A nice change of pace. If you are looking for authentic enchiladas, you might not like these, but they were easy to make and tasted good, family enjoyed them. Also used a can of Rotel vs green chilis. Will make again next time I want creamy, fast enchiladas. Thanks for posting.
Wow, these were the best I've ever made. I made my own cream of chicken soup since we can't get that where we live. I added the extra green chilies to the sour cream/chicken soup too. I also threw in sundried tomato to the chicken mixture. The taste was outstanding! Thanks so much!
Delicious! Love the creamy-ness of it and knowing that it isn't from a ton of cheese. We will definitely have this again!
These were a huge hit at our house. Thanks!
These chicken enchiladas were delicious!! I used 2 cans of soup and 1 cup of sour cream. (add 1/4 cup soup/sour cream mixture to the chicken and green chilies) I doubled the amount of chicken and also added 1/4 tsp. cumin and 1 clove minced garlic. Before baking I poured a can of enchilda sauce around the enchiladas and sprinkled the mexican cheese over top as suggested by a previous reviewer. Cut back on the chili powder if you don't like it too spicy!! I used reduced fat soup, sour cream and cheese.....Still delish!!
A great quick & easy dish that I was able to make ahead of time, then just refrigerate, so supper is ready when we are! Because of the refrigeration, I had to increase the bake time a bit, but otherwise, I made no changes. Served this with #12877 Enchilada Sauce as DH likes everything extra saucy! Thanks, Inez!!
I made this recipe for company tonight, and it was GREAT! Lots of compliments. I will definently make again. I added chopped mushrooms with the onions, and used one of those rotisserie chickens from the grocery store. YUM!
Yummmm!!!!!!!!!! Comfort food. I love these. You can lower the fat (without lessening the taste) by using margarine, lite sour cream (not fat free yuk!), low fat low sodium cream of chicken soup, and part skim cheddar cheese. I loved that I could find a recipe I could lower the fat and it still tastes awesome! I sprinkled some green onions on the top and we loved it! Thanks
Excellent. I made just as directed, except I doubled the recipe (to freeze one pan) and used "mexican blend" cheese. I have two picky kiddos who loved every bite. I used "mild chili powder" and it gave it flavor, but did not make it spicy. I would say that the flavor might be a little bland if you used just cheddar cheese, so either use a mexican blend, or add a few spices to your liking. Will definitely make again, and will update when I thaw and bake the frozen one, to let you all know how it turned out.
Loved it. Used some of the suggestions for personal preference. Think next time will use some enchilada sauce