Reviewed: Nov. 15, 2008

Easy to make Casserole and very delicious. Thank you for that recipe!

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High_Noon

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Reviewed: Nov. 14, 2008

My whole family really liked this. I didn't have coriander or cilantro so I subbed parsley & pepper. I only had green sauce & sharp cheddar. It worked, it was really easy & good. I'm looking forward to leftovers for lunch.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

This was so easy to prepare and delicious. Didn't change a thing except added fresh cilantro on the side!!

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daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 12, 2008

This was really yummy!! I did it exactly as recipe called except I used flour tortillas because that was all I had! Fantastic with a little pico put on top when about to serve!

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Kelly Beth

Cooking Level: Intermediate

Home Town: Cherry Valley, California, USA

Living In: Belchertown, Massachusetts, USA

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Reviewed: Oct. 28, 2008

This dish is really quick and easy and my whole family loved it.

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francineb

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Reviewed: Oct. 27, 2008

Delicious! I used green enchilada sauce because I had it in the pantry and pre-cooked chicken from the grocery store.

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JONDA01

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Oct. 27, 2008

This is a great recipie. I added few things, like lemon juice, green enchilada sauce, habanero pepper, onions and green bell peppers

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KDP

Cooking Level: Expert

Living In: Brownsburg, Indiana, USA

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Reviewed: Oct. 24, 2008

The only problem with this dish is that it is to delicious! Make sure you make extra because everyone will want seconds or thirds. I did change the recipe a bit. I made it one layer instead of two and topped it with tortilla pieces. That way I didn't have to cover the dish with foil as it baked. It turned out fantastic!

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Virginia's Kettle

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Reviewed: Oct. 22, 2008

This was delicious! I did make a few changes: canned chipotle peppers instead of green chilis, added a little crushed garlic when cooking the chicken, hot instead of mild enchilada sauce, and a couple of chopped jalapenos. The chipotles added a smoky flavor that was especially good w/ that fresh cilantro. The only thing was that the casserole was a little spicy for my husband, with the jalapenos and hot enchilada sauce, too. Next time I'll put jalapenos on the side and use mild enchilada sauce if I use chipotle peppers. But for those of us who like it hot: YUM!

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rebeccaww

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Reviewed: Oct. 19, 2008

Wonderful! A very easy and simple recipe. I love cilantro and cheese, so the only modifications there were to add about double the cheese and a large handful of the cilantro. Will definitely make again.

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Erin

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Reviewed: Oct. 16, 2008

I'm not crazy about this recipe. I used leftover turkey instead of chicken which may be part of the reason. I would definetely use chicken if I made it again. Overall, this recipe is ok- nothing too special and not that easy considering you need to shred the chicken.

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 14, 2008

My whole family enjoyed this recipe. It was easy to assemble and kept great in the refrigerator for left overs. We'd prefer a bit more sauce on our enchiladas...

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Julie Nostrand

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Reviewed: Oct. 11, 2008

I give this 4 stars and my husband gives it 5! The first time I made this, I used ingredients already on hand, so this is what we did: - Canned, drained Tyson chicken breast - Corriander seeds instead of cilantro (just a few shakes) - Skip the green chiles (put in some salsa instead) - Subbed a smooth salsa for enchilada sauce. We liked it so much that we just stuck with it! Sometimes we use the sour cream, sometimes we don't. It's good either way! Thanks for the recipe, it's a regular in our home now!

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Jen

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Reviewed: Oct. 5, 2008

This was quite good! I only had a large can of red enchilada sauce (Rosaritas...it's the best!) and now will continue to only use the big one for the recipe. It's nice to have a new dish for enchiladas. Yum yum.

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Jessica

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Living In: Logan, Utah, USA

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Reviewed: Sep. 30, 2008

This is EXCELLENT! My husband and I loved it! He said it tasted like a restraunt. I did add olives and instead of beans I did re-fried beans. I will make this many times! Thanks for sharing!

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Heather

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Reviewed: Sep. 27, 2008

Very good! I did not have corriander so I added some chili powder and I did not have green chilis so I used a mixture of green, red, and yellow peppers saute'd after the chicken. All in the house liked it and asked that I make it again. Thank you for the recipe! Next time I will make sure I have the correct ingredients on hand.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 21, 2008

This was delicious and easier than doing individual enchiladas. I doubled the cumin/coriander w/3 cups diced chicken. Coriander is fab w/cumin. I used "hot" diced green chile peppers for extra flavor-1 1/2 cans mixed w/chicken mixture. My husband doesn't like cooked sour cream (& I think it's best on the side) so I used more like 20 ounces of ench. sauce (medium heat mixed w/can of "hot" diced green chiles) since you don't want it dry. I sprinkled chopped green onions on top, baked 30 minutes covered and @15 minutes uncovered till cheese turned slightly golden. NOTE: For those complaining of soggy tortillas, this is a casserole, corn tortillas will absorb ench.sauce, so after it sets 10 minutes, it cuts into nice squares for serving. When doing individual enchiladas, the corn tortillas are fried lightly in oil (the way I was taught), they absorb less and maintain their rolled structure. Corn flavor is a must, I know others who sub w/ flour tortillas - corn is enchiladas, flour is burritos! This was a hit w/whole family. Thanks DEBMCE4.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Sep. 20, 2008

This is SO good. I had to modify based on what I had in the house. I used 1.5 lbs chicken, cooked with chili powder, cumin, garlic salt, and onion powder. Added the black beans, a 7 oz can green chiles, 1 cup frozen corn, dried cilantro, and 4 oz. sour cream to chicken mixture. Used 6 whole wheat tortillas (baked at 450 for 5 min.). Used 1 cup homemade enchilada sauce with about 1/4 cup medium salsa added (all I had on hand). Hubby raved....said it was fantastic...I agree!

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