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Chicken Enchiladas II
Reviews:
April 30, 2002

Revamping this Review...yet again! Still a Wonderful Recipe!!!!! First made this back in 2002 without substituting any ingredients (ok i added a few...but didn't use non or low fat items). I use Extra Soft..Soft Taco Size tortillas..(8" I think). I get mine at Frys (Fry's/Kroger brand). They have a little more give to them and don't break as easily. Made it for a second time a few months after that with non or low fat ingredients. Tasted just as wonderful as with original ingredients. TRUST ME...NO ONE WILL BE ABLE TO TELL! AND...I know some of you have suggested or stated that enchiladas are made with corn not flour tortillas...This is true. But, for myself and my family and friends i have made this for...they prefer the flour over the corn. A lot of people said they didn't like the toughness of the corn and i personally don't like frying anything i don't have to. The only way to make the corn tortilla pliable is to fry it for a few seconds. Try tortillas made with organic ingredients. Ingredients altered or added: 1. 1 can of Ro-Tel tomatoes partially drained 2. 1 can of green enchilada sauce. 3. A shredded 4 cheese blend we get from Costco consisting of Montery Jack, Medium Cheddar, Queso Quesadilla, Asadero. 4. Low-fat sour cream 5. 1% Milk 6. A baked chicken from my local grocer that i debone and shred 7. Double the Sauce (VERY IMPORTANT) 6. 1 can of cream of mushroom soup (along with cream of chicken)

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