195 Reviews

This recipe was chosen because I had all the ingredients in my kitchen! YES! Tweaked just a bit by using a heaping tsp of chili powder and HOT chopped green chiles to add zip to the flavor. And then once the remaining soup mixture covered the enchiladas, I poured a cup of half-n-half in the pan because I love the way it makes them extra creamy. My oven needed 25 minutes to heat the dish throughout, covered. The last five minutes I followed directions as written. No leftovers here!

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Kelly M. July 13, 2015

My family and I were not fond of this dish. Quite bland. It sounded so good, I really wanted to enjoy it.

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amjoy373 January 06, 2015

Great recipe. I like to substitute cream of celery soup as it seems to complement the green chili better than cream of chicken. I also omit the sour cream.

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Gerald F. February 14, 2014

This is a very rich, delicious and quick dish! I added some taco mix in the filling to give it a little more flavor. It turned out great. Love the creamy yellow top!

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SharonChen October 18, 2013

Oh gosh these were good and super easy! I didn't have green chili's or onions so I just added cayenne pepper and dried onion flakes in my chicken while I was cooking it . Turned out wonderful!!!

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Classy Gal September 27, 2013

I made these for dinner last night and they were pretty good. I have never made enchiladas before so I wasn't too sure what to expect. I couldn't find green chilis but found green chili sauce so I used that but otherwise stuck to the recipe as directed. I would however, butter the pan next time as some of them stuck when I tried to lift them out. Overall I would make this one again! Thanks Missnezz for an easy and interesting addition to my keeper list!!

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cfletcher August 29, 2013

These are very good and I love the fact they are Quick and easy to make. I made them exactly as posted.

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Jim'sKim January 18, 2013

MizzNezz - thanks for posting this. I too hardly make anything with 'cream of soup' as an ingredient. Tonight, had leftover Turkey, pinched for time and off I went. Adjusted this recipe moderately - low fat sour cream, low fat cheese, whole small onion, 1 seeded jalape?o, added about 1/4 - 1/2 tsp (by eye) cumin, coriander, chipotle, and a mixed southwestern spice I have plus the orig chili powder. I mixed the veg and the spices and a bit of the cream mixture in a pan on the stove for a while to wake up the spices and warm the turkey. Then made the enchiladas and cooked (uncovered) cheese and all for 15 min. I really really liked these and they were super simple. Next time prob will throw raw chicken in with veg and saute all together to cook, then prep enchiladas. Yes, suspect I'll make this fairly regularly. Just too easy and yummy to not! Thanks!

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Gidget265 December 27, 2012

Very good but I had to admit that I made changes adapting it to what I had. I used bell peppers and fried together with the onion and used corn tortillas since its what I had in hand. I misread the directions and got the can of mushroom soup instead of the chicken soup as I was in a rush and fortunately it still came out delicioso! A keeper for sure.

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blacksky_ms October 02, 2012
Chicken Enchiladas