I have to admit I was pretty surprised by this recipe. I expected it to be bland, but it was nice and tasty. Makes a quick tasty weeknight meal.

I have made this twice. Followed recipe exactly the first time and it came out too runny/mushy with soggy hashbrowns. The second time I made it with only one can of soup, real onion, extra cheese, made sure the hashbrowns were completely thawed before cooking and cooked it for an hour and it was very good. Thank you for the recipe.

I prefer an oven baked roast to a crock pot prepared one, but you could easily make this in your crock pot as well. Super simple and a nice change from my usual roast recipe. Husband and kids both enjoyed and asked me to add this to the dinner rotation.

I followed the recipe exactly and this was very very bland. My family wouldn't eat it. The only reason I am giving this a 3 is because the gravy was o.k. Will not make this again.

I am giving this 5 stars because my kids and hubby scarfed it up and requested it be added to the dinner rotation. I knew that as written this would be a tad too salty for us so I used 2 cans of low sodiuim soup and 1 soup can full of milk; I also skipped the onion soup mix and just used fresh onion and fresh mushrooms (canned are salty even if you rinse them well). I had plenty of gravy and it was very tasty. Next time I make this I will use home made cream of mushroom to reduce the sodium content even further. Tasty and simple, thanks for the recipe.

Very bland recipe. The italian seasoning does nothing for the chicken. I would hardly call these fajitas. Just because something is wrapped in a tortilla does not mean it qualifies as a fajita. Even the old El Paso kits you buy at the store makes a better fajita then this recipe.

I was so disappointed in this recipe given the ratings. I honestly do not understand the high ratings. Only with the addition of several spices, cheese, sour cream, and crackers was I able to salvage something remotely tasty for dinner.

I thought this was very bland. The only deviation I made from the original recipe was the addition of some fresh basil which helped a bit, but not much. there was little flavor to this dish, it just tasted like chicken and tomatoes.

I didn't actually make this recipe but I boil chicken to debone it constantly. I am responding because of the number of people who stated they are using boneless,skinless chicken breasts for this!?!? Why? The whole point of boiling chicken is to leach flavor from the bones and skin (where the flavor is) into the water for stock and so you can easily remove the meat from the bones and skin afterward. This allows you to use a more economical cut of meat(i.e. bone in skin on chicken breasts,etc.) for your meals that call for shredded chicken (casseroles, chicken salad, etc.) and to save the more expensive cuts for your meals that call for a cutlet (cordon bleu, chicken parmesean, grilled chicken etc.) I would imagine boiled bonesless skinless breasts would result in a very bland stock that would require several buillon cubes to add more flavor as well as very bland chicken meat.

I was very hesitant to try this as the sauce seemed too simple to be very good. I am very glad that I did however, because my family and I like this one as much as my own and this one is much easier to prepare. The only adjustment I made was to substitute tomato sauce for the diced tomatoes because even though my kids love marinara, ketchup, etc. Heaven forbid they should see an acutal tomato because then its "gross". The sauce has a very nice but not overpowering flavor. I highly recommend leaving in the fridge overnight because the flavors are stronger. This recipe is proof that good does not = difficult. Thank you for a simple and tasty dish.

Being a HUGE fan of mexican food, I was sure I would love this recipe but that was not the case. This was very bland and mushy. We did not care for it. It would have been simpler and tastier to just make burritos.

I made a few changes to this recipe when I made it. I added ketchup to the meat mixture as well as put it on top of the brown sugar. I also omitted the ginger because I was out, and cut the amount of brown sugar in half. Next time I make this I will omit the milk and use less crackers as it was a bit mushy. My family really enjoyed this. Thanks for the recipe.

This was very tasty and easy to prepare. I sprinkled salt, pepper, oregano, and a little dried basil on the chicken breasts before I pounded them out. The chicken came out very moist and tender. Next time I will use more garlic, as it didn't have quite as much garlic flavor as I was expecting.

This was pretty good, but a little bland for my own tastes. I followed the recipe exactly. Next time I will take the suggestions of other reviewers and add garlic, onions, etc.

Great "base" recipe for you to tweak to your own tastes. I prefer to use more sauce and add lots of peppers and onions. Family really enjoys this one.

This has quickly become one of my favorite enchilada recipes. I omit the olives,skip frying the tortillas, and also I add a little more broth to the sauce. I have made these both with and without the cream. Either way they are very tasty. My family LOVES them and they are now part of the dinner rotation. Thanks Lisa!