Reviewed: Jan. 10, 2010

I made it and it was great but I have one question... it is unclear whether you add the broth that was used to cook the chicken in back into the final pot. I did and it made A LOT. Serves more than 6. The next time I make it, I will try not adding that back in and see what happens.

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15 users found this review helpful

Reviewer:

lkestner

Reviewed: Jan. 7, 2010

Very good as is, but next time I will add black beans. I cooked this in a glass 8x8 dish, but it bubbled over, so of course i will be using a different casserole dish next time as well, but an over all hit with every member of my family. Will definitely be put in our monthly rotation.

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15 users found this review helpful

Reviewer:

Jen

Reviewed: Jan. 4, 2010

Super yummy comfort food. Just watch the salt. Would be best with low sodium taco seasoning and low sodium soup.

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12 users found this review helpful

Reviewer:

benakbs

Reviewed: Jan. 24, 2010

I think this recipe is a great base to experiment with. I knew that I'd find it bland as written, so I made a few changes. I sauteed some onion and garlic in the butter. Then added a cup of salsa, a can of black beans, and some green chilis. I then reduced the amount of chicken broth substantially. I was happy with the results, especially the leftovers. Next time I'll skip the small can of green chilis and instead add roasted poblano peppers, cilantro, and some cayenne pepper.

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8 users found this review helpful

Reviewer:

Genevieve

Reviewed: Jan. 13, 2010

This recipe was really good. It made a huge amount. I made it in one of those large foil pans. I drained a can of Rotel and added that to the top before the last layer of cheese. I also added black beans. The next time I make it, I will add some garlic to the sauted butter and maybe a few peppers.

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7 users found this review helpful

Reviewer:

mellekies

Reviewed: Nov. 18, 2011

Tasty but a little too moist. Next time I'll cut down on the liquid.

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5 users found this review helpful

Reviewer:

Manda

Cooking Level: Expert

Living In: Orange, California, USA

Reviewed: Aug. 25, 2011

Good. I cooked the chicken on the stove in order to prepare it sooner. I halved the cheese and it was still very cheesy. I added green peppers which helped, but next time I will try adding more veggies to make it a more rounded dish. (Perhaps mushrooms/onions/more peppers?)

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4 users found this review helpful

Reviewer:

apwomack

Reviewed: Apr. 22, 2010

The flavor of this recipe was good but I didn't care for the consistency. I followed the recipe exactly and it was too runny for me. Next time, I will omit the stock and use more soup instead. I will also do what other reviewers suggested and add sour cream. I served it over rice and it was the perfect combination.

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3 users found this review helpful

Reviewer:

agress

Reviewed: Jan. 15, 2010

My 4 kids and hubby loved it! Kids fought over who got the leftovers! Think I might try it rolled in tortillas as enchiladas next time for something different! Although, this was super fast and easy!

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3 users found this review helpful

Reviewer:

Tate6

Cooking Level: Intermediate

Home Town: Gordon, Wisconsin, USA

Living In: Minong, Wisconsin, USA

Reviewed: Nov. 28, 2011

I liked 1/2 of this recipe...hence 3 stars. I didn't like it served over the rice. I think the chicken mixture would be superb as an enchilada instead of the tortillas being cut into strips. If I make it again I'm modifying it

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2 users found this review helpful