The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 9, 2009
really easy and delicious!!!!!
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Cooking Level: Beginning

Home Town: Clark, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 7, 2009
I cook the chicken in the slow cooker, then shread it. I also use a can of black beans. This is wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 4, 2009
Delicious and very easy to make.
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HR

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 3, 2009
It was pretty good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 23, 2009
so good! I halved the recipe. I steamed the chicken in a steamer and shredded it first. I also sprinkled some taco seasoning on top for spice.
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LNJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 15, 2009
A MUST TRY! Kids loved it too (w/o beans). Skillet cooked & seasoned chicken breast in little olive oil then shredded it...much more flavorful than boiling...makes it bland. Also, I used 1/2 the soup to keep it from being too runny as suggested in other reviews. Added more cheese on top esp. Recommend more chicken than less.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 3, 2009
I did not expect my family to love this recipe. But they did, we prepared it for SuperBowl and it was great. Thanks for a great addition to all our future Mexican nights!!
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Cooking Level: Expert

Living In: Petal, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 30, 2009
I've made this like 20x I'm sorry it took me so long to give credit were it's rightly due, this is soooo easy and yummy. Great leftovers, fam loves it.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 29, 2009
Good flavor but too soupy!
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Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 24, 2009
The color of this was a real turn-off for us. It is pretty bland. It was way too soupy and I even increased the tortillas to 8. I used corn tortillas, and was at least thankful for that. I can't imagine how the texture would be with flour. As per other suggestions, I decreased the sour cream by half and used a mexican cheese blend. We liked Chicken Tortilla Casserole so much better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 13, 2009
I love this Dish! I did omit the onion since there is plenty of onion in the Salsa.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 4, 2009
I have made this recipe before, following it exactly and it was too moist. This time, as other cooks did, I adjusted the amounts as follows: only used 8 oz sour cream, NO salsa, 1/2 c diced onion, used 12 6" CORN tortillas, 5 lg thighs (smothered in chipotle sauce once diced), 3 cups cheddar, and 4oz can diced chilies. Letting it stand is a must. Rave reviews on this dish! Thank you.
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Cooking Level: Expert

Home Town: Susanville, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 2, 2009
Delicious. Don't worry about it being pretty, it's sloppy and I love it. I do spice it up a little though.
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 31, 2008
This is a really good dish. My boyfriend loved it and I took leftovers to work the next day for my staff and we scarfed it down for lunch. Agreably it would make a good dip as it looks great when it comes out of the oven but as soon as I started to dish it out it was pretty sloppy. We didn't really care, it tasted good. However, WHEN I make this again, I will decrease the sour cream and possibly the chicken soup amount to help make it less "soupy" of a mixture. I also used black beans and corn tortillas instead of the recipe directions, and a little corn I had left over in the freezer. I seasoned up the chicken with things I had in my cabinet (chili powder, cumin, emeril's southwest, red pepper, etc) until I had the taste I wanted. I'll defintely make this again...it was easy and tasty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 28, 2008
Great recipes, family LOVES this!!! However a few changes were made based on experience and other reviews. with the cooked chicken I add: CORN TORTILLA (not flour!) 1 can of corn 1 can of diced flavored tomoatoes 1 can of chili beans Sour cream Salsa After heating all of the above in a skillet, I layer the torilla's, chicken mix, cheese. 3-4 layers, bake 10-15 minutes is all it takes in the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 24, 2008
Ok first off YUM YUM!!! This is like making lasagna but a little easier! It takes time but is totally worth the work! I have made this twice and everyone loved it!
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Cooking Level: Expert

Living In: Simpsonville, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 31, 2008
I'll give this a 4.5 as I think there was a little too much cheddar. I would use half cheddar, half adifferent cheese next time. Defintitely decadent!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 30, 2008
This is a really good and simple recipe. I only made minor changes. I used a rotissere chicken from the supermarket and shredded it for the sake of time. I also took the advise from other reviews and added taco seasoning to the chicken and substituted corn tortillas for the flour. Will definitely make again!
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Cooking Level: Expert

Home Town: Longview, Texas, USA
Living In: Pryor, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 29, 2008
Very good!!! I used corn tortillas and black beans in place of chili beans and 1/2 can corn. I also used 1 can green chilies and 1 block of softened cream cheese and 8 oz sour cream in the filling and only 2 cups of shredded cheddar/monteray and it was delicious. I'm sure I really upped the fat factor but the taste was well worth it!
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Cooking Level: Professional

Home Town: Marion, Indiana, USA
Living In: Sweetser, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 20, 2008
Very tasty! It's now my favorite chicken enchilada casserole!! I very lightly fried corn tortillas & cut into triangles for this & it was great!
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MRL

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