34 Reviews of Creamy Chicken Enchiladas

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!

From: ~Lainie~

On Jun 15, 2005

Great enchiladas! I used the Mexican Blend cheese and did sprinkle sliced black olives over the top.

From: Judedeva

On May 8, 2005

This is fantastic!! We loved it. My DH made it twice. The first time was just as written. The second time was using corn tortillas and layering instead of rolling. I love green chilies so he added a snall can of chopped green chilies to the second batch. He made a double recipe to take one to his work potluck for Cinco de Mayo. Fantastic again! This is our new favorite "Mexican" dish. He served it with guacamole salad with Carrie's Banana Cake #31570 for dessert. A great meal for Cinco de Mayo. My DH's co-workers loved it. Many of them are Hispanic and thought it was really great. Kudos to ~colorboyswife~ from Northwest Medical Center Hospital Environmental Services staff!

From: Boca Pat

On Apr 7, 2005

This is a great recipe. I used left over turkey, but otherwise followed the directions exactly as written. It was very simple to prepare and had such a nice creaminess to it. Very, very tasty indeed!! Thanks colorboyswife.

From: cook4you

On Aug 6, 2005

Thank you, Thank you, Thank you!!!!Rave reviews on these easy to make, delicious enchiladas. I have made them 4 times and use 1 can of cream of chicken and one can of cream of chicken & mushroom, both fat free! I also use the diced tomatoes with spicey green chillies...cause we like it hot. Excellent!

From: Charlotte J

On Jan 25, 2004

Easy to assemble (took about 15 min. we shredded our own cheese) and on the table in 35 minutes using my Pamper Chef stone cake pan. I did add 1 cup more of the chicken and about 1 cup more of each of the cheese. Everyone gave me their blessing to make this recipe again. Thanks for sharing. DD #1 wants black olives in her enchiladas next time.

From: spaghetti_soprano

On Sep 28, 2005

As the people I was cooking this for raved: "I could eat this every night of the week!" I've made it with traditional rolled enchiladas, and also layered it to accomodate more people. Divine every time!

From: Helenic Hottie

On Apr 12, 2007

I have been making this dish for well over a yr now and I make this dish once a week sometimes more often. Just getting around to leave a rating now, =/ Its super easy and I make it EXACTLY as riffraff says too. This has become what my friends have dubbed as My "Sheeecken Ensheeeladas" lol EVERYONE loves these and my very picky 3yr old as well. Thank you so much for adding this! Cheers

From: mrswylie

On Nov 27, 2006

very easy to make. i put my diced tomatoes w/ green chilies and half of a small onion( chopped ) into my food processor to help spread the flavors around, it keeps from getting big bites of tomatoes or chillies, very yummy!!