Reviewed: May 16, 2008

I shredded the chicken and used flour tortillas and green enchilada sauce because that is our preference. I also mixed the sour cream in with the chicken mixture and it was wonderful. I made it again the same week for a family get together and EVERYONE raved and asked for the recipe. Thank you, thank you, thank you.

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Jenny Johnson

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Reviewed: May 13, 2008

This recipe was a winner! My husband and two kids (age 3 and 1) ate it all up! The black beans really added to the enchilada style recipe. Will make it again.

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amy4jc

Cooking Level: Intermediate

Living In: Atascadero, California, USA

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Reviewed: May 12, 2008

I followed the recipe with the exception of the size pan. I used a square glass casserole as well as a rubbermaid Premier non staining 9-cup container (as the accompanying video did). I put the Rubbermaid container in the freezer for future use and baked the other. We were only feeding four people and it was more than enough. The dish came out great. I was afraid that the whole thing would turn out soggy but it did not. the sides and top were slightly crispy. The cheese was melted perfectly and the combination of the flavors were perfectly Mexican! We let the dish sit for 15 minutes before cutting and it held its shape. We added a dollop of sour cream and sliced olives to the top and served as is. I will be making this recipe many more times, I'm sure.

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sweetiesmj

Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: May 3, 2008

Great recipe! Quick and easy. I didn't use coriander or cilantro because I didn't have it on hand. I thought it was just fine without.

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MelissaL

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Reviewed: Apr. 30, 2008

my family did not like this recipe. It was too dry.

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claudia

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

This is awesome - it's easy and cooks fairly quickly. Have made this 3 times now and the whole family loves it. The last time through I took shortcuts: (1)Used a rotissirie chicken, and (2) stirred all the sour cream into the chicken, no noticeable difference. This recipe fed 3 adults and 2 children with a little bit left over.

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J AND R

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Apr. 30, 2008

Easy and delicious! Have made this several times now. A great family recipe for weeknights. I usually make one and freeze one for later.

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jgg94

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Reviewed: Apr. 29, 2008

We really liked this, the kids were calling it enchilada lasagna! Made a few alterations to the recipe just to make up for items I did not have, but it was still good.

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Apr. 26, 2008

We really enjoyed this recipe. Even a picky daughter and Uncle ate more than one helping. I didn't have time to uncover and top with cheese at the end so I just did the cheese topping at the beginning, covered & cooked. It was moist and delicious.

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ChrisC"I'm hungry Mom"

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Apr. 25, 2008

This recipe was easy to make and tasted great. Paired it with a Spanish Pilaf and some Sangria. Will definitley make again but would add sour cream after cooking.

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champagnenicole

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Reviewed: Apr. 24, 2008

Nice change but a little bland for our taste. Thanks for recipe.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Apr. 24, 2008

This is my new go-to recipe for enchiladas! I love it1 I did add a tsp. of garlic powder to the spice mixture. I also took another reviewer's advice and cooked and shredded the chicken before sauteeing in a couple tbl. of olive oil and spices. Also, I like tomatoes in my enchiladas, so I added one can of Rotel tomatoes to the chicken mixture. Really, really fabulous! Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 23, 2008

I made this last November for my family. It was a real hit! I brined the chicken first to give it more flavor. Besides that, I followed the recipe to a T and added some additional seasonings. Delish!

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msarcher71

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Reviewed: Apr. 16, 2008

This was absolutely wonderful! One of the best casseroles I've ever made. I used fresh jalepenos, as I grow them in the garden. Just the right about of heat.

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KITTYfang

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 13, 2008

Very tasty! Instead of the cumin and coriander, I used 1/2 a package of taco seasoning. I also just mixed a few big spoonfuls of sour cream right in with the chicken mixture, and I used a shredded rotisserie chicken. I tore the tortillas in quarters, and used almost a whole 19oz. can of enchilada sauce. After the second layer of chicken, I put one more layer of tortillas, followed with more sauce and cheese. Delicious!

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NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 13, 2008

Outstanding! I love black beans and this is such a tasty way to use them.

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Amber25

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2008

This recipe definitely deserves 5 stars. It turned out too spicy for my kids to eat so next time I might choose a milder enchilada sauce or red chiles to tone it down. Otherwise, it turned out great for my liking. I did use flour tortillas instead of corn because I don't like corn tortillas.

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Katherine

Living In: Honolulu, Hawaii, USA

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Reviewed: Apr. 11, 2008

Very tasty!!

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Brea

Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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Reviewed: Apr. 5, 2008

I have made this twice in the last week. It's SOOOO yummy. The first time, I made it with no sour cream and no cilantro, the next time, I used them. What a difference! I added olives as well. This is SUCH a yummy recipe. I also recommend the "Green Chicken Enchilada Casserole" also on this site! Yum-O!

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