Reviewed: Feb. 21, 2012

Tweaked it a little but overall a good recipe. Family loved it. Will definitely fix this again. It is best to let it set a few minutes like lasagna or it will be soupy.

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sredins

Reviewed: Feb. 10, 2012

I found this recipe years ago in Taste of home magazine, the dish is always scraped clean.

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LEAH CUSTARD

Reviewed: Jan. 24, 2012

Great recipe, my mom has been making for years and i thought i would try it. I added a half bushel of Cilantro which really made the dish! My mother found that tearing the tortillas up into smaller pieces made it easier to cut and scoop out a portion.

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noiseman

Reviewed: Jan. 21, 2012

I made this for a few of my friends tonight and they absolutely LOVED it. I had never made it before, but it turned out really well. I didn't have any cream of mushroom soup, but I had two cans of cream of chicken and used that instead. Next time I make this, I'll try it as listed, but it was still good how I made it. We easily finished it all off and made clean up really easy! We topped it off with some salsa and served it with green chili corn muffins. Yum!

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Caira

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Sherman, Texas, USA

Reviewed: Jan. 17, 2012

Icky, cheesy, gooey mess ... but I live in California and have high expectations for Mexican food. This is definitely not Mexican. I was able to salvage this meal somewhat because I plated each serving on a bed of shredded lettuce and top with fresh tomatoes, green onions and sour cream. I should've gone with my instincts and omitted the cream of mushroom soup and added a can of diced tomatoes. I will also back off on the cheese next time and sprinkle crushed tortilla chips on top.

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sushilover

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Cooking Level: Intermediate

Home Town: Mountain View, Hawaii, USA

Living In: Rocklin, California, USA

Reviewed: Jan. 5, 2012

Pretty good for such a simple recipe. I used flour tortillas and added some corn. Next time I will use less chicken broth and pay attention to the "finely chopped" part about the onions. Mine weren't quite fine enough and were still crunchy. haha

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danart920

Cooking Level: Intermediate

Home Town: Portland, Tennessee, USA

Living In: Hixson, Tennessee, USA

Reviewed: Dec. 31, 2011

love it

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Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Dec. 1, 2011

Not bad. I was a bit disappointed and I followed it to the letter. It seemed better the next day with fresh tortilla chips crunched on top. Giving it 4 stars since I can't do 3.5

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Reviewer:

Mal

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Oct. 31, 2011

For the record, I consider 3 stars "good" just not "very good". I made this the other day and it's okay, but I think it needs some work. In defense of the recipe, I used diced fresh green chili pepper because I didn't have any canned. It might be better with canned, which would be more mushy and the flavor might permeate the dish more. Also the onion didn't get soft, it's still crunchy and I don't care for uncooked onion. I tried the tortilla and cheese on top as a review suggested, but this didn't get crispy, just tough. Won't do that again. I did add a can of drained black beans, because I love them. Unlike other reviewers, I did not find this to be salty. Oh - I also made 1/2 a recipe, using only 1 can of soup and 1 cup of chicken broth. Next time I make this - and it's good enough and easy enough I will likely make it again - I will saute the onion first, with the peppers if I use fresh again, so they get cooked, and I may add some cumin to the mixture too.

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