Reviewed: Jan. 14, 2012

Loved the recipe. 2nd time making it I changed the following. I reduced the salsa to 1 1/2 c and added 1 can of enchilada sauce. Instead of using all flour tortillas I substituted about 1 1/2 cups of crushed corn chips for the middle layer --which added a nice flavour. I also did not cover the dish while baking.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Carol

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Bancroft, Ontario, Canada

Reviewed: Nov. 6, 2011

I boiled the chicken, used corn tortillas, and added a can of corn and left out the onions. I will probably add a can of black beans next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nancyjkline

Reviewed: May 30, 2011

Delicious! with a few changes. mix 3/4 packet enchilada seasoning(mccormick) in with the sour cream.Omitted green onions, salsa, chiles. And added a half can or so of black beans on top of chicken/sour cream mixture. added shredded chesse and DELICIOUS!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sasha F.

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

This is a great dish to prepare for family or company! I have also made it by putting a portion of the diced chicken/sour cream/green onioins/soup, green chilies/cheese mixture into the center of 8-10 flour tortillas, rolling them up, and placing them in a Pam-sprayed blong pyrex casserole dish. I put the remaing mixture over the top and cover it all with more cheese. Bake, as directed (uncovered) and serve with the salsa as your garnish. This way, each person knows where the servings are divided and has his/her own enchilada. My family loves these! We also serve them with homemade guacamole. (2-3 fresh, ripe avacados mashed; 1-2 T. lemon juice; 1 small chopped onion; 1 t. salt, and 1 dollop sour cream. Mix until smooth and serve with tortilla chips.) YUMMY!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NanaLynda

Home Town: Jackson, Mississippi, USA

Living In: Cleveland, Tennessee, USA

Reviewed: Apr. 20, 2011

This was pretty good, but not amazing. Brought it to a potluck and brought half home so we had it for dinner the next night. Much better the second day.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

Reviewed: Apr. 5, 2011

was very runny. will not make this again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Coleen

Reviewed: Feb. 1, 2011

so easy and super delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alackey

Reviewed: Jan. 13, 2011

Absolutely fantastic. I grilled the chichen first. I didn't have the chicken in very small pieces so when I went to layer I decided just to make one big layer...shells on the bottom and then again on the top. This was very yummy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jane

Reviewed: Sep. 16, 2010

This is an excellent basic recipe. I say that because I used all the ingredients listed and added a few of my own to personalize the taste (don't we all, lol!!!). I took one reviewers advice and tore the top tortilla into pieces for easier cutting. All in all I am very pleased and will definitely cook this dish again!

Was this review helpful? [ YES ]
3 users found this review helpful