This recipe is awesome! I made it last night but did do a few tweaks based on other reviews. I left out the chicken broth. I added a can of black beans (drained & rinsed) and I used shredded mexican cheese instead of velveta. I just had leftovers for lunch and I must say... it tastes even better the 2nd day.

Great recipe. However, I did make a few modifications. I cooked chicken tenders in the crock pot with a jar of chunky homemade salsa on low for 6 hours. I used this as the chicken meat, after I added the soup. The result was delicious!

5 stars with the following changes: omit the onion, add a layer of black beans (1 can is enough), and top with cheddar cheese. A lot of people said the sauce was too runny - those are usually the same people who substitute shredded cheese for the velveeta. I used velveeta and it was the perfect consistency. My suggestion is if you're going to substitute shredded cheese, omit the chicken broth and drain the can of tomatoes.

This was a good recipe. I decided to follow the recipe as is, despite the "runny" reviews. I did however, use shredded cheddar cheese instead of the processed cheese. My casserole came out runny as well, but by the next day all the extra liquid had been soaked up. It's just my husband and I eating, so we had leftovers for a few days. It got better and better. My mother used to make something like this, but she would use broken tortilla chips instead of corn tortillas. Maybe that would also help with the runniness.

I made this dish the second time this weekend. This is a fairly tasty recipe, except it's kind of too wet for the tortilla. I used 16 corn tortilla and it just turned out right. Next time, I will definitely cut down on the broth. This past weekend, I saute the onion and garlic first. I also used 1 cup beer, added a bunch of chopped cilantro and tons of chili powder and cumin.

This was a disappointing recipe. My husband and I both really enjoy Mexican influenced recipes and this had no Mexican flavor. It tasted like a bunch of soups thrown together that caused a very mushy casserole. We will not be having this one again!

I changed the recipe a bit also. I used sour cream instead of the chicken broth in order to maybe thicken it up a bit. It was still a bit wet and the cream made it really rich. I also substituted Cream of Mushroom for Cream of Celery. The kids loved it and the grown-ups each had two bowls. Next time no sour cream, just on top :)

The whole family enjoyed this one. Rather than use cooked and diced chicken, I cooked raw chicken breasts in the broth, and shredded it. I used shredded cheddar jack instead of processed cheese. We had the left overs the next day for lunch, it was good re-heated.

This recipe is very good. I did change a few things per the other reviews. Omitted the chicken broth completely, used shredded Cheddar cheese, and replaced the tomatoes for chopped red pepper. Yum! Thanks, Kyle.

Thanks to all the reviews I did make changes to the recipe and the result was delicious. Substituted taco seasoning for the chili powder; used 16 oz grated Mexican blend cheeses instead of the processed cheese; and used 12 corn tortillas. Omitted the chicken broth; and drained the diced tomatoes and chiles. Assembled casserole in layers of tortillas, chicken mixture, then cheese. Baked for 1 hour. The casserole was not runny. Served with black olives, fresh salsa and sour cream. Everyone enjoyed the meal.

The sauce for this is fantastic!! But this came out runny, and I had even omitted the chicken broth, drained off the tomatoes, and ripped up the tortillas. But luckily I had flour tortillas on hand as well, so for each bowl I ripped up a large flour tortilla and then topped it with the chicken mixture. It turned out amazing! The flour tortilla soaked up the sauce and made this one of my favorites from this website, thanks, Kyle!

This recipe has potential. I followed a few suggestions given by others, however, there still seemed to be something missing.

This was good--not my kind of dish but hubby and my son gave it 4.5 stars, so it'll have to be a part of the rotation. I too omitted the chicken broth and it was still a bit watery. Oh, and I bet the sauce would be great as dip!

I won't say that this was terrible, because it isn't. It just does not have any real flavor. The canned soups overwhelm the whole thing. Save yourself some time and just eat the Cream of Celery soup, because that is all that this tastes like. I even tried to make it spicer by using diced jalapenos instead of green chiles and salsa con queso instead of the cheese spread. The upside was that the preparation was very simple. . . the downside is that we did not care for this recipe.

I didn't have any garlic powder, and since recipe called for such a small amount, don't think it made much of a difference. I also didn't have any Velveeta, so put in shredded Mexican cheese. The last thing I changed was based on some other reviews. The chicken broth, I lowered the amount to 3/4 cup. Turned out very good, even good the next day heated up. Give it a try, you won't be dissappointed!

Yum Kyle! Everyone LOVED it! I only made a few small changes due to the reviews. Ommitted most of the broth. Here's how I did it. I first braised the chicken and shredded it when cool. (You brown the chicken on both sides, then turn down the heat and cover. Cook about 15-20 minutes) While the chicken was cooking, I mixed all the sause ingredients together, minus the can of broth. (everything but the tortillas and chicken- oh and I used cream of mushroom instead of celery because it's what I had) I added in the broth that dripped out of the cooking chicken. Then I spread a couple of blobs into a large oblong pan that had been greased. Then 1/2 the tortillas tortillas (I used q 12pk), all the chicken and I added olives. Next spread 1/2 the remaining sause mixture, and the rest of the tortillas (I cut them into large strips) and finally the remaining sause mixture. Mine was cold because I'd made a few hours in advance and refridgerated so it took an hour in the oven. The last 10 minutes, I topped with about 1 1/2 cups meduim cheddar cheese and more olives. A layer of corn would have been good added on top of the chicken layer. It was SO yummy! Everyone raved about it.