Delicious and easy. Used a rotisserie chicken from the grocery store. The sauce was so good.

This recipe is the basis for a very good dish. I used a rotisserie chicken, sauteed the onions a bit instead of raw, added salsa verde to the inside of the enchiladas... and the family loved them. It's a pretty easy recipe to make.

So easy and good... Much cheaper than all the recipes that have multiple cans of everything... This one tastes more like enchiladas in restaurants... Will make again.

Recipe was pretty good but a little bland. I think the chicken mixture could use a little spice. I took the suggestion of using a rotisserie chicken and was glad I did. I will probably make this again but add a little zest to it.

Quick and easy, but still feels somewhat authentic and homemade. For the filling, I used browned ground turkey, and added prepared cilantro base, about 1 cup sharp cheddar, and a few handfuls of queso fresco (because I wanted to use it up, not really needed!), about 1 cup medium salsa, and 0.5 cup light sour cream. I like the inside to have lots of flavor and not to be dry.
The roux base makes for a velvety sauce, and it is really quick to prepare with ingredients many have on hand. I served it with steamed veggies and it was a hit!

This was an amazing recipe. Very simple ingredients & prep work. The only difference was I used a rotisserie chicken from the grocery store. Rolling the tortillas were time consuming, but the end result was worth every minute! Sharing with my friends!

Love the recipe, its simple and super delish!!!! thank you :)

I must say I have searched for an easy to make wonderful sour cream sauce, and this far exceeded my expectations. It's defiantly now a family favorite! Thanks

Loved this recipe. I added an additional can of diced green chilies to my chicken.

Totally loved this recipe. I was reading some comments. I used chicken tenderloins and cooked them in a skillet of chicken broth and peppercorns. This added great flavor to the chicken. Then I sauteed the onion in a bit of oil then added the chicken back to cool. Once cooled I added the cheese and set it aside. This recipe left out sauteeing the onion. I found another similar recipe and it said to sautee the onions and I'm glad I did. I used one cup, but 3/4 would have been plenty. I also added an extra can of diced green chilies to my chicken mixture. I did cook the tortillas in oil. I'd never done that before. It sure makes a difference. The sauce is so yummy. I backed for 30 minutes at 375°F.

Try with rotisserie chicken and pepper jack cheese and some diced Spanish olives!

I used Chicken strips, I boiled them in chicken broth. I reserved my broth, I shredded the chicken. Diced onions and mixed it with the chicken and Cheese. I made the sauce with the Chicken broth. This added a lot of flavor. I should have used some garlic and cumin with it. I added shredded lettuce and tomatoes to the plate along with Spanish Rice and Re-fried beans for the complete meal.

This recipe is amazing. However I did add about half a teaspoon of cumin and oh my goodness it made all the difference! I also cooked two boneless skinless chicken breast in a crockpot covered them with salsa and taco seasoning. Shredded them and I used flour tortillas and made fresh guacamole to top the enchiladas!

Fantastic! Made as written but added a little cumin to the chicken and sauce. Very good easy recipe!

This was so good! Better than anything I have ever had in a restaurant. The only thing I added was some onion and garlic powder to the chicken mixture.