Awesome recipe! To save cooking time, I mixed 2 large cans of Snow's canned diced chicken breast and mixed it with a couple dollops of sour cream, 1/4 cup of shredded cheese, a splash of the green chile sauce, and about a teaspoon of garlic salt. I didn't have corn tortillas on hand and used flour instead. I rolled them like normal enchiladas with seam-side down, side by side, in a 9x13 casserole dish. I poured the remaining sauce and topped with remaining cheese. Baked for about 30 minutes at 350 degrees. I will continue to make this dish and freeze ahead of time as my hands will be tied with a new baby on the way. In about an hour, you really have a yummy quick and easy green chile chicken enchilada casserole!!

Reviewed On: Oct. 1, 2009

I made these at a bake sale and they went fast! Only change I did was add one more banana and dusted them with powdered sugar. Fantastic and easy recipe!

Reviewed On: Feb. 6, 2009

This is a great alternative to the traditional beef chili recipe. I entered this in my company chili cook-off and won most creative chili! The only change I made to the recipe is using canned white breasts instead. The chicken was extremely tender and it cut the cooking time in half.

Reviewed On: Feb. 2, 2009