Swiss Enchiladas

Really made few changes--just added some cumin and smoked paprika to the saute'.  EXCELLENT!  Served with lettuce, chopped tomato, sliced radishes, black olives, sour cream and avocado slices on the side.  Husband LOVED it!  Took the leftovers to work--disappeared!  Recommend!

Just made these for dinner. I marinated the chicken over night in cumin, garlic powder, and cayenne pepper. Used skim milk for the sauce and added cottage and swiss cheese into the milk sauce. I also cooked the flour a little bit before adding the milk to get rid of the flour flavor, since its only there to thicken the sauce. Tastes absolutely amazing.

I make it exactly as written, and my family and many, many guests over the years love it.

I think this is the first Cooking Light recipe that I haven't been crazy about. I added cumin and cilantro, per some other representations, some garlic salt and pepper to the sauce, and hot sauce on top, but it just wasn't great. My family liked it ok, but it's not one I'll put in my regular rotation. Let me temper the criticism by saying that I LOVE Cooking Light and have never had a bad recipe!

I slightly changed the recipe based on some of the reviews. I used the one can of tomatoes, 1 small can of mexican rotel (spicy), and only 1 large can of green chilis. I added the extra garlic, cumin, and paprika. In order to make the milk sauce a little thicker, I also started by melting 1/2 T in the pan, 1 T of the flour, adding the milk little by little, then towards the last of the milk I mixed in the remaining 1 T of flour. Still wasn't thickening much, added some cheese which helped. Might try a different method next time. Served with homemade guacamole, pico de gallo, and plain greek yogurt (as our "sour cream"). Will definitely make this again!!

I like everyone else thought it was a bit bland. So I added paprika, cumin, and extra garlic...I like spice :) Also I used smaller shells, I personally I think it's a better serving size. I also added cheese to the milk mixture, because for some reason I can't seem to get it to thicken. All in all though a GREAT recipe, my husband who hates spicey food absolutely LOVES it! It has become a family favorite.

Very tasty. My husband doesn't care for chicken as a rule. He actually said he liked this dish. I did use whole wheat tortillas. Did not have Swiss cheese on hand, so I used a blend of Mexican cheeses.

These enchiladas came out SO DELICIOUS!!!! (my 3 yr old ate every bite on her plate!). Based on other reviewer's suggestions, I added 2 tsp. cumin + some fresh chopped cilantro to the sauteed onions for a little extra flavor. The first time I made the milk-flour mixture, it did not come out right, so I had to make a new batch - I ended up melting 1 Tbsp. light butter, then the flour, then gradually adding the milk and stirring with a whisk (as I do with bechamel for lasagna), and stirred in a bit of the shredded swiss. Loved this recipe, it's definitely a keeper!

The only reason I'm giving this 4 starts and not 5 is because I changed up the recipe a little bit and *it* was very very good. Instead of 2 cans of green chilies and 1 can of tomatoes, I used only 1 can of Rotel. I also used mozzarella cheese, not swiss because it's what I had on hand. I did sprinkle on some cumin, but have no idea how much. I've never made enchiladas before so I was a little scared, but it was super easy and very tasty!

I am learning to cook with my mom and we tried this yesterday for lunch. It was outstanding but we made a few alterations after reading the reviews. We added a 1/2tsp of cumin to the sauce as it simmered. We used 2 cans of Rotel tomatoes with green chiles in addition to the diced green chiles called for in the recipe and added 1tsp of cumin to the chicken mixture as it simmered also. Used Whole Wheat tortillas since we had in refrigerator. We had true Grueyre Swiss on hand and it was so yummy melted on top of these enchi's. Skipped broiler and baked until well browned. Would serve to company any day. Wonderful!

This is a great go-to recipe. Very cheesy and tasty. It's in my regular rotation. I make two pans at one time and freeze one.

I read the reviews before I made this, so I knew that I would have to spice it up a bit. I doubled the garlic, added about 2 tsp Cumin, and a generous amount of Cilantro. As others had suggested I made it in layers, so much faster and easier.

Not sure why this got low ratings from some-- this recipe is SO good. I usually make a big batch-- 12 at a time, by using one whole chicken. These freeze really well too. Only down side I can see is that they do take a bit of time to put together and cook. I usually make these on a weekend and freeze some.

This is sooooo good and turns out great every time I make it! I add some cheese to the sauce, use regular Ro-Tel tomatoes and sprinkle some green onions on the top. I serve it with corn and black bean salad. My whole family loves it.

This is a great recipe. I've altered to add Jalepeno Jack cheese on top, substituted 1 cup chicken broth for 1 of the cups of milk in sauce, and I use large whole wheat tortillas and layer them (3 layers; bottom, middle & top) - like lasagna so it's easier to cut / create your own portion size. Just divide the filling in half between layers. It's has become one of our favorites when entertaining.

easy to eat. per other reviews I turned the heat up to make sure the liquid from the chicken mixture reduced sufficiently and all turned out well. my 10yr old gobbled this up. My husband and I were happy to eat it but it could have used some more spices - hotter peppers anyone? will make again but with some spicey additions. served with a fresh salad and cold beer.

My family really enjoyed this recipe. I used tortillas I found (by Mission) with 11g of fiber, worked great. I heeded the warnings about the moistness of the chicken mixture and ended up removing the mix from the skillet, putting it into a large seive and letting the juice drip back into the skillet. I let the juice boil to reduce it, because I think it is important to the flavor. I used a smaller baking dish than recommended because it's what I had, and used slightly more than half of the milk called for--probably will use a little more next time as the top got a bit crunchy. The swiss cheese was fine and I will use it again in this recipe until the block I bought is used up, but I think that chedder or pepper jack would do as well. It was rather bland which was fine for us because we have kids who don't like much spiciness, but I served it with some salsa for the adults. I think this recipe and permutations of it will become a staple at my house.