Reviewed: Jan. 23, 2007

Really good! Some no stick spray would have been a good idea :)

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 14, 2006

Slightly dry, I forgot to cover it before baking. Also needs something more. Next time I will try using sharp cheddar and maybe a different brand of sauce.

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BODIE358

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Reviewed: Nov. 7, 2006

WOW!!! That was amazing!!! I am going to eat the leftovers for lunch!!! I absolutely love the recipe and I will make it again!

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Reviewer:

Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 27, 2006

Pretty good. My husband loved it, my kids tolerated it. It was an easy recipe I would make again, although I didn't use anywhere close to 18 tortillas!

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Santa Cruz, California, USA

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Reviewed: Sep. 21, 2006

This was pretty ordinary. It needed more seasoning. I'm not sure what the reason is for charring, since the tortillas become mush. I may try tinkering with this...

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BlondeCook

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Aug. 26, 2006

My family enjoyed this recipe. I read over the review and made my revisions. I added 1 teaspoon of cumin...a must in my opinion. Also I added a small can of green chiles. I also added some fresh seeded roma tomatos diced to the chicken sourcream mixture. I also mixed those things together to make it easier to spread. I added black olives to the mixture as well. I thought this had great flavor and I would make it again

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Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 17, 2006

I used this recipe as a base recipe and added to it. I added olives, fresh cilantro, and green chiles to each layer. My husband loved it! Definately would recommend this recipe to anyone!!

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Reviewer:

Mandalyn

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jun. 15, 2006

I absolutely loved this recipe, especially since I added black beans, a can of chopped tomatoes, and jalapenos to the chicken/sour cream mixture, but anything that has me charring tortillas and baking for 45 minutes isn't quick...plan accordingly :)

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MAHERM

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Austin, Texas, USA

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Reviewed: May 21, 2006

very good and quite easy to assemble

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tia

Cooking Level: Intermediate

Home Town: Oliver, British Columbia, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: May 7, 2006

This was great! I changed it up a bit... I roasted 2 Anaheim Chiles & set them to the side. I did mix the chicken, sour cream and a bit of the sauce together, as others suggested. For the layering I did, 6 cooked & coated tortillas, the chicken mixture, the roasted Chiles, a bit more of the chicken mixture, cheese, 8 more of the tortillas, the rest of the sauce and a good helping of cheese. Cooked for 40 minutes covered & 10 minuted uncovered to brown the cheese. Hubby really liked it - he gave it 5 stars & said it was a keeper. Served with spanish rice and pinto beans. Thanks Tracy!

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CHRISTINE

Cooking Level: Intermediate

Home Town: Anaheim Hills, California, USA

Living In: Corona, California, USA

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Reviewed: Apr. 20, 2006

I love this casserole it tastes just like my moms enchiladas but its easier with out all the rolling and pre frying the tortillas I have an electric stove so i didn't scortch the tortillas but they turned out great anyway thanks this one is a keeper

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LILBUNNYBIGFOOT

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 2, 2006

Simple and tasty! I made this one with canned chicken in the camper to save another step and everyone wanted the recipe. Best part was that it only took one pan and made clean up a snap. It's mild and very kid friendly. Thanks!

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angelasunshine

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2006

LOVED IT. Quick and easy says it all. Very tasty. Wouldn't change a thing.

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JCTWILLIAMS

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Reviewed: Feb. 11, 2006

This is a easy to put together and very affordable dish. I like to make it with homemade mexican rice and corn. It tastes even better the next day.

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KIWIK77

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Reviewed: Jan. 9, 2006

Wonderful. I was hesitant about trying this but it was very flavorful and tasty! My husband said it tasted like something from a restaurant. I cooked my chicken in the crockpot with salsa and then proceeded with the recipe. Used cheddar cheese and flour tortillas. A keeper!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2005

I made this last night and everyone raved. They asked for it again tonight! I make part of the pan without chicken for me and it works great. I serve it with black beans.

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Katiedidnt

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Reviewed: Nov. 7, 2005

Quick, easy. I used a green tomatillo sauce instead of the enchilada sauce and mixed different kinds of cheeses. Nice, easy casserole.

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Naked Chef

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Oakland, California, USA

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Reviewed: Oct. 20, 2005

This is a great casserole. Everyone loved it! I followed the recipe exactly and wouldn't change a thing. The only thing I would watch out for is the enchilada sauce. The brand I used didn't have a heat level labeled on the can so I assumed it would be medium. It was a bit too spicy for my toddler, but fine for the adults. Next time, I will make sure I get mild sauce. This will be a regular in our house!

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