The texture was wrong, more like a baked ziti-afredo with all of the ricotta cheese. No matter how much I heated the sauce, it remained grainy. Based on suggestions by others', I used half the ricotta and 1.5 lbs of chicken. It calls for way too much butter too. The final product was just OK. Edible, but I wouldn't make it again. Even after I added roasted peppers, garlic, and various herbs, it was actually still quite bland.

Reviewed On: Nov. 17, 2009

This recipe was just OK. I have no idea what the need for so much of the soup mixture is. I would use 1/2 as much as it called for at most to make it creamy. I ended up tasting cream of chicken soup with every bite which I shouldn't when eating a Mexican enchilada.

Reviewed On: Nov. 10, 2009

I scaled this up to 5 servings. I'm not sure if the calculator didn't work correctly, but the soup is way too watery even after adding extra flour. Not sure how this got so many good reviews because I think the final product is awful. I have no idea how I'm going to eat a pot of this myself...

Reviewed On: Nov. 1, 2009