Reviewed: Jul. 20, 2009

Made a few changes in this. Only made 4 servings but used about 3/4 of the 28-oz enchilada sauce and added 1/2 cup diced onions and one finely diced jalapeno to chicken mixture. I did "toast" the tortillas in a nonstick skillet. They didn't go completely to mush as others commented. We really did like this but it's similar to Green Chili and Cheese Chicken on this site and I think we prefer that to this. Also that seems less labor-intensive than this. The addition of the jalapeno added just enough heat for me.

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COGRANDMA4

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Reviewed: Jul. 12, 2009

You should have seen the look on my husband's face when he put the first bite in his mouth -- I'm pretty sure he fell in love with me all over again! I used 2 pounds ground chicken. I mixed the sour cream with the cooked chicken and added 3 tsp. of dried cilantro. I recommend you take the time to char the tortillas over an open flame. This step adds great flavor/character to this dish. I will definitely make this casserole time and time again. Thank you!

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: Jul. 10, 2009

We didn't care for this- they hubby told me to not even bother with saving the leftovers which he nevers says. The tortillas turned to mush.

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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Reviewed: Jun. 28, 2009

Made it for a Father's Day church dinner. The theme was Mexican Fiesta so this dish was perfect. The only change I made to this recipe was poaching the chicken instead of grilling or roasting. The chicken is much more tender. I also mixed the sour cream with the chicken as suggested in some of the reviews. I also charred the corn tortillas in a very lightly oiled skillet. Got great comments. Although "not quick" but definitely easy.

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Prieta

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Reviewed: Jun. 21, 2009

This was easy and pretty good, but not great. Easy way to use leftover chicken. Used flour tortillas since it was all I had. Might try again with corn.

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jenny

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

Made it exactly like the recipe (but didn't char the tortillas). FABULOUS! How can something so easy be so good?

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Beth

Cooking Level: Intermediate

Home Town: Fort Dodge, Iowa, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: May 27, 2009

Loved this and so did the fam. I used flour tortillas because I already had them, and I did not char them. I dumped one small can of sauce on the bottom and poured the other over the top. Very easy.

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MADSENFAM

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: May 6, 2009

My husband and I really enjoyed this recipe! I did not char the tortillas at all- don't like the flavor- and instead I mixed the sour cream, chicken, canned green chiles and some green peppers and onions all together and then did the layering with the sauce and cheese. It was hot the day that I made this so instead of using my regular oven I used my toaster oven and it turned out great!

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Apr. 27, 2009

This was just ok. Nothing special about it and not exactly what I call 'quick'. Charring the tortillas was a little too time consuming and didn't really make much of an impression. I prefer King Ranch Chicken or regular enchiladas over this recipe.

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ERiley

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Reviewed: Apr. 21, 2009

Absolutely wonderful. Though I did make a few changes. Used a 12 ounce can of green enchilada sauce, and doubled the sour cream. Added a can of black beans, a can of sweet corn niblets, and a can of sliced olives. Baked for 90 minutes @ 325. Everyone loved it.

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sagewood

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Reviewed: Apr. 20, 2009

Love this dish!! But I must also say the title is deceiving! It is not something I would want to put together after a long day at the office! Here is what I did- I baked the chicken as directed with garlic powder and salt and pepper- I think it is too time consuming to shred with a fork- I do have a small food processor and that really worked well- To the shredded chicken I added the sour cream- didn't seem like enough but it was fine in the end- I also added some Goya cilantro cooking base to this mixture and some black beans, drained and rinsed- not quite a whole can of beans- I did not char the tortillas- in my area they come in a pack of 12- that seemed to be plenty- I used a 9 X 13 pan- I also layered some scallions- very tasty! I baked it for 45 min and then added mexican blend cheese to the top and let it bake about another 10 min- I will make this again!!

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Scarlet

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Reviewed: Apr. 17, 2009

I liked this but my boyfriend wasn't a big fan. I followed another reviewer's advice and mixed the chicken and sour cream together before spreading. I also added 1 finely diced jalapeno and some fresh cilantro to the enchilada sauce, which was a really nice flavor. The corn tortillas turned kind of mushy, and as I was serving it, my boyfriend asked if there were mashed potatoes in the casserole!

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Stacy.Cape.Coral

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Reviewed: Apr. 15, 2009

This recipe turned out great. I took the advice of previous reviewers and did not cook the tortillas. It turned out perfect! One of my husbands new favorites.

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Brittney

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Reviewed: Apr. 14, 2009

The whole family loved this. Like others I used the large can of enchilada sauce and thought it was perfect. I made this dairy free by using Tofutti Sour Cream and soy cheeses and used corn tortillas to make it gluten free and it tasted great for the whole family. One dish wonders in our house are rare and I love it when I find a recipe that please everyones palate and meets everyones dietary needs.

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Apr. 2, 2009

This is a great recipe when you want an easy casserole-style enchilada. I baked my chicken (30 minutes was plenty, and I might even boil it the next time) and let it cool. I prefer it shredded in enchiladas, so I shredded it with a fork. Like many reviewers suggested, I added 1/2 a packet of taco seasoning to my sour cream, and then stirred in the chicken. I don't have a gas stove, so I didn't char the tortillas. I tore them into 1/4's and that seemed to work well. I let my casserole rest in the fridge for about 4 hours before baking it, and I think that helped the tortillas soak up some of the sauce, and intensify the flavor. I followed the rest of the directions, and it turned out great. My husband loved it, and I think it was even more flavorful the next day. I will make it again!

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baker_girl

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Reviewed: Mar. 31, 2009

My family loves this recipe and it is now in our meal rotation. Lots of requests for this one!

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Laurel

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Reviewed: Mar. 30, 2009

Loved it! First time using green sauce but thought it was excellent. It was also very easy to put together.

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Kelly J.

Cooking Level: Intermediate

Living In: Brookfield, Illinois, USA

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Reviewed: Mar. 28, 2009

Loved, loved, LOVED this dish. I did make some changes though. I was in a hurry, so I bought a roasted chicken from the store and had my kids shred it. I didn't char the tortillas either. Instead I just torn them up. Poured the sauce in the bottom of the pan, and since I saw that many reviewers thought this was a bit bland, decided to use some spicy/jalapeno refried beans. Here's what I did. 1. Sauce 2. torn up tortillas, 3. spread a can of beans, 4. chicken mixed with sour cream, 5. the cheese, then baked. This process went very fast. I think next time I will add some black olives, only becasue I love black olives. I did change this up, but you gave me the idea. Thanks so much for the post. I will do this again and again.

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DEBHAS5

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Mar. 26, 2009

This is a great recipe. I've made it twice and my son craves it. The first time I made it he ate half the pan. I found it was easier to mix the sour cream with the chicken for easier spreading. It is saved under my favorites.

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Karen

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Reviewed: Mar. 25, 2009

I prepared this recipe in a 9x13 and think it would be much better in an 11x7. I did not use 16 oz of monterey jack cheese, I only used 12 ounces and could have cut it back to 8 oz without any complaints. This was quite tasty and we will be making it again.

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