Reviewed: May 7, 2012

This is an easy recipe to make. I loved that I had all the ingredients on hand and did not have to go shopping. I baked skinless/boneless chicken breasts and then chopped them. I added about 1/2 t. of salt. I sprayed my casserole dish with olive oil before adding the first layer of corn tortillas. Removed from oven and allowed it to cool for about five minutes. Once it was cool, sliced it into beautiful servings and served on a bed of shredded lettuce accompanied with sour cream and homemade salsa. I also served with a side of jalapeno peppers for those that preferred a little more warmth! Thanks for sharing! It is a keeper for us!

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Reviewer:

Shearone

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Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Feb. 2, 2012

The corn tortilla's turned to mush. The flavor was good - just like enchilladas, but I won't make this again. Next time, we'll just go with plain ole chicken enchilladas.

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Reviewer:

Jane

Cooking Level: Intermediate

Reviewed: Nov. 10, 2011

great recipe to add things to. like refried beans, olives, corn, rice. you can make the sauce early and then put it together when you are ready to eat. YUM!

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Reviewer:

leechar101

Reviewed: Jul. 19, 2011

This recipe was just okay. I didn't have jalapenos, so i added a little bit of hot sauce for a kick. It had flavor just not enough for my families tongue. Also, it would probably be good with some corn thrown in. If I ever try this recipe again, I'm gonna try it with corn. I did however add a little spicy BBQ sauce as a topping and it did give it a better flavor. But just made as the original recipe is not the greatest :( You definitely have to add your own style and flavors to make it your own and what taste good to you.

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Reviewer:

jbcevans

Cooking Level: Intermediate

Home Town: Baker, Louisiana, USA

Reviewed: Jun. 1, 2011

We love this recipe! I usually use a can of rotel as the salsa. I think it is even better the next day!

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Globe, Arizona, USA

Reviewed: May 1, 2011

I followed the recipe exactly, but it wasn't as spicy as promised. Next time I'll probably use two whole jalepenos to get the spice we want. Overall it was good and the family enjoyed it - a do again.

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Reviewer:

JJacobson

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Apr. 26, 2011

I don't know how I would change this to make it better...Not very good at all!

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Reviewer:

Hol Dol

Reviewed: Mar. 27, 2011

This is a tasty mexican casserole. Since you only use a partial jar of pasta sauce, I put some in the bottom of the casserole dish and the remainder on the top after layering. (just before the cheddar) Once you make this, you will be inspired to add your own flare as this is a very versitile delicious dish. Thanks Mike for sharing.

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