I was looking for this recipe because my mom used to make it all the time and I was craving it! I thought this looked similar, so I made it last night, but the sauce did not have the same rich, mellow flavor. This sauce tasted very sharp and acidic to me, so I checked the recipe against my mom's and found out that it is almost the same with a few exceptions:<br/>Sautee 2 T. butter, 1 clove garlic, 1/2 c. diced onions until soft, add can of green chilies, add soup, sour cream and 4 oz. shredded cheese. Reserve 3/4 c. of this mixture and stir in 1/4 c. of milk-set aside. Mix chicken in with the remaining cream mixture, heat tortillas, fill tortillas, then top with the cream mixture (plus milk) that was set aside. Bake until golden and bubbly.<br/><br/>We didn't finish the double recipe I made, and it was very dry, so I am going to make some sauce from my mom's recipe and pour it over the top and rebake tonight for dinner. I really appreciate your recipe, it helped me make a quick meal last night. I hope you don't mind my posting the changes I am going to make. Thanks Jellyqueen
Great use of leftover rotisserie chicken and deli us. One of my family favorites.
I make this all the time and my family loves it. I double the sauce part of the recipe when I plan in advance but either way it is great!
I made this yummy meal to take to a couple who just had their first baby. They loved it!
I first posted this review in 2004 and I'm still making this wonderful meal...just made it last evening for visiting family and they all loved it. I do add salt when I cook the chicken and I like to shred the chicken when it's raw in my food processor. This makes it less chunky and faster to prepare. Thanks!
Excellent, easy recipe. The kids liked it, my oldest even asked if he could have it for breakfast!
This recipe had the advantage of including ingredients I already had in the house. But it was way too bland for us. I even added an extra can of green chilies. I'll have to keep looking for a chicken enchilada recipe that we like.
Yum! I also made double the sauce. Instead of green chiles, I used Red Cactus Country Sweet Salsa.
These were very easy and very good. The only thing I changed was I add 1 diced onion to the chicken mixture and instead of pouring part of the chicken miture on top I just made extra sauce out of another can of chicken soup,sour cream, and a little bit of cumin. Great recipe! Thanks!
These were fantastic. The next time I make them, I'll do two things differently. I'll add a little more spice to either the sauce or the chicken when I cook it to make the dish "kick" a little more, and I'll reserve some sauce to add to the top of the enchiladas instead of just putting the extra chicken mixture on top. But, even made without those changes, the dish was superb!
Quick and good. If you aren't using leftover chicken, cook the chicken with a pkg of fajita seasoning and top enchiladas with shredded pepper jack cheese for some extra zip.