Reviewed: Sep. 9, 2010

Absolutely wonderful! Did sauté veggies too and I have added black beans in the past. I also think it's less mushy if you leave out the tomatoes...do not add canned tomatoes then you have a mess, trust me.

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Reviewer:

julyb

Reviewed: Mar. 3, 2010

I thought this was all right, my husband said it was just ok and my daughter didn't like it. It isn't anything special and I probably won't make it again.

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Reviewer:

DOGLOVER22

Reviewed: Jan. 31, 2010

After reading the reviews, I precooked the peppers, onions & tomatoes (adding a sprinkle of chili powder & cumin). Since my enchilada sauce was 15 oz. , I left out the water, but did mix in a can of rotel. I served it topped with sour cream, hot sauce and salsa. Thanks for sharing the recipe.

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Reviewer:

crazycatlady - "CCL"

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Cooking Level: Intermediate

Reviewed: Jul. 25, 2007

I scaled the recipe down to 4 servings, and just used one can of cream of chicken soup mixed with about 2/3 of a can of hot enchilada sauce. I also threw in a finely chopped jalapeno with the bell peppers Husband absolutely loved it, although he did say he would have some chips on top too. Leftovers are NOT good btw - the bottom chip layer gets very soggy, and not at all nice. Thanks so much, Patty!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Apr. 9, 2007

I made this last night for the first time. It's quick and easy and my kids loved it. It is easier sauteing the peppers and onions before hand. Plus I took some extra chips and sprinkled them on top with extra cheese.And I squeezed in a lime with the veggie mix.

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Reviewer:

Sarah T

Reviewed: Nov. 16, 2006

I love soup, and this was great...

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Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Oct. 10, 2006

I tested this recipe out on "unexpected" guests -- one of them ate four helpings! I used mile instead of hot sauce because of my mother in law. I'm sure it would be wonderful with "hot" I loved it that the onions and peppers were still crispy and the chips were crispy as well -- a terrific recipe and it serves eight or nine....even when they overindulge!

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Reviewer:

Ruth Minton

Reviewed: Jan. 16, 2006

My family enjoyed this recipe, the only thing I would adjust when I make it again would be less onion (maybe half an onion instead a whole onion). That was my kids' only suggestion. Overall a tasty and easy dinner choice! The leftovers were really good too!

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7 users found this review helpful

Reviewer:

KRISTA6578

Reviewed: Jan. 11, 2006

My family and friends love this recipe. It is great!

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Reviewer:

Chef Bufo

Cooking Level: Expert

Home Town: Barbourville, Kentucky, USA

Living In: Mount Airy, Maryland, USA

Reviewed: Jan. 10, 2006

This recipe was very good. I did make a few changes based on other reviews. I sauteed the onion and peppers first. Also, I think this recipe would be just as good if you used canned, tomatoes. I used 1 can of Ro-Tel w/chiles that added a kick to the recipe and 2 tomatoes. Also I added whole med black olives w/ vege mixture. Lastly, I used a verde cream of chicken soup, it has chiles in it. I liked the extra kick but hubby thought it was too much. Other than that I will make this again. One last suggestion, if you have leftovers add fresh chips to casserole after reheating and mix in. It makes a diffence.

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12 users found this review helpful