Reviewed: Apr. 7, 2013

This was really good! I was pleasantly surprised. I used boneless thighs instead of breast so I didn't have to worry about them drying out. I boiled a couple of cups of chicken broth and added chilli powder to it, when it was at a full boil I turned it to low and added the chicken thighs and let them simmer for 20 minutes, then I shredded them. VERY juicy. I also used pepper jack cheese for a little extra kick. I don't care for corn tortilla so I loved that these were made with flour.

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Reviewer:

miss_sai

Home Town: Woodland Hills, California, USA

Reviewed: Feb. 28, 2013

This is the best recipe! I took the adivce of others and added green chilies. I used Trader Joe's green salsa, I thought it tasted better than when I made it with the Las Palmas. I make this almost every time we have friends over for dinner and its always a hit!

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Reviewer:

stacyrose

Reviewed: Jan. 7, 2013

I made some changes to this and it was a huge hit for my husbands bday dinner party! I basically meshed this recipe with the Campbell soup recipe. I used a baked chicken shredded and sauteed it with olive oil, onion, garlic and a little chopped jalapenos. I mixed light sour cream with 98%FF cream of chicken and green salsa and a little paprika and cumin. Then I added some of that mixture with the chicken mixture and a little Monterrey jack cheese. Followed the rest of the recipe as is. I kept it in the fridge until time to bake, then viola! Very delicious!

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Reviewer:

Christi

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Reviewed: Dec. 19, 2012

Great base for a recipe. Try boiling the chicken for 18 minutes with some "Slap yo Momma" seasoning. We use it in our crawfish boils.Low sodium and good and spicy. Also add in some sour cream to the chicken fillin' and top with sliced black olives. You talk about good!!

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Reviewer:

guyotes

Reviewed: Nov. 10, 2012

This recipe was simple and great. I added sour cream to the filling, and poured just a little sauce in the bottom of the pan. They were a big hit with my husband and very picky son.

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Reviewer:

shellby2368

Reviewed: Oct. 13, 2012

Needed more flavor but other than that good meal!

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Reviewer:

blahs4life

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Jun. 11, 2012

I especially liked this combination which has less sodium due to the fact that there is no condensed soup involved! It is a great start to a lot of varieties of more authentic Mexican tastes.

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Reviewer:

Chef Hor-Hay

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: El Paso, Texas, USA

Reviewed: May 31, 2012

I pan fried the chicken with a large can of medium heat diced tomatos(garlic/oregano flavored). Then shreded the chicken and used both chicken and tomatos in the tortillas which gives this recipe a added flavor, but great foundation to the recipe.

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Reviewer:

04CompOrangeGT

Reviewed: Feb. 20, 2012

This a great starter recipe. I boiled the chicken, shredded it and then mixed it with some sauteed onion and garlic. I then mixed in 1/2 cup sour cream and 1/2 cup of the sauce to the chicken before I assembled. I will definitely make this again!

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Reviewer:

ccole1973

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 19, 2012

I love this recipe, tonight is probably my third time doing this. I use either canned chicken and brown it in the skillet or like tonight I did the same thing with the boneless skinless chicken and shredded it as it was cooking in the skillet. Added some green chile sauce and adobo seasoning. I also use wheat tortillas instead of the flour or corn. It is scrumptious!

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