The ingredient proportions are way off. How can you fill 12 10-inch tortillas with two cubed chicken breasts? I used four chicken breasts and I still only filled 6 tortillas (the last one pretty skimpy). The sauce had a good flavor, but I would recommend putting some on the bottom of the casserole dish before placing the filled tortillas. The bottoms stayed dry because the sauce was just poured over the top. Onions did stay crunchy, but I actually liked that. Wasn't keen on the texture of the chicken, which I cut into very small pieces after cooking. I would make again, but would add rice, vegetables, beans. I'd probably just skip the chicken and make them vegetarian altogether.

Reviewed On: Oct. 14, 2009

The saltiness: holey moley! I even used plain stuffing mix sprinkled with herbs and no salt, and yet this dish came out insanely salty. Not sure where the overwhelming saltiness is coming from. Perhaps it's the combination of cream soup (used Campbell's mushroom) and the Swiss cheese? I think I would leave out the cheese next time, since I can't really taste it anyway. I served it with very plain mashed potatoes to temper the salt. I think this recipe would be really great if the salt were toned down.

Reviewed On: Jan. 21, 2009

I, too, thought that this had no flavor. It tasted like pure oil and quickly separated. Then, like magic, I added a teaspoon of Dijon mustard and presto! It was delicious!

Reviewed On: Jan. 15, 2009