Did not like this recipe very much. Too goopy/runny, and little flavor apart from peppers and onions. The tortillas became soggy when I reheated the leftovers the next day.

This was my first experience with Mexican food, and it turned out great! I took into account that others said not to use water, then substituted a can of diced tomatoes w/ chiles for the tomato sauce (next time I will use a little more tomato/tomato sauce here), and used a can of red enchilada sauce over the top. My husband loves hot food, so he was really pleased. I had to have a dollop of sour cream to eat w/ the chiles, but it was still enjoyable!

Very good, but next time I won't put in the water. It made it too soupy and harder to roll up shells.

I made this for 2 people and had leftovers for lunch. I did not use water and halved the tomato sauce. With this there was no soupy mess and I was able to remove each enchilada without it falling apart. Instead of taco sauce I used salsa and I also used Monterey Jack cheese and Sharp Cheddar. I added some refried beans but I thought it took away from the flavor. This recipe took some time to prepare and with all the ingredients needed it wasn't exactly inexpensive to make. But it was very tasty and especailly good the next day.

of all the recipes i have found on this entire site, this is mine and my boyfriends all time favorite. I follow the recipe and we love the flavor everytime. i agree a little soupy so i never really need to add water, but we still love everything about it. thank you for this wonderful recipe.

Great recipe. I, too, used the red enchilada sauce recipe. I made a few mistakes because was cooking several different main course dishes at once and realized I had no tomato paste or sauce. Just used a jar of salsa in it's place. Turned out terrific!

Great recipe!!! I used just a little less chili powder, onion, green pepper and taco sauce, in order to cool it down a bit for my 2 year old and 5 year old, and they loved it! It was wonderful!! I also let the entire mixture simmer for a while to cook off some of the liquid before I filled the tortillas. Perfect!

These chicken enchilades taste great! The flavors were absolutely delicious and I had a great time making this with my friend. We experimented by adding some red peppers, using a whole can of chopped tomatoes (instead of the tomato sauce), extra sour cream and cheese (her request, I swear!), green enchilada sauce (replaced the taco sauce) and fresh cilantro (instead of oregano). I have my own ideas in mind, so I can't wait to try this recipe again! We paired it with some yellow rice and were quite full- VERY YUMMY!

I gave this recipe three stars because I had to make changes as other suggested. Once made, though, these enchiladas are fantastic. I don't add the tomato sauce or the water or the salt. Instead when the chicken is cooked, I add about 10 oz of salsa. I use whatever salsa is left over to top the tortillas with the enchilada sauce at the end. These freeze really well, once rolled. The whole family loves them!

Recipe as it is, I give four stars-I modified it according to other reviewers and omitted the water, but even with the change the bottom of the enchiladas were soggy. Next time I'll cut down on the tomato. I also added a little more chili powder than the recipe called for, but I'm glad I did; it was just the right level of spicy for me! Overall this is an excellent recipe that just needed a little tweaking. :)

These were pretty good although like the other reviewers have commented, they are pretty runny when rolling them up in tortillas...not good when the sauce is hot! I won't use the tomato sauce next time and I will reduce the water to 1/4 cup.

The family loved this. I boiled the chicken and shred it, and my husband thought it didn't need so much taco sauce. Otherwise, I would follow the recipe exactly. I will definitely make this again!

This was amazing just the way it is! Absolutely no changes needed! The whole family loved it, even the kids. And it was great reheated as the next day lunch.

This was great. I did make them the 'patrick' way. I shredded the chicken instead of cubing it. Next time I will use chilies instead of a green pepper for more of a kick. It was amazing, thanks!

This is the best enchilada recipe I have found! Thank you!! I suggest shredding the chicken rather then using it cubed or sliced. It really makes all the differance.. makes it taste authentic! =) Sometimes I add some corn and black beans to the mix..

Deliscious and easy to make. Thank you so much and all the extra suggestions were extremely helpful