Reviewed: Jan. 14, 2008

For some reason, it turned out really spicy. Next time, I'll get the milder version of the enchilada sauce.

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Erin

Cooking Level: Expert

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Reviewed: Jan. 13, 2008

This is a great recipe! I followed some of the other suggestions and it turned out wonderful. There was not a single bit left!The one thing that I added was a can of Rotel - which gave it a nice zip! Will be making this again!

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cookinggal

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Jan. 13, 2008

This recipe is great for many reasons. It's simple and basic, which makes it easy to modify or to keep as is. Try with other types of meat; I used left over roast pork and it was really good! It's adaptable enough to add or subtract ingredients according to what you might have on hand. I've added olives and extra sauce. I also used whole wheat flour tortillas since I'm not a fan of corn tortillas. Any way you choose to fix it, this is a great "base" recipe. It would probably be a really good as a vegetarian dish, too.

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MFSmith

Cooking Level: Intermediate

Home Town: Joseph, Oregon, USA

Living In: Lyons, Oregon, USA

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Reviewed: Dec. 28, 2007

I made this just as written. I made it vegetarian by using tofu "chicken" and it was very good. Thank you.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

Used fat free sour cream and only used half the container. Didn't have Cumin so I used extra Coriander. Excellent taste, quick and easy. Thanks for the recipe!

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KERLSEEF

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Reviewed: Dec. 14, 2007

This is yumymy! My hubby loved it so I'll make it again. I cooked the chicken then added black beans, can of diced tomatoes and corn into the pan with it and garlic. Then layered it as per the recipe. Didn't use cilantro or green chile peppers as I didn't have any. Turned out delicious. Baked it about a half hour with lots of cheese on top.

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NewChef

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Reviewed: Dec. 5, 2007

This was soooo good! My boyfriend loved it and he is very picky about Mexican food. I didn't add the cilantro or the coriander since I did not have them. Oh and I didn't do the sour cream. Still VERY tasty! I will be making this often!!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

Very yummy! I'll definitely make this again, as it is delicious and takes a lot less work than enchiladas. One tip: If you plan to halve this recipe for a smaller group, keep the same amount of filling and just use a smaller pan and less tortillas. It makes each slice a bit thicker and more filling.

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EmJay

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Reviewed: Nov. 26, 2007

This is a great recipe. Based on other reviews, I didn't drain the black beans or the green chiles and the added moisture made it just right. I skipped the cilantro because I have an allergy to it. I also used more cheese than called for because I'm a cheeseaholic. :) This is a great recipe and it can be tweaked or changed really easily... or not, if you don't feel like experimenting.

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SunflowerMom

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Reviewed: Nov. 15, 2007

Definitely a household favorite of ours. I love how you can add/remove different items based on what you have on hand. I like to add canned corn and black olives, and I do toast the tortillas like other have mentioned.

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SweetnSpicy

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

Yummy!! I forgot to save the last layer of cheese till the end, but it didn't matter - I just took off the foil for the last 5 minutes. I added extra cilantro because I love it. I cut the recipe in half and used an 8x8 pan and it worked great! My first enchiladas, and the layer style made it so easy.

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Maggie Riley

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Bishop, California, USA

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Reviewed: Nov. 8, 2007

I made this on Halloween since we were having guests over. My husband and kids loved it as well as our guests. It was easy and quick. The only thing I did different was to use more enchilada sauce than what it needed. I was afraid it might be dry......based on other reviews. It worked because it just the moist enough.

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Shelley

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Reviewed: Nov. 5, 2007

This was AMAZING. Easy but time- consuming. I made a few changes according to taste. I did not use green chilis, I poached the chicken for several minutes, shredded it, then added fresh lime juice, salt, pepper, cumin and corriander. I mixed the chicken with the blackbeans, diced onion and garlic, lots of cilantro and sour cream. I also added a can of drained yellow corn. Crisped the tortillas in the oven, used store-bought enchillda sauce. followed the recipe after that. It took me about 40 minutes to put it together, plus 40 minutes oven time and 10 minutes cooling. I served it on top of 10-min brown rice. It was a hit w/my hubby and my brother. Great for Monday night football!

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*skate*

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Reviewed: Nov. 3, 2007

This was absolutely delicious!! Only changes I made was to use more sauce than called for and didn't have coriander seeds so used Mexican oregano instead. Also sprinkled garlic salt on chicken in addition to other seasonings before cooking. Made in the morning and kept in the fridge until popping it into the oven at dinnertime. Rave reviews from husband and brother and I loved it too. Easy to put together too. Thank you so much for sharing this recipe, I will definitely serve this again and again.

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Oct. 26, 2007

After cooking the chicken I mixed in the beans(not drained) and the enchilada sauce. I put some of the liquid on the bottom of the pan then the tortillas. Next went the chicken mixture. I pepper jack cheese that went on next then a final layer of tortillas on top went the sour cream mixed with some liquid from the chicken mixture. Covered with foil and baked, it was really good

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gumby

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Merriam, Kansas, USA

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Reviewed: Oct. 24, 2007

This rocked my kids loved as well as my husband and I. It was so much easier than your standard enchiladas. I will make it again.

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Lisa Ballweber

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Reviewed: Oct. 21, 2007

My husband LOVES this recipe!

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Ingrid

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Reviewed: Oct. 19, 2007

I followed the recipe exactly and it was delicious! My kids ate it all up too. That's not easy to do with a 17 month old and a 3 year old.

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Cindy Dom

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Reviewed: Oct. 15, 2007

Family liked it - I used an awesome enchilada sauce recipe from this site.

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JUDYB in AZ

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Sep. 20, 2007

This was not to my liking at all. Maybe using refried beans instead of black beans and more sauce would help. It was just too dry and cilantro was overwhelming.

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