6 Reviews

These were very good. My DH loved them, and so did I. I used red peppers b/c I was out of gr. peppers. Even my kids like them, and anything with onions or peppers are hard to sneak past them. I used chicken breasts that I chopped up fine and sauted with seasoning.

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*Monica* March 21, 2004

This is a very easy recipe to prepare and there are no hard-to-find ingredients. Always a plus for me. I used less cheese and cream cheese to cut down on the fat. Other than that I followed the recipe. I can see why this recipe would be good for gringos and kids. It is very mild on the cusp of bland. I added jalapenios to spice it up. Thank you for sharing your recipe.

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Amber of AZ February 13, 2011

Excellent! I was out of salsa so I used a can of Rotel tomatoes. I thickened the tomatoes that went on top with cornstarch. I used american cheese because I was out of cheddar. My whole family loved these. These are the first enchiladas that I've made, but they will not be the last! Thanks, Pamela

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Carol Elizabeth November 08, 2008

Delicious! I used low-fat cream cheese and a low-fat Mexican blend instead of cheddar. I also added a can of tomatoes to the filling because we like our enchiladas very juicy and tomato-y. This has become our new standby for enchiladas. Thanks, Pamela!

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Paramela September 12, 2006

This was a great hit in our house. I couldn't believe how well my kids dug in and enjoyed these. They will definately be a recipe that I will use often. By the way, for those of us who don't store pre-cooked chicken, this recipe uses 2 large or 3 smaller chicken breasts.

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Winnipeg *Mel* August 30, 2005

This was so good! Made it tonight as my 3rd recipe for Pick-A-Chef:) Omitted the green peppers but that was it. I'm a cream cheese-aholic so I knew I would love this! My 1 year old appreciated it as well!

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Ang11002 August 05, 2003
Chicken Enchiladas