so easy and very delish!!!!! This will be a "keeper"!!!!

This dish was good, my teenage daughter and husband enjoyed it. During the prep I was a bit worried it was going to be quite "soupy" so I did bake it longer than normal and it turned out fine. I garnished with sour cream and a side of spanish rice. My family asked me to make this recipe again.....a success!

I used 3 chicken brests and cream of chicken, it was really good. But make sure that you spice it up to your taste. I added chopped jalapeno to anyone that wanted it.

great recipe, have made them several times, originally came from one of Paula Deen's cookbooks. her's were a little different.

This will not make any kind of decent food.

Made this tonight and the family liked it... I served it with spanish rice and sour cream, which was a nice addition. Next time, I will use Cream of Chicken soup instead of Cream of Mushroom and only use 3/4 can as it was a bit too "soupy".

Love this recipe will most def. make again soon!!!

I added about 1/2 cup brown sugar to sweeten it up a bit.

next time I will only use 1/2 can of broth with the cream of chicken instead of the full can. things were a little runny but good

yummmy

Im sorry, but you are making a recipe that you souldnt call enchiladas, i know that is your way of making them, but the recipe its just a mile away from a real enchiladas, its just a comment... please dont be angry at me... im just telling the truth

Simple and delicious. Highly recommended.

Awesome! sooo yummy!

Yummy...the whole family loved them!

We too experimented a little with the standard Chicken Enchilada kits and added red kidney beans, chopped pineapple topped with grated cheese and then baked in the oven. They taste great. I also eat mine with some creamed corn on the side, absolutely yummy!

WOW loved it will cook again

WOW! I found this using the idea wizard. I don't even know the chef but the reviews looked good and my husband loves Mexican food!!! Made it. Very easy. Tasted delicious!!! My husband and I both loved it! You should try it.

Please check the amount of the salt. 2 Tablespoons is a lot.

These were very good and easy to make. I was a bit wary of making enchiladas with cream of mushroom soup, but they were great! The instructions could use a little more detail. I assumed the broth was to replace the milk when preparing the cream of mushroom soup, which worked out just fine and tasted great. I will definitely make these again.

I would only cook your chicken in maybe 2-3 cups of water. I used to much.. should have read the instructions first to realize I would use the water as broth.. Lots of liquid ! Still had great flavor. The boys seemed to like it. Will make again with less water.;)

Very nice. Used Chicken and Corn Soup (all I had)along with chicken thighs. Served with fresh corn on the cob and Guacamole on the side.

Will make this again.

My husband said these are the best chicken enchiladas he's ever had! They were absolutely delicious!

My kids LOVED this recipe. My oldest said she liked how creamy it was. We will be doing this recipe again. Super easy and quick dinner! YUM!

Everyone in my whole entire family loved these enchiladas...I have young children and an extremely picky teenager and they all loved them and want for me to make them again, so I am...I would definitely recommend this recipe to anyone who is thinking about making chicken enchiladas...they are delicious!!

Made a nice dinner. Since I am on a salt reduced diet I left out the salt, it wasn't missed.

MY 8 YEAR OLD SON ATE THIS UNTIL I THOUGHT HE MIGHT EXPLODE. IT WAS VERY TASTEY

The family liked this one even the picky teenager. Next time I would cut down on the cheese.

The family liked this one even the picky teenager.

MMMM This was so yummy! I made it for a friend and I and we both loved it!

Thought it might be too soupy, runny but turned out excellent. DH loved it. Thanks for the recipe!

The family loved it! Will definitely make again! I made just a few modifications -- I used 2 cups of Mexican shredded cheeses and a whole small can of enchilada sauce (it turned out to be more than 1/2 cup). I put 1 cup of cheese into the chicken mixture and left one cup for the topping. I also used several (5) chicken tenderloins in place of chicken breast halves (it was all I had :-). I put the entire dish in the oven for about 10 minutes, topped with cheese, and then baked again for another 5 minutes.

We LOVE this recipe! It's easy and delicious! Will definitely make this again!

When preparing soup, do not use all broth, just as required on can. Save rest of broth for soup or rice. [I posted this recipe.]