Easy easy easy. Will definitely make again. It is a touch spicy for the kids, but they pushed the sauce off and were fine with it. I used red bell peppers instead of green, but otherwise followed the recipe exactly.
We loved this!! Even my 11 year-old son, who is pretty picky. I made a few changes; I added a little extra onion, as well as half of a yellow pepper, diced. I sautéed these until soft, and then followed the recipe as printed. (I added about 1/4 cup of extra broth.) I lightly pureed the sauce with a hand blender to reduce the chunkiness of the veggies. I also used flour tortillas (a few whole wheat, too; I preferred these), since my family is not very excited about corn tortillas. Broiling was not my preferred method; I baked them at 425 degrees for 12 minutes. I will make again soon; the only request my kids had was for a little less spice (Perfect for the grown ups, but I may leave out the red pepper next time.) Yummy!
Easy and tasty. I added a can of black beans with the chicken mixture. I made enchilada sauce using a McCormick packet then added some of the sauce to the chicken mixture as well. We'll add it to the recipe rotation. Edit: The second time I made this I added the onions and peppers to the chicken mixture rather than the sauce. I liked it a a lot better this way.
Used this recipe b/c the nutrition facts are all there, making it easy to count with Weight Watchers. However, made lots of changes: anaheim chiles in place of green bell, add garlic, use heaping tsp. of both cumin and corriander, use green ench. sauce. Biggest change: do not want lumpy sauce, so rolled chicken and sauteed veg into the tortillas, covered with sauce, baked for 20 min, with foil covering, removed foil and put all the cheese on top, baked ten more minutes. Then added greek yogurt instead of sour cream (less artificial stuff) and cilantro. Served with leftover Green Rice from another CL recipe and a plate of cut cantaloupe. Portion size okay for me, husband & son ate double.
These were just okay, did not have a lot of flavor and needed more sauce. I used 1/2 cup of onions. Don't think I will bother making again.
These were good, but not great. Instead of Mexican cheese, I used a mixture of cheddar and monterey jack. I also cooked my own chicken (4 chicken breasts) and shredded them. Good...might make again.
Quick, tasty, and great leftovers. Used 28oz can of El Patio sauce (lowest in sodium). Added minced garlic and the cumin to the sauce along with red diced bells and onion. Mixed some of the sauce and a handful of grated cheese with diced chicken. Made 10 enchiladas. Poured remainder of sauce over the rolled tortillas, topped with sauce and cheese. Baked in oven for 20-30 min at 350.
This recipe was extremely easy to prepare. I followed the recipe exactly, but I thought it was a little lacking in flavor. When I made it again, I added extra cumin, a little black bean salsa and some coriander. That did the trick for me.
An excellent, simple recipe. It's nothing fancy, but wonderful weeknight family fare. This can be quickly whipped up with many staples, and I would think that substitutions would work well with it. This will definitely be a part of our regular meal rotations.
Like my usual go to, can't go wrong, ready in minutes meal:quesadillas, it is hard to make bad enchiladas. This recipe does not disappoint. I used the Trader Joe's sauce as suggested by another reviewer and the day I was there they didn't have rotisserie chicken so I bought their pre-cooked pork. I prefer chicken but the pork worked too. Since I can't keep cilantro alive in my herb garden I used frozen cilantro cubes (also found at Trader Joes) mixed into the sour cream. While this meal isn't really "worthy of a special occasion" I am giving it four stars since it is so easy to put together from ingredients you can keep on hand for last minute dinners.
I expected it just to be average being so simple, but loved it.
Had a little trouble rolling the tortillas but other than that, they were very good. Might try adding black beans and/or corn next time.
This is definitely a good, solid recipe which I would normally give 3 stars. I'm giving it 4 stars because it's just so easy and quick to make.
I was very unimpressed with this recipe, nothing special at all.
I've made this recipe many, many times. It is simple and my husband says it is restaurant quality. Over time I have made a few changes. I prefer to use Trader Joe's enchilada sauce. I usually substitute the chicken with shrimp, which works great. Also, I like to add mushrooms. Time and time again it has proven to be a great meal!
I think I accidentally messed this up in preparation and combined all ingredients in pan after simmering veggies and sauce - but it still turned out well. Perhaps this helped to avoid the dryness others commented on, because I didn't experience that. Also grilled my own chicken instead of buying.
My husband is a picky eater but even he like these! They were so easy to make and had a great flavor! We will definitely have these again and again.
It was super quick and easy but we were not impressed with it. It was more of one of those meals that you ate because it filled you up and did not taste bad...but it was not one that you keep and look forward to making again