Reviewed: May 23, 2012

Yum! Followed recipe and added crumbled Tostitos Roasted Garlic and Black Bean chips on top. Very good. Thank you!

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razr

Reviewed: May 16, 2012

Very tasty.

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Reviewer:

Charity

Reviewed: May 11, 2012

My husband and I spent the day Spring Cleaning because we're expecting company for a few days, as a consequence, at 70, we're both sore and tired. I automatically went to Allrecipes.com and came up with this recipe for my two thawed out chicken breasts. It looked to be the easiest one upon a fast search. I was too tired to change a thing, just followed the recipe as is........and very glad I did! It was excellent, I will remember it, I will fix it again, we both loved it!

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Reviewer:

elizabeth32

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: South Lake Tahoe, California, USA

Living In: Falmouth, Maine, USA

Reviewed: May 9, 2012

I have made this exactly as written 3 times with corn tortillas and it was always great ...this time I didn't have any corn tortillas so I substitued layers of tortilla chips instead...just as good if not better.

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Reviewer:

daisy

Cooking Level: Intermediate

Reviewed: May 5, 2012

We loved it. I did substitute low fat Mexican blend cheese and fat free plain Greek yogurt and it was yummy.

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Reviewer:

jkersmanc

Reviewed: May 1, 2012

This will be my go-to enchilada recipe. It was amazing! The texture and taste were so good!

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Reviewer:

anthrogirl

Reviewed: Apr. 28, 2012

This was a pretty good recipe. Gave me a good idea for some changes that I will be using next time I make it, but it was a great base! Thanks!

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Reviewer:

Roxanne

Cooking Level: Intermediate

Reviewed: Apr. 25, 2012

This is a great recipe! It's super easy especially if you pre-cook your chicken. I cooked a chopped onion with the chicken, and mixed half of the chicken/bean mixture with the sour cream and half of the cheese instead of trying to spread them all in the pan separately. I didn't put any sour cream on the top layer, just served it on the side with the meal. I used all cheddar cheese and it turned out great! I also took another reviewer's advice and toasted the tortillas in the oven at 400 for about 3 minutes a side. Will definitely be making this again and again!

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Reviewer:

humboldt foodie

Cooking Level: Intermediate

Reviewed: Apr. 19, 2012

We are corn free, so I supplemented the tortillas for brown rice tortillas and it was amazing. Also, I'm not a huge fan of canned or jarred sauces, so I made mine off of the first recipe given by allrecipes; again, it was amazing. All four of my kids asked me if I could make this tomorrow night!

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