2 Reviews

This is a great recipe, and a keeper! The instructions were clear and it was very easy to make. I used a little more cheese than called for and 1/2 c. more picante sauce on top of the enchiladas (to make sure the tortillas didn't dry out). The cheese I used was a specialty one we got at Sam's Club (Colby Jack with Habenero and Jalapeno peppers in it). I got 8 enchiladas out of it, and I baked these at 350 for 25 minutes, putting the oven on BROIL for the last 5-ish minutes. My family kept saying how good they were, long after the dishes had been loaded into the dishwasher! I served these with a green salad and Black Beans, and now I am ready to open my own Mexican restaurant. :) Thanks for posting this recipe! Made for Fall 2009 PAC.

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Greeny4444 September 13, 2009

Easy recipe to make and pretty tasty! Good use of some leftover cooked chicken I had in the freezer. I liked the addition of the cream cheese (low fat worked fine). Thanks for posting

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StacyMD187373 August 12, 2011
Always Delicious Chicken & Cheese Enchiladas