Fastest-Ever Enchiladas

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These are the best Enchiladas I have ever had. One thing I did differently was pour some of the juice from the salsa in the chicken mix. Wow the flavor was awesome.

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Unfortunately, didn't like it at all and thought it was a waste of ingredients I could have used for something good. I hate being critical, but I would not recommend this dish.

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These are definitely the fastest ever enchiladas and they are infact very tasty. I would definitely recommend this recipe to everyone.

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Needed something quick and tasty in a casserole and this did the trick. We all tweak recipes from time to time and my change was to add an extra 10oz can of tomato with chilies in the salsa, and 1/2 can black beans in the chicken. I also cut up extra scallion, cilantro, onion and sliced black olives and served as extra optional garnish. I called my friend while she was driving home from a long day as a nurse and told her to stop by for dinner. She loved the meal and sooo appreciated the spur of the moment invite!

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Easy-to-get ingredients, straight-forward to prep, and sooo tasty! Definitely worth making!
I added more cheese cause cheesier is better. Whole jalapeno without seeds gave the salsa a kick. Use less jalapeno if you don't like spicy. Enjoy!

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This is my "go to" enchilada recipe. Always a hit!!

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This was DELICIOUS!! made extras for the freezer, I have a feeling they won't be there long

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Very tasty dish!! It was also extremely easy to make. I did take the suggestions of other reviews. I added taco seasoning to the chicken and sautéed the onions before adding to the chicken mixture. This was my first time making enchiladas and it will definitely not be my last. GREAT RECIPE!!!

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Best enchiladas I've ever made or eaten! The filling is very good! Very easy to make too!

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I've made these a few times, the first time I made them according to Ingrid's recipe and then I made a few changes...

First, sautee the onions a little before putting them into the enchilada mix.. makes them softer since the baking time is so short

Second, I bought a little can of green chilies (crushed I think, and added a couple tablespoons to the enchilada mix as well. It makes the filling less thick and chunky

Third, I "health-ified' my recipe by using whole wheat tortillas, low fat sour cream and low fat cheese

Using her salsa recipe is yummy, but using store bought is just as good. Also, canned enchilada sauce works well in place of salsa. Hope these tips help!