Reviewed: Mar. 17, 2007

This recipe had me a little concern the directions werent exact, and at first it looked so messy and like it was just thrown together but it turned out great!! My husband even went back for seconds. I only did a few things different I took the advice from one of the reviews and added the rest of the enchilada sause (waste not want not) and added it to the top and about five minutes before it was done i added more chesse. I also served sweet peas on the side. It was a success!!

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Cooking for 3

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Misawa, Aomori, Japan

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Reviewed: Jan. 27, 2007

I made this with leftover turkey after Thanksgiving and it was delicious! I left out the corn and replaced with green chiles, and added olives to the mixture and on top too. Looked great and tasted better, Thanks.

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MissaRae

Cooking Level: Intermediate

Home Town: La Grande, Oregon, USA

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Reviewed: Jan. 27, 2007

Delicious! I had my doubts about this, since I'm not an enchilada person, but my husband thought it sounded good. Boy, am I glad we tried it! It was wonderful! I did make a few minor changes: I eyeballed the amount of enchilada sauce (I only used about half of a 19 oz container) and sour cream (maybe a tad more than the recommended amount), used more corn than called for (frozen, straight from the bag), added a can of black beans, only used one can of chilis and cooked the chicken in a skillet with a bit of broth. I sprinkled each layer of the mix with onion powder, a touch of Cholula hot sauce, and did not mix in the cheese, but sprinkled it on top of each layer. Though not a beautiful dish by any means, it was wonderfully delicious and no flavor overtook the others... a perfect blend! I'll be making this again!

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Dec. 21, 2006

This was so good and very easy to make, took no time at all! Thanks for a great recipe!

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Jackie F

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Dec. 15, 2006

Loved it! Quick, easy and delicious!

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marmommie

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Reviewed: Dec. 6, 2006

i liked this, but there was a little too much chicken and not enough tortillas. there was too much enchilada sauce as well.

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abbe

Cooking Level: Beginning

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Reviewed: Dec. 3, 2006

I added some mushrooms. Next time I might add some onion and more cheese.

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MIGHTYMITE

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Reviewed: Nov. 7, 2006

Wonderful IF you like sour cream staright from the tub. My family wouldn't even eat this. All you could taste is sour cream.

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LIZARDHIPPIE

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Reviewed: Nov. 5, 2006

Overall, I think this recipe was good. We added an extra can of green chili's as well as some black beans. It was still missing a little flavor. Maybe needs some salt and pepper? Thanks.

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missybryan

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Reviewed: Aug. 31, 2006

It was ok. Maybe the enchilada sauce I used wasn't great....

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rosiella

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Reviewed: Jul. 24, 2006

An enchilada by any other name... I was kind of hoping for something different, but aside from the addition of corn, this was just an enchilada in layers.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Apr. 17, 2006

So good! My family loved it. It was very filling and easy to make. I also found that 2 cans of enchilada sauce was too much, and I only used one can of chile peppers. My family doesn't like very spicy food. Great recipe, must try!

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KAYCHAT

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Reviewed: Feb. 18, 2006

Sorry I can't give it a five. It was good but not great. I scaled it up for a large crowd and they liked it and several asked for the recipe. This ia a variant on an old war horse of a recipe and can be considered pretty reliable. In my case I took advice of other reviewers and served on bed of crushed chips rather than layered corn tortillas. With 70 people in the buffet line it would have been too risky to have the tortillas be hard to cut through, and the bed of chips instead made it very spoonable. Just poor some enchilada sauce over the bed of chips and also mix some into the chicken mixture and it will be fine.

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Dave Young from Dearborn MI

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Reviewed: Jan. 20, 2006

great! a hearty, one-dish meal!

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Urgakarma

Cooking Level: Intermediate

Home Town: Waverly, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 9, 2006

Made this recipe last night and was disappointed with appearance, although taste was ok. After reading other reviews, I would add an additional cup of corn, black olives, onion, salt & pepper to mixture. I also shredded my chicken. I would top with some cheese to make it look nicer. I will try it again with the changes. My guys really liked it.

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Linda

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Reviewed: Dec. 15, 2005

Didn't do a thing for us. Two cans of enchilada sauce is way too much. I also feel the cheese was a bit much. I sauteed the chicken instead of boiling. By cutting the chicken into bite size pieces my husband used this the next day as a dip, he enjoyed it that way.

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BBerletic

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Reviewed: Dec. 7, 2005

What an Easy Quick Family Recipe!!!!! Simply Scrumpous.... A Must Try!!!

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Bernadette

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Reviewed: Dec. 2, 2005

This recipe has good flavor but the texture was boring. I will try it again maybe with crushed tortilla chips in place of the corn tortillas to give it some crunch. Also two cans of enchilada sauce would be way to much. I fried the chicken breast in butter in a nonstick skillet seasoned with salt, pepper, garlic powder, and chili powder.

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FARMMOM

Cooking Level: Expert

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Reviewed: Nov. 22, 2005

I would've given it a 3 the first day but the leftovers kicked it up to a 4. I followed exactly, although I dipped the first layer of tortillas in hot enchilada sauce and the second layer in mild. Yum.

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Kerry

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Reviewed: Nov. 18, 2005

I live in the Dominican Republic, and therefore can not get enchilada sauce. I made this recipe using salsa instead, and ommitted the jalapenos and EVERYONE loves it. If I ever return to the states I will try it with enchilada sauce, and re-review it. For now it is awesome with the salsa.

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