Reviewed: Nov. 23, 2008

My husband loved this (which is rare)! I cooked the chicken in some green chiles to add a little extra flavor. It was a hit...and it was yummy to eat the following day for lunch. :)

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cassiev29

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Reviewed: Nov. 12, 2008

B rated it a 9 :)

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Mom

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Reviewed: Nov. 2, 2008

This was really tasty and really cheesy. I ended up with way too many tortillas left over, so I am not sure what went wrong. I think next time I will do a couple of layers of tortillas for each tortilla layer. I also followed other reviewers and mixed the chicken with the sour cream mixture before spreading it. I also added additional spices like chili powder and onion powder to the mixture before spreading it. It added another layer of flavor, but I am sure the dish would have been fine without it.

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Ashley E

Cooking Level: Expert

Living In: Maryville, Tennessee, USA

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Reviewed: Oct. 19, 2008

Instead of baking the chicken, I coated them in: 2 TBSP Lemon Juice, 2 TBSP Olive Oil, and 1/2 a packet of Taco seasoning. Then, I grilled them.. I thought the baked chicken would be too plain, and this mexican grilled version was delicious. To shred, I put them in the food processor. Yum!

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sweetcarolinecook

Cooking Level: Intermediate

Home Town: Ligonier, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Oct. 5, 2008

I just made this during a "make ahead meals" get-together with my friends. My husband loved it and so did my friend's family. All 7 of her children ate it and enjoyed it. Thanks!

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tanjakb

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Reviewed: Sep. 29, 2008

super simple and easy..I took the advice and combined the ingredients beofre layering and I charred the corn tortillas on my electric stove as well. I used Hatch Enchilada sauce so mine was super hot but very good!! will try with normal green sauce next time. Thanks for sharing =)

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 29, 2008

I thought this was kinda boring, didnt like the flavor and neither did family of the corn tortillas, we thought it would have tasted better with flour tortilas. And it was kinda dry.

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 25, 2008

This was SO easy! I used the already prepared and seasoned chicken from my local store which made it even easier! A great recipe that makes my man really really happy!

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mindy

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

This is such a great recipe. I pour half of the Green Chile mix in my 9x13 pan. The rest of the can I soak my corn tortillas in. It definitely didn't turn out soupy. My brother and fiance request this recipe often and eat off of it for days. Thanks for the great recipe.

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Love2Cook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Aug. 26, 2008

This was so yummy!! I made this exactly as the recipe said. So good!! I will be making this often.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 26, 2008

This is delicious! I added a few spices because per some of the reviews i think w/out them it would have been a lil bland. So, I added 6 chopped green onions and chopped cilantro to the chicken/sourcream mixture. Also when boiling the chicken I added taco seasoning. When mixing the chicken/sourcream mixture I added a Tblspoon of spice mixture, (not garlic salt) that included not only garlic but parsley, onion, basil, cayenne pepper, etc. ....U get the picture, one of those ;-) It turned out great. And as suggested by one of the reviewers I added a slice of avocado to the top along with diced tomatoes. U gotta try it!

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Cami

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 11, 2008

this was really good didn't change a thing.but i cut the recipe in half cuz it was just a few of us. thanks for the recipe

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kenzie

Cooking Level: Expert

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Reviewed: Aug. 10, 2008

Very quick and easy...my family loved it! The sour cream really adds a lot!

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keri

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 4, 2008

My family loves this recipe. We add a layer of refried beans and another layer of canned corn with chopped onions! Superb!

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itsleah

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

Yummy! I have made this recipe several times, everyone has loved it. Don't skip the charring of the tortilla step, it really adds a wonderful flavor. I've not always had access to a gas burner to char the tortillas, but have found an electric burner at medium high heat (#7) works just as well. The tortillas didn't stick and actually charred better than the gas.

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gr8tful

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Reviewed: Jul. 30, 2008

This was really yummy!I changed it a bit. I was short on time so I used 2 cans of white chicken in water (drained). I switched out sourcream for lowfat creamcheese 8oz. I mixed together on stovetop chicken, greenchile sauce, creamcheese. 3 Layers of tortillas, chicken mix and then colby jack cheese in long pyrex dish. Top with sliced avocado on each serving. GoodEats

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GoodEats

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Reviewed: Jul. 27, 2008

This was delicious. I also tore tortillas into pieces and dipped them into the sauce, although starting with a 1/2" layer of sauce I thought was too much, I just barely covered the bottom. Mixing sour cream with chicken was a convenient way to spread those ingredients.

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Francesca

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Reviewed: Jul. 20, 2008

Made this for dinner tonight. After I got through the first layer in prep, I remembered other reviews about mixing together the chicken and sour cream so I did that too. And I went ahead and mixed the enchilada sauce into it as well, figuring that's how it would look when it was done cooking and it was much easier to deal with. Husband RAVED about this and I liked it too...this is a major compliment coming from a non-green chile eater...would highly recommend this recipe, just mix the layer fillers together before cooking for the easiest way to put it together. Thanks for sharing this recipe!

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Carol A.

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 10, 2008

This was good and easy so it's an automatic 4 stars in my book. I found it a little soupy but I think any casserole of this type just is that way so we didn't mind. I'll make again no question.

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VeaterGal

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Jul. 2, 2008

I thought the flavor was really nice but the texture was just off to me. It needed some crunch. I think next time I will add some crushed up tortilla chips to the top close to the end of baking. Instead of baking the chicken I cooked it in the slow cooker with the enchilada sauce on low for 6 hours, then pulled the chicken out of the sauce to shred it. Put dinner on the table quicker that way. I also added some Chalula Hot Sauce for an extra kick. My husband loved it so I will be making it again!! Thanks a lot!

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