THIS RECIPE IS AMAZING!!! I honestly make this recipte ONCE A WEEK. My fiance is so picky and he doesnt care for anything pasta related and doesnt like ricotta cheese. He is ALWAYS requesting that I make this.. I stummbled across this many months ago and have been making it once a week since. I pretty much follow the recipe AS IS with a few modifications. --I use a small pan with 9 noddles to make a really hearty lasagna. --I dont like the taste of boiled chicken, so I grill it up in a pan with some Olive Oil and Montreal Steak Seasoning! --I use reduced fat cream cheese and it makes NO DIFFERENCE in the flavor--I originally only used REGULAR, as I was hesitant about the reduced fat altering the taste--I kid you not, it makes no difference. -I throw about a pinch of dried oregano into the chicken mixture. --I make my own sauce comprised of crushed tomatoes, basil, oregano, and garlic-Yum! I love the simplicity of this recipe and how there arent so many ingredients with flavors getting lost!

Reviewed On: Sep. 22, 2009

I followed the complete recipe and tasted the soup while it simmered-I noticed that it lacked flavor and seemed TOO salty (from the velvetta and added salt) I added an entire 16OZ can of red enchilada sauce as well as a small can of diced chile peppers. It still tasted too salty and could only taste the cheese. The soup turned out more like a dip as it was really thick. I was really hoping to have a good experience with this recipe. Darn!

Reviewed On: Jun. 19, 2009

I made this recipe for the first time last night. I made the seasoning mixture and marinated the chicken in it for about 8 hours-I then grilled up the chicken and then shreaded it. Following, I added all the ingredients and simmered the meat for 10 minutes. As others have done before, I did not use oregano, and instead used cilantro. I also added a couple of teaspoons of tequilla during the simmering. I think next time I will add more tequilla and lime :) Good recipe!

Reviewed On: Jun. 19, 2009