Reviewed: Aug. 24, 2011

This was really good! Had some chicken we had boiled the night before in boullion (however you spell it) and seasoned with onion powder, garlic powder & pepper. Was looking for something to do with it besides chicken & dumplings & found this recipe. Used Rotel with lime & cilantro & didn't have any green chiles but used hot cherry peppers instead. Added a teaspoon of garlic because we like it and about a tsp of kosher salt. Put some crushed tortilla chips on the bottom of the dish & layered as instructed with the addition of cheese in the middle. Man, it was mmm mmm good! Just enough kick to make it interesting & not overly spicy. Thanks for posting this, Beverly!

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Reviewer:

Debbie D

Cooking Level: Intermediate

Home Town: Van Buren, Arkansas, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 29, 2011

I used cream of chicken soup instead of four and broth. Also add some sour cream, taco seasoning, a little tabasco sauce. Quick and easy!

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Reviewer:

mysamba

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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 4, 2011

The sauce never got thick for me so was really runny when finished. Wouldnt make again. Kind of bland even with chiles.

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Reviewer:

aimzoe

Reviewed: Dec. 27, 2010

YUM! I loved this. I like it better than enchilladas. I added cayenne pepper and it still wasn't what I would call spicy, but it was delicious. Next time I might use salsa instead of tomatoes for extra flavor. It seems like a lot of tortillas when you're assmbling it, but don't use less - you really need them all. And pile on the cheese! This recipe is a bit of work, but should get easier and faster with repetition. Thanks for sharing this recipe, I think it will be on regular rotation in my household!

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Reviewer:

Brooke in CP

Reviewed: Aug. 31, 2010

Excellent casserole with low calories. It turned out spicier than I thought it would be, but we like spicy so it was perfect! Followed the recipe exactly and it turned out perfect.

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Reviewer:

PENNYLANE09

Cooking Level: Intermediate

Home Town: Rowlett, Texas, USA

Living In: Grapevine, Texas, USA

Reviewed: Apr. 21, 2010

I thought this recipe is great for a healthy alternative to some of the other Mexican casserole dishes on this site. I didn't have any problem with the texture or the taste.

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Reviewer:

SeReNdIpItY

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

Reviewed: Apr. 8, 2010

Loved this! After reading other reviews, made only minor changes. I only used a half cup of chicken broth, drained the tomatoes first, and added some Cal-Mex seasoning (from World Market). I was worried when I took it out that it was going to be soupy, but it was only a little messy. LOVED the flavor, great spice. Will be added to the rotation!

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Reviewer:

Becca Miller

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fishers, Indiana, USA

Reviewed: Apr. 7, 2010

Not very flavorfull at all. My family was disappointed.

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Reviewer:

Rachel

Cooking Level: Intermediate

Reviewed: Sep. 18, 2009

I've made this twice now. I'm only giving it 3 stars because it's decent, fairly good, and not "great" or "awesome". I made it exactly as written, and I used homemade tortillas (from a bag of "masa harina de maiz") for this. The results came out a bit wet, even after 45 minutes. Leftovers were a bit better than the first plateful. I found it pretty mildly flavored, and hardly spicy at all. It is quite easy to make, and has that comfort-food feel; it's just that it's nothing extra-special, but I'd still recommend that people try this at least once.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Apr. 22, 2009

Really bland, even with the spicy Rotel tomatoes. It also came out too dry for me. I drained the tomatoes and guess I wasn't supposed to. There is too much tortilla in the recipe in comparison to the chicken and cheese. I would definitely put another layer of cheese in the middle, instead of just on the top.

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