Reviewed: Oct. 30, 2009

I made this during the week and found that it was a little more time consuming than anticipated but it may have been that it was my first attempt at making the dish which is generally how it is. I made the dish as written and took the advise of another reviewer and omitted the corn tortillas from the dish and served with fresh made corn chips. This was absolutely a meal made fun as titled. The flavors were even more pronounced the next day. This is a keeper.

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JD

Cooking Level: Expert

Home Town: Pinconning, Michigan, USA

Living In: South Lyon, Michigan, USA

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Reviewed: Oct. 27, 2009

THIS WAS AMAZING! It made a lot which is good because I had some surprise visitors. After reading reviews I did leave out the tortillas and lined the bottom with chips I also put chips on everyones plates for scooping. I only used a red and yellow bell pepper which was plenty I think 3 of them would have been 2 much. I also used poultry seasoning on the chicken along with the Cumin for some extra flavor. Also I added a lot more cheese I was leary about Pepperjack but it really tied the meal together. Thank you for this recipe I will continue to use it especially for potlucks as more of a dip with shredded chicken instead of cubed. mmmm

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Edubird

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Reviewed: Oct. 21, 2009

LOVED this recipe!!! I actually added one can of enchilada sauce (1/2 in the mix and 1/2 on top) and more cheese on top.....SO SO good!!

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atjsmith

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Reviewed: Oct. 11, 2009

This was delicious! I left out the tortillas & spooned it on to tostadas AFTER it was done baking. Topped off with sour cream, fresh diced tomatoes, shredded lettuce & hot sauce. Also goes great with spanish rice, mixed in or as a side.

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aileen819

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Reviewed: Oct. 7, 2009

As I had already shopped and bought the corn tortillas, I cut them up and baked them to make "tortilla chips" and lined the bottom with that. It worked! I also sliced the garlic to get more flavor, and added a couple of sliced mushrooms that happened to be in my fridge and needed to be used. The kids loved it, I thought it was good (even better leftover for lunch the next day). Hubby didn't like it though. :( He's hard to please anyway....

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Christina

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Sep. 28, 2009

This recipe was good...BUT! Most of the reviewers who said it was dry were right. I modified it by dredging my corn tortillas in hot oil...just in & out...just long enough for them to soften up a little.Of course, you have to pat most of the oil out before lining your pan. I then put a little enchilada sauce over them before putting in some refried bean and the rest of the ingredients. Turned out yummy and not at all dry! Served with Guacamole Salad & Cucumbers on side.

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kielaswela

Cooking Level: Expert

Home Town: Sweeny, Texas, USA

Living In: La Marque, Texas, USA

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Reviewed: Sep. 24, 2009

This was something of a departure from most of the cooking that I do as it contains a lot of beans. Despite looking heavy on beans the dish actually balances out quite well. This is one meat and potatoes guy that was impressed.

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cbakerwitt

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

was very good some said it was dry in the reviews so i added a cup of chicken broth:) and cheese was mixed thru to help hold together..and topped.. i love cheese!

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shonakah

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Reviewed: Aug. 16, 2009

I omitted a few ingredients, and it was STILL amazing! Because it was a side dish to be eaten with grilled chicken and burgers, I omitted the Chicken. Because I am on a low glycemic diet, I omitted the carbs (corn and tortillas) . The pepper jack cheese really pulled the tastes together!!!

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wvsharonanna

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Reviewed: Jun. 8, 2009

Quick,easy and very good. I put salsa on bottom and topped with tortilla chips. I used 1 package of taco seasoning mix with the other spices. I was very surprised that my 22 year old loved it. He said liked all the beans.

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bojones

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Reviewed: Apr. 18, 2009

I took one of the other reviewers advice and skipped the oven and corn tortillas. I halfed the recipe and made it in the frying pan but skipped the oil and used cooking spray. Then I spooned the hot mixture into mini pita pockets and sprinkled with a little shredded cheddar chees and served with FFsour cream for dipping. This was a very delicious lunch and I have plenty of leftovers for supper or tomorrow evening. I also love thay this dish is full of great stuff like beans and veggies. I will make this again without a doubt but I don't think I will try it according to the recipe. As always thanx for sharing.

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Artsyfartsygirl

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

This is absolutely a new favorite for my husband and me. I have shared it with several friends, and they and their spouses all love it as well. My hubby and I decided to drizzle some green (jalapeno) salsa over our serving portions, and it added an entire new dimension to the flavor. Yum! We also served sour cream, guacamole, and red salsa alongside. This is a keeper!!

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miknik17

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Reviewed: Feb. 24, 2009

This recipe tastes good, but there's nothing to bind it together. It's not exactly dry, but it's missing something. It called for a lot of garlic, which was okay for us, but might be a lot for some. I upped the spices and made sure my chicken was seasoned, but still felt it was lacking something to hold it together. I wondered it refried beans would work better, but I think there would also need to be cheese mixed into the recipe. Maybe hot sauce too - too much overhauling to try again :(

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MOELASSES

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Reviewed: Feb. 7, 2009

Tastes good, doesn't 'hold together' like I expect a casserole to do. We enjoyed it with a little splash of Frank's Lime Hot sauce.

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Soulmt2

Cooking Level: Beginning

Living In: Peoria, Illinois, USA

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Reviewed: Jan. 25, 2009

I really liked this recipe. I think it could use a bot more spice but otherwise it was really good. Don't use corn tortillas. Use tortilla chips.

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mom2pickyboys

Cooking Level: Intermediate

Living In: Rolla, Missouri, USA

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Reviewed: Nov. 4, 2008

My husband loved this and I thought it was pretty good. A little dry as-is, but good once I mixed a bit of sour cream into mine. The corn tortillas were slightly tough and chewy - think I might modify that part of the recipe next time. I also added extra taco seasoning, cayenne and a little garlic salt to mine.

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vincini

Cooking Level: Beginning

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Reviewed: Aug. 22, 2008

I love this recipe, as does all of my family and friends! After making this a few times, I have added some things. I grate one large onion into the Chicken which adds some juiciness to the mixture! Along with the Cumin and pinch of Cayenne pepper, I use my own mix of spices' instead of a Taco seasoning-Chili Powder,Paprika,Garlic Powder,and,Salt to taste. The last time I made this, I didn't add the corn but, put in one large fresh tomato. I used 6 Whole Wheat Tortillas and just cut them to fit the bottom of my casserole dish. The Whole Wheat ones add a nice texture to the dish-- they become softer than the flour or corn tortillas.After baking, I added a ton of fresh Cilantro and, it was fantasic!

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Missi

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Reviewed: Aug. 1, 2008

I made this for my son and his girlfriend and the whole family loved it, has a wonderful flavor, and easy to make.

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Jacqueline Kay

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Reviewed: Jul. 15, 2008

This was okay, not great enough to make again. It needed more flavor - I definitely should have used more cumin (I ran out a little short of a tablespoon). I also didn't use pepperjack so it wouldn't be too spicy for the kids, maybe that would have added enough flavor.

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camasjean

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

I really liked this casserole! I made only one change to the original recipe - after reading the reviews, I decided to use the crunchy tostada shells (like a flat crispy taco shell), broken into 2 or 3 pieces and laid on the bottom of the pan instead of regular corn tortillas. This came out to a nice crumbly corn crust for the casserole, and I can see how regular corn tortillas could probably be mushier and harder to cut if used. i will definitely use the tostadas again the next time b/c i really liked the flavor it added. Otherwise I thought this was a great recipe as is. I served it with a dollop of sour cream, salsa, and some diced avocados on top, and spanish rice as a side. Easy, great thing to have in the frig for leftovers, something to leave for the babysitter, etc. I made it for a friend who just had a baby and they really liked it, too, it's a comfort food type of dish. I also like that is uses mostly whole ingredients, not a bunch of processed stuff!

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PhotograMom

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Funky Enchilada Casserole

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