Reviewed: May 24, 2012

Great with mexican/spanish rice, chips and homemade salsa!

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Reviewer:

thelizel

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: May 19, 2012

Excellent recipe. I made a few changes to make it a bit more authentic. I used corn tortillas, added 2 fresh chopped jalapenos, and black beans instead of chili beans. I also have experimented with different types of salsa. Don't be afraid to change it up!

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Reviewer:

Yellowsunflower9

Cooking Level: Expert

Living In: Olympia, Washington, USA

Reviewed: May 14, 2012

Can you freeze this? My husband loved it

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Reviewer:

LovingLimes

Reviewed: May 9, 2012

I read all the reviews for this recipe and actually opted to impliment some on my first try...I too used 1/2 the sour cream (8oz). I used a rottisserie chicken that I cooked in taco seasoning and water. I used cup up corn tortillas, 1 can of black beans, 1 can of Bush's Chili Beans, sm can of sliced black olives, cr of chic soup, 2 cups of shredded Cabot Cheddar cheese and a 16 oz jar of Frontera Medium Salsa. All in all a good recipe. It was a little more calorie laden than I usually like but a good "comfort food!"

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Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: Apr. 30, 2012

Just made this for supper and it got rave reviews! I had to make a few substitutions based on what I had but still turned out great and slightly healthier. I used plain greek yogurt instead of sour cream and black beans instead of chili beans. (By the way, the cream mixture would make a great chip dip!) I also seasoned the chicken breasts with taco seasoning while they were cooking. All my guys in the house went back for seconds.

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Reviewer:

cara.davis

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Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: Apr. 10, 2012

This recipe has been a huge hit and I have made it many times now. It is delicious and creamy. The only change I have made is that we usually add green chili into the mix. The pan usually makes a bit more then our small household will eat so we have it for dinner then put some in the fridge and freeze a chunk too for a later date and even then it taste great.

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Reviewer:

pennpenn

Reviewed: Mar. 22, 2012

Josh's favorite!!!

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Reviewer:

kelbabe

Reviewed: Jan. 22, 2012

This was so yummy and very easy to prepare. My guests loved it! I used corn tortilla instead of flour and cut the quantity of cheese and sour cream down. I also substituted enchilada sauce and tomatoes for the salsa. The onions were still a little cruchy so I will saute them for a few minutes before adding them next time. Serve with a dollop of sour cream and a generous spoon-full of enchilada sauce. Refried beans and rice make this perfect.

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Reviewer:

Jennifer

Reviewed: Jan. 3, 2012

Loved this meal. Changed it according to what I had. Didn't have any condensed soup but combined 2 chix breasts (cooked and shredded) with 2 cups black beans, 1/2 med onion, 2 garlic cloves and 1/2 jalapeno pepper diced and sauteed with 1/2 Tbsp chili powder, 3/4 tsp cumin, 1/4 tsp each oregano and paprika and 1/2 tsp salt and pepper. Used this as the chicken layer, than combined 1.25 cups tomatillo salsa with 1/2 cup sour cream and used as sour cream layer. For cheese, used tex mex shredded blend - 2 cups total was fine for whole recipe. Corn tortillas instead of flour worked well. Made only 2 layers of each ingredient and the above amounts filled an 11x7 pan. Next time will make a 9x13 so there are lefovers!

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Reviewer:

SKROMEDA

Reviewed: Dec. 8, 2011

This was a very cozy meal for a cold weeknight! I used about 4 cups of chicken leftover from a roasted chicken 2 nights before which added a lot of rich flavor. I'm always looking for ways to make my recipes healthier since my husband has high cholesterol, so I cut out the cheese entirely in the layers, adding only a sprinkle on top for aesthetics. General consensus was that it did not detract from the meal ONE BIT. I also used half-fat sour cream to bring down the saturated fat a notch. Next time I make this recipe (it has already been requested that I do!!) I'm going to use fat-free Greek yogurt, and a reduced fat/sodium soup. It can still be delicious while being more kind to your heart!!

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