Reviewed: May 12, 2009

Really good. I added corn, garlic, and red onion because I happened to have them & thought it would be good in this dish. I'll be making this again!

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ultraviolette

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: May 11, 2009

We thought this was great. I followed the recipe exactly and didn't make any changes. The next time I make it, however, I think I will double the ingredients so I can add a couple of extra layers. It didn't seem to be thick enough to be a casserole as written.

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TARAEK

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Reviewed: May 4, 2009

Very easy using left over chicken, canned enchilada sauce, and added Mexican Ro-tel tomatoes, drained for a little kick. Toasting the tortillas for a couple of minutes was a great idea!! Sure kept them from falling apart. If you like fresh cilantro, a handful is the perfect addition.

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KK in PVB

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Reviewed: May 1, 2009

This was very good. I didnt have any sour cream so I used some plain yogurt instead, but only used half of what it called for. Came out good

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AZDSRTROZE

Cooking Level: Intermediate

Living In: Parks, Arizona, USA

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Reviewed: Apr. 17, 2009

This is a "keeper" recipe. I think you could add corn or whatever to this and it would be great! It is great as is too.

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christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Apr. 15, 2009

This was tasty and easy to assemble. To make it even easier I used some leftover meat from a deli rotisserie chicken. I couldn't find canned green chilies at grocery store so I substituted canned chipotles instead. It added a slightly smokey flavor to the dish. Also, I dislike coriander and cilantro so I left those out. I added more cumin and generous amount of chilie powder instead. I think it would be tasty with some diced onion in there, too. Maybe next time!

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SunMoonStars

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Reviewed: Apr. 5, 2009

I made "salsa chicken burrito filling" from this website the other day and needed a dish to use the leftovers in and this was perfect. I made my own sauce by simmering a can of tomato sauce with chili powder, garlic powder, onion powder, cumin, s and p, and chicken broth for about 15 minutes. In my opinion, the corn tortillas are a MUST. Like another reviewer said, they disintegrate into the filling and impart a really nice flavor throughout. It tasted exactly like enchiladas but I didn't have to do the labor intensive task of filling individual shells.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Apr. 3, 2009

This was very tasty, and my husband LOVED it. I used leftover dark meat chicken from the Roast Sticky Chicken Rotisserie Style recipe from this site so my chicken was already cooked & seasoned but I reheated it in the cumin/coriander anyway. I pre-warmed my corn tortillas in the oven as suggested but I'm not sure corn tortillas really need it. They dissolve pretty fast (and by dissolve I do NOT mean get wet & slimy like flour tortillas--I mean they dissolve.) I also used canned black beans with onions, one of the really really huge cans. I forgot to use the cilantro entirely and we didn't notice anything "missing" although I will surely use it next time as I really like cilantro. Lastly, I used only about 4 oz of fat-free sour cream and served the rest on the side. I spread the layers of sour cream extremely thin because I dislike sour cream myself but I could tell the spice of the Red Enchilada Sauce (from this site) required cooling. I suggest to anyone that they try their hand at making their own enchilada sauce--it's so tasty, and you can adjust it to your own taste!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 31, 2009

wonderful taste and freezes well.

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SHEILA R

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Reviewed: Mar. 18, 2009

If you are looking for a tasty Mexican dish to make a day ahead of time this is a great recipe. I followed another reviewers advice and baked the corn torillas to help them stay crispy. I thought the recipe could use a little more enchilada sauce but it got great reviews from the three different homes that I brought the casserole. Along with the casserole I brought spanish rice, refried beans and mexicorn. I also gave them lettuce, tomatoes, onions, black olives, salsa and sour cream to make a complete meal.

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KATHLEEN_J

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Reviewed: Mar. 15, 2009

Tasty, but pretty basic "open the can" kind of casserole.

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rijg

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Reviewed: Mar. 14, 2009

Yummm... this was really excellent. I was hoping for leftovers, but everyone went back for seconds. I slow cooked the chicken in taco seasoning in the crock pot, then pulled it for better texture in the casserole. Delicious!

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HeatherA

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Reviewed: Mar. 13, 2009

This recipe is so easy and my family loves it! I made 3 casseroles at once and froze 2 for later. They freeze very well. Definitely a keeper.

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one_yelo_roz

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Reviewed: Mar. 8, 2009

Pretty good...I took others' suggestions and added 1 c. of corn, substituted chili powder for coriander, sauted garlic and onion with the chicken and toasted the tortillas. It was a nice change from the usual ground beef and refried bean enchiladas.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 3, 2009

This is so delicious. I added a can of corn, drained, and used 1 green can enchilada sauce and 1 red can enchilada sauce. It tastes even better as left overs. Yum.

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Roxie

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Reviewed: Mar. 1, 2009

Made this for company and it was delicious! To save some time, I substituted a fresh store-bought rotisserie chicken that I shredded for the chicken breasts. I probably won't do that again as the chicken was a bit too soft after heating it with the spices, chilis and beans. I also toasted the tortillas in the oven like some other reviewers suggested. Served this with a wonderful caesar salad and everyone went back for seconds! I'll definitely make this again. It's a great recipe for a casual dinner with friends.

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Maggie M

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Reviewed: Feb. 25, 2009

Delicious! I found canned black beans with diced jalepenos so I left out the chiles. My only complaint was that it was a bit runny.

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Feb. 24, 2009

Delicious mexican casserole. I assembled it in the morning and kept it in the fridge until an hour before diner. I added some sauteed onions and garlic with the chicken. Leftovers tasted even better the next day. I plan to make this quite often. Thank you for sharing this recipe.

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