladas, and then added shredded cheese over the top of that. SO good, very rich!

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AmyS

Cooking Level: Intermediate

Living In: Normal, Illinois, USA

Reviewed: Sep. 30, 2012

Very good and easy to make!!

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Tera

Reviewed: Sep. 30, 2012

A really delicious enchilada. The homemade white cheese sauce gave it a much better flavor than the similar recipes I've made with a can of cream soup.

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SallyGirl

Reviewed: Sep. 1, 2012

Super easy to make and delicious! You can also make a double batch and freeze them for another day!

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Zavi

Reviewed: Aug. 30, 2012

I made these last night and everybody liked them. I used 2 cups of Mexican cheese blend and then about 1/2 cup of sharp cheddar. I didn't use the packages of chicken, instead I cooked a whole chicken and used half the meat since I doubled the recipe. The rest is tonight's chicken and homemade noodles. I found Monteray Jack white cheese sauce near the salsas in the grocery store and it was delicious. I will definitely make it again. The 11 year old made nachos later with some of the remaining chicken and the rest of the cheese sauce!

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Carol

Cooking Level: Intermediate

Home Town: Peru, Illinois, USA

Living In: Odell, Illinois, USA

Reviewed: Aug. 24, 2012

This tasted so great! I followed the recipe exactly, but I bought a rotisserie chicken and shred it up. Will definitely be making again!

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bdrcollie2470

Cooking Level: Intermediate

Reviewed: Jun. 5, 2012

Even my pickiest eater loved this one!

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bookaholic

Reviewed: Apr. 24, 2012

I'm sorry, but my hubs and I didn't care for this at all. :( Your recipe definitely earns points for being easy to throw together, but is barely worth 2 stars tastewise. The queso was off-putting, there was too much of it and the enchilada filling was excessively creamy. Every bite was mushy and artificial tasting (it goes without saying that pre-processed ingredients are convenient but tasteless). Maybe these will float your boat, but it certainly didn't ours. Thanks anyways, LARANEFF.

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Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Mar. 1, 2012

I have made these several times just as the recipe is written. This is my sons favorite meal he ask for them often. So easy and so good Thank you for a great enchilada recipe.

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