Reviewed: Oct. 30, 2009

This recipe was ok. It was much too creamy for my liking. I felt like I was eating a warm appetizer and needed some tortilla chips

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

I thought this recipe was very good. The only changes I made was adding refried beans and only making half the recipe. Like some other reviewers, I think next time I will cut the sour cream, but otherwise I really liked the taste and it's very filling. Will make again. Thanks for the recipe!

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jcheerMIVA

Cooking Level: Beginning

Home Town: Springfield, Virginia, USA

Living In: Flushing, Michigan, USA

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Reviewed: Oct. 15, 2009

Very easy & tasted great! I followed other reviewers' advice and sub'd cream of celery in place of the cream of chicken. I also halved the sour cream, and cooked my chicken in taco seasoning, later adding in corn & black beans; I think I will nix the corn next time though. This was a delicious & hearty meal that I will definitely make in the future!

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Sarah01EA

Living In: Austin, Texas, USA

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Reviewed: Oct. 12, 2009

Yummy. Used black beans instead of chili beans and corn tortillas instead of flour.

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CALIBON

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Reviewed: Oct. 8, 2009

Yum! Very good, but a little sloppy.

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Angel

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Reviewed: Oct. 5, 2009

This is a super easy yet super delicious recipe. I did make a few changes after reading the reviews. First, I cooked the chicken breasts the day before in the crock pot with chicken stock, water, a package of taco seasoning, garlic powder, and with a few diced chiles in an adobo sauce (I added a bit of the sauce as well). It shredded so easily! Then, I replaced the onion with a can of diced green chiles in the sour cream mix, used corn tortillas, and also added a bit of cream cheese. SO YUMMY!!!!! I served it with salsa, sour cream and sliced avocado on the side.

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Ashayet

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

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Reviewed: Oct. 5, 2009

I cooked the chicken in the slow cooker with taco seasoning and some salsa...and started the layers with a bit of sauce at the bottom of the pan. Turned out great, we ate it with tortilla chips...kinda like a dip. Will try it next time with corn tortillas. Thank you for the recipe.

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jcstrong

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

Great casserole & even better left overs. I reheated & served in a burito. Next time I am not going to add the tortilla strips in the casserole & serve as a burrito filling Yummy Thanks for the recipe.

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mmr777

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Reviewed: Sep. 1, 2009

Our family of 6 loved this recipe. I used lite sour cream and low-fat cream of chicken soup. It worked wonderfully. I also used boneless, skinless chicken breasts and some of my homemade taco seasoning while they were cooking. Loved it!

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BDYASHANA

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Reviewed: Aug. 24, 2009

GREAT RECIPE! My mom doesn't even really like mexican and she even went for seconds and thirds! Like many other reviewers, I made the following changes: 1. Only used 1/2 of the sour cream the original recipe calls for and used light sour cream. No taste difference there. 2. I added a a can of corn. 3. I used corn tortilla's instead of flour tortilla's. 4. After boiling and shreading the taco seasoning, I cooked it for about 3-4 minutes in a little bit of water and a package of taco seasoning. 5. I topped 1/2 of the dish with chopped pickled jalepenos because my husband and step father love spicey but my mom doesn't. The men absolutely loved the extra kick. Otherwise, I followed the recipe exactly. A very easy recipe.. will definitely be making it again.

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Meenes

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Reviewed: Aug. 22, 2009

This meal has become a weekly staple in my home. I used this recipe a couple months ago, and have made a couple slight changes from other reviewers advice. I do cook the chicken in taco seasoning, after boiling and shredding it. It adds a great punch of flavor. I also use black beans instead of chili beans, and I have used both cream of mushroom or chicken. Both are fine. I actually prefer cream of mushroom soup in the recipe. All in all, this is a fantastic quick dinner, and one we can enjoy over and over. Tex-Mex at it's finest!

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melissa w.

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Reviewed: Aug. 18, 2009

Very good casserole recipe. I followed a couple of other reviewers suggestions and cooked the chicken with taco seasoning, used black beans and added jalepenos to the top, which really added some good flavor. My boyfriend and his roomate loved it! I have to agree that it was a little soupy. I will definitely make this recipe again, but may follow suggestions to play around a little with the amount of sour cream/cream of chicken soup.

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southrncomfrt33

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Reviewed: Aug. 14, 2009

Made this twice. The first time I followed the amounts given in the recipe but added in corn and black beans (instead of chili beans)to the chicken layer. My hubbie loved it and made me make it for a group dinner. When I did, I doubled the recipe but increased the chicken to the sour cream/salsa so it was not as soup like (and didn't look as gross when you scooped it out). I rec. making it that way... but just eyeball everything, don't worry too much about measuring (makes it much easier!). EVERYONE asked for the recipe... they loved it.

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jfish1282

Cooking Level: Intermediate

Home Town: Upper Darby, Pennsylvania, USA

Living In: West Jordan, Utah, USA

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Reviewed: Aug. 4, 2009

We halved the sour cream and salsa and it was still quite good.

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tchelseat

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Reviewed: Jul. 27, 2009

awesome taste!!! i did add the taco seasoning mix to chicken. i followed the recipe, and it turned out perfect!! my family just love it!!! thanks a buch!

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darlene

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Reviewed: Jul. 17, 2009

I followed advise and used corn tortillas, rotel tomatoes and black beans, and cooked the chicken in southwest seasoning, this was Awesome! Giving 5 stars to EKERR19 for the improvements, and 4 to the original submitter. Definately in the dinner rotation for Mexican night!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jun. 25, 2009

I love this recipe!! It's definitely something that I will make for years to come. I followed the advice of other reviewers and used corn tortillas, instead of flour ones. I also use a can of rotel in addittion to the salsa. I only use a 8 oz. container of sour cream, but I stick with the chilli beans because I like the spicy flavor they add. Made this way, it's spicy but not hot. Also, I made it with cream of chicken the first time, but I didn't have any today so I used cream of celery. In about 15 minutes, I'll know if it makes a difference which one you use! And I agree with another revewier who said that this is soooo much better the next day!!

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candiecane

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Reviewed: Jun. 20, 2009

I would definitely make this again! I used canned chicken instead of chicken breasts and black beans instead of chili beans and the results were wonderful. The bottom layer of tortillas was a little gummy, but all together fine. I used multi-grain tortillas.

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jprogers

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

Very good. Keep in mind, this makes a huge amount! It fed my family for 3 days. Next time I will half the recipe and add a can of green chilis. I topped with jalepenos and used black beans instead of chili beans. Served with with spanish rice.

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LOSANGEL1

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

This is very good as is but for one exception. I give this 4 stars because of the tortillas. They have a gross consistency after baking. The casserole would be perfect if you left out the toritillas. I know it is supposed to be a casserole but it would be great to use as a filling to make actual enchiladas.

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