Reviewed: Jan. 10, 2012

Big hit! My daughter and I loved this. I am looking forward to making this again.

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Reviewer:

SHARBEAR613

Reviewed: Oct. 14, 2011

I followed some suggestions by reviewers and made the following tweaks: 1-I added canned, cooked chicken for the sake of time, a small (1/3 or so of a cup) of salsa verde, hot diced chiles and taco seasoning. I think the onions needed to be sauteed or omitted because it did not add to the meal. But other than it was great! will make again.

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Reviewer:

SARAHMARTIN5

Cooking Level: Intermediate

Home Town: Aptos, California, USA

Reviewed: Oct. 6, 2011

No changes to recipe at aii...even picky father-in-law senjoyed. Will keep making as is.

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Reviewer:

Jim

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Cooking Level: Intermediate

Living In: Champaign, Illinois, USA

Reviewed: Oct. 4, 2011

cook only about 45 min.

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Reviewer:

Hope

Reviewed: Aug. 11, 2011

Very good. This is pretty similar to my mom's chicken enchiladas. I omitted the mushroom soup, added another can of diced green chiles and added celery. I sauteed the celery and onion in butter first and added the cooked chicken to the onion and celery. I then filled each tortilla with the onion, celery, chicken mixture and added a little cheese in each tortilla. I opted to make enchiladas instead of tearing the tortilla into bite sized pieces.

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Reviewer:

moonflower

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tomball, Texas, USA

Reviewed: Jul. 28, 2011

Very easy recipe...Turned out way more creamier than the picture suggests. That may be my fault as I didn't use all the tortillas the recipe called for. Next time I may even cut down the soups from 2 cans to 1.5...Served with fresh garden tomatoes the flavor was great...Just too creamy for my liking.

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Reviewer:

Marti

Reviewed: Jul. 19, 2011

This recipie was boring, absolutly no flavor.

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Reviewer:

irishlass

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 9, 2011

I used only 1/2 can cream of mushroom and only 1/2 can cream of chicken, following another reviewer. I also chopped the onion coarsely due to personal preference. The dish was very good, slightly crunchy with the onions and very flavorful. Reduce the amount of soups and this is a 5 star.

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Reviewer:

cgbairKC

Cooking Level: Intermediate

Reviewed: Jun. 22, 2011

I've been making this casserole for years with just a few changes. I substitute green enchilada sauce for the cream of mushroom soup (1/2 can of sauce) I also use corn tortillas quick dipped in hot oil and drained instead of the flour for more of the enchilada flavor. I always top with copped lettuce and tomatos.

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