The reviewer gave this recipe 3 stars. This recipe averages a 4.01 star rating.
Reviewed: Mar. 16, 2002
Pretty good, though somewhat bland. Certainly quick and easy. Because corn, chicken, sour cream and tortillas are all fairly bland on their own, I added some salsa for flavor and still needed to salt it. Also only used 1 can of enchilada sauce and it was plenty wet. Would work well for kid's milder palates.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Feb. 17, 2002
This recipe is excellent. I use sweet green and red bell peppers in place of the chiles because I don't like hot stuff. We make this recipe frequently. I love how easy it is to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jan. 30, 2002
With a few adjustments this recipe was great. I tossed in some black olives and a some beans and it turned out great. I don't like green chiles so I left them out. I even made it again with beef and it was good. As for the leftover enchilada sauce, I drizzeled it over the casserole before I put it in the oven. But I only used one can as I could not see using more than one. I can't believe some of you did not like the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jan. 30, 2002
We really enjoyed this one. I did add a few more ingredients which included a can of black beans, can of Mexican style diced tomatoes, chopped red bell pepper, green onions and some chili powder and cayenne pepper for some extra zest. I also lightened up on the sour cream and cheese. Truly a wonderful dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Dec. 6, 2001
Fabulous recipe! Originally done for a Spanish project (received an "A"!) and now it's a family favorite. If this 15-year-old can cook it (and enjoy it, I'm a fussy eater), then anybody can!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Nov. 20, 2001
My husband and I love this recipe. It's simple to make and very delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 8, 2001
Very good. Will make again but without the corn. I thought it was really good, hubby didnt like the corn in it. Other than that very tasty!
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Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Jun. 27, 2001
I thought this recipe needed a little kick so I used Fiesta Cannned Corn..which is corn with some chopped peppers added (you can find this near the other canned corn in most stores), and I also put about 1/2tbsp of Cumin to the filling..you can add less or more depending on how spicy you would like it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.01 star rating.
Reviewed: Jun. 16, 2001
I was very disappointed with the consistency of this casserole. Very mushy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jun. 16, 2001
I followed the suggestions given about adding 3 cups of cheese and I think it worked out really well. I used white corn tortillas and that gave it a really nice flavor. I cut them into 2 inch strips. Also, I had a few tortilla strips left over so I went ahead and dipped them into the enchilada sauce put a couple on the top, just for decoration. Really great dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jun. 10, 2001
This recipe is easy to put together. I used only one can of enchilada sauce for a sturdier casserole. Great Tex Mex flair.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Apr. 11, 2001
A great combination to fit a nutritious meal into one dish. I varied the peppers by adding Ro-Tel instead. Even my one-year-old LOVED it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Mar. 27, 2001
I used low fat sour cream and cheese and it was still great. I wanted to substitute whole wheat tortillas but couldn't find any so I used whole wheat pita bread. The bread turned out soggy but that's not the fault of your recipe, but my substitution which I will not repeat next time. The rest of it is delicious!
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Cooking Level: Intermediate

Home Town: Hamilton, Virginia, USA
Living In: Germantown, Maryland, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.01 star rating.
Reviewed: Jan. 17, 2001
In my opinion, there should be flour tortillas instead of corn tortillas
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Dec. 22, 2000
My husband and I loved this recipe! My two sons were not thrilled. I read the reviews before we tried it. Therefore, I reccomend that you cut the tortillas into 1 to 2 inch pieces and toss them in the enchilada sauce before spreading them in the pan (I only used one can). I increased the cheddar cheese to 3 cups instead of two, and that took care of the sloppiness that I had been warned about in the reviews. It turned out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 4, 2000
Definitely a keeper. Great for those of us who love anything vaguely Mexican. The enchilada sauce I used was a little too spicy for my granddaughter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 3, 2000
I liked this dish. Very tasty. But I did have a lot of extra enchilada sauce left over that went to waste.
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Cooking Level: Intermediate

Home Town: Tahlequah, Oklahoma, USA
Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Sep. 20, 2000
I really liked this! My husband loves it! He requests it often!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.01 star rating.
Reviewed: Aug. 26, 2000
Kinda sloppy. tasted good but could use less liquidy stuff next time
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 17, 2000
We love this recipe and it is a favorite request at potluck parties. We add two cans of chilis for a stronger flavor. It is great for lunch the next day too.
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