Reviewed: Mar. 20, 2000

These enchiladas were so easy and so delicious! I added onions, I like onions in my Mexican food.

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Reviewer:

SHARON B.

Cooking Level: Expert

Reviewed: Mar. 29, 2000

This had a good flavor, however kind of dry.

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Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Apr. 3, 2000

This recipe is excellent and easy. I add more cheese and sauce, but love the flavor!!

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LORAC62

Reviewed: May 3, 2000

Hey people, I'm glad you have enjoyed my recipe! Some of my suggestions were omitted when they edited! Please add extra sauce, cheese whatever you like!!! I kept them plain to be more kid friendy!!! Buy some extra sauce 'cause you'll have a lot of filling left over and they freeze well!

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Reviewer:

smooch

Reviewed: Jun. 13, 2000

one word- "excellent."

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Reviewer:

TXCHICK

Cooking Level: Expert

Living In: Arlington, Texas, USA

Reviewed: Oct. 12, 2000

They're pretty easy to make, although the second time I made them I made the rice a different way, b/c the first time it took longer to cook than the recipe suggested. I also add more sauce and cheese, and I buy the hot green sauce to give the enchiladas a little more flavor. Other than that, I really like them, they're easy to make and really good!

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Reviewer:

JRM22

Reviewed: Oct. 30, 2000

These were delicous! My husband couldn't stop raving about them. I added about 1/4 c. of sour cream to the chicken mixture and a whole can of green sauce as well. I covered the whole thing with a big jar of red sauce. Super recipe!

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Reviewer:

KIMMYPICKLES

Reviewed: Dec. 27, 2000

These are the best! I added about 2 tsp. of "cholula" hotsauce to the mixture to add spice and I added about 4 oz. sour cream to inside mixture.I also used a cheddar/monteray jack blend the second time and it added even better taste! These are the BEST. They tast very tamale-ish. OUR whole family loved them, I've already made them twice! Thank you, Thank you!

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Reviewer:

MARGARETHE WAKEHAM

Reviewed: Jan. 9, 2001

I thought these enchiladas were great. I added 2 cloves of garlic, onions and a can of green chiles to the chicken mixture, and I used Longhorn cheddar cheese. I just loved them. I really liked the rice idea because it helps to make the filling go further. (I usually make as many enchiladas as I can so I can freeze the rest for another day.) Also, to prevent your enchiladas from getting a little tough on the bottom from baking, try adding a bit of water to the pan before assembling the enchiladas. Thanks, Dawn, for such a great recipe.

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Reviewer:

RAINEYDAYGIRL

Cooking Level: Intermediate

Reviewed: Jul. 9, 2001

These were wonderful with lots of leftovers (and I mean LOTS). I boiled the chicken for several hours in water with green chili's. Then added onions and 1 can of Rotels. Also used a Cheddar/Monteray mix of cheese. It was spunky and even my Texas husband ate heartily. Good recipe.....actually EXCELLENT.

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