Reviewed: May 8, 2013

Very good and so easy. I added sliced black olives on top.

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Cooking Level: Intermediate

Living In: Roseburg, Oregon, USA

Reviewed: Apr. 29, 2013

I just made this and loved it! I used whole flour tortillas and didn't have any issues with them getting pastey. I did however use Fat Free cream cheese instead of sour cream and used half the amount of cheese. Also added a can of corn and black beans, it was delicious and very filling!

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KaliC1313

Reviewed: Apr. 23, 2013

made for book club. easy and good

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Lorraine

Reviewed: Dec. 1, 2012

Excellent base recipe for my group's feed the homeless night, where spicy is the preferred food. Great as is, and accepts many mods. This time, I used chopped boneless chix thighs, and sauted onionss, garlic and green peppers. Blended cream cheese into the sour cream/soup layer to be sure it was thick enough (throw it in food processor with the sour cream). Added a layer of canned diced tomatoes and some leftover cooked rice to be sure it was stick-to-your-ribs food. Stirred some of the shredded cheese into each layer to "bind" it all together (that's my theory and I'm sticking to it!). Due to added bulk, I baked 40 min covered to be sure it was cooked through, and then 10 uncovered to brown the cheese on top. if you happen to have black olives around, they'd be a nice addition. I think the tortillas were fine because it was pretty dry. If wet, they'd probably be soggy, but they're probably not necessary with the rice.

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Nancy

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 19, 2012

This was excellent. A bit of background: I make my own chicken broth, using 4-5 lbs. of gizzards per batch. I HATE throwing them out when done but have you ever tried eating that many gizzards? It gets real old, real fast. So I purchased a meat grinder, put them through and then used about a pound in this recipe. Everybody LOVED the result, even my three children aged 5, 7 & 8. Definetly a keeper!

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Subvet

Cooking Level: Beginning

Home Town: Islip Terrace, New York, USA

Living In: Princeton, Texas, USA

Reviewed: Oct. 29, 2012

Excellent - used 4 frozen chicken breasts cooked in the Crockpot for 5 hours. Then shredded the chicken and added a little cumin and a lot of onion powder. Then I combined 8 ounces of light sour cream, 16 oz medium picante sauce, 1 8 oz bag low fat cheese and 2/3 of an 8 oz bag of regular cheddar cheese, 1 can of healthy Campbell’s cream of celery soup, 1 can of Bush's canned chili beans drained. Instead of the flour tortillas I used 12 6" corn tortillas cut in strips and made 3 layers. Cooked covered 40 minutes at 350 degrees. Then cooled 15 min before cutting. Topped with sour cream and jarred chopped jalapenos. This tasted just like chicken enchiladas without all the work. Will definitely make again.

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Luisa

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA

Living In: Rancho Cucamonga, California, USA

Reviewed: Aug. 31, 2012

This was pretty good, my husband said I could make again. I used half the amount of sour cream & salsa; my kids don't tend to like recipes that call for them, but I wanted to to try it. I used homemade chili; little confusing, because unless I'm mistaken, you don't typically "drain" chili, just beans right? I've never seen chili beans, just beans mixed with meat, you know, chili. So I assumed chili and I did not drain. I also did not use quite so much cheese, just enough for a thin layer each time. I liked it, and two of my kids liked it. One didn't, and the other two didn't try. Thanks for a good recipe, I will definitely make again.

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SHTTRBUGIN

Cooking Level: Intermediate

Reviewed: Aug. 12, 2012

These taste awesome and are easy to make!!!

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LESLIEANNA83

Cooking Level: Intermediate

Home Town: Washington, Kansas, USA

Living In: Weeping Water, Nebraska, USA

Reviewed: Aug. 3, 2012

Made this many times. Have finally gotten smart and make double and freeze a casserole to eat later. It took me awhile to find a cream of chicken soup that didnt have artificial flavors or preservatives (for my sensitive kids) but the effort was worth it as this is a favorite recipe around our house.

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love2bake21

Reviewed: Jul. 10, 2012

I just served this casserole for dinner with a friend I hadn't seen in awhile. I wanted to have something special to eat, so I decided to experiment with this recipe. I'm soooo glad I took the risk. It was really delicious!!! I just made a few changes. I didn't have any chicken on hand, so I used ground beef instead. After I drained the ground beef I stirred in taco seasoning and 1 can of enchilada sauce. I used corn tortillas instead of flour and I left them whole instead of cutting them into strips. After I put a layer of ground beef down, I spread refried beans, then I put a layer of the sour cream mixture. I only used half the container of sour cream, and I used onion powder instead of diced onions, because I was on a time crunch. Other than that I left the sour cream mixture the same as the recipe. I was a little nervous as I put it together, but it had a delicious flavor!! Will definitely make again!

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