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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas recipe
photo by:kraft
Pick up a rotisserie chicken on your way home, and you're halfway to creamy, cheesy enchiladas. You'll have these in the oven faster than you can say "takeout."
10 min
35 min
6 servings
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I intro'd my hubby to this dish and now he requests it atlease 2x a month
This is easy and yummy!
We tried this both with and without the chicken. To much of a sour cream taste for our likes. Just doesn't taste like the real thing
We love how filling this is and that it is enough food for two days at our house, which cuts out a day of cooking!!
Wow!!! This was crazy good! The flavor was fantastic! I didn't change the ingredients at all, but I did use the large tortillas and they worked just fine too. I will definetely make this again. Excellent!
OOOHHH! So delicious! My boyfriend wouldn't stop talking about how flavorful it was! It was great! One change I did make, we are not fans of cilantro so I exchanged it with chopped green onions and it gave it great flavor! I will be making this again!!
I've been making this recipe for over a year now and my family and friends LOVE it. I do make a few adjustments so that it has more flavor. I use salsa con queso instead of cream of chicken. I used to use Southwest Pepperjack soup, but i can't find it in my markets anymore. I also add more salsa on the top, so that the torillas aren't dried out when they are done cooking.
It was good, but could have been alot better. It was bland and had too much of a chicken flavor and not near eough spice or mex flavor! I will make this again but with some readjustments!
I liked it except for the cilantro. Maybe another herb might be good though.
My husband and I love this receipe. I add chicken taco seasoning to the chicken as it cooks and I add red beans to make a heartier filling. We also use enchilada sauce with salsa mixed in for the topping. It is great!
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