Reviewed: Sep. 9, 2009

This turned out great! We loved it. I had added some corn to the mixture, and I used leftover pork instead of chicken. Thanks for the resipe!!

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LYNNE119

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Reviewed: Aug. 23, 2009

My husband is not a cook and he did a beautiful job of making this. I was down with back surgery and it was a wonderful treat!

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Kim

Cooking Level: Professional

Home Town: Newberg, Oregon, USA

Living In: Kemmerer, Wyoming, USA

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Reviewed: Aug. 19, 2009

its ok, a bit salty for our taste. I even used low sodium broth. Needs crunch.

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jessjoy9

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Reviewed: May 7, 2009

This is the identical recipe for something my mom used to call "Chicken Enchilada Casserole." I make it every six months or so and it is delicious comfort food! I'm making it again soon...

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betty black

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Reviewed: Apr. 11, 2009

This dish was great except for the fact that it was extremely salty by using the canned soups. I generally add salt to my dishes and I had trouble w/this dish.

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Donna

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Reviewed: Mar. 27, 2009

I thought this was good. I did add a can of corn! I will be making this again, thanks for a quick and easy dinner!

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JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA

Living In: Bellflower, California, USA

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Reviewed: Mar. 24, 2009

This is a great recipe that a friend introduced me too years ago. Thanks for posting it!! The only change I would suggest as I've done a lot of fresh authentic Mexican cooking is to use "Queso Fresco" instead of cheddar. Cheddar tends to become oily when cooked which I don't like. Queso freso is a meican crumbling cheese that has a wonderful flavor used fresh or cooked.

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JLS

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Reviewed: Jan. 31, 2009

this is a great recipe using left over chicken. I add some corn and chopped bellpeppers for a fantastic meal!

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bibs

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chula Vista, California, USA

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Reviewed: Jan. 10, 2009

I cut this recipe in half and only used a can of cream of chicken soup and left out the mushroom soup. I also used pepper jack cheese to add a little more spice. If you want a crunchy top make the top layer tortillas and cheese.

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j-csmom

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Reviewed: Nov. 17, 2008

Made the recipe w/ 1/2 cup broth. I used 2 chicken breast and would maybe do less next time, or just shred it more finely. I just piled on cheese, and next time would add more!!!! : ) Corn tortillas are best. One can of green chili's wasn't quite enough, two might be too much. I also added corn, which as great in the mixture.

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ramoslove

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Reviewed: Nov. 13, 2008

Oh my God!! What a great recipe may God supremely bless your cooking future!!

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bestricanevr

Cooking Level: Professional

Home Town: Bakersfield, California, USA

Living In: Oxnard, California, USA

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Reviewed: Oct. 12, 2008

This was very good. I added a can of corn. Turned out great.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 3, 2008

Excellent dish.....very creamy..I added a couple tablespoons of sour cream and a can of corn...it was awesome

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REYESGURL02

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Aug. 11, 2008

Sooooo amazing! I followed the recipe except added a little bit of cayenne pepper to spice it up. Everyone in my family really enjoyed this dish and went back for seconds!

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Anna Lynn

Cooking Level: Beginning

Home Town: Bonita Springs, Florida, USA

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Reviewed: Jul. 18, 2008

Made as written this was very salty-not unexpected when a recipe calls for 2 cans of undiluted condensed soup. I personally did not enjoy this, but my husband thought it was ok but salty. It looks unappetizing too-like a grey gruel with cheddar cheese on it. All in all, I think there are better things to do with my left over cooked chicken.

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Jeneye

Cooking Level: Intermediate

Home Town: Montville, New Jersey, USA

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Reviewed: Jul. 3, 2008

Instead of making this a casserole I made the filling into enchiladas. I filled the tortillas and topped witht the leftover. I also added salsa to the top. A very delicious filling.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Jun. 5, 2008

My family and I love this recipe! We make it very often and it heats up nice as a leftover--if we have any that is! We don't care for mushrooms so we use two cans of the cream of chicken. Great meal, cooks quickly, tastes wonderful! One of our favorites for sure! Sometimes we use wheat tortillas--taste great as well.

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ChristenB.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: May 25, 2008

I made this making only a couple of changes, I used whole green chilies and diced them. Much tastier and substantial. I also used flour tortillas as we prefer them. My husband absolutely loved this, he even went back for seconds and asked for the leftovers the next day. He never eats leftovers. Thanks for an easy wonderful recipe.

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Margie in Chandler, AZ

Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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Reviewed: May 21, 2008

I personally love this recipe. When I first made this I prepared it as written except I also used flour tortillas. It was pretty good except it came out a bit soupy. I loved it but my boyfriend didnt. Now I make it without tortillas at all and make it as a kid of baked soup. and then i sprinkle some crushed tostitos on top and its awesome!

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Kelly

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Apr. 15, 2008

Very good recipe. I also put in some cumin and about 1 tbs of salsa in it. Will make it again.

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MAMMAFOX

Cooking Level: Intermediate

Home Town: Maple Shade, New Jersey, USA

Living In: Cantonment, Florida, USA

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Chicken Tortilla Bake

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