16 Reviews

This is the first time I have made enchiladas and we quite enjoyed them, I did have to omit the jalapeno (one of the few chillies I'm not keen on and the if included the DM would not have eaten) so I used a hot salsa for the DS and me. I scaled back for 5 but filled 4 wholemeal/wholegrain wraps (the tortillas had disappeared from the freezer, so had to use the wraps). Baked at 175C, checked after 15 minutes but not browned so left for another 15 and the cheese was nice and brown and wraps were crispy. The DS and I had them with a tossed salad. Thanks Jan, made for Make My Recipe, Edition 10.

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I'mPat March 08, 2010

THis was a pleasant weeknight supper and very glad I tried it. I cheated and used a rotisserie chicken and I think next time, I will use my own cooked chicken. The addition of creamed corn is something I have not come across until now and I really liked it! I used a small can of diced green chillies instead of jalapeno. I also used the Kraft Mexican blend cheese and am certain that I used more than 2 cups, as is my way. Great supper, thanks so much!

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Laura123 October 14, 2009

yum. These were great, a nice change from the usual cream of chicken enchiladas. I seasoned the chicken a little bit before adding and used green chilies because I didn't have jalepenos! Thanks

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Rollin in the Dough! October 04, 2009

I loved this! I seasoned two chicken breasts with salt, pepper garlic & onion powders, cumin and chili powder and sauteed it. After shredding the chicken I mixed it with 1/2 a can of creamed corn and 1/2 c of warmed cream cheese rather than sour cream (personal preference). Added the green chilies, but omitted the green onions (hubby isn't fond of them). Rolled them up, covered with cheese and baked. Simply delicious! Thanks for a great recipe!

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Mandy L. April 23, 2008

these were great. i think the chicken i cooked was larger than the recipe called for. i ended up doubling most everything else. i added some cilantro and fresh lime juice and filled 10 tortillas. i still had quite a bit of filling left so i put it in the freezer. it thawed well and was easy to make into enchiladas another day.

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jetta_mel January 17, 2009

This was really good. I served it with Mexican Cilantro rice and guacamole. My husband thought it was perfect the way it was, but, I think next time, I'll add some cilantro, lime juice, and a bit of cumin to the mix, and make up some fresh salsa. I thought it needed a little more fresh flavor. It was too meaty for me. I'll definitely make it again. I think it is important to indicate on the recipe that you should use a smaller tortilla. I bought large tortillas, and found they required extra stuffing. They made too big a serving for one person.

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1st-Marilyn June 20, 2008

We thought these were perfect. The recipes doesn't need any change at all--they're great. It's such a nice change from the usual enchilads we make. We'll definitely make it again. Thanks!

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Petite Mommy June 05, 2008

Absolutely delicious! I have tried about 5 different recipes on my family and they raved over this one and asked me to make this one again. The pickled peppers added the right heat and flavor to this dish. Bravo!

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scwheeler24 May 28, 2008

Wow these were good! I made a couple changes, cream cheese instead of sour cream and fresh jalapenos rather than pickled and used a homade sause over the top. Really wonderful first enchiladas I've made and liked. Thanks!

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Doeafemaledear May 24, 2008

We enjoyed these although the taste of the jalapeno was a bit overpowering. Trust me, we like spicy, it's just that the other flavors paled against the pepper flavor (used all 4T). Certainly worth trying again as they were very easy to throw together using rotisserie chicken from the deli, but I always prefer to make a recipe as written the first time I make/review it.

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LorenLou April 27, 2008
Todd's Chicken and Corn Enchiladas