Comments on: Easy Cheesy Chicken Enchiladas https://tastykitchen.com/recipes/main-courses/easy-cheesy-chicken-enchiladas-2/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: tntkitchen https://tastykitchen.com/recipes/main-courses/easy-cheesy-chicken-enchiladas-2/?review_page=1#review-42531 Thu, 14 Oct 2010 22:48:36 +0000 https://tastykitchen.com/recipes/?p=48575#comment-42531 This was EXCELLENT! However, I think there are a few minor things that need to be adjusted in this recipe! This was not a difficult recipe to make but I thought it had a lot of steps to be considered easy! Also, it needs more cheese!!! I think I doubled the cheese and it was good! I boiled my chicken and shredded it. I only used about 1/2 the sour cream because my hubby isn’t a big fan of it. I only baked it 30 minutes and it was done. I loved this and my husband loved this–it is going on our menu rotation!!!
Very good recipe…thanks for sharing!

]]> By: amandagibson1 https://tastykitchen.com/recipes/main-courses/easy-cheesy-chicken-enchiladas-2/comment-page-1/#comment-19184 Mon, 08 Mar 2010 19:43:15 +0000 https://tastykitchen.com/recipes/?p=48575#comment-19184 I made this last night and it was AWESOME! I am SO not a good cook – but this recipe was super easy to follow and even I didn’t mess it up. Or burn the house down. Or poison anyone. Go, me!

I used fat free sour cream, low fat shredded cheese and lower fat tortillas (no oil to keep the calories down) and it was still great! Even my teenager liked it – and when I say “low fat” he usually doesn’t like it – just on principle.

Anyway, great recipe! Thanks!

]]> By: JBirren https://tastykitchen.com/recipes/main-courses/easy-cheesy-chicken-enchiladas-2/comment-page-1/#comment-19174 Mon, 08 Mar 2010 16:57:11 +0000 https://tastykitchen.com/recipes/?p=48575#comment-19174 This was great! Really yummy. The spices being kind of up to the cook was a nice touch (I added some garlic and cayenne, just a dash!).

I also did the oil-and-tortilla trick, and though I was apprehensive that it would make the dish too oily, everything cooked together quite nicely.

I also wouldn’t recommend the chunks-of-chicken style; we did half-and-half to see what would be better and the shredded chicken side had LOTS more flavor and was more like what one would find in enchiladas.

Some things I changed…

I doubled the cheese… 2 cups just wasn’t enough to really layer it up nicely and to our taste, but that’s just us… we love us some cheese. :)

I also used low-fat sour cream, and not 16 oz but probably just 4 (I basically just spread a thickish layer on the top layer of tortillas).

Thanks for the fabulous recipe!

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