The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 18, 2007
This was very tasty, but not at all what I expected. I didn't expect it to be "soupy". I will probably make this again but I'll make a few changes like everyone else has done.
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Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 9, 2007
This was pretty good. I used corn tortillas and didn't cut them into strips. I also used half of the suggested sour cream... there is no way you need more than that. I added sliced olives which were delicious, and put some chives on top. I also only used 2 cups of shredded cheese... I have no idea how you could even fit in 4 cups! I also added black beans. I think adding some green chilies would have been good. I used medium salsa and it was just right. This also is a bit saucy so I think it's best served with corn tortilla chips... you can sort of "dip" into it.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 8, 2007
I really like this! I'm not a good cook but was proud when my hubby told me he really liked it (tough critic). I did add quite a bit of hot sauce which gave it the perfect kick. I liked it better the next day; although I did nuke it in the microwave. Yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 27, 2007
This is a great and easy recipe. Our only complaint is that we did not like the texture of the tortillas after being baked. They were gooey and reminded us of wet bread. We made it a second time for a potluck and left out the tortillas. Instead we used small tortillas (5 inch rounds) and let everyone fill their own with the casserole and also provided toppings such as diced tomatoes and shredded lettuce.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 26, 2007
I guess I need to stop going by the star rating.... my kids liked(not loved) it, husband (who isn't usually picky) said it was 'OK'....and it looked so gross I didn't want to eat it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 22, 2007
LOVED this dish! My boyfriend said this is the best thing he had ever tasted!! We loved it, thanks!
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Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 13, 2007
I was doubtful, but this was surprisingly yummy. I was looking for a way to use leftover roast chicken and this was a winner. Used medium salsa and the spice kick was just about right. The casserole fed a family of 6 (2 teenage boys included! ha ha) and not a bite was left. Definitely a keeper and easy, easy, easy...threw the whole thing together in about 10 minutes.
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Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 6, 2007
This recipe is ok, but I had to reinvent it to my liking. Instead of salsa, I used a can of Diced Tomatoes w/Chiles & instead of flour tortillas I used Corn Tortilla Chips. The chips cooked really well & made it easy to slice & serve. The chicken needed a bit of seasoning & I reduced the sour cream to 8oz, ommited the beans & topped with enchilada sauce.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 5, 2007
My family and I liked this recipe quite a bit -- I'd give it 4 and a half stars if I could have. It was exceptionally easy to prepare -- the most time consuming part was cutting up the tortillas. I also boiled and shredded my chicken, since I love the texture and flavor of it that way. I substituted Pace's enchilada sauce for half of the salsa called for. The only reason I didn't give this five stars is that while it was very good, it just wasn't exceptional. I do think I'll make it again, but probably not more than once a month or so. The exceptional recipes make it into the rotation twice a month.
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Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 2, 2007
I loved this dish and so did my husband! I think next time I may use hotter salsa or jalapenos(I used medium salsa this time) to give it more of a spicy kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 31, 2007
This is really good, unfortunately it makes a ton and I am the only one who is eating it with 3 men in the house. *sigh*
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Cooking Level: Expert

Home Town: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 17, 2007
Very good. Used precooked chicken which made the preparing process faster. Also good with torilla chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 16, 2007
This was great! My 2 yr old, 8 yr old, and 9 yr old gobbled it up. Tastes just like the real thing. I like mine a little saucy, so just used 4 chicken breasts and it was wonderful. It does make a BUNCH, so expect leftovers or feed a crowd. Great for potlucks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 11, 2007
my family went absolutely nuts over this. it's yummy and very filling. next time we plan on adding some olives, and maybe a bit more chicken.
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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. 11, 2007
I've been making this for years, and it's been a hit every time. It's also good if you substitute Italian sausage for the chicken
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Cooking Level: Intermediate

Living In: San Antonio, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 6, 2007
Very good!!
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Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 19, 2006
Great recipe and makes alot! To cut down on fat, I used lowfat cream soup, lite sour cream and only used 3 c. cheese. I did add more onion because 1/4 c. does not seem like enough for such a large dish. Even with my lowfat version, this came out delicious. Next time I will cook the chicken in taco seasoning like another reviewer mentioned and add a little garnish like green onion and/or sliced black olive on top.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 16, 2006
My husband loved this and it was so simple. I added enchilada sauce and green chilies and used rotisserie chicken. I thought it good but needed something else that I just couldn't put my finger on. I will definately make again though, this is a great base recipie worthy of kitchen experimentation!
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Cooking Level: Intermediate

Home Town: Salem, Oregon, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 11, 2006
This was not very good. I could not even get my kids to try it. I ended up throwing it out.
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Home Town: Vicksburg, Pennsylvania, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 9, 2006
Realized after I started making this, that I have been making proper enchiladas for years with almost the same ingredients. This was much easier!! Liked it, my only issue was the black beans... think I'll leave them out next time. But other that that Great!!
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