Reviewed: Apr. 19, 2012

I cooked my chicken with the onions and the green chiles. I added some taco seasonings such as Cumin while cooking the chicken. I didnt have evapoated milk so subbed it for powdered milk with only 40% of the water added to it. (since evaporated milk is milk with 60% of the water evaporated) Other than that, I layered in it a round casserole dish and it turned out great. Oh, and I did half corn half flour tortilla since I am a corn fan and my husband is a flour fan but we coudnt tell the difference in the end. i had them ripped up in bite size pieces. Next time I might try adding another can of green chiles or adding green enchilada sauce. I made homemade quacamole with black beans and corn as a side dish. I am eating leftovers right now and it still tastes great.

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Reviewer:

Emily Nicole

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Apr. 9, 2012

I was looking for the easy button! My family lives in El Paso, Tx and these ingredients are already in my kitchen, This recipe is a good one,....kind of reminds me of a green chile enchillada. It's great for kids with alergies [no wheat]. I did make a couple of changes: I used a smaller cassarole dish., I added more corn tortillas. Before I layered the bottom of the cassarole dish, I cut the tortillas in bite sz pieces and then put them in a little hot oil to soften. I had to go with the cumin suggestion [1 tsp] because it is more authenic to mexican food and it gives a dish that punch! I added more cheese as suggested as well. Yummy, a quick meal, and my picky 12yr old loved it!

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Reviewer:

Tami

Cooking Level: Expert

Living In: El Paso, Texas, USA

Reviewed: Dec. 6, 2010

This is a good dish. It needs a little something extra though. It is kind of bland. I mean, we added salsa and some of us added sour cream so that really helped. but if you want to have it by itself then it needs something.

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Reviewer:

Tab

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 1, 2010

Very easy and filling. Nice taste too! I sprinkled some garlic powder and chili powder on the chicken and layered sliced cheese on top of it before adding the top tortilla layer. Great meal!

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Nov. 17, 2009

i have made this and have settled on some variations; i double (at least) the amount of green chiles, i mix it up the night before and refrigerate to blend the flavors, and i sometimes use tortilla chips crushed up in place of corn tortillas. i'll use a whole chicken and stew it, and then debone using both white and dark meat.

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Reviewer:

PEARLIE5

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Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Denver, Colorado, USA

Reviewed: Feb. 3, 2009

I love this recipe and after reading all the reviews I made a few small adjustments I use mexican seasonings (like taco seasonings) to the chicken mixture this adds great flavor!!! I also like to add cheese to each layer making it more cheesy mmmmm

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Reviewer:

sara a

Cooking Level: Expert

Living In: Akron, Ohio, USA

Reviewed: Jan. 28, 2009

Excellent! As guided by the other reviewers, I added 1 tsp cumin into the chicken/soup/milk mixture and also added approx 3/4 C chicken broth. When cooking the chicken beforehand, I seasoned with some cayenne and chili pepper. Thinking of making this for the super bowl, it would be a crowd pleaser.

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Reviewer:

missmarcelot

Reviewed: Jan. 20, 2009

I used shredded chicken, didn't fry the tortillas, added some garlic powder, chili powder, salt and pepper. I took the advice of one review to add cheese to the first layer. My husband loved it and so did my 2 year old daughter. I cut back on the onion but that was the most overpowering taste in the recipe. I know I will make it again but will cut down on the onions. Whenever I buy a precooked whole chicken; I shred the leftover chicken. I always make something with it the next night like tacos, casseroles or soups. This was a great recipe because I always have the ingredients on hand.

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Reviewer:

Christy from Colorado

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 5, 2009

I found this recipe delicious and easy to make. Instead of halving the tortillas, i just layered them whole. I also used 2 cans of soup instead of one and it came out wonderful!

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Reviewer:

shilo1990

Home Town: Merriam, Kansas, USA

Reviewed: Nov. 9, 2008

My husband LOVED this dish and he is a picky eater! He suggested that I "work it into the rotation"! I did add a layer of cheese in the middle and added green chile enchilada sauce to the soup, chicken and milk mixture.

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