Steph

This was easy to make, especially if you have precooked and shredded your chicken breast. With the chicken prepped, this is easily a come-home-from-work-and-have-dinner-on-the-table-in-under-an-hour meal. That said, I recommend tweaking it a bit. I followed the recipe exactly except I was out of chili powder so I used a tablespoon of taco seasoning instead as other reviewers have recommended. The chicken mixture that goes inside the enchiladas is delicious. I found the "sauce" that you spread on once the enchiladas are rolled and in the casserole dish to be rather bland. I would definitely recommend adding a can of enchilada sauce or Rotel like other people have suggested. Also, even with a very small amount of the chicken mixture in each tortilla, I only got 6 enchiladas. I'd definitely double the chicken. I served this with chips and salsa and salad. Next time I might also make guacamole and have sour cream on the side too. I'd make this again.

I'd give this about 3.5 stars. I followed the recipe as written but used the Bill Echols Taco Seasoning recipe instead of a store bought packet. Perhaps that's why I found this too spicy? I'm not sure. I was very glad to have the sour cream and cheese to cut some of the heat. It tasted good, but I think there could have been more beans. They were pretty sparse. I'd definitely add another can of black beans. My family ate and enjoyed this, but the leftovers didn't move too fast out of the fridge. I loved how easy it was to make though.