This was the best!!!

This recipe was delicious! Ive tried several other enchilada recipes and this one trumps them all. Definitely a repeater. I added a little cream cheese to the filling--yummy!

Good recipe.

I substituted olive oil for peanut oil for those sensitive to peanuts. I also left out the salt to reduce sodium. I picked the lowest sodium items I could find (canned enchilada sauce, canned or fresh chicken, chopped fresh olives instead of canned, etc) and it did not effect the overall taste (sometime using no or low sodium items means the dish just doesn't taste right).

I added a small amount of chopped red and green bell pepper with the sauted onions, and added a small can of chopped mild green peppers for some added taste (which it did not necessarily need).

The real gem in the recipe is the sauce. You can vary the other ingredients for taste, but the sauce is the key to it all coming together.

These were the best Chicken Enchiladas we have ever had! I used vegetable oil since I did not have any peanut oil. These enchildas were better than any mexican restaurant I have ever been to in L.A. Thanks for the recipe!

This is an amazing recipe! This was my first time to make chicken enchiladas and they turned out fantastic. I would recommend this recipe to anyone. Cooks.com is the best!!!

I have been craving these enchiladas for weeks now.

This is a GREAT recipe - I tend to double (or even triple) it because it's a crowd pleaser during football games or big parties. It keeps well and is GREAT if you prepare it the night before, let the enchiladas sit in the sauce, and then heat it up when you want to eat it.

So, SO yummy.

I made this recipe tonight for dinner and it turned out great! I served it with rice and sour cream and salsa on the side. it was my first time making enchiladas so it seemed like a lot of steps but well worth it! Thanks for being here Cooks.com because any time I need a recipe, I google you and I've never been disappointed.