Reviewed: Sep. 8, 2012

The vegetable ratio to the chicken was far too much. I did not enjoy this one at all and neither did my guests. Sorry.

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Reviewed: Aug. 16, 2012

This was good. Not spicy enough to be named Hot Lips Chicken though. Actually, not really spicy at all. Also, I don't get the point of the chip crust. They are soggy coming out of the oven. They would be much better served as a scooping agent or even crushed on top after the casserole comes out of the oven.

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MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

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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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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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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crazycatlady - "CCL"

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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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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Sarah T

Reviewed: Nov. 16, 2006

I love soup, and this was great...

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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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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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