Reviewed: Apr. 9, 2009

I used corn chips instead of tortillas for more body and drained liquid from the Rotel. I also used dried onions and they worked fine. A big hit at our house, I think this is going in the dinner rotation!

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Reviewer:

Katarina

Reviewed: Mar. 16, 2009

Sorry this dish just didn't work for us. I read the reviews and reduced the amount of broth as suggested, but still turned out very soggy and soupy. I don't think I will make this again.

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Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Mar. 12, 2009

I grew up in Texas & love this stuff. I disagree with the reviewer that said drain the Rotel, you don't. I did only use half of the chicken broth (homemade). Used Healthy Request soups to help with the sodium. Yum, & a great way to use leftover Beer Butt Chicken. Even better for lunch the next day.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 11, 2009

I would recommend draining the diced tomatoes. I will try again that because it tasted great.

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Reviewer:

Reina

Reviewed: Mar. 10, 2009

I learned about this dish from a restaurant. I keep the recipe almost as it is. I do saute the chicken with olive oil, garlic powder, and onion powder. I also saute the diced onions. I add about 3/4 of the chicken broth. As a cheese lover, I do double the amount. Overall my house loves it and it is easy to make.

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Reviewer:

Kelly & Robby & New Baby

Cooking Level: Expert

Home Town: Beacon, New York, USA

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 10, 2009

Did not have a lot of flavor. Also I used less than half the broth that was called for and that was a little too much. If anyone else has the same experience I'll tell you what I did with the leftovers. I took a smaller casserole dish and layered the original recipe, then sour cream, chopped canned chile peppers, black olives and I added cumin and ground red pepper. Added cheese just before taking it out of the oven. NOW it was very good.

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Reviewer:

OKIECOOK1

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Chelsea, Oklahoma, USA

Reviewed: Mar. 9, 2009

I really wanted to like this and it has a lot of potential but it did not work out for me. I'm thinking I should have cut the tortillas into strips, cooked the bell pepper and onion before adding it to the layers and cooked it longer altogether. For me this was runny, the soup mixture didn't seem to set. Runny on top of crunchy undercooked onion and bell pepper made for a night of indigestion. Even the tortilla didn't cook, you would think 40min in the oven with the soup mixture would have turned them to mush but no, chewy. Will try this again but not this recipe.

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Reviewer:

luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Mar. 9, 2009

This was great!! I have little children and the rotel was a problem... so next time i will omit rotel and add only diced tomatoes and some spices.. chili or maybee taco seasoning. I did do changes via other coments. I made only a few layers, botom layer was tortillas dipped in broth, next was choped chicken, next was sauteed onion, green pepper and garlic, next was corn, then was a chopped up block of velveta cheese, topped by the soup/tomatoe mixture. DELISH!!! definatly needed a little more than 30 min... next time will do 40 min at 350*

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Reviewer:

mom of two k's

Reviewed: Feb. 27, 2009

Pretty good stuff though not "great." It was a little soupy, yes, but it helps to let it sit for a bit, and it wasn't soupy at all the next day for leftovers. I thought it was spicy enough and I even left out the green pepper and used plain canned tomatoes. The second time I made this I used all cream of chicken soup, which I believe I liked better. And I got in the middle of it and realized I had no corn tortillas and used flour. I did like the flavor of that better, but they are difficult to cut with a fork while trying to eat it, so I don't think that works well. I did use less tortillas than called for both times, enough to make the two layers without a lot of overlapping.

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Reviewer:

Erimess

Cooking Level: Intermediate

Reviewed: Feb. 24, 2009

I used 15 corn tortilla with 1.5 cups of broth. The flavor is excellent but it's way too wet. Next time, I definitely will sauteed the vegetables first and cut down the broth. The spice in Tomato/Chile is too much for my kids to handle, so next time I'll use regular 10 oz tomatoes.

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