Best Beef Enchilada Recipe Sour Cream Cream Chicken Soup
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11/29/2006
This recipe is very good and easy to make. I think I got the biggest compliment last week about it too...my boyfriend and I went out to eat at a local, well-known Mexican restaurant. He ordered the enchiladas....as he pushed his half finished plate away he told me "your enchiladas are better"! I have made a few modifications to the recipe to suit my tastes. Instead of the cream of chicken soup, I use Campbells Nacho Cheese or Southwestern Cheese soup. I add a jar of medium or mild green chile salsa to the sour cream/soup mixture for texture and spice. Instead of chopping the chicken for the filling, I shred it and add a few tablespoons of the sour cream/soup mixture to moisten the filling, otherwise it tends to be a bit dry to me.
03/23/2005
Excellent! I used 1 T of Olde El Paso Taco seasoning mix instead of chili powder and pepper jack cheese instead of cheddar for more spice. For my "picky" child I just put aside some chicken, (no onion or chiles) mixed with sauce, used cheddar and put hers on one side of the dish. She loved it. Just a few tips for those making this for the first time. 1. Don't start this from scratch, if like me, you get home at 5:15 unless your family likes to eat late. Next time I will have the chicken cooked and chopped ahead of time. 2. Double the sauce. It's worth it. 3. SPRAY the baking dish with PAM. 4. Wrap tortillas in foil and put in oven for a few minutes. They are much easier to wrap. Try this recipe. It is very good.
03/26/2006
I have to admit, I only used this as a basis for what I ended up creating! Mine turned out wonderfully...with all of my alterations, but thought I'd share them with you. I mixed 1 can cream of chicken soup and 1 can cream of mushroom soup and added the 4 oz can of green chilies to this mixture. I sliced and sauteed 8 boneless/skinless chicken thighs with 1-2 tsp cumin and 1 tsp chili and 3 garlic cloves. Then to assemble...lay out your 8 inch tortilla, put 2 tbsp soup mixture, a tbsp of cottage cheese, a big handful of fresh spinach, some chicken and top with a bit more soup mixture. Roll it up and place in a 9 x 12 pan that you've added some of the soup mixture in the bottom of to avoid sticking. Repeat - this quantity made 6 tortillas with a bit of chicken left over which I chopped and added to the top. Cover it with cheddar, bake for one hour at 325. Remove foil for last 10 minutes and allow to rest for 10 minutes before dishing up. I prepared this for family - and it was a huge hit. Thanks for inspiring me.
02/13/2005
Excellent! Just the recipe I've been searching for. I added a couple of things and they turned out wonderful. I added a can of Rotel to the chicken after browning, and added a can of green enchilada sauce to the cream of chicken and sour cream. Just the kick it needed. Thanks for a great recipe!
02/19/2004
Love, love, LOVED this recipe! The only thing I changed was added a tablespoon of cumin with the chili powder, stirred in some canned enchilada sauce to the soup mixture and added cheese inside each enchilada. These are the BEST enchiladas I've ever tasted. (You made my husband a happy Man!) Thanks Jeri!!
06/01/2002
Everyone I have made this for loves it! I have change one thing after making it several times. I now throw 2 boneless skinless chicken breasts in the crockpot with some peperoncini's & juice (sp) let them cook all day and then shread the chicken. It really gives it a good flavor that is not too hot.
06/15/2004
I've made this several times for groups of people; everybody loves it! I made a few modifications....I added chopped green peppers and celery with the onion, replaced the can of green chilies with a can of Rotel (diced tomatoes with green chilies) and put half of it with the soup mixture, half with the chicken. I also put cheese inside each enchilada. These are SO good, definitely one of our favorite meals now.
02/18/2008
Delicious! I doubled the soup (used the Healthy Request version) and the sour cream(low-fat), used half a packet of taco seasoning mix instead of the chili powder, and used a reduced-fat Mexican cheese blend. My entire family loved it.
04/29/2008
while i'm sure this recipe is good with the chili powder, I substitute it with Hot Taco Seasoning. I like things spicy! I also add a little of the seasoning to the cream of chicken and sour cream mixture, but just a touch. For the chicken, i buy a pre-cooked chicken from the deli section at the grocery store and shred off some breast meat. Just before I put the cheese on top, I place a few jalapeno slices on top of each one. Like i said, I like things spicy!
02/16/2007
These are wonderful! Try playing around with some of the ingredients...shredded Chipotle cheese gives a nicely spiced kick. I serve this with Absolute Mexican Cornbread found on this site,also Wonderful!
01/10/2011
We love this. My Husbands favorite of all Enchiladas! I myself would have to agree. Just add a little bit of home seasonings and our own cheeses makes it oh so yummy!
01/10/2011
Very tasty and ohhh sooo good!!! Recommend for sure! And these freeze well so make the whole pan full or two like I did. My husband and I had these several more times over the next couple months and it was easy to take them out of the freezer, thaw and bake or pan fry!!!!
10/08/2007
This was the first Enchilada recipe I tried and I'm not trying any more. I LOVE this recipe!! First I boiled 4 chicken thighs ..when they were done I shred them. I added some green chile salsa to the soup and sour cream mixture. I added some taco seasoning and 1/2 a can of black beans to the chicken mixture. I added some cheese in each enchilada as I rolled it up. I then topped it off with the soup/sour cream mixture ..then some red enchilada sauce (store bought) ..Boy was this yummy!! I served this dish with my family's spanish rice. Looking forward to making this again really soon!
08/24/2006
This is one of my favorite recipes, but sorry to say it's from a Campbell's Soup cookbook that I've had for years. This is the EXACT recipe from the cookbook.
01/16/2011
Was okay, but still not what I'm looking for...way too bland for us.
05/23/2012
Awesome and simple recipe! I made a few adjustments. To save time and add major flavor I purchased a rotisserie chicken and chopped it up. I added a can of RoTel to the filling. I added a can of mild enchilada sauce, 1/2 to the filling, 1/2 to the soup mixture. I also sprinkled cheese into each tortilla as well. I topped the finished product with salsa, sour cream and jalapenos. We ate the entire pan! I will definitely make this again!
02/06/2010
Excellent...just omitted the margarine and added the Mexican mixed cheese. Also, used a little enchiladas sauce on top.
07/11/2003
These are perfect chick. ench. I browned my chicken with a little liquid smoke and garlic, then simmered in broth for a little while. I used corn tort. instead of flour. And used half monterey jack and half blanco queso(white processed cheese loaf which you probably won't find unless you live in South Texas. Sliced olives sprinkled on top would have set these off!
01/29/2011
I give this recipe 5 stars...very easy and soooooo yummy!!!!!
02/02/2011
The best, THE BEST! I always double the sauce and add cheddar cheese with the pepper jack. With this recipe the MORE the BETTER. Stuff the tortillas and add extra sauce and cheese! So good!!
01/23/2011
My Wife made this for our family dinner. Everybody loved it. It is a definite keeper. We doubled the recipe and added another can of chicken soup and 1/2 cup of sour cream. It was outstanding and for the wimpy eaters in our crowd we didn't add any additional spices, but we still loved it.
01/07/2011
I love this recipe! The nice thing is that you can add more veggies to it : )
01/14/2011
Fantastic Meal. The only thing I did differently was boil my chicken in water that I had mixed half a pack of taco seasoning in...Wonderful!
08/17/2009
This is a decent recipe as written which explains why I am only giving 3 stars. As you might suspect, I did make changes. I used corn totillas since flour ones would have turned to paste. They also add a great layer of texture in the mouth as you are eating. It's best to blanch them for a few seconds in hot oil before adding the filling so they don't break after rolling. If you don't mind that then don't bother. I also added more chili powder to taste. A note about the soup mix. As written, the soup mix will not be thin enough to properly cover the enchiladas or provide enough moisture for the mixture to come together properly. You will need about 1 1/2 to 2 cans of soup the regular amount of sour cream and some milk or chicken broth to thin the mixture out enough to drench everything nicely. Just eyeball it. Adjust your seasonings accordingly. Finally, when filling the tortillas add a pinch of shredded cheese inside each one. You will thank me for it.
11/21/2010
This recipe could not have been better! I LOVED it! I added a can of enchilada sauce in with the soup/sour cream mixture and other than that stuck with the recipe and it came out perfect. Thanks for such a great recipe!
09/19/2010
This is an excellent recipe, I did tweak it just a little and it turned out wonderful! The only thing to be aware of is, you have to use the small tortilla shells if you want this to make 8 servings, if you use the large shells it will make 4 servings. Also, I cooked 3 large boneless, skinless chicken breast and that made about 2 3/4 Cups this was the perfect amount. I doubled the chili powder, and green chili peppers... not the onion tho! My husband and I both liked this a lot. I plan to keep this on the dinner menu! A side of refried beans and spanish rice make great sides!!! Thanks for sharing a delicious recipe :O)
11/10/2010
Very good enchiliada recipe.
06/19/2008
The recipe, as is, would be bland. I used one can of Enchilada sauce along with the cream of chicken. Next time I think we will use no cream of chicken and either use 2 cans of Enchilda sauce or 1 can of enchilda sauce and 1 can of something like Fiesta cheese. I didn't change anything else. It was very easy to make! I made 4 with real chicken and 4 with veggie chicken (morningstar) all in the same pan. My husband LOVED it but agreed it needed a little extra zing.
03/10/2010
Make this for my family of seven and have to make two pans! Doubled the recipe and it was a hit. Hubby added some sliced jalapenos to his but just right for the kids.
11/27/2010
great love trying new dishes and this was great
05/03/2010
Family said these were better than enchiladas at a restaurant! The creamy sauce was fantastic with the chicken filling. I omitted chiles and subbed some taco seasoning for the chili powder. I didn't have an onion so I used chopped onion flakes and onion powder. Also used canned chicken for chicken breasts.
12/07/2010
Awesome with a few changes, I added cilantro, and instead of cheddar cheese I used Monterrey Jack. Sooo Good!
07/12/2007
Yum! My husband and I loved this. We love red enchilada sauce, so I had to add a large can to the recipe. I simply poured the red sauce over the whole thing before topping with cheese. We couldn't get enough.
05/02/2012
On top of given recipe - Alterations: 1 can mushroom soup, 1 can cream of chicken 1/2 can of chile stewed tomatoes 2/4 pkg taco seasoning 1 chopped jalapeno 4 cloves garlic Everyone loved it, I thought there would be too much sauce but ended up just having enough, sister even said more sauce would be good - because it was delicious. Everyone had thirds until there was nothing left. *I also split it into two baking dish's and one was made without cheese - you can honestly make this recipe without cheese and it as just as delicious, nobody could really tell the difference except me, as I'm lactose intolerant. DEFINITELY making these again!!!!
12/07/2010
Followed all directions except I used 1 can of Golden mushroom soup, green onions, and left-over shredded pulled pork. Delicious!!
05/08/2008
This was very good and easy to make. I didn't add the can of green chile peppers because I didn't have them. But I used Campbell's Southwestern Style Pepper Jack soup and instead of cream of chicken soup and it added some extra flavor and heat to make up for it. I also followed what others suggested and used taco seasonings (doubled the amount) instead of chili powder and corn tortillas instead of flour tortillas. It turned out very good. I would definitely make this again.
03/05/2014
As-is, I give this recipe a 3. It lacked serious seasoning, but was a great base. I made it per the instructions, then after it was done, added a few things. Here's what I added: one packet McCormick brown gravy mix, extra kosher salt (to taste), a few dashes of Tony Chachere's seasoning. I'll make it again, but next time I'll add a can of sweet peas (I think they're important in beef stew) and extra carrots. It's yummy with the additions, though. Also, I didn't have red wine (the only part I initially didn't do per recipe), but I deglazed the pan with the same amount if water.
02/23/2007
I LOVED this... I actually made twice the "soup" mixture b/c I seemed to run out through the meal prep. I used mozzi instead of cheddar and it was really good. In hindsight, it would have been really yummy to serve with salsa and such... N
12/13/2010
Yummy!
03/06/2012
I made this recipe last night and was extremely disappointed and misled by the high rating--it lacked the flavor and spice that I anticipated from the description. The soup mixture seemed heavy and insubstantial...I would add stronger chiles/peppers to avoid the blandness.
11/10/2007
Delicious recipe, and so easy! Absolutely double the sauce...you'll regret it if you don't. It will seem VERY saucy, but it bakes right down. I used 98% fat free soups and light sour cream, and I didn't miss a thing. I used a little extra Mexican cheese blend, served it with yellow rice and corn. A wonderful recipe! OOH...definitely spray your baking pan with non-stick spray. We had a MESS with sticking tortillas, but it still tasted great!
10/07/2005
Excellent recipe. The second time I made it, I shredded the chicken and used 1 tbsp of chili powder (I love chili powder). Everyone I served it to raved and I was slightly embarassed as to how simple the recipe was to take such credit.
12/27/2006
wonderful recipe. if you like it spicy substitute the chili powder for cayenne powder (use half the amount). its always a hit!
02/06/2006
Very tasty. I used one of the review ideas and cooked the chicken in chicken broth and water in a crockpot on HIGH for 4 hours - this made it perfect for shredding. As for the recipe, I doubled the sour cream and soup so I'd have more sauce mixture which seemed ideal. I sprinkled a few diced tomatoes ontop rolled tortillas before topping with cheese. Add shredded monterey jack cheese with the cheddar.
07/20/2007
Yuck! I was not impressed with this recipe, which is unfortunate because I read a bunch of reviews saying how great they tasted. If you like real mexican food, this will taste like a little kid's recipe or something. The chile powder gave an awkward flavor inside, and I could barely taste the green chiles. The sauce was too salty and tasted like chicken (go figure considering it's chicken soup). I was really hoping for a different type of mexican dish but this was not it. I'll never make it again, sorry everyone but this just didn't cut it for me.
02/14/2012
These hit the spot! Corn tortillas are a must. Also added a can of hot rotel to soup mixture, which gave it a perfect kick. My new discovery, is the Havarati cheese sold in slices at Costco. What a great melting Cheese! Added 1/3 of a slice inside the tortilla, and grated cheddar on top.
06/24/2012
Used this recipe several times now. DH loves it. I follow all except: 1. I use left over taco seasoning instead of chili powder. I do not sautee the onions with it. Instead, I add it to the cream of chicken/sour cream mix directly. 2. I shred the chicken using a food processor (the slicing made with light push down pressure.) 3. I sautee garlic with the onions and do not add chili. 4. I butter the baking pan and add a small amt of sauce under each enchilada only to prevent stickage, but also to have the max amt of sauce (I stir the sour cream/cream of chicken sauce together with the chicken right in the onion pan until I get the right consistency that we like :)
03/12/2005
I cannot believe a recipe that calls for canned soup and I actually liked it! Needed to use up some fresh chicken breasts so I just boiled and shredded them. Added a can of green chile sauce as well as doubled the sour cream and cream of chicken soup. Only had four tortillas so I really stuffed these enchiladas to be nice and big. We like spicy foods and did think they could have been spicier even though I added the sauce. Served with some tortilla chips on the side.
10/22/2006
This recipe was wonderful! My husband loved it. I did read the reviews and made few changes. I added 1 tsp. cumin, about a half a package of mild taco seasoning and 8oz. low fat cream cheese in the filling. I also used equal parts of low fat cream chicken soup and hot enchilada sauce for the sauce. I probably used about 1.5 cans of soup total in this recipe. We like a lot of sauce and it turned out perfect. Not too much sauce at all. The seasoning I used worked out well. It had a great flavor but wasn't too spicy. I know I'll be making this again and again. It made great left overs too!
01/19/2011
These were delicious. I used Jalapeno peppers and it was spicy! I followed the recipe exactly and it was great. I'm definitely keeping this recipe and will make it again and again. You can also add other favorite ingredients you want! It's great!
10/29/2008
This is a great recipe. I had to add salt and garlic to the chicken filling, but other than that it was perfect, just what I was in the mood for. We used whole wheat tortillas, lowfat sour cream, 98% fat free chicken soup, and a little extra cheddar to replace all the fat we tried to avoid. :)
03/29/2011
I made a few changes that were a big hit. First, I cook the chicken in the crock pot with a jar of pepperocinis and their juice (added some water to cover the chicken). This gives the dish some extra heat without adding more spices. I also add some green enchilada sauce to the soup mixture. Instead of using chopped green chiles I use chopped jalepenos. I garnish the dish with olives and green onions to make it pretty. Love, love this version!!
05/04/2014
This is a great base recipe! I found lots of great suggestions from other reviewers for altering this recipe to fit my own taste. I added about 4 oz of Velveeta cheese and 1/2 tsp cumin to the chicken mixture. I also used 2 large cans of chicken (yes, like tuna, but chicken) which saved A LOT of time! Lastly, I added about 1/4 cup of enchilada sauce to the portion of soup/sour cream that I poured over top of the enchiladas. Next time, I'll add twice as much enchilada sauce and maybe even some chopped jar jalapenos for some extra kick. Thanks!
04/30/2006
These were very good! I did make a few modifications. First, I doubled the recipe (large group). I boiled 5 chicken breasts, and seasoned with TexMex seasoning. To the soup mixture, I added 1 can enchilada sauce. I topped with fresh cilantro prior to baking. Would also be great to add mexican rice to the stuffing mixture. Thanks!!
10/20/2010
I changed up the chicken a little when I made this. I took 3 chicken breasts and cooked them with olive oil in cumin, chili powder, a bit of red pepper, and garlic (along with the onion, of course). I shredded the chicken in the pan and let it simmer in the soup mixture a bit to let the flavors all mix together. Also, I used corn tortillas rather than flour as I prefer them for "enchiladas". Next time I will probably try to incorporate some velveeta in the soup mixture and attempt a salsa or red enchilada sauce to top it off for more dimension. Still, very tasty overall!
01/30/2006
Easy to make. I doubled the soup and I used both cheddar and monterey jack cheeses. Also sprayed the baking dish well with PAM. This was very good tasting and everyone liked it. Freezes well for saving some of those leftovers.
03/24/2012
I've made these twice; the first time, they were a bit too hot for my children and husband (I like spice!) so the 2nd time I used medium salsa instead of the green chile peppers, and it was perfect! I also added about 3 T of cream cheese into the soup mixture, simply because I'm addicted to enchiladas with cream cheese in them! Anyway, just wanted to say these are great! Super easy, too!! Thank you Jeri Reed for the wonderful recipe!
05/12/2009
4.5 rated.im a begginer so i thought these were good.if you dont add these things then it will be too plain.so i added a can of tomatoes with green chiles and a lot of spices including garlic and garlic powder,onion powder,chill powder and cumin.i also added a can of red enchilada sauce.i later started to add green enchilada sauce and liked it better(in my opinion).use this an it will add more flavor.
10/11/2008
Delicious but the chicken needs to be chopped really really small for the most even flavour!
02/01/2007
I have a more involved recipe similar to this...but no time, so I tried this one. My family enjoyed it, however if I were to make it again, I would use double the soup/sour cream mixture. I found just 2 TBSP's of the mixture IN the rolled tortilla's wasn't enough. I will make again. Very filling.
10/25/2008
it's too thick and salty.
05/07/2007
only 4 stars because the littlest one (3) wouldnt touch it, but my 8yr old loved it and so did the adults. Modified only slightly. Tossed chicken breasts in taco seasoning, browned with garlic in olive oil. Mixed with dbl sour cream, 1 can crm of chicken and 1 can crm of mushroom. Skipped the peppers to make it kid friendly. Will do again and give 3 yr old peanut butter sandwich for dinner that night....lol!!
10/30/2010
This is an excellent recipe. Of course I cahanged a few things, but not much. I followed many of the reviewers and used taco seasoning instead of chili powder and added pepper. I also used cheese inside the tortillas as well as on top, and I only used a few spoonfulls of the soup mixture on the bottom. Will definitely make this one again. Delicious!
03/15/2006
These were yummy. I added a can of green enchilada sauce so there would be more sauce after reading the other reviews, but then I put too much chicken mixture per tortilla which resulted in less tortillas used. So... mine came out a little too saucy, but that does give you more alternatives. Make more sauce and use the amount of tortillas called for or make the sauce as written in the recipe and just use fewer tortillas. Either way we loved it tonight.
11/13/2005
Absolutely terrific! I made a couple of changes: I added another can of green chiles to the soup mixture and I used whole wheat tortillas with no difference whatsoever (and much healthier for you!) I highly recommend this recipe.
11/17/2010
Tasted great. I think next time a little more Cream of Chicken soup would make them taste better but over all very good recipe.
07/19/2009
Surprisingly satiating meal. I was skeptical of the cream of chicken soup, but it wasn't too heavy. I added some cumin, red pepper, and spinach. I also used corn tortillas; be sure to warm them beforehand to prevent breakage!
06/12/2007
This was by far the best chicken recipe I have made. The ONLY change I made was really to use the bag of Mexican cheese which has chedder/jack and 2 other cheeses in it...but that is all I changed...and it was incredible!
02/28/2007
These were delicious! I was looking for something to do with chicken breasts instead of the same-old thing (breading and frying). I seasoned the breasts with olive oil, cumin, garlic pepper, and onion powder and then grilled them. I didn't have enough sour cream (only about 1/3 c.) so I added a little milk. I used the "mexican" cheese mix and sprinkled a little on the chicken mixture before rolling up the tortillas. Only had 5 x-large tortillas (left over from last week's taco night) and no green chiles, but that worked just fine. My husband and picky teenager loved them. I will definitely make these again.
12/16/2007
I made quite a few changes to this recipe! First, I poached 6 chicken breasts in chicken broth, lime juice, 4 jalapeno peppers (sliced w/ seeds), 1 tbsp. of whole peppercorns and a big handful of fresh cilantro. I poached and shredded the chicken the night before to save some time. I made the filling pretty much as directed except I added 2 tbsp. of minced garlic, 1 tsp. of cumin and substituted the cream of chicken soup for fiesta cheese soup. I like a red enchilada sauce so I splashed some into the filling and poured the rest on top. Good and spicy!!
04/18/2011
Not sure I will make this again. It was too creamy and not enough "punch" of Mexican flavor. If I do here's what I would change: use 1/2 cup onion instead of 1 cup. 2 teaspoons chili powder and/or a package of taco seasoning. Use 1/2 can condensed soup instead of a whole can.
01/14/2011
followed exactly (next time will change it up a little) i would double the sour cream sauce. these came out fantastic.
02/18/2007
Excellent dish with a few changes. I deleted the green chiles and added hot salsa instead. I also added taco seasoning to the chicken. I used 2 cans of chicken soup and 2 cans of nacho cheese soup for flavor. I used 1 cup of sour cream instead of 1/2 cup. I added cheese to the enchilada. I poured 1 can of enchilada sauce over the enchiladas before I added the cheese when it was ready to go into the oven. Everyone loved it!!!! Perfect amount of spice!
11/10/2010
I've made this recipe many times now, and my family loves it!
11/16/2006
EXCELLENT! I doubled the soup mixture then added red enchilada sauce on top. I also put cheese inside the enchiladas as well and I added some garlic to the mixture. It was awesome! I used a rotissery chicken to save time. I will be making this again!
01/03/2014
I love this recipe, I've made it several times! I only give it a 4/5 because I make some significant changes that would make it a 5. To the soup mixture I maintain the soup/sour cream ratio but add about a cup of green enchilada sauce. To the soup/chicken mixture I add a LOT of cheese as well as frozen corn and plain white rice (that I like to add chicken bouillon to while cooking). This basically doubles the recipe while adding some substance to the enchiladas themselves, and the corn is my favorite part as it adds a sweet crunch. So I end up making about 12 hefty enchiladas that are spread between two 9x13s. I smear the soup mixture as usual on the bottom before placing the stuffed enchiladas, then add the rest of the mixture to the top. After that I take more enchilada sauce and pour on top, followed by a WHOLE lot of cheese to the top of that. I probably double if not triple the amount of cheese, but we are a cheese loving family ;) I buy the big can of enchilada sauce then leave it on the table for those that want more, and it's usually almost gone by the end. Even my picky 3 year old who was hesitant to try said "Mmm this is good!" I made it in less than 45 min (including cooking the chicken) and the whole family loved it. Definitely a keeper.
08/30/2009
This is pretty much a knock off version of Chicken Enchiladas II. It's good but there's really no difference. Gave it a good rating because of taste but the serious lack of originality is disappointing.
11/22/2010
These are delicious! I didn't have any cream of chicken soup so I used broccoli cheddar, and I think I will use that from now on. My husband said the enchiladas tasted like they came from Qdoba! When he warmed up the left overs at work the next day his boss said it smelled like a restaurant! I will definitely be making these again. It's a nice change from the usual red enchilada sauce.
02/16/2005
Wow... what a success. I thought they were okay and every person who ate them RAVED! My friend, a chicken enchilada connoisseur, said they were the best she'd ever had and I didn't think they could get any better than the ones SHE makes. :) Repeats are requested. These were at least a five-star success. BTW..we froze a pan before baking.. they turned out great too.
09/16/2008
These are wonderful. I made a few changes 1)I boiled the chicken with salt, pepper and chili powder then shredded it. 2)I used 1 can of cream of chicken and 1 can of cream of mushroom. 3) Added chopped jalapenos. 4)Added 1 can of mexican corn. 5)Added a little onion powder to soup mixture. Baked covered for 40 minutes and served with chips and salsa. Oh so good!!
09/13/2013
Love this recipe! My husband and son were very pleased, this is now one of my sons favorites! After reading comments I shredded the chicken after cooking chicken breasts in melted butter instead of margarine, seasoned with chili powder, onion powder, taco seasoning and cumin. I didn't use onions. After shredding chicken I cooked with 2 tb soup mix and 1/4 cup Rotel instead of chili peppers. I added shredded cheese on top of filling before rolling tortilla and sprinkled on top as well. Delicious !
12/23/2007
I used left over chicken from all recipes Salsa Chicken and added a full can of green enchilada sauce to the soup mixture. Added extra cheese and black olives and cooked for 40 minutes at 350 covered and 5 minutes uncovered. Excellent flavor and DELICIOUS!
12/14/2008
THANK YOU FOR THIS RECIPE!! This was an easy dinner, and so delicious, that I got so many compliments! Someone even said I should cook for a living and after tasting a bit, they wanted one! :) I took some suggestions, and instead of the chicken soup I used salsa velveeta cheese (in the box) and used the recipe on it. It says to slice up the velveeta and add 1/2 cup chunky salsa, then heat it in the microwave for 3 mins. This I used to mix with the sour cream instead of the soup. (It made a huge bowl so I poured it into the sour cream mixture to my liking) I also used someone's suggestion and when I spooned the chicken mixture on the tortillas, I also spooned some of the sour cream mixture as well. Keeps it moist and yummy. :) ALSO -- I dont think 9x13 pan will hold 8 burritos. I suggest making 5 instead, to put more filling in! Once again, THANK YOU so much for this recipe. I'd recommend it to anyone who likes Spanish food, or anyone who wants to please guests at dinner with these magnificent enchiladas!
03/06/2008
This dish is a huge, huge, hit with my family and friends. I always double the recipe, but I add two cans of Old El Paso green enchilada sauce to the doubled sauce recipe. It is very creamy, and I always catch someone scraping the last of the sauce out of the baking dish before it gets rinsed and washed. I don't put the cheese on till about 10 minutes before the baking is done, for a creamy melty texture rather than browned. I bake this in Pyrex or Corning Ware, which is not non-stick, so I highly recommend spraying the pan with a non stick spray. Chipotle powder is really good added into the chicken mixture, too.
09/25/2006
My whole family loved this recipe...except I changed quite a few things...because I didn't have them...the biggest change that I made was...I used black beans instead of chicken and it turned out great! :)
11/19/2010
This is a great recipe to build on! I recommend poaching the chicken breast ahead of time with chicken broth, cumin, paprika and salt and pepper. Then shred with 2 forks. I added garlic and fresh diced jalapenos to the saute before adding chicken and soup mixture. I also used enchilada sauce and pepper jack cheese on top during baking. Delicious!
09/11/2002
This was a very simple & very yummy dish. Since the recipe has simple ingredients, it was very easy to cut out a lot of extra calories & fat by using reduced fat sour-cream, Healthy Request Cream of Chicken Soup & fat-free flour tortillas. I would definitely recommend this dish for mexican food lovers!!
03/23/2006
It tasted like the enchiladas at our local Mexican restaraunt. I doubled the recipe and froze the extra portion to cook later. Each recipe had 1.5 cans of soup, but it still seemed a little dry. I added 3/4 can of red enchilada sauce and a small can of black olives over the top. Baked for 25 min. then garnished with shredded lettuce and parmeasan cheese. Even my daughter thought it was great.
01/16/2011
I have made this for my family on many occasions as I've had this recipe for years. Most often they ask me to double the recipe just to have leftovers. They love it!
03/01/2006
These enchiladas were great! Very easy to make. Knowing that chicken enchiladas aren't usually spcy, I added chili powder and a dash of red pepper to the soup mixture. I also used frozen cooked chicken breasts that had already been seasoned. It made all the difference. I'm not a big onion person, but used 3 little green onions, my husband gave it 3 thumbs up! This has become a personal favorite. And yes, I did double the soup mixtures because we like sauce.
07/20/2012
There are 5 in my family and we never have any left over! I add chilis inside & outside of the enchiladas. I think I also added some cumin before. Will continue to make these every few weeks. It is a favorite at my house.
04/09/2007
Excellent recipe! The only changes I made were to use taco seasoning in place of the chili powder, and I also used a can of diced tomatoes with green chilis. Half for the sauce and half for the chicken mixture. Delicious and I will definitely be making these again!!!
12/04/2008
Loved this recipe! I followed the recipe exactly except I added a pinch of cumin.
02/21/2006
I love this recipe, but I did make a few changes: I used two cans of soup, doubled the sour cream, and seasoned the chicken mixture with cumin, garlic powder and chopped cilantro. I used small "taco" sized flour tortillas too (the regular-sized ones are too big). Oh and I added more cheese, too. On the whole, this is a recipe that adults and kids just love.
09/23/2005
I kinda took some advice and changed this one. I cooked my chicken in the crockpot the day before with water and some taco seasoning. I poured a little enchilada sauce in the bottom of the pan. When I mixed everything I wasn't paying attention and I mixed all the sour cream and soup with all the chicken. I rolled them up with extra cheese and then made a second batch of sour cream and soup and spead it over top. Then baked. It was awesome and perfect not dry at all. I also excluded the green chile peppers. NOt one person didn't ask for this recipe. Great to make ahead for large party
10/20/2005
These are so good! I took the advice of some of the other reviewers by adding an extra can of soup to avoid dry enchiladas. I think next time I'll leave the recipe as is though, was just a bit too much sauce, made the enchiladas a bit soggy. But still tasted great, especially the yummy chicken filling, and lucky for me my husband refuses to eat leftovers...more for me! Thanks for the recipe.
08/19/2006
Mmmm,Mmmm! I added some of the Ten Minute Enchilada Sauce (easy!) found on this website and a can of sweet baby corn to the chicken mixture. I also replaced the chile peppers with roasted red peppers since hubby has a sensitive tummy. I added the enchilada sauce over top of the tortillas too-I love red sauce. Can't wait to have the left overs for lunch!
04/28/2007
Delicious! Minor Modifications Made This A Tasty Treat...& Double The Sauce....I Tripled It!!!
10/11/2011
Yum! Yum! Yum! These were so good! And easy to make! I especially liked them because they didn't need enchilada sauce which I really don't like. They were creamy and delicious! I left out the chili powder because we don't really like spicy. I also only used 5 tortillas and put them in a smaller baking dish (8X8) so each tortilla was very stuffed. And I used Mexican blend cheese instead of just cheddar.
Source: https://www.allrecipes.com/recipe/22737/chicken-enchiladas-v/
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