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Reviewed: Aug. 6, 2007

This recipe was delicious!!! The first time I made it, it was a little bland for me, so I added taco seasoning to the chicken, onions, and peppers (for a little extra kick, add a little Tobasco too or top with salsa). Since my family and I are not mushroom fans, I substituted Cream of Chicked for the cream of mushroom soup. I also used a bag of the tortilla rounds chips for layering, then cumbled a couple of handfuls of the chips to put on top to give it a little crunchiness. The 4-cheese mexican blend shredded cheese from your grocery store works great too, and you can add a layer of cheese after each layer of chicken for a yummy cheesy dish. Its really easy to make and the leftovers keep well. The dish has been a hit!

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Emily

	Cooking Level: Beginning Home Town: Snellville, Georgia, USA Living In: Athens, Georgia, USA
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Reviewed: May 16, 2007

This was very good. I only had cream of chicken soup, so I used that instead and added a small can of diced mushrooms to it. I also sliced 1/2 a can of black olives to add to the mixture. Upon others suggestions, I used 1/2 cup of the chicken broth and used a 12 oz.can of evaporated milk to have more "liquid" to the mix,that seemed to help. I also used flour tortillas, since it was all I had, next time I will try corn, the flour ones seemed a bit to wet. Great otherwise!

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MeganM

	Cooking Level: Expert
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Reviewed: Jan. 22, 2006

Yummy! I added a can of green enchilada sauce to add to the flavor and stretch the sauce. Yummy! I also put a layer of cheese in the middle, as I like really cheesey foods.

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NUTTERS23

	Home Town: Ferron, Utah, USA
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Reviewed: Jul. 21, 2005

This was very good! After reading others reviews I added one fresh finely chopped jalapeno and about 1 tsp cumin to the sauce. In addition I added 1/2 cup milk and 1/2 cup chicken broth (from cooking the chicken breasts) to "stretch" the sauce. To eliminate the fat I didn't saute the chilies and onions but combined the soup, evap milk, milk, broth, onions, green chilies and jalapeno and micro cooked for 8 minutes before adding the cooked chicken and putting the casserole together. Husband topped it with salsa but it was spicy enough for me without it. Will definitely make again.

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COGRANDMA4


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Reviewed: Jun. 14, 2005

I'm not sure if I did something wrong but I followed the recipe. The chicken mixture just didn't seem to be enough. Maybe another can of soup? It seemed to be too much tortilla and not enough filler. I couldn't spread the chicken out enough to reach all the corners. That's why the tortillas were tough.

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STACIHUBBARD

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Plano, Texas, USA
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Reviewed: Mar. 27, 2005

This is very tasty. I used thighs and drumsticks instead of breasts and left out the onion (I was out). It was still great! When I was putting it all together, I kept thinking "this is way too much corn tortilla, no wonder people complained." So I made sure that every bit of corn tortilla was covered in the chicken mixture and they weren't dried out or tough at all. Also when I heated the tortillas I used olive oil.

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MARMARL

	Cooking Level: Intermediate Living In: Nevada City, California, USA
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Reviewed: Mar. 5, 2005

This recipe is great and very easy to make. I like to add a bit of taco seasoning to the chicken mixture as it's cooking for a little extra flavor. It's also good with some sliced black olives mixed in.

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Reviewer:

Melissa B

	Cooking Level: Intermediate
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Reviewed: Jan. 23, 2003

It took me 2 hours to make, maybe I did something wrong, but when it was done, it was SO good. It sounds bland, but it was delisious

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Reviewer:

SPARKLES0829


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Reviewed: Jan. 23, 2003

This is my recipe, you need to use chopped green chilies, one small can. You can cook your chicken in advance, this is the longest part, also shredding your own cheese makes it even better.

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RITA FAY


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Reviewed: Jan. 23, 2003

This recipe is delicious!!! I didn't understand the 1 2/3 green chile peppers, canned, so I just used a small can of mild diced chiles. Also, instead of the cheddar cheese I used the pre-shredded 4 cheese Mexican mixture. I plan on serving this to my bunko group! Thanks for a terrific and easy recipe!

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REDBUSC


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Reviewed: Jan. 23, 2003

My husband exclaimed and exclaimed over this dish. Highly recommended for quick and easy to make mexican food.

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KLPACION


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Reviewed: Jan. 23, 2003

This recipe was great. My husband doesn't usually like casseroles, but this one he liked. It is a keeper at my house.

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Reviewer:

SUZANNE FRYE


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Reviewed: Jan. 23, 2003

My family didn't like it. I thought it was rather bland. The tortillas were tough for the kids to cut.

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PEG BLACK


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Reviewed: Jan. 23, 2003

Not a bad recipe. The tortillas got a little tough. And I added lots of salsa to the end product to increase the flavor.

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FPARTLOW


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Reviewed: Jan. 23, 2003

my oldest son really enjoyed this. Had a little too many onions in there to suit me, but it was very tasty and not difficult to make!

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Jennifer in TN

	Cooking Level: Expert Living In: Shelbyville, Tennessee, USA
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