Cheesy Chicken Enchiladas Recipe (2024)

made the recipe using the measurements but added full fat items instead of lowfat and fat free. Result was superb with the owner of a local restaurant asking me to share the recipe ( I said I would only if I can order the dish for free when I visit her restaurant).

I made this recipe exactly as it is written. I am trying to produce lighter meals at home, and although this recipe is good, it is bland to say the least. Any recipe that includes canned soup is always suspicious, I equate them with the 70s Junior League Cookbook recipes that always seemed to include a can of Campbell's soup and oleomargarine.
This is a good recipe, but it needs more flavor. The chicken mixture is too much flavorless goo, although children would like it. I'll make it again, but I will not drain the diced chilies, and I probably will add black beans (drained and rinsed) or cooked spinach (squeezed dry). Browning the onions and garlic is probably a good idea, to develop the flavor profile. The addition of warm spices like cumin, salt-free chili powder, and a little bit of chipotle peppers in adobo sauce would be helpful.
Topping it with salsa does help palatability and doesn't affect the nutritional profile adversely. The ideal way to make healthy recipes successful is to have them retain a good mouth feel, and include a lot of flavor.

I made this using turkey instead of chicken cuz i had it in the freezer. I also used light sour cream instead of plain lowfat yogurt, didn't add the butter or oil, added a second can of chiles, whole wheat tortillas = really good for a weeknight dinner. I sprayed a nonstik pan with cooking spray and one side of each tortilla to heat the tortillas. One enchilada is enough for a serving accompanied with a salad.

Mixed reviews in my house. My husband liked it a lot but I thought the cream of chicken soup made it overly creamy. It was bland to me as well. Maybe some sliced jalapenos on top? Also, sharp cheddar or pepper jack cheese would be better. I also would sub whole wheat tortillas. I did not add the butter. That seems weird in that this dish is already sort of greasy in consistency. Anyway, a weekend dish that with some adjustments could be much better.

My adjustments: Made it as a casserole dish (3 layers of tortillas, baked with foil on top and then removed foil for additional 5-10 minutes to finish melting cheese); added 1 can of rinsed/drained black beans; used half low-fat sour cream and half fat free greek yogurt as that's all I had; used about 1 1/2 c of Mexican cheese in filling and the rest on top (no cheddar); omitted green onions as I wanted to freeze it. I'm a complete wuss about spicy foods, but this turned out VERY bland despite adding a second can of green chiles. Next time I'll add a bit of cayenne pepper (small amount!) and experiment with other spices. Will definitely try again, though!

My family loves this recipe, but did tweak a bit, I added "Mccormick" taco seasoning, to taste, in the mixture, and on the chicken when I cooked it, added more flavor, used unsalted butter (just a little) or you can use "I can't believe its not butter) and brushed in-between the enchilada shells prior to placing the cheese on top. added chili's green sauce (you can find at Aldi) at the end on top of the enchiladas prior to cooking, all of this seemed to kick the flavor of the recipe up a bit. Made it 3 times and finally think it has the taste we like. This is a versatile dish that can be changed any way, the yogurt is not something I changed, sour cream has a tendency to curl a bit so the yogurt seems to keep it moist and the taste even with all of the other ingredients.

We really liked this recipe, has super mild flavor, and definitely agree with others that it could use a kick. Maybe add a few red pepper flakes or some hot sauce? Maybe more garlic, or even garlic powder? Cumin? But it is still pretty tasty even if you change nothing.

I used 0% fat fa*ge Greek yogurt and no butter. Used high fiber low carb flour tortillas from"La tortilla factory" and didn't toast or fry them before. Used hot diced green chilies and a little green cholula hot sauce for a little more kick. Came out awesome and I think even healthier than this version! I recommend.

I enjoyed this dish. According to my husband, there wasn't enough chicken. I had a hard time warming the tortillas. They just kind of fell apart so I skipped that step for half of them. It was good, but the fat content seems pretty high.

I made this after I got home from work last night. It took about an hour start to finish. I boiled the chicken while I mixed together all the other ingredients. I wanted to try this recipe since it used yogurt instead of sour cream. I chose to use Greek yogurt so maybe that made it thicker than noted in the review below. Based on the comments about it being bland, I sprinkled in some cumin and some fresh cilantro from our summer garden. The whole family loved it!

I took some of the reviewer's advice. I did half and half yogurt/light sour creem. I omitted the butter and chiles. I added rotel, juice from 1 lime, paprika, oregano, chili powder, and hot sauce. I used wheat tortillas and didn't bother toasting them. I even forgot to cover the dish when I baked it and it still turned out well. I also shredded the chicken instead of chopped. This was such a good base recipe, I will definitely make it again!

I made a few adjusts though, used ground turkey instead of chicken, seasoned with taco seasoning, added a can of rotel tomatoes and added fresh jalapeno. Excellent! Definitely a keeper!

Can anyone tell me if you can make this dish ahead of time and freeze in individual servings? Thanks!

This was a good weeknight recipe and a wonderful comfort food meal. I didn't use the butter & didn't toast the tortillas (neither was needed). I DID add salsa, split the yogurt into half yogurt/half low fat sour cream and added a little more spice. It was delicious. This will be a family fav.

Added a minced chipotle to the filling, otherwise followed recipe. Topped portions with sprinkling of cilantro leaves. Not a fan of these flour enchilladas, they weren't bad but not very good either.

I thought this was an ok recipe. This was a heavy entree, definately creamy and cheesy, but I felt like it needed something more. Perhaps some acidity, like rotel, would help cut the richness. ALso, it was bland for my tastes, even though I added cumin and extra pepper... maybe add chili powder or mexican seasoning blend? I doubt I would make it again, since I thought it was too high calorie for the result. I served it at work, and it disappeared, so it works for some people's tastes. I think if I did make it again, I would try redsox19762 's suggestions.

Bland and disappointing-I'd recommend adding peppers or something to spice this recipe up.

Horrible! I re-read the recipe several times as I was cooking because I thought I must've been reading the recipe wrong. Nope. The recipe really does ask for 2.5 cups of chicken to 1 2/3 cup yogurt and a whole can of soup. Yes there are some other ingredients too but after following the recipe exactly as written what it looked liked was soup! I had another 2 chicken breasts in the fridge that I quickly cut up, sauteed and threw in. I ended up using 5 large breasts total. Even then it was still very soupy. Other then adding more chicken I followed the recipe exactly as written. It was soupy and totally bland. My husband and I eat lots of Mexican food and we threw most of this out which was very annoying considering the amount of ingredients I used. There is a healthy chicken enchilada recipe on skinnytaste.com that is amazing. The only reason I tried another is because it is a bit time consuming. Now I know the time spent is worth it and I'm never going to stray from that recipe again.

My family loved these. I left the butter out, it was unnecessary. I made black beans and a simple salad with mango. What a meal!!

I'm not sure I'm a big fan of enchilada recipes using cream of chicken soup as a base. These were ok. I used a bottle of Trader Joes salsa verde as a sauce on these to balance out the richness of the filling, and I didn't heat the tortillas before filling. I also think the butter can be left out.

As most said in their reviews, alterations needed to be made. I read through about two pages worth of the reviews, and adapted what I felt were the best suggestions. Great dish with the adjustments, basically use this as a base recipe and add to it.

This recipe is very bland. If you make it as written above, you will have a nice consistency filling, with little flavor. I made the chicken mixture with the first 9 ingredients as described (except I left out the butter, bc I didn't see the point of including it), and after tasting it I added the following additional ingredients: fresh cilantro, green onions, the juice of 1 1/2 limes, chili powder, paprika, oregano, tabasco sauce, and salsa (jarred, not fresh). These were just the ingredients I happened to have on hand, and I did them to taste (I heated bite sized portions in the microwave). Many of them could be substituted with similar foods/spices. The dish was delicious, and everyone loved it, but I think if I had made it as written it would have been totally unmemorable.

These are wonderful. I did make a few changes, though. I omitted the melted butter and added a can of Ro-Tel tomatoes, a can of black beans, drained and rinsed, some chili powder and some coriander and substituted fat free sour cream for yogurt (I just thought that would give it a creamier consistency). Instead of brushing my tortilla wraps with oil and heating them in a skillet, I heated them in the microwave, to further cut back on the fat. Excellent, will definitely be making again the next time I have leftover chicken!!!

This does not call for any seasonings that make it "Mexican". I added cumin and Mexican oregano and topped it with cilantro when ready to serve. It really added lots of "Mexican favors".

My daughter loved this recipe. I made a few adjustments, based on ingredients I had on hand. I swapped the yogurt for Greek yogurt, omitted the butter and added a cup each sweet onion, red pepper, yellow pepper and orange pepper (cooked in a little olive oil) and a few shakes of Mexican hot sauce. They were perfect. I will definitely make them again!

I made significant changes to this recipe but it is a great base! I used Greek yogurt, used only about a generous cup of cheese within the filling and completely omitted the butter (I didn't see it necessary). I also did not add the cream of mushroom soup but instead added about 1/4 cup of medium taco sauce. I also added a few dashes of Tobasco/Cholula, some taco seasoning, chili powder and cumin. The changes added a nice zip, lightened the recipe further and prevented the filling from being soupy! After making these changes, this recipe is one that my husband and I make frequently!

This recipe was awesome! I did add a little bit of red enchilada sauce over the top before baking, but it was delicious! Will definitely make this again and again...

I used light sour cream (on hand and only about 1 cup) instead of yogurt. The whole amount makes the filling too soupy. Fat free flour tortillas are my standby and I warm them in the microwave instead of brushed with oil in the skillet??? I will omit the butter next time too. I find I have to bake 30-40 minutes, maybe because my rotisserie chicken is cold? Otherwise very good flavor. Green onions make it. You could definitely add diced tomatoes, black beans, etc to filling. I didn't use the chicken filling on the top, just the cheddar on one batch and it was fine. I think Cooking Light could have lightened this more with these kind of changes, but just use your own tastes. I don't like my chicken enchiladas too soupy, so with these changes it's a great recipe.

These are great! Have been making them for years!

Loved it! Unfortunately my kids did not...perhaps the fa*ge yogurt was what they did not like. My husband and I will have leftovers for a bit :)

Thought it was good but not great. I prefer more of a traditional enchilada flavor so added a can of red enchilada sauce over the top. Also sprinkled with chopped tomatoes after it came out of the oven. Used sour cream instead of yogurt because that's what I had on hand and used the microwave to heat the tortillas which worked fine.

Great go-to recipe when I am not sure what to make for dinner. There are lots of easy substitutions, i.e. I just throw in some salsa if I don't have green chilies. I skip the step of frying the tortillas. This freezes very well - just bake after you take it out of the freezer.

Followed directions but heated the tortillas in the microwave and they came out fine. Next time, I will add some diced tomatoes!

i skipped the yogurt but it was DELICIOUS. i will definately make it again

Turned out better than I expected! I used a rotisserie chicken and substituted cilantro for the green onions. Otherwise, I followed the recipe. I was only able to fit 6 enchiladas into my 9x13 pan, and even those 6 were squished in. I am used to smothering my enchiladas in red enchilada sauce, and I was very concerned, once I put these in the oven, that these would turn out dry. However, the filling inside the enchiladas is enough to make each serving saucy enough. I did toast the tortillas and I think that added nicely to the flavor. I will definitely make this again, however I think I will buy a can of red Hatch enchilada sauce to serve on top, for some extra flavor and sauce.

Best enchiladas I have ever made! I skipped the yogurt and poured an enchilada sauce on top of the tortillas, and then cheese.

One of my go to recipes!

This was really good. I changed it up a little. It seemed too low fat for my tastes. Instead of low fat yogurt, I used a package of cream cheese. And instead of low fat soup and cheese, I used the regular. Other than that, I followed the recipe.

I thought these were great, but I made a few alterations. Used a minced jalapeno in place of the canned chilis, a block of low fat cream cheese in place of half of the yogurt, grated pepperjack in place of preshedded cheese, and corn rather than flour tortillas. Overall a very yummy white chicken enchilada.

This turned out delicious. I used a few shortcuts and made just a few changes. First, I increased the amount of chicken to about 3 1/2 cups or 4. I used sour cream and omitted the butter, as I didn't have any yogurt. I increased the amount of cheese. I also used a larger can of the green chiles. I used dried onion flakes. I didn't do the toasting the tortillas step, and didn't think the recipe suffered for it. A few shortcuts made it much easier, and it still turned out delicious.

Too bland even though I used extra green chilis.

This is more like cheesy chicken slop. First of all, you can't use flour tortillas, you have to use corn, or else they get slimy and turn to mush. Also, there is way too much yogurt in this recipe. Gives it a "wangy" flavor. And, it needs less butter. My casserole had puddles of butter around the edges that I soaked up with paper towels before serving. So, if you make those changes & maybe add a little sour cream, this may be a decent recipe. But, in it's original version, we had to cover it with pico de gallo to help cover up the flaws, and the rest went down the drain.

Yum! Used "hot" diced green chiles and the spiciness was perfect. It was really offset by the creamy sauce. When served with the suggested salad the serving size of one enchilada was filling.

These were good but not worth the almost 500 calories for ONE enchilada. I made this for a Cinco de Mayo buffet and everyone liked them but nobody RAVED about them. The only way I would make these again would be for another brunch/buffet but not for a family meal.

I was pleasantly surprised by this recipe- after being somewhat skeptical at the uncooked chicken mixture, I found the flavors to be fantastic once baked. I used a rotisserie chicken and whole wheat tortillas, which I warmed up in the microwave to skip the canola oil step. It felt very indulgent for a cooking light recipe, and two enchiladas was more than enough to fill me up. Will make again!

I make this recipe, and my family LOVES it. I usually have no leftovers. I used to do the whole thing all at once (because I get chicken specifically for this dish). So, I would cook the chicken pieces, then dive into making the recipe. It makes it take longer-if you have the chance, cook it up ahead, or use leftover cooked chicken. Also, I find that if the tortillas are fresh & room temperature, you can skip the heating up of the tortillas and it makes nominal difference.

Extremely creamy and oh-so yummy. The few extra dishes are worth the effort. I served it with a green salad and fresh fruit for dessert.

I made these tonight. Relatively simple and tasty. For a true Mexican enchilada - use a corn tortilla. Flour tortillas are not used in enchiladas (they're used to make burritos). Using corn also lowers the calorie count. I served this with tomatillo and red salsa. I would perhaps add more onion, garlic & a spicier can of green chiles. Overall, a good base recipe that serves as a decent guide. fitandhealthydfw.com

It looked just like the demo. The flavor was good. I think my eighteen month old enjoyed the most. Doesn't hit well the next day.

How in the world did Cooking Light pick up this recipe? It is by no means "Light" with 20 g of fat per serving.

This was a very enjoyable meal. Toasting the tortillas was a nice component; it brings out a nice flavor. Upon the suggestion of other reviewers, we added cumin, ancho chili powder, and cayenne to taste. plus the juice from a small lime. Additionally, we put a small can of salsa verde on them, which was awesome. Sprinkle it with some cilantro and fresh tomatoes and you are in for a treat!

These were very good! Super creamy and cheesy! Yum! I recommend not covering them in the oven and adding a Tor so of salt to chicken mixture. People need to c.t.f.o. over the oil/ flour tortilla thing lol Make some guac, skinny margaritas and you have a great meal :)

I made this tonite, it was great. I used a mister with olive oil instead of brushing the tortillas and substituted Greek yogurt for the sour cream.

Made these tonight and thought they were good! I wish I would have read some reviews before hand. I would have liked to saute the onions, skipped the butter, skipped toasting the tortillas (next time I will prob just microwave), and I would have baked it a little longer. Otherwise this was a pretty yummy dish! I will add it to my rotation!

I thought this was great. This time I made it as directed, but next time I will leave out the butter and not fry the tortillas. I wonder if you had an oil sprayer if you could just mist the tortillas, so they would crisp up in the oven.

I followed other reviewers and skipped heating the tortillas in the pan part (it is not needed) and omitted the butter, then added some cumin, cayanne and chili powder to the mix. I used whole wheat tortillas the " La tortilla Factory" healthy ones and they were great! I also put some green enchilada sauce over the top the last 10 minutes of cooking, just a touch not a ton. It was delish and Husband approved! He gobbled up everything even the leftovers and asked when I would be making it again!

I also skipped the tortilla part, and didn't add the butter. It's creamy enough without. The one thing I would do next time is probably include some actual enchilda sauce. Overall a very good recipe - the husband would be happy to see it again soon.

I made this last night for my family and they all really enjoyed it! I added a little bit more pepper and onions than the recipe called for, which I think helped because it was pretty hearty/ rich. I had even bought sour cream thinking that people would like to add some but it definitely didn't need it. I will for sure make this recipe again, it was SO easy, I think next time I will add some tomatoes and corn which should really help with the "richness" of the dish.

I added a can of petite diced tomatoes (drained) and 8oz of chopped mushrooms to the filling and it was delish! The tomoatoes added such a pretty color. I also replaced the green onions with cilantro...great move! There are already the onions in the filling (which added nice crunch) so no need to put more on the top. Cilantro added awesome flavor! Also, served with a side of sour cream. Both myself and my boyfriend thought it tasted like restaurant quality mexican.

Good basic recipe, but it needed a few extra ingredients to give it more taste. I added 1/2 tsp. chili powder, 3/4 tsp. cumin, 1/2 tsp. garlic powder and 1 cup medium salsa. I omitted the butter and did not toast the tortillas. I also substituted sour cream for the yogurt and used left over rotisserie chicken which made the recipe extra quick and easy. It has now become a requested recipe at home.

Very Yummy and kid friendly...the recipe was simple enough and the flavor was too over powering and like I said my kids enjoyed it which is a challenge at times.

My husband is not a fan of sour cream, so this recipe lets me make a white enchilada! I love it, but I use smaller corn tortillas instead.

only edible once i put hot sauce on it- really bland

This was great, qiuck and easy! Adding this one to my dinner rotation! plus, my 12 yr old "couldnt stop telling me how Great dinner was.

This is a delicious dinner option! It's easy to prep the ingredients the night before for a very quick dinner! I added sauteed red peppers and also sauteed the onions. It is a new family favourite. Thanks!

This is the first actual meal I had made and it turn out fantastic!! I just loved it and makes me want to continue to cook more!

I'm with RIck on this one. Why on earth would you use fattier, high sodium flour tortillas instead of corn tortillas? By definition an enchilada is CORN Tortilla. Flour tortillas make them burritos. Spray each side of the tortilla with Cooking Spray to keep them pliable without having to heat them first, (although I prefer to do that) and they'll be fine. Also forget the darned butter & garlic, use your choice of low fat sour cream/ fat free yogurt/ combination. I was just astonished that more people haven't commented on the logic of flour over corn tortillas.

Made exactly as written. While I enjoyed this, my husband found it bland. I was surprised there wasn't more seasoning, but to me it was flavorful. Definitely use pre-cooked chicken, otherwise the time and effort are not justified by the end result.

This is a really easy recipe to make, and the flavor is wonderful. Be sure to use the low-sodium soup concentrate, as using regular makes this dish too salty. If you prefer cooked onions, I'd recommend sauteing the onions before putting them in the mixture, as they don't cook much in the oven.

Super creamy, and the flavor didn't really come through. I made these with friends, and none of us were over the moon about them. They were okay, but I'm probably not going to make them again. If you like really creamy dishes, you might like this. If I wanted to make these again, I'd have to do a few variations.

This quickly has become one of our favorite recipes. I've mixed it up a little by using Colby Jack instead of Mexican cheese, Greek yogurt, and adding diced green bell pepper to the chicken mixture. We usually don't put anything but the cheese on top, and it tastes fabulous :-)

Loved it! Delicious, creamy and cheesy! Does NOT taste low fat at all. I have a picky 11 year old in the house and she LOVED it too!! Success!

This was really good! I followed the recipe exactly the first time I made it. After that, I added 1-2 chipotle peppers in adobo, extra garlic and extra cheese on top. Yummy! My husband think this is the best enchilada recipe ever

This was excellent! I got a rotisserie chicken a day before and cleaned the meat off the bone and then used this pre-cooked chicken the day I prepared this dish, cut my prep time down tremendously. So simple and loaded with flavor. I will definately do this again!!!!

Very good! I did not tweak this & don't see why you would.....it's perfect as is & probably healthier as well. I was impressed that it indeed made 8 enchiladas with an abundance of filling! Hubby & I had 2 each & 4 went to work with him. Served with steamed broccoli. Will make again.

Excellent tasty dish... I have made this several times, and everyone Loves it... Very creamy, and delicious...

I agree with most of the readers - excellent recipe, a few easy tweaks would make it AMAZING. I used non-fat greek yogurt which, to me, tastes more like sour cream than regular non-fat plain yogurt. Things others found helpful that I agree on are that the butter is unnecessary, and you don't need to do the skillets in the pan, rather a microwave will do (just dab a little water on them before you put them in, don't cook too long). Other changes I would personally make or did make would be, as another reader suggested, add some salsa to the mix, as despite my love for creamy, cheesy goodness, I found myself craving a little acid and kick. I also used a whole 7 oz. can of diced chiles. I think one reader's mention of using rotel might be something nice to try as well. Also used wheat low fat tortillas too, and reduced fat mexican blend and you could never tell anything in this dish was low fat! Using rotisserie chicken is a nice, slightly tastier alternative to boiling chicken that is a little tastier. Regardless, this is amazing any way you cut it - most of what I did was based on personal prefs, but love the dish because I think it is something that is very versatile and could be the basis for many future delicious variations.

Loved this recipe! After reading the reviews, I added half low fat sour cream and fat free plain yogurt. I also topped the casserole dish with salsa verde sauce before baking. My husband had three servings (a definite sign he loved it). Excellent dish!

I hate mexican food, but i love these!

Really tasty. Made some adjustments to make a little less fattening. Fat free sour cream, fat free cheese (inside) lowfat outside, added cannellini beans, used salsa verde instead of chopped chillies (makes the heat a little more consistant), poached chicken in peppercorns.....and used cooking spray on the tortillias instead of oil (works great)....can do all of them at one time broiling them in the oven instead of in a skillet. Top with a little verde. Somebody added roasted corn...didn't have any, but I will use next time. wanted add... since I've initially made this.... I have also made it (with my changes) as a dip for a party.... people loved it - not a drop left.

This was really good. I made without any changes and five out of five of us loved it! I will make this one again and btw I used flour tortillas made w/o lard!

Why...would you use flour tortillas with enchiladas? My Boss moved to San Antonio from the north, and made enchiladas for us once at his home using flour since he didn't care for corn tortillas. What a soppy mess. OMG, and we had to eat them. It was the main course. Even he had a hard time with them. Using flour tortillas in this dish would be like eating wet bread. And why would you substitute flour tortillas that are made with lard for the low fat corn tortilla? Switching these two tortillas in a Mexican dish like this, would be like substituting flour tortillas for the bread in bread pudding. There are some things, you just don't do.. <G>

this is an awesome dish; i used rotisserie chicken, and reduced fat butter. very creamy, and satisfying. family said this is a keeper. thanks for the great recipe:)

This dish was fantastic! Pretty easy to make, and best of all, it tasted great. I made this for my mom and myself, and we both fell in love with the recipe instantly. The butter was unnecessary, and to make it healthier, I won't add any at all next time. I used wheat tortillas and I highly recommend just microwaving them to warm them up for rolling instead of cooking them in oil first. Great for left overs too (I microwaved them a little first and then stuck them in the oven). This is a wonderful recipe that I will definitely be making again.

This was cheesy and delicious!

This recipe was good, but not amazing. We like the "Chicken Enchiladas" from Southern Living (also on myrecipes.com) much much much better! We left out the butter on this recipe, and it was still good... I feel as if the butter would have made it even more runny not to mention less healthy.

My family really liked this one. We rate opposite this sites ratings. 1 being I could eat it every week and 5 being please dont ever make it again. They rated it a 2! Easy to make. Just wish there was an alternative to the condensed soup!

I didn't have yogurt so I used fat free sour cream. I also added some roasted corn. I halved the recipe as there are only two of us. Also, instead of making them into enchiladas, I actually just baked the first 9 ingredients and then let it cool. I served with nachos. LOVED IT. Now I can add the mixture to anything instead of just having an enchilada dish.

This recipe was so good! We boiled the chicken and shredded it. In an effort to make it even more "light", we omitted the butter & didn't use any oil (just heated the tortillas in the microwave to warm them). We used non-fat yogurt instead of the low fat. We added one diced jalapeno, chili powder, and cumin to the recipe. And put Fat Free Cheddar cheese on the top instead of the reduced fat. It made enough for my husband & I to be full for dinner and have leftovers for lunch the next day. Will definitely make it again!

My brother and roommates helped me test this recipe, and we all found it to be phenomenal. In fact...we all had a second helping. We love cheese, and we thought the garlic added a wonderful layer. Had this with some homemade guacamole and chips and a jicama-mango salad with lime vinaigrette. Perfection. This is definitely something I'd serve to guests to impress them and I'm adding it to my favorites file.

Jazz it up a bit by poaching the chicken first with a bay leaf and a handful of peppercorns, then shred the meat with a couple of spoonfuls of jarred salsa (Pace is good). Also topped with sliced black olives, bc we love the combo of olives and cheese. If you want to avoid the oil, tortillas also soften if you stack them with a damp paper towel and microwave them. Instructions on back of most packages.

My daughter loved it...which is a miracle in itself since she is so picky. Made two types of enchiladas and these went first!

I cook this dish once or twice a month for my family. It's great for entertaining, although a few people have pointed out that it isn't what they would typically expect of an enchilada since there is no red sauce. Once you get the chicken cooked, it goes together super fast. I use a larger 14 oz can of Nature Valley cream of chicken and it works very well. I've done the part where you heat the shells before rolling them a couple times, but it turns out the same if you skip this step, so long as your tortillas are fresh.

Sure wish they would change the classification. This is a good simple recipe. I used 'hot' chopped chilis, full fat mexican cheese blend and needed to cook longer, actually ended up raising oven temp to 375 and then broiling the cheese since I like mine a little bubbly and suntanned.

This is a good recipe, but I did change a little due to ingredients on hand. I used leftover turkey BBQ instead of chicken, sour cream instead of yogurt. Left out the garlic at the recommendation of another reviewer. Did not cook the tortillas first, which still worked fine. I sauteed the onions with a little fresh spinach and heated the whole filling mixture in the skillet before baking to reduce cook time. Very cheesy, but we love cheese. Great for an everyday, comfort-food meal. Will make again.

This is outstanding but I made a lot of changes. I left out the butter (just didn't understand the need for it!) and did not cook the tortillas so that eliminated the canola as well. I added to the mixture: about 2/3 c. of plain fat free sour cream in place of the yogurt, about 1/3 c. black olives, 1 tsp chili powder and 1 tsp chipotle chili powder, and about 1/2 can of black beans. I also reduced the cheese to 1.5 cups instead of 2 for the mix. Also used medium whole wheat tortillas and that took most of the filling so I didn't spread much on the top (I didn't save the cup on the side). I sauteed the onions first (personal preference). I covered the whole thing with a full jar of enchilada sauce and topped with a 1/2 c. of cheese before baking. I liked it with my changes and my husband loved it!

I didn't have time to get the green peppers, so I subbed a whole can of ROTEL, which I actually think I enjoyed more. These were great, but my only issue is the garlic tastes out of place. I was short on time, so I didn't precook the tortillas and it was fine. I'll def leave the garlic out next time, otherwise it's great!

I thought this was very good! It was so creamy, compared to many other enchilada recipes I have tried. I was concerned about the fat in it, so I did not brush oil on the tortillas, and I used non fat yogurt, other than that I made it as directed. Delicous! would make again.

Very good dish! As with previous reviewers I skipped cooking the tortillas and it came out just fine. I found that leftovers were even better the following day. Next time I will prepare them the night before and see how that goes. I might also add some jalapeno or a bigger can of diced peppers. My kids even loved this one! And my husband who turned his nose up when I told him it had yogurt in it, said he never would have known there was no sour cream. He loved it, too.