Reviewed: Nov. 21, 2009

Followed directions to the letter, except I used five large flour tortillas (torn up) instead of the corn tortillas (family preference). Served with a salad and tortilla chips on the side (to dip in the cheesey sauce). My 17 year-old son and two of his friends loved it!

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MRSDAWG1

Cooking Level: Expert

Home Town: Fremont, Nebraska, USA

Living In: Waco, Texas, USA

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Reviewed: Nov. 12, 2009

This meal was pretty good but a little too runny even without the chicken stock. We also found it a little too spicy. I will probably try to make this again but make a few changes.

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Lyndsey

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Reviewed: Oct. 24, 2009

A few changes and it was great! -Omit chicken broth -Use shredded cheddar cheese layered on top of chicken mixture -Saute onions beforehand Also, I prefer to shred the chicken rather than cube it. Was the perfect consistency with the changes!

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jnd

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Reviewed: Oct. 6, 2009

This recipe was an incredible hit with my entire family, even the picky ones! Some of the other reviewers noted it was dry, but I found it to be extremely moist and flavorful. I did take the advice of some other reviewers and substituted real cheese for the processed cheese, and it turned out beautifully! I also shredded the chicken instead of cubing it, and it spread evenly throughout the casserole. Great recipe, will definitely make again!

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caitie

Cooking Level: Expert

Living In: Blythe, California, USA

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Reviewed: Sep. 19, 2009

It was tasty, although too salty for my preference, so I felt bloated for a day or 2. I used shredded cheddar instead of processed cheese and only added a little chili powder. I'd love to find a variation or another recipe that cuts out the high amount of sodium added from the condensed soups and enchilada sauce. My husband loved it, though.

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MRSPEABODY

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

Even my picky husband liked this.

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DALTONFAMILY

Cooking Level: Intermediate

Living In: Juneau, Alaska, USA

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Reviewed: Mar. 18, 2009

This recipe is easy and awesome. I too modified it and cut out the broth. I will also use a rotisserre chicken to make it even easier

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superwm886

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Reviewed: Feb. 23, 2009

I poached the chicken breasts in chicken broth beforehand. Left out the chicken broth and the cream of celery soup - it turned out great! My b/f says don't change a thing but I'd add even more corn tortillas.

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N. Koborg

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Reviewed: Feb. 23, 2009

My whole family LOVED this!!! This is definately a keeper! I had thought I was going to make chicken tacos so I had cooked the chicken with a packet of taco seasoning. It ended up adding a nice spice though and it was delicious!!!

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Angelina

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Reviewed: Feb. 6, 2009

This was a good, tasty recipe. This what I added/changed: For one cup of broth, I added 1 cup of my cooking liquid flavored with bouillon granules and black pepper. I added a can of black beans and a can of Mexi-corn (I drained everything). I added one tsp. of cumin. I used a 16 oz. block of Mexican Velveeta. I sprinkled a Mexican blend of cheese in between each layer (8 oz. in all). I also added black olives at the end like a previous reviewer. Mine came out the perfect consistency and after 10 minutes it was like a solid Italian lasagna.

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Mrs.TYG

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Jan. 21, 2009

BEAUTIFUL! A few changes...1) I eliminated the chicken broth and cream of celery. I just mix a can of enchilada sauce with cream of chicken. 2) I saute some onions, sliced garlic, and red bell pepper and add it to the mix. 3) I make sure to drain the can of tomatoes and green chillis because doing that and eliminating the chicken broth leaves the mixture with a nice thick consistency 4) I add a can of drained black beans! 5) I layer torn up corn tortillas, chicken mixture, and cheese. Then I top it with sliced black olives and jalapenos from my garden!!! It is even better on the second day.

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sassagrass

Home Town: Houston, Texas, USA

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Reviewed: Jan. 3, 2009

I made this last night for dinner. Had good flavor, but based on other reviews I did leave out the chicken stock. I thought it was good, but a little too saucy for me, this is however being very picky on my part. I added cilantro to mine, but kept with the basic version...wanted to see what I felt needed to change after actually making it per the given recipe. Heat was good enought for my 5 & 6 years olds, so it's very kid friendly. I just felt it needed more spices or someting to sop up all those extra juices/cheese.

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laura ross

Home Town: Jacksonville, North Carolina, USA

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Reviewed: Dec. 18, 2008

This was good for a quick dinner. I cooked the chicken in about 1/2 c. water with the seasonings and used that for "broth". Added both cans of soup, Rotel (tomatoes/chilies) & green enchilada sauce. I also cut the tortillas into strips and used shredded cheese rather than velveeta (I don't keep that on hand). This may have changed the texture of the casserole, but it didn't seem very soupy to me. I made this for my husband and toddler before leaving for a different dinner function and they ate half the dish by themselves. I've now eaten a good size portion and barely have enough to call leftovers (for a family of 2 1/2-that's saying something). So even if you play with the ingredients slightly, I don't think this recipe can fail much.

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Bonnie T

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Redlands, California, USA

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Reviewed: Dec. 2, 2008

We loved this! It was relatively easy too. Made some alterations as per other reviews: strained the tomatoes & omitted the chicken broth. I used 2 cans of the cream of chicken (instead of celery) and used the Mexican Velveta also....although I left out a bit of the 16 oz so that I could sprinkle the top of the casserole with shredded chedder cheese. I also cooked the chicken in some crushed red pepper, black pepper, and the garlic powder for flavor. This dish was not runny and nicely spicy. My husband loved it.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 16, 2008

This was very yummy & we had leftovers for about three days, great recipe. Lots of flavor even my picky 2 yr. old loved this one

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Jessica829

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Reviewed: Oct. 11, 2008

I doubled this recipe for our family reunion. I did take others' advice and nitched the chicken broth. I cut down my prep time by using a cut up rotisserie chicken instead, and real shredded cheddar cheese. It came out fantastic. Everyone, including the kids, chowed down on this casserole. Family members asked for a copy of the recipe! Doubling the recipe made so much that we had it a 2nd night! Even doubling this recipe and springing for the added cost of rotisserie chickens and cheddar cheese, the meal can fit into anyone's budget! About $1 per person! Will be sure to make again, just smaller portions ;o)

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Dawn E., Georgetown, TN.

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Reviewed: Sep. 3, 2008

This is a pretty good casserole recipe. I used a bone-in split chicken, which I boiled and picked. This also gave me the broth for the recipe. I also used 12 tortillas, and a generic velveeta from Kroger. It was a queso blanco with Jalapenos which added a little spice. All in all, a great go to recipe which could be made ahead.

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SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

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Reviewed: Sep. 1, 2008

This was easy and great!! I did change a few things. I found a can of cream of mushroom and chicken soup, so only used 1 can of soup. I also omitted the broth. I used flour tortillas instead of corn, torn into pieces (easier for the kids to eat). The picture shows slices black olives, so I did that, too. To make this even faster, I used canned chicken. Will definitely be making this again.

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ktuckermk

Cooking Level: Expert

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Reviewed: Aug. 16, 2008

Pretty good overall. I would have given it five stars, but it was too hot for my taste. Made it exactly as directed. Gooey, cheesy, and fattening!

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CN29URSERY

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Reviewed: Jul. 2, 2008

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.

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cmezoom56

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