I used a 1/2 can of Guinness, Campbells French Onion soup and a 3 pound rump roast. I cooked the roast for 7 hours, sliced the meat & put it back in for an hour. This turned out excellent! Very moist and juicy. Hubby asked that next time I make this - I make a ton extra for lunches.

Reviewed On: Jul. 2, 2007

Wasted good cheese with this one. It was not creamy at all - I'm not sure if it's the 1 1/2 cups of milk or what but it was very, very, bland.

Reviewed On: Jun. 10, 2007

This was great! I changed it up a bit... I roasted 2 Anaheim Chiles & set them to the side. I did mix the chicken, sour cream and a bit of the sauce together, as others suggested. For the layering I did, 6 cooked & coated tortillas, the chicken mixture, the roasted Chiles, a bit more of the chicken mixture, cheese, 8 more of the tortillas, the rest of the sauce and a good helping of cheese. Cooked for 40 minutes covered & 10 minuted uncovered to brown the cheese. Hubby really liked it - he gave it 5 stars & said it was a keeper. Served with spanish rice and pinto beans. Thanks Tracy!

Reviewed On: May 7, 2006