Reviewed: Oct. 23, 2009

This was pretty good for a healthy mex meal. The black beans mashed really made me feel like I was having ground beef, without the calories. I will make this again.

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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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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SPOOTY

Cooking Level: Intermediate

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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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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

I doubled the chiles and it was still not spicy. It was a good meal. It didn't wow me, as it was kind of bland, but it was still good.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 7, 2008

Definitely good, but I would not call this spicy. It's very mild, basically good but lacking something. I will make it again, except I would need to add a fresh chopped jalapeno or two with the onions when I cook them. (If you want to avoid the chopping, just dump some hot salsa into the sauce and mix it in.) Also it needs salt, but you can just add that when it's served.

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charp

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Reviewed: Sep. 29, 2008

Absolutely the best tasting casserole dish. Our football tailgate's theme was "mexican". I made this dish (together with a a chile relleno casserole) and it was gone pretty quick. We have lots of college kids who come by because we really serve some good food! Everyone loved the taste of this casserole. The only thing I did differently was to mix the chopped chicken with the sauce. I thought I'd get a better distribution of all the ingredients that way. I have to take this recipe to our next tailgate party because everybody wanted it!

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Kathy

Cooking Level: Expert

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Reviewed: Sep. 23, 2008

I made this recipe almost exactly as written. I used a can of plain diced tomatos, and added green bell pepper, which I diced and sauteed with the onion. I have used tomatoes with green chiles before, and that would have given it a little bit more of a kick, but not so much that I would call this recipe 'spicy.' I really liked the idea of using the corn tortillas. The finished product is much like the consistency of noodles, but I think the tortillas have a better flavor and are much faster than boiling noodles. Also, I liked that I put this in the oven and forgot about it for 45 minutes. I took it out and it was perfectly done, not watery or dry. I find that most of the recipes I've tried have baking times that are way off, but this one was perfect. Thanks!

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gina51283

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Reviewed: Sep. 19, 2008

A good tex mex dish. Pefrect comfort food.

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Robyn

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Reviewed: May 23, 2008

I completely changed this recipe and it turned out really good. I left out the milk and flour, used 2 cans of Rotel w/ lime and cilantro, added a little cumin and oregano. Dumped it all in a pot and simmered it with 2 cans of chicken for about an hour. I was out of tortillas so I made some instant white rice and served the chicken on top.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jul. 2, 2007

Terribly soggy

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Stuckert

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Reviewed: May 9, 2007

The only thing I did differently is I added two cans of green chiles. It was delicious!

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Erin

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: May 8, 2006

this was wonderful!!! i had some extra time so i boiled chicken breasts,(didn't have any canned broth), used that broth, added a chicken bouillon cube(little more flavor), used a little more cheese and a couple xtra tortillas(just using up what i had on hand),also added a little more broth to makeup for using xtra tortillas. when my family comments on my cooking i know i've found a winner!!!!!

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MTFLUFFY

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Reviewed: Apr. 13, 2006

Excellent--I'm always looking for good recipes for chicken left-overs. Great flavor. Didn't find it mushy at all--the tortillas helped thicken the sauce. Smooth is a better description.

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NOZ-N-A-CUK-BUK

Cooking Level: Expert

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Reviewed: Feb. 12, 2006

I can oly give it a 4 b/c Hubby made this one so I have no idea about ease of preparation. It looked kinda hard, but tasted great. Give it a try.

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CODESBRIDE

Cooking Level: Expert

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Reviewed: Aug. 21, 2005

This was good, but not great. I used cheese flavoured flour tortillas: they weren't mushy, they were like lasagna noodles. I added spices to the sauce; as written was too bland for us. I will make this again, maybe using more tomatoes, or some salsa, and less broth or milk. I think we would like this better with ground beef.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2005

This was okay, not great, in my opinion. Yes, it was a little mushy as others have commented and it lacked a great flavor. I did like the idea that the sauce was more natural than using a can of cream soup as some recipes do. I doubt I would make this again as is, but might use some of the components to try my own recipe.

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JENNDON

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Reviewed: Jan. 15, 2005

This was okay. Will make it again if someone asks. Nice use of leftover cooked chicken.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: Sep. 27, 2004

My husband told me that I hit a home run with dinner tonight - and he's a picky customer! The only thing I did differently than the original is frying the tortillas in some conola oil. It adds calories but helps them hold their texture in the casserole. They wont be crispy - but they wont be mushy either. I dabbed the extra oil from the fried tortillas with a paper towel to keep the calories down.

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LUNARORA

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Reviewed: Jun. 3, 2004

I didn't have the corn tortilla's on hand so I crushed corn chips and used those instead. It turned out well and I had a lot of requests for the recipe.

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JMOR777

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Reviewed: Mar. 9, 2004

Excellent. I only put in half of the Rotel (diced tomoatoes with green chile peppers) so that it would not be too spicy and that did the trick. My spicy eaters added more spice, and the rest of us were able to eat it. My boys said they like chicken enchiladas better, but that didn't stop them from eating 2-3 helpings each! I can tell this will be a regular favorite at our table. :-)

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