Reviewed: Jan. 27, 2009

This is soooooo yummy! I made it for company and their were zero leftovers!

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Reviewed: Jan. 23, 2009

This is a great tasting and economical casserole. I use chili beans combining the "spicy" beans with regular beans so it gives a kick but not too much for those who don't like spicy food. I also "decorate" casserole by adding dip sized Frito's all around the edge before cooking. The kids love it!! I give it 5 stars because of the ease of preparation and low cost.

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Mist

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Concord, California, USA

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Reviewed: Jan. 19, 2009

I have made this recipe several times now. This is a real time saver recipe even for large groups. I've made two pans at the same time...one pan with chicken chimmies and the white sauce, and one pan with beef chimmies and a red picante sauce. Quick spanish rice, and a salad on the side and you have a fun, colorful, TASTY meal.

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YaYa

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Reviewed: Jan. 10, 2009

So, so easy. My husband and teenaged sons loved it. This is a great recipe to make when you need to be fast and are too tired to cook!

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msspeech

Cooking Level: Expert

Home Town: Trotwood, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Nov. 3, 2008

So easy and delicious - of my favorite recipes. I use extra cheese and sour cream to make it really creamy, and use a pepper jack or similar cheese to add a little more spice.

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R L

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Reviewed: Oct. 25, 2008

It was much better than I expected and SO easy! I need more like this one!

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 15, 2008

Quick and tasty weeknight meal. Boys wanted meat, so next time I will add shredded chicken to the sauce and mix monterey jack with the cheddar.

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Mstree

Cooking Level: Expert

Home Town: Munising, Michigan, USA

Living In: Byron Center, Michigan, USA

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Reviewed: Oct. 14, 2008

I used frozen beef, bean, and cheese chimichangas instead of the burritos because that is what I had on had....and WoW was it delicious. To make them crispy , I baked the chimis first for and heated the sauce on the stove for about 10 min. Then put the sauce over and baked. Boyfriend loved it! Thanks for the recipe!

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JenJen123Red

Cooking Level: Intermediate

Home Town: Woonsocket, South Dakota, USA

Living In: Slayton, Minnesota, USA

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Reviewed: Sep. 25, 2008

I'll admit I was very skeptical about the ingredients in this casserole. I just wasn't sure how it would taste. I am happy to report that it is actually quite good...most importantly my teenage boys every scrap of it whenever I make it. It's been a big hit in my house and is the perfect thing to make when I'm short on time.

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Liz D.

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Reviewed: Sep. 23, 2008

Uggs, what a waste of food! It was such an awful blend of items...I think the whole CREAM OF CHICKEN/MUSHROOM soup thing ruined it! No flavor at all, had to add own spices to save it ( garlic powder, onion powder, black pepper, hot sauce!) and it still was a disaster!...I dunno, maybe it's just me...I love AUTHENTIC Mexi food so maybe I shouldn't have even tried this one!!

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Luv2cookMyFannyOff

Cooking Level: Expert

Home Town: Ridgefield, Washington, USA

Living In: Modesto, California, USA

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Reviewed: Jun. 25, 2008

I rated this 5 stars because it's so easy and tasty. It was liked by all.

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hampton

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 22, 2008

This was okay. I baked this for 30 minutes and still did not think it was warm enough. I even let the burritos thraw a bit before making. We put sour cream and taco sauce on this. For a hungry crowd of teenage boys this would work just fine

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 15, 2008

So much better than I thought it would be. I used the cream of chicken soup and it was awesome. The only changes I made were to use ten burritos and doubled everything else including the black olives on top. We didn't use tomatoes, avocados, or salsa. Also, we used light sour cream and reduced fat cream of chicken to lighten it a bit. Still very rich and I can't taste the difference. We've made this several times and always eat it up!

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PEACHES927

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Reviewed: May 23, 2008

I made only 4 burritos and covered them with one can of vegetarian chili instead of the soup, and covered with cheese. This was really quick and easy to make and turned out to be really good.

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Mellisa

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Reviewed: May 21, 2008

This is so easy and tasted great. My husband went back for thirds and cleared his plate every time, my 2 year old loved it as well. As usual I prepped this ahead of time, I made the soup/sour cream/chile mixture earlier in the day then spread it over the frozen burritos. Not that it isn't easy enough! The only thing is I cooked it for 30 minutes and it was not that hot, maybe I was supposed to defrost the burritos first?

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BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: May 7, 2008

I just made this last night for my family and it was so good my husband took the little leftover we had to work this morning for his lunch. I was a bit worried about how the Cream of Chicken would do but I used it and loved it!! We also like our food a bit spicy so I added salsa which gave it a bit of a kick and it just turned out very good. The only other change I did was I used a 4 cheese Mexican cheese. I will be making this again in the future.

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Mrs.Crystal

Cooking Level: Beginning

Living In: Omaha, Nebraska, USA

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Reviewed: May 6, 2008

This was WONDERFUL! Even my 3 year old ate ever scrap! It would have gotten 5 stars but we chose to do it with cheese soup as opposed to the cream of mushroom as well. Thank you!

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57501

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Reviewed: May 4, 2008

This was excellent! I put a twist on the sauce...I put cream of chicken soup, green chilis, jalepenos, the juice of two limes & a little sour cream in a blender. Blended until smooth, then poured over the burritos & topped with the cheese. Soooo goooood!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Mar. 29, 2008

This was fine and an easy, quick and cheap meal to fix on a weeknight. My husband ate it & said I could make it again. We added sliced black olives to our sauce mix & I threw some hot sauce in it for flavor.

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KANSASINMAINE

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Reviewed: Feb. 10, 2008

I am giving this 4 stars because it is quick, economical and very easy to throw together!! I'd give it about 3 1/2 stars for taste, as I save 4 and 5s for out of this world food. This is good, but not worthy of 4 or 5 stars, IMHO. I use Spicy Bean and Cheese chimichangas from Wal-Mart instead of the burritos. I use the cream of chicken soup, sour cream, chilis and sharp cheddar cheese. I use 2 cups of cheese and more sour cream than is called for, though I don't measure it. I used a small amount of half and half to cut the thickness of the sauce that adding the extra cheese adds. I do mix the cheese in with the sauce instead of adding it on top and this makes it oh-so-yummy!! I think if I make it again I am going to try using pepper jack cheese instead or maybe a combo of pepper jack and the cheddar. This is a great recipe for a busy night and is very filling.

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