Angela's Awesome Enchiladas

I love this recipe! I have made some changes that make it easier for me on a weeknight: I put the chicken (sometimes I even use frozen-solid breasts or thighs) in a crockpot with the taco seasoning, garlic powder, onion powder, chili powder, chopped onion + a little water in the morning. Then when I get home from work the chicken is easily shredded and I add the other filling ingredients to the crock pot and stir it up. Then I just assemble per the directions. I also use green sauce instead of red. This way it only takes 15min to get them in the oven and the meat tastes great from simmering all day in the spices. Thanks Angela!

These are without a doubt THE BEST Chicken Enchiladas I have ever eaten.It makes a HUGE batch. My only suggestion is to keep the breasts whole while simmering in water (it makes them easier to shred).This is the only enchilada recipe I will ever use .Thanks Angela!!!

This was very good, as is. But with a few minor changes, you can make this in a LOT less time (and less dishes!). As another reviewer mentioned, I placed the frozen chicken breasts in a crock pot on low with chili powder, onion, taco seasoning, garlic powder and onion powder. That evening I shredded the chicken inside the crock pot in under 2 minutes, added the green chilies, and lime juice. In a separate bowl I mixed the cream of chicken, sour cream and more chili powder. I omitted the butter all together saving calories, and it won't be missed. Then I layered half the cream sauce on the bottom of the 9x13 inch pan and mixed the rest into the chicken mixture still in the crock pot. Then I placed a layer of tortillas (I used corn) in the pan, followed by the entire chicken mixture, cheese, another layer of tortillas, enchilada sauce, cheese, and olives. Prep time for the entire meal was 10 minutes. Trust me, you won't be disappointed! Next time I will use green enchilada sauce (personal preference for chicken.)

This was incredible...everyone loved it! Oh, and I realized when I got home from the store that I forgot cream of chicken soup....so I consulted the interwebs and ended up with a great recipe to remedy that exact problem: I put three tablespoons of butter in a small pan, let it get nice and hot, whisked into it one or one and a half tablespoons of flour until it formed a nice roux....then I whisked in a half cup of chicken broth and a half cup of milk...and this made, to my surprise...an EXACT replica (except better) of campbells cream of chicken soup. It was so good, that I can honestly say I will quickly whip that together any time I find a recipe that calls for cream of chicken soup. These enchiladas were super, super good. I LOVE enchiladas and these totally hit the spot and were exactly what you think of in your head, when you say to yourself "man, I'd love some enchiladas!"...GO FOR IT!

Very good recipe - I would suggest grilling the chicken breasts on the gas grill instead of poaching them to give them a deeper flavor. I also added about 1/2 teaspoon of ground cumin and 1/2 cup of salsa to the chicken mixture to take it up a notch. If you have a gas stove, place the tortillas on the burner of the stove for about 20 seconds to gently char them before filling and rolling them.

Really, really good! You may THINK you don't have enough liquid while the mixture is simmering, but you will be wrong. These were addictive. Hint: If you want to save time, you can pick apart a rotisserie chicken instead of shredding breasts, but shredding the meat really isn't as time-consuming as I thought it would be (about 10 minutes). I also used double the enchilada sauce because I like to have extra, that was personal preference.

The enchilada filling was outstanding!!! But, make sure you use a good enchilada sauce, otherwise it will overpower the delicate chicken flavors. All in all, a great dish! UPDATE: I made just the filling (without the sour cream/cream of chicken soup/chili powder) for burritos, and they were AMAZING!!! Quick way to get the great flavor of this dish without having to go through all the steps of enchiladas.

Very good! I made a lower fat version by using non-fat sour cream and reduced fat cream of chicken soup. Also, I added some salsa, extra lime juice, and garlic powder to the soup/sour cream mixture. I like mine extra saucy so I also made sure to double the soup/sour cream mixture. Yum!

I give it 5 stars for ingredients but honestly think you are going through too much trouble. I make a casserole instead of rolling out enchiladas since that adds more work AND if you do it casserole style, you get more servings out of it. It tastes INCREDIBLY authentic this way as well. The only ingredients I choose to use that are different is I omit the medium onion and olives and use corn tortillas instead of flour. Here's how I do it. I boil and shred the chicken and add it to all of the other ingredients into a bowl including half of the cheese and 1/4 enchilada sauce and mix together to make a "mix." Take your casserole dish and coat the bottom of it with some enchilada sauce and set aside. I then scorch each tortilla one by one in a skillet on medium heat for with a little oil for 10 seconds or until soft and layer the bottom of a casserole dish. Take the mixture, spread over the tortillas evenly and sprinkle with cheese. Keep layering until you get to the top, cover with remaining green sauce and sprinkle with remaining cheese. Cover dish with foil and pop into the oven! 25-30 minutes later you uncover and let it bake for about 5 more minutes to set. THE END!

These were incredible! The only change I made was to leave out the green onions with the chicken mixture. They already had onions in them, so I figured adding them on top was good enough--and it was! Also, I made my own enchilada sauce (given 5 stars on this site). This dish was a huge hit, and will definitely be my "go-to" enchilada recipe.

These are awesome. I've made them twice and each time my family goes back for seconds and with no left over. I made extra this past weekend and took over to my father-in-law who raved about them. My son and his two friends chowed down on them. Of course, no left overs. They are that good. Very good recipe.

This has been in my box for months and I finally made them yesterday. It is a good recipe in many respects. However, for the time it takes it doesn't deliver enough on flavor. I followed others' advice and did the chicken in the crock with taco seasoning and with a 1/4 cup of jarred jalapenos in juice to up the flavor of the chicken which was excellent advice. When simmering the chicken in the skillet, I replaced the water with a 16 oz jar of fire-roasted salsa and tossed in a can of corn for color and texture. Given the amount of work that goes into it, we were expecting some knock-your-socks-off Mexican flavor. Even with the onions, the chilies, all the seasonings, the salsa and the enchilada sauce, we all found it a little bland. It was pleasant and I'm sure kids and those who don't like spice/heat would love it. But if you're looking for a good solid spicy enchilada, you'll probably be a bit disappointed.

Super Ultra Mega Great! It was exactly what I wanted for Cinco de Mayo. I moved from California to Pennsylvania and had a hankering some good tasting enchiladas... I got them! Thank you.

Authentic enchiladas are made with corn tortillas and do not have any type of soup. While this dish is okay, it should be called a mexican casserole.

Based on the reviews these enchiladas had been receiving I really expected more. The first batch that I made were average, at best. The flavor is not at all robust, it's sort of a generic tasting enchilada. Perhaps something you might pick up at like a chain mexican restaurant. I found that the recipe could be improved with about 1-2tsp of cumin thrown in with the chicken, as well as 2-3 cloves fresh garlic and a bit of extra chili powder. These are then fantastic when topped off with a little green salsa and cilantro. Also, I fried the enchiladas on both sides to crispy before I put them in the baking pan, it kept them from becoming too mushy.

Wow... these were great! A bit time-consuming, but worth it. I used a half of a rotissiere chicken from the deli, which helped. I suggest before adding the enchilada sauce and cheese, spray the shells with cooking spray and bake on 425 for 10 minutes to crispen. I then added the sauce and cheese and finished baking at 350 for 15 minutes. I also added 1/4 tsp ground red pepper for a little heat... yum!

I made these the other night to take to work and they were amazing! I pretty much followed the recipe, except that I used about half breast meat and half thigh meat. I also coated the meat in taco seasoning and browned it for a few minutes before boiling it. I used half water and half chicken broth to boil it in. Because I was making it to be eaten a few hours later, I was worried about it getting soggy. So I used corn tortillas instead. I also used only about half the soup mixture. I added about half the enchilada sauce when baking, and took along some more to be added when reheating them. There was no sogginess. I used smaller 5-inch tortillas and there was enough to make 20 enchiladas. One person even said they were the best thing he had ever eaten! Will definitely be adding these to my rotation! Thanks for a great recipe!

Very tasty, but kinda soupy too. I don't like soggy tortillas. I might try corn next time

ok..i know i probably should not rate this..but i'm certainly not giving a low rating. i did tweak this. no cream of chicken,chili powder,taco seasonings,onion powder,and i forgot the olives...i would have added those if i remembered. i used the rest of a roterrise bird, nacho cheese sauce, meduim salsa, and more cheese and the rest of the listed ingredients. i served it atop rice and black beans. i made it 2 days ago...i forgot there was left-overs. the wife comes running in the house ( i'm in the bathroom) laughing and runs out with the left-overs. it's that good! ya try this!

5 Stars for how pretty this looks when it comes out of the oven - great for potluck or casual company. 4 1/2 stars for taste - Made a second time with 2 cups chicken and 2 cups black beans. Also used less green chiles.

For those of you wondering how much shredded chicken 2lbs is, here's the answer. I always poach (very soft boil) quite a bit of chicken at a time to freeze for the future. But it makes it hard to figure out what you need for a recipe! For this recipe, you will need 3 1/2 cups of loose shredded chicken to equal the 2lbs needed. If you chop it up small it will only be about 3 cups.

Pretty delish! I used brown meat instead, and used a few corn tortillas to add variety. The kids loved it too!

Awesome enchiladas. Everybody loved them. Will definitely make again.

Oh, my gosh! I have never rated any of the recipes I've tried, but I absolutely had to write in on this one! I have never tasted enchiladas better than these. They are better than restaurant quality! I found that instead of making 5 servings, this recipe made 8 servings easily. 2 pounds of chicken/filling is too much for only 5 enchiladas. Thank you for a wonderful recipe! This is definitely a keeper!

These are totally what their name states - AWESOME! For a shortcut, use cooked deli chicken and just mix all of the ingredients together . I made this exactly as written the first time, then mixed all ingredients together without all of the other "steps" the second time. Result? Same great enchilada - so I will cut the steps to save time in the future. Thank you for a great recipe!

We thought these would be full of flavor because of everything the recipe calls for, but we actually found them to be bland. We will not be making them again.

The recipe is great as is. but my only major change I had to do is that it needs to be corn tortillas. I never ever ever use flour tortillas in enchiladas. Other than that the only thing i did different was when i boiled my chicken i used my own taco seasoning and only had 1 cup sour cream.

I can rate it five stars because of the feedback I received when I served this to 60+ hungry people. I adjusted the recipe to serve 48 people, and, yes, shredding 12 pounds of chicken was time consuming, but be assured the recipe will do well when adjusted for more than 8. A+ Cookiegirl

I'm dissapointed! I made this recipe just as wriiten. I had expected from the "overwhelming" possitive ratings that it would be a 10! To me (and my wife) it was pretty bad. The ingredients were superb. Actually the flavor was good. The problem is that it became a cheese nightmare. (That's coming from a Wisconsin boy). There is way too much liquid in this to ever end up very good. I was surprised at using flour tortillas to begin with. All they do is soak up the enchilada sauce and all the cheese, they were a soaked mess. The filling would be so much better if you stopped short of the (cream of chicken soup and sour cream). Since trying it, I have really given thought to how you could make this better, I just can't without losing some key flavors. This recipe would be a better mexican dip than an entre. Oh and the prep time estimate is right on, just add an extra hour for all the dirty dishes this creates.

I doubled the recipe and used taco sized tortillas. 10 tortillas per 9 x 13 pan. One pan I topped with green enchilada sauce and one with red enchilada sauce. Some guests preferred one over the other but it was about 50% for the green and 50% for the red sauce.

AMAZING! I took a few shortcuts and they turned out great! Looks just like the picture! haha :)

Not even right!!! LOVE them!

Sorry, but I did not love the flavors..I think it was the chicken soup layer that did not seem to go with the mexican taste I was looking for. I might try this again without the soup and add more of a salsa sauce.

These were excellent! Made as written. Son gave it a 5....good enough for me!

This is one of my all time favorites from this site. The only change I make is to add boiled and shredded deer meat. Other than that I follow the recipe. Very very good. Well done!

I love these enchiladas!

Everyone really enjoyed this. Hubby said he could eat these once a week. I used chicken stock instead of water and left out the olives (none of the kids will eat them). Very easy with great results.

Family loved this recipe. I added beans to the enchiladas for added nutrition and flavor. Next time I will add rice too.

To give the chicken a nice flavor, if you are not fond of the "bland taste" boiled chicken has, I recommend taking the shredded chicken and mixing it with the taco seasoning packet and simmering it in the microwave in a covered dish for 2 minutes. It helps marry a nice flavor to the chicken before continuing with the recipe... plus you are using the taco seasoning in this anyway. :O) Hope you enjoy!

I followed what the 1st reviewer did...which was to place most of the ingredients in a crock pot...I also agree that shredding the chicken is the most time consuming part. They turned out GREAT!! Will definitely make again..My daughter is not a fan of Mexican food but she loved them.

"Awesome"????? I think not. Nope. Mediocre at the very best. Ewwww. I would not make these again.

These were fanstastic. I'm not a big fan of enchiladas typically, but these I enjoyed. Leftovers were easy to reheat and were just as good.

I made this for dinner last night and was very disappointed not only do i think it was missing something but for the recipe not calling for salt it tasted wayy to salty i won't be making this again i'll be sticking with the black bean burrito recipe i found on here that is AWESOME

Definitely delicious!! I skipped the cream soup and made a white sauce instead of butter, flour, milk, chicken broth, salt and pepper, and then stirred in the sour cream and chili powder to that sauce. We also ate the enchiladas with jarred jalapenos scattered on top. Loved them!

I've made these enchiladas over and over again since finding this recipe. They are delicious! They do take some time to make, but it's well worth it. I've got nothing but praise each time I make them!

Very easy recipe and very good. Cut back on prep time by using a food processor to shred chicken and used spicy taco seasoning to give it a little kick.

delicous. My new recipe for enchiladas! I don't mind all the work because i love to cook, i do although, think they are waay to big in size, i could only eat half, so next time i might use smaller tortillas, and make several instead of 5 big ones. Thanks for the great recipe!

Very good! I followed the suggestion of the other reviewer and cooked the chicken in the crockpot whith the different spices, onion and water and then when I got home, the put together was much easier and faster! Thanks for sharing!

did not like these at all im not really sure why the soup was even consider in this recipe i will not make again.

These were AMAZING. I didn't add any water, I just added a few splashes of broth (maybe a half cup or more). I cooked them covered and didn't need to baste with sauce at all, they came out perfect.

This recipe was just OK. I have no idea what the need for so much of the soup mixture is. I would use 1/2 as much as it called for at most to make it creamy. I ended up tasting cream of chicken soup with every bite which I shouldn't when eating a Mexican enchilada.

Wow, these were so good and surprisingly easy! I used left over smoked chicken thighs, and I made 6 enchiladas instead of 5. The only thing I omitted was the green onions and the black olives. I served with a cheesy Mexican rice, and it was delicious. They are extremely filling. I desperately wanted to eat 2 because they were so good, but I just couldn't! This is certainly a keeper. I've always put off enchiladas because I thought they would be complicated, but this recipe was very easy!

Not quick and not easy, but worth the effort! My wife had a hankering for Enchiladas and loved these. . . . One of the few real five star recipes. . . Stores well & great left overs. Here's a first, I did not change or add anything, can you believe it. This one is well thought out for the average palate. We lived in the Southwest states for many years and loved the cooking. Thank you Angela for a taste of the Southwest.

I used left over roasted sticky rotisserie chicken from this site to prepare this recipe. It wasn't a knock my socks off enchilada recipe but it wasn't bad either. It was a little bland for my tastes though. I think the chicken soup/sour cream mixture could have been amped up a little with some jalapenos or something. I think with some tweaking, this recipe would better suit our tastes.

Wicked good! I've simplified some steps by just mixing them together and microwaving them. But all in all I've made them twice and they are SO GOOD! I do make extra sauce though! I like them moist! Making them again tonight!

I must have done something wrong because we didn't care for it. It seemed soupy.

These were great. I had been making the Chicken Enchiladas II recipe from this site for a few years now, and was looking for something a little different from that one. The spices in this definately do make a big difference. It was a nice change, and the kids really enjoyed it. The chili powder and taco seasoning give it just the right amount of kick without being overly spicey. I will definately be making this one again. Thanks.

As I took my first bite, I was immediately transported to an authentic Mexican restaurant; I actually closed my eyes to savor it all. My kids were thinking the same thing - as I was daydreaming, one of them piped up, "Now all we need is a basket of chips!" I took a few shortcut suggestions from previous reviewers and did one thing on my own to make prep time quicker: I used both thigh and breast meat and let my food processor "shred" the chicken BEFORE cooking. I then added about 1/4 c. or so of chicken broth to my frying pan and cooked the onions until pearly. I then added the taco seasoning mix, onion/garlic/chili powders along with 1/2 tsp. of cumin and let that cook a few minutes to "open" the fragrances of the spices. I then added the chicken along with the lime juice, green chiles and a small can of black beans. I also made it layered a la Lasagna style since I was crunched for time. It worked great! I put 1/2 the chicken soup/sour cream as the bottom layer in the pan (I doubled both since I love the creaminess but make according to directions if you don't like that consistency). Then I added a layer of the flour tortillas, the chicken mixture, enchilada sauce, and cheese. I repeated it and topped with remaining cheese and baked on 375 for 50 minutes. I used all low-and-no fat ingredients for the sour cream, soup, and cheeses and the flavor was still out of this world. Served with shredded lettuce and Mexican rice. Definitely a keeper and in "The" rotation.

Such a great treat! My husband and kids LOVED it. My DH is not a fan of Enchilada sauce so I just put extra cheese on top, came out fabulous.... will make again and again.

I really liked this recipe, I'm not one to cook a lot of Mexican but wanted to switch it up a bit. I have a few family members who love Mexican and they pronounced this better than their favorite Mexican restaurants. I thought the preparation was easy, and the ingredients were straight forward. Don't get discouraged by the multiple steps - it ended up being a very simple process that looked more complicated. on paper than it was in reality. The only change I would make is to find a good recipe for enchilada sauce, canned lacked in flavor and punch - it worked but homemade sauce would pull this together for me.

This is a great recipe, but I have to admit...I didn't follow it exactly. I didn't boil my chicken breasts, because you get so much more flavor from panfrying. To cook chicken breasts, I sprinkle salt, pepper, and chili powder over both sides of chicken. Fry them in vegetable oil and a pat of butter until lightly browned. Meat does not have to be completely done. Put breasts in a glass bowl with the juices from pan (deglazed by a little water). Cover with foil and continue to cook in 350 degree oven while preparing the rest of the dish. Sorry, but I didn't time it. Also, instead of adding 1 cup of water, add enough water to chicken juices in the bowl to equal 1 cup. Add that to the meat mixture instead of straight water. I'm sure this recipe is much less healthful, but these simple steps add LOTS of flavor. I fixed the recipe by the directions the first time, and everyone liked them. The second time, I made it like I stated here, and my husband thought it was a completely different recipe. He raved over it. Even my PICKY kids loved them.

The BEST Chicken Enchiladas by far! Just what I was looking for. This one is a keeper for my family and me. Thank you Angela!!

Didn't change a thing except I didn't add the olives, my family doesn't like them. My son and his wife never take home leftovers and I do mean ever, but they took these! Delicious!

My hubby said, "This is AWESOME!" He didn't even know the name of the recipe! So there you go! For me, this was comfort food for my little granddaughters, and that was my motive for using this recipe. I did a couple of things I normally wouldn't have done. I used a rotisserie chicken from Costco thinking it would save time. But it really didn't. And the white meat from the chicken breast would have been way better. I used the Safeway brand of cream of chicken soup, and I didn't think it compared at all to Campbell's. The recipe said that it served 8 but called for only 5 tortillas. Still can't figure that one out. I made 8-8" flour tortillas and still had the meat left over. It was a mild, comforting recipe that I will probably make again but with a few changes (use the 7-oz can of green chilies, more than 3 cups of cheddar, a little spicier chile verde on the side). Serve this with some Mexican Rice II from this site for sure! All in all, a 5! Thanks, Angela!

shreddd chicken is the easiest thing.....just put boneless chix breast FROZEN in the crock pot. Put your spices in (I used cumin, chili, paprika, cayenne, red pepper flakes) in the morning, cover on high,y 3 or so its tender, shreddable, juicy and a snap to shred. I make a bunch ahead of time....

For all of the seasoning that went into this, surprising I found it bland. I don't know why! I won't use this recipe again, I have found others on this site that are much better. And when you shred the chicken, forget dirtying two forks and just use your hands. Let it cool for 5-10 minutes and go to town. Your hands work much better.

These were just okay. I used corn tortillas, not a fan of flour tortillas. I just think I prefer beef enchiladas.

I have made this recipe twice and will be the only enchilada I think I will ever use! I made it with shredded chuck roast the second time around and it was even better. Yum!!

Loved this, and so did my entire family. Like another reviewer, I cooked my chicken breasts in the slow cooker (I used some all-purpose seasoning, an onion and 8 cloves of garlic, then shredded the chicken and saved the broth for another recipe). I subbed the sour cream for fat free plain yogurt, which was a great move! The sauce was AMAZING and my brother in law said it was his favorite dish I'd made... and he doesn't throw around compliments. I kept all the ingredients separate until 30 minutes before time to eat, so they never got mushy. I also did this for leftovers... I only cooked what we were about to eat, since the #1 complaint around here about enchiladas is the sogginess. Oh, I also made my own enchilada sauce (Red Enchilada Sauce off this site, but I added a little sugar and that helped the flavors come together somehow). Delicious!

made this lastnight an its a keeper my whole family enjoyed it!!

AMAZING!!! I followed the recipe EXACTLY as is and took this to my work for a going away pot luck, my point being that about 10 different people tried these and were blown away and asked for the recipe. Okay, so I did change one thing, and that was using smaller tortillas so i could have several smaller enchiladas instead of 5 big ones. Either way, yummmmm yummmm! Made these twice in one week. MY ADVICE: Cook the chicken pieces whole and it does save you time shredding bigger pieces, and while the whole pieces are cooking, you can prep everything else. It literally cut my total time in half.

Awesome, like it said! I used chicken broth instead of water and made the taco seasoning from the allrecipes site. Great to freeze!

Really good, though time consuming. I used canned chicken, which helped. I'm also always frustrated when the tortillas break as I'm assembling the enchiladas. Fantastic taste, though!

I left out the green peper to try and cut the spice. I added a can of drained tomatoes. It was perfect! My friends and I loved it!

Wow, I tried this with what I had on hand it was great. Here are my changes based on the contents of the frig. We like some spice at my house. To the onions I added a tomatillo and a jalapeño (seeds and all) and a garlic clove. After I pulled the chicken out of the water I let it keep boiling and reduce and added that water as my water for this recipe and the Spanish rice. My husband will not eat sour cream =( I did the unthinkable I subbed ricotta cheese. Not as much but I added about a tablespoon of sour cream all I can get away with. I hit it with a dash of white vinegar to sour it up a tad. I had to do one more adjustment, I made taco season from a recipe on this site but it doesn’t have the thickener that the store bought loaded with salt has. So I added some File. It’s a decent thickener. My hubby gave it a 9 of ten. I really don’t like using canned soup as they are really bad for you so I will try something else for that next time maybe a avocado puree or Spanish cheese sauce. The tomatillo was a great addition and the pepper. The cheese actually worked well but who knows what will be on hand next time. Last thing, I use 3 boneless skinless chicken breasts from Sam’s and I had a lot of meat left over. Next time two large ones are fine.

I doubled the recipe and used low fat sour cream. It turned out GREAT. Didn't look like enchiladas. I gave some to a friend, and after he tasted it, he knew what it was. It's just because of the sauce and cheese, doesn't allow the the enchiladas to present itself. Looks more like a casserole. It's a keeper. For me, I like it a little spicier.

Sooo good! Followed the recipe except only had about a pound and a half of chicken. Still amazing!

Really good! The sour cream sauce is so good. I will probably put a little bit less on the chicken next time because it was a little much but the flavor is awesome. Will also probably try to make my own enchilada sauce because the canned ones don't really do it for me. Otherwise this was amazing.

I added a little extra sour cream and I used corn tortillas and softened them up in a little conola oil and then dipped them into enchilada sauce before filling with the chicken mixture. I had enough mixture to make 12 enchiladas and then I added refried beans and made 10 burritos with flour tortillas. Everyone loved it.

My entire family loved this!! I made it for 19 and it worked out great. One person commented that it was better than anything in a resturant.

The only thing good about this recipe is the flavor of the filling. I have never had to throw away a dish from All Recipes but this went in the trash. The soup mix on the bottom turned the tortillas slimy and was a texture nightmare. Actually much more difficult recipe than regular chicken enchiladas and I won't be using this one again! If you want to try it use pepper jack cheese to give it more of a kick. Expensive waste of time!

This is now a standard recipe at our house. I give it four stars and not five because I had to make a significant number of tweaks for this to be a keeper. The first time I made this, I followed the recipe exactly, and ended up with a soggy horrible mess. The sour cream sauce in the bottom of the pan turns the tortillas into muck. So instead, I make a half batch of the sour cream sauce and add it all into the chicken mixture before filling the tortillas. After the tortillas are filled, I bake them, without any sauce for twenty minutes, then cover with cheese and turn on the broiler until the cheese is bubbly and the tortillas begin to crisp up. Then at serving, I spoon on green enchilada sauce. Delicious! I also use fresh chilies instead of canned, and use the juice of one whole lime (instead of just a teaspoon). I think the extra lime adds so much great flavor!

The best, everyone raved about these!!! I won't change a thing they were perfect, the only ones I'll make!!!

This recipes was a huge hit even with a 9 year old who has a very limited list of foods he will eat. He actually asked me to give the recipe to his mom. Made no changes. The recipe is perfect as is and is so easy to prepare!

the sour cream and the cream of chicken soup were so overpowering in this recipe.

Taste so delicious! Just like at a restaurant...I used green enchilada sauce... Delicious!

This was so good! I used chicken thighs and the store didn't have enchilada sauce so I used taco but it was still the perfect cheesy, creamy dish I was craving.

Delicious. I put the chicken in the crockpot with spices and let it cook for 6 hours. Shredded easily and then added the soup and sour cream. I made 8 large burritos with that filling as written. My kids loved this recipe! Not too spicy but great flavor. I also used green sauce. Will use this one again for sure!

I had been planning to cook this for a few days now and was really excited to impress my family. I was nervous because we've been eating enchiladas at the same mexican restaurant for over 20 years and I knew this was going to be different, but hoped it would be as good. I had read reviews about it being the tortillas getting soggy, so I mixed the chicken with all of the soup mixture early in the day, then just folded the tortillas and put them in the baking dish right before we wanted to eat, and topped that with enchilada sauce. My family LOVED it!! I should have put a little of the enchilada sauce or something down first, the bottoms were a little dry was the only advice I got from my testers. Otherwise awesome!! Everyone agreed it was a "repeat"!! Thanks for the recipe!!

This is delicious! I used light sour cream and green olives and it was delicious! Use low-sodium soup if you can find it, the taco mix makes it salty enough.

This is not a good recipe for enchiladas. This is a great recipe for soggy burritos. For something similar, but less soggy and tastier, check out the recipe for burrito pie! Enchiladas are made with corn tortillas, by the way.

Great recipe, family loved it. You can pull this one off with low-fat ingredients (cheese, sour cream, soup...even low-carb tortillas) with no discernible difference in flavor or texture. I know, because I've made it both ways. That said, if you can, go low fat and I guarantee you'll never miss the calories you never had.

Super yummy! I cooked my chicken in the slow cooker with all of the ingredients and accidently left out the sour cream and it was still fabulous! I use New Mexico Chile for more enchilada sauce as I've never been able to find a canned one that I like. Thanks Angela!

Really yummy! Followed the crockpot suggestion to cook chicken. Just mixed soup, sour cream, and chile powder without heating. Used green sauce. Thanks for the recipe!

Made this once and it was a big hit. It's good heated up for lunch the next day too. I am making it again tonight. Thank you for sharing this recipe.

This dish is worth the work. So good and it makes plenty for leftovers or freezing.

WOW! This is the best enchiladas I've ever had! I followed most of the recipe only because I ran out of time but next time I think I'm going to put the chix in a crock pot with the seasonings.

These were better than in any restaurant I have ever went to. I only did two things different. I had made a pulled pork recipe from this site and had leftovers, so I used the pork! DELICIOUS! The other thing was that I only put the sour cream mixture (the one cup) in with the enchiladas and not at the bottom of the pan. The inside of these enchiladas is SOOOO tasty! The secret is in the seasonings!!! Thank you so much. I can't wait to make them for my mother, the Enchilada Lover. UPDATE: This is still my favorite recipe and my mother asks for them all the time. I quit putting the sour cream mixture inside the enchiladas and I go to the local store and picke up a rotisserie chicken. This has cut the time in half and makes it an easy meal to make on a weekday/work day. They still taste absolutely delicious. I get the best raves about this recipe.

These were ok but way to bland for our tasting. If I make again I will definitely spice things up with some jalapenos or something.