Creamy Chicken Enchiladas

From: MamaGanoush

On Sep 17, 2009

These are my husband's favorite! My 2-yr-old loves them, too, even though I thought she might shy away from them because of the chilis. They freeze well, too. I've frozen them already made and I've frozen just the filling.

From: Divine1

On May 7, 2009

Awesome! Baked bone-in chicken breasts with salt/pepp/garlic powder and a drizzle of oil at 350 for 45 min. Had to omit the tom/green chilies ( my kids cannot tolerate spicy food ) and topped the enchiladas with a 14 oz jar of mild salsa, and then followed the recipe and spread the remaining soup mixture down the middle. Baked it covered with tinfoil with some steam vents. Turned out cheesey and bubbly....only one left over that was eaten for lunch the next day! Thanks so much for a great, fast recipe.

From: ~Bekah~

On Dec 14, 2003

Wonderful. Creamy, cheesy, easy, quick and tastes SO good. We loved this. I was a bit concerned that this might be too spicy for my mild son, but not at all. The cheese helps contol the spiceyness. We put some guacomole on the top to serve, side of chips and we were set. THANKS CBW!!!!

From: sillyelmo

On Mar 30, 2005

These were very easy to assemble and, for my first enchiladas I've ever made, I'd say they were a 10! I used tortillas that were about 7 1/2 inches, and could only get 8 of them in the pan (I used all the filling, just filled them more than I would have if they had been the smaller tortillas.) If you want to make 10 of them, like it says in the recipe, you would have to use the 6 1/2 inch size tortillas. Very good and I would definitely make again!