I was excited to try this -picture looks great and it sounded good. My husband said this was 'ok' but I didn't care for it all. The filling was too pasty and almost had a gritty quality - and the sauce smelled like tomato soup. Even though I accidentally picked up the 'hot' enchilada sauce, somehow mixed with the chili and tomato soup I kept getting a 'sweet' taste that I didn't like. Sorry, won't be trying this again.

Reviewed On: Dec. 2, 2009

These were great! My husband actually woke me up to tell me how much he liked them. I only used 1 lb of chicken breasts and there was plenty of filling for 5 enchiladas - I think it was the perfect goo-to-meat ratio this way and in my opinion 2 lbs would be too much meat. A few other very slight changes: 'original' taco seasoning instead of 'mild' and used closer to 14oz of enchilada sauce [bought the 19oz 'big' can and used about 3/4. Otherwise followed the recipe as written and it was wonderful. My leftovers were mistaken as 'restaurant quality' by several of my co-workers!

Reviewed On: Nov. 4, 2009

The flavor was great but I will have to tweak a few things next time I make the dish. A few of my potato slices stuck together and didn't cook as well as others (they weren't crunchy but they weren't quite done). So make sure to hand spread the layers and be careful when stirring. Also if your potatoes are med sized I recommend cutting the slices into bite sizes before cooking. I used bouillion cubes and boiled them in the water before adding to the potatoes to microwave. I also used fresh minced white onion and closer to 3/4 c sharp cheddar cheese. Very creamy and tasty sauce!

Reviewed On: Oct. 9, 2009