The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 15, 2009
The best Enchilada Casserole ever!!! I can't wait to make it for company!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 11, 2009
This was delicious and I will definitely be making it again. Unfortunately, I didn't have black beans on hand so I used dark red kidney beans instead. It turned out wonderful just the same. Next time I might use them along with the black beans. I also added some corn based on others' recommendations. And based on personal preference, I like a lot of gravy, I used about fifty percent more enchillada sauce and sour cream. It was very yummy. My husband (who was making disgusted faces during the entire preparation...at one point even asked if that's the way it is usually made) went back for seconds and thirds. Even my six-year-old daughter loved it and asked for the leftovers for lunch the next day. A definite keeper! Thanks
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Cooking Level: Intermediate

Living In: Norwell, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 8, 2009
This was terrific and it hit the spot. So easy to put together too and a nice rich result. It was plenty spicy, I can't imagine adding more spice or another can of chiles, as some have mentioned. I think adding more spice would make it inedible. I had homemade guacomole on the side. The hubster doesn't care for sour cream. We had leftovers all week. It was just as good on the last day as the first.
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Cooking Level: Expert

Home Town: Rockland, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Feb. 8, 2009
I love this! I made it just as written, except that I used 14 oz. of enchilada sauce as that was the size of the can I had. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 3, 2009
Ive used this recipe over and over, from family events to catering - it always is a hit. I do add 1/2 cup of diced onions or scallions in with the beans and peppers. One of my stand-by recipes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 2, 2009
DH says this was excellent. I don't eat things like this but loved the ease of preparation (I actually did it just like the video suggested). It smelled wonderful as it cooked in the microwave. Make sure to give it the full 10 minutes to set up after taking it out of the microwave. Thanks for a super easy, fast weeknight dinner.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 28, 2009
I think I'd use salsa rather than enchilada sauce next time - it was a bit bland for my family's tastes. I baked the corn tortillas which kept them crisper than they would have been had I not baked them. Will tweak this a bit next time - great basic recipe!
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Cooking Level: Intermediate

Home Town: Roseville, Minnesota, USA
Living In: Burnsville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 24, 2009
Loved it! Definitely would make it again. Easy, healthy, and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 20, 2009
This was SUPER easy, and really yummy. I made it with leftover turkey meat, and even my 4yo who deplores casseroles gobbled it right up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 11, 2009
This was so good and to make it even easier I used shredded chicken from a roasted chicken purchased at the grocery store. Couldn't be easier. Everyone liked and there were no leftovers.
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Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 11, 2009
very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 10, 2009
Excellent! I loved this dish. I only used sour cream for the top layer to cut down on the creaminess (personal preference). I could also see onions and rice being excellent additions to this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 9, 2009
We really enjoy this recipe. I prefer the taste of chicken thighs to breasts for this dish (plus it saves some money). If you don't mind a little more work and mess, it comes out very well if you fry the tortillas before adding them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 7, 2009
This is SUPER easy to make. Great for a beginning cook. The only thing(s) I would change: Add salt to the chicken when you are cooking it. Never be afraid to add more cumin (to anything) if you like it. Also, I think it's a little heavy on the sour cream. Unless you're one of those people that eats sour cream with everything. Also - I accidentally picked up black bean refried beans instead of regular black beans... I think it might even be better this way. Try it. Oh yeah, and if you like a kick, I added 2 fresh serranos into the chicken mix. Next time I'll probably add 3 or 4.
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Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 4, 2009
Served with cilantro rice and your favorite salsa, this is a great meal! I didn't have green chilies or Mexican cheese blend, so I sub'd 2 chipotle peppers and sharp cheddar. I also left the sour cream for on top after cooking (actually I forgot it in the first layer). I also didn't have any chicken so I used leftover shredded pork shoulder. Next time I"ll make it as the recipe calls! Like other reviewers I see lots of room for variation with this dish, which I like.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 3, 2009
Looks and tastes great but like others I added corn to the black bean/chicken mix. Also I made my own Tomatilla sauce and used that instead of the Enchilada sauce. I also didn't add the green chilies after I tasted the Tomatilla sauce with the two Serrano peppers. I made my casserole for 16 people. Very good.
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Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 18, 2008
Big hit in my house- used 1/2 package taco mix + 1/2 cup water and heated with pre-cooked shredded chicken. Also, I couldn't find corn tortillas (as others recommended), so I used corn tortilla chips layered- this was fine- they got soft, but added nice flavor- it was definitely a casserole consistency, with great flavor. Will be doing again!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 9, 2008
I made this for dinner tonight. I didnt have a few of the original ingredients. I had to use chili seasoning and I didnt have the chiles or sour cream. It was delicious. I served it with chips and everyone chowed it down. I think this is a great recipe to play around with. Get creative and make it your own.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 9, 2008
total hit; make it for guests all the time, easy and delicious.
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Cooking Level: Beginning

Home Town: Mill Valley, California, USA
Living In: Santa Cruz, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 9, 2008
I love this recipe. I have made it for 30 people for dinner at a homeless shelter with Rice a Roni Spanish Rice and it was a huge hit. It is a great make ahead and just pop it in the oven while visiting with guests. P.S. I didn't change a thing!!!
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Cooking Level: Intermediate

Home Town: Blowing Rock, North Carolina, USA

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