Chicken Enchiladas Recipe

Reviewed on Mar. 24, 2011 by Jazkabor

Reading reviews I added 1/2 t of adobo, 1/2 t of cumin, and 3 t of green chiles to the chicken mix. YUMMY!

Reviewed on Feb. 13, 2011 by lorchen

Vey easy and delicious. I will definitely make this again!

Reviewed on Jan. 31, 2011 by daylilly48

our whole family just love's this recipe !! so easy and with ingredients that we always have on hand !! excellent for a fast and satisfying dish :)

Reviewed on Jan. 30, 2011 by agnes24

These were great! I made a few substitutions though. I used corn tortillas after reading some of the reviews. I used fat free soup and added a little cumin, chili powder, oregano and paprika. I also had to sub black beans (mashed) instead of refried because I didn't realize I was out of them. I added a can of green chilies to the beans too to stretch out the beans. We got 19 enchiladas using the corn tortillas. I will definitely make this again, family loved it.

Reviewed on Jan. 26, 2011 by SplCst80

This was a fun and easy recipe to make. It was the best enchilada recipe I have made to date.

Reviewed on Jan. 04, 2011 by gutpyle

This is OUTSTANDING!!!!! A couple things I changed to REALLY put it over the TOP. I used the refried beans/ green chilies. I also doubled this recipe. I made 1 pan with flour tortillas and one with corn tortillas. I thought the corn was much better. It had that nice Mexican flavor. And another thing I did to knock this recipe out of the ball park is- when you combine the soup and sour cream. Add some Adobo seasoning and some Cumin. You WILL NOT be disappointed. I would suggest since your making this dish, double it. Bake one and freeze one. Also pick up a extra can or 2 of Enchilada Sauce. I added 1 more can to each pan for more sauce. Enjoy, Tom Swit

Reviewed on Dec. 29, 2010 by jhystead

Was so delicious! I added a little bit of the enchilada sauce to the soup/sour cream/chicken mixture and instead of refried beans, I put a small amount of mild taco sauce on the tortilla before the chicken soup mixture. I woke up already thinking about having some of the leftovers for lunch.

Reviewed on Dec. 01, 2010 by Mrs Always Wright

SOOO great. Perfect! My husband said they were better than his mothers!!!

Reviewed on Oct. 25, 2010 by cody3366

This was really easy to make and fun to serve my family. Good taste - Hubby who is hard to please liked it and would like me to make it again.

Reviewed on Oct. 14, 2010 by cssleeve

Very good and easy. I used canned enchilada sauce and chicken breast cooked and shredded the day before in the crock pot. Very good.

Reviewed on Jul. 16, 2010 by gutpyle

I made it 2 ways. 1 dish with flour tortillas and 1 with corn tortillas. The chicken mixture was a little bland. So I added 1tea of Cumin and 1tea of Adobo seasoning to the chicken mixture. WOW!!! What a difference. It was xlent and I preferred the corn tortillas. I WILL make this again.

Reviewed on May. 26, 2010 by Mendez84

Fantastic flavor. I loved these.

Reviewed on Mar. 17, 2010 by Lainyluvsya

I made this when I was in a major time crunch and it turned out D-licious! I didn't have time to cook up a chicken breast so I bought a rotisserie chicken from the deli and shredded it up ;) the whole family loved it.

Reviewed on Mar. 16, 2010 by jessica47630

This recipe was loved by all in my family (husband and 3 daughters under 6 years of age). I did not use the olives or lettuce. Since I am a vegetarian, I made mine without the chicken mixture and it was very delicious! I have already shared this recipes with others and can't wait to make it again.

Reviewed on Mar. 09, 2010 by brookedrum

I make this a lot! I dont use olives or enchilada sauce. I mix a jar of salsa with the cream of chicken and the sour cream. Then pour the leftover mixture on top. AWESOME!

Reviewed on Feb. 21, 2010 by navymh

AWSOME I too have made this countless times, with a few varyations. Depending on what I have on hand. My son has been in the Navy for 3 years now and ask me to tell him how to make them. They where a big hit for some of the crew on the Corpus Cristie. GO NAVY

Reviewed on Dec. 11, 2009 by Llessur

Very good enchiladas. The only changes I made was adding cheddar cheese to the inside of each enchilada. Warm up's were excellent. We served them with spanish rice and sour cream.

Reviewed on Oct. 07, 2009 by nvthiele

this has become a family favorite. I add diced chilies and have used both red and green enchilada sauce with success.

Reviewed on Oct. 07, 2008 by apjohnson

Awesome. Wonderful flavor, easy prep. I used corn tortillas instead of flour...frying each one for 30 sec each side to soften. I will make this recipe again for sure!

Reviewed on Jun. 28, 2008 by catloverr2003

LOL I got the green enchilada sauce too by mistake. Unlike with say meatloaf, I'm looking for one enchilada recipe to be my standby. This was very very satisfying. Maybe it's just me, but I could actually stand to have more "zip." Perhaps a can of chopped green chiles and maybe some cumin in the filling. I had a green salad with (spicy) cumin vinaigrette as a side and was very happy.

Reviewed on Jun. 05, 2008 by Julie Davidson

I make a similar recipe only I saute mushrooms/onions and put them in the recipe.

Reviewed on Jun. 05, 2008 by deltatoolgirl

I accidentally bought the green chile enchilada sauce and it turned out fantastic!