Reviewed: Nov. 8, 2009

Yum! My husband & I loved it!! I changed it a bit - 2 cans cream of chicken soup with some skim milk instead of broth (as others suggested). I also added some diced onion, cumin, chili powder, and minced garlic. It turned out great!

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sarah

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Reviewed: Nov. 3, 2009

My Grandmother used to make this ... l Loved it then, I Love it now. This recipe is true to her recipe. I doctored it a bit with Chipotle Red Pepper seasoning (1/2 tsp) -- nice upgrade IMHO. I couldn't comfortably get 12 6-inch tortillas in (I think I used 8)

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JMOUDY

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Reviewed: Aug. 30, 2009

This is a gerat recipe for when you're in a pinch. Used flour tortillas and 2 cans cream of chicken soup, no mushroom soup. So easy to make, thank you

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Reviewer:

alana

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 7, 2009

This was really good, but I had to make some changes. I omitted the mushroom soup and chicken broth and just used double the cream of chicken soup and a splash of milk. I topped the dish with red enchilada sause, chopped onions and jalapenos. I also used flour tortillas instead of corn tortillas.

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shell516

Cooking Level: Intermediate

Home Town: Manchester, Washington, USA

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Reviewed: Jul. 4, 2009

I cook almost the same thing all the time except that I don't use the broth & I add green onion. My family loves this meal. Very quick & easy.

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julia

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Reviewed: Apr. 19, 2009

Not a bad recipe. Quick and easy to make. I mixed in 1 eight ounce package of cream cheese and left out the chicken broth for fear that it would be to soggy. I also added sauted onions and garlic. It really turned out well with plenty of flavor.

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cummings0605

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Reviewed: Apr. 8, 2009

I used 3 chicken breasts instead of a whole chicken. Fantastic recipe.

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Loribeth32

Cooking Level: Intermediate

Home Town: Lafferty, Ohio, USA

Living In: Circleville, Ohio, USA

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Reviewed: Mar. 22, 2009

Holy Cow! This was fabulous! Sure I tweeked it a tad to our liking...thats what we do as we cook for our families. The only thing I changed was I used Nacho cheese soup instead of the cream of mushroom. But then I added chopped green pepper, onion, fresh cilantro, chili powder, black pepper, season salt, and garlic to the chicken mixture. Also, drizzled enchilada sauce on top before baking! Served with guacamole, sour cream & chives, and salsa! Thanks for the awesome recipe! We'll have this atleast every other week!

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Mar. 18, 2009

This was really good. Had great flavor. I substituted corn shells for jalepeno cheddar flour shells and next time I'm not going to put in the chicken broth. It turned out a little too runny. We might also try rice with it next time. This tasted amazing though. I will definatly make it again!

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lissaland

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Reviewed: Mar. 16, 2009

I made this dish last night for my family and it was awesome. I used diced tomato, and diced green chilies. I also garnished the top with mozzarella and jalapeno!

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msmikca

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 20, 2009

I added onion and fresh garlic along with some hot peppers and it still was bland. I would add cumin and crushed red peppers and more jalapeno peppers to it at minimum if I try this again. I would probably add more cheese too. And maybe even a package of taco/burrito seasonings. But like others, I was dissapointed and expected more taste, esp. with adding the things I did.

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Anne

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Feb. 19, 2009

This was not a favorite for us. I flavored the chicken with chili powder and cumin,but still this didn't knock it out of the park for us.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 16, 2009

We need some honesty here... all of the reviews give way too many stars. This dish is marginal at best.

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brad

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Reviewed: Feb. 9, 2009

not so yummy...I expected it to be much much better from the reviews

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Glenn

Cooking Level: Expert

Home Town: Westville, Nova Scotia, Canada

Living In: Houston, Texas, USA

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Reviewed: Nov. 10, 2008

This is good, but instead of just using chopped green chiles, I puree the green chiles and add salt, garlic and onions to taste. Then I added it to the cream of chicken and cream of mushroom soups and let it simmer. It's a great sauce and can be used as a casserole or rolled enchiladas.

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Laura

Cooking Level: Intermediate

Living In: Canutillo, Texas, USA

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Reviewed: Sep. 2, 2008

I used this recepie, I used flour tortillas instead of corn and used Rotel, also El pato sauce, we enjoy spicy..

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redds

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Reviewed: May 19, 2008

not what i was expecting. mushy and a little bland.

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mandilong

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

This recipe is good but I as well as others changed it up a bit. I omitted the Mushroom soup and replaced it with Campbells Cream of chicken Verde. I also omitted the chicken broth for fear of it being to runny. And lastly, instead of 1 cup of cheese I used about 4 cups of pre-shredded pepper jack cheese and chopped green onions and black olives on top. My family loved it! Easy and quick!

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hottestmomever

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Fort Lewis, Washington, USA

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Reviewed: Mar. 22, 2008

Very good. Similar to another recipe we use.

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SMALLHART

Cooking Level: Expert

Home Town: Washington, Pennsylvania, USA

Living In: Catonsville, Maryland, USA

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Reviewed: Nov. 18, 2007

My family really liked this recipe. I substitued Campbells Fiesta cheese soup for the cream of mushroom soup and I omitted the green chiles. My two picky teenagers had seconds!

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