I really liked this recipe but couldn't give it a 5 because I had to doctor it to get it tasting the way I wanted. I added an onion and a few cloves of garlic to the slow-cooker with everything else. In addition, I added some cumin and chipotle chile powder to give it some more flavor. Once I made these additions it was pretty tasty!

Delicious but I changed everything to fat-free (sour cream, condensed soup), except the cheese, and suffered no loss in taste and it was much healthier. Served with green salad tossed with verde salsa and apple cider vinegar.

I have to say, I followed this to a tee and it was a big disappointment. First visually it just is not appealing which and it is definately lacking in the flavor department. Made it for my whole family and no one liked it, even my husband who pretty much likes anything. If you are considering on attempting this recipe, I urge you to read the other reviews and follow their suggestions. I have never rated a recipe as low as this, but I have never been as disappointed. Again...read the reviews and take their advice and suggestions. Good Luck!

YUMMY!!! New family fav. Made this last week, only change I made was using white corn tortillas as opposed to the flour. Now, I boo-booed and forgot to plug in my slow-cooker. By the time I realized my mistake, it was too late to expect it for dinner that evening, so I put in the fridge for the next evening's meal. Held over well. Would most definitely recommend!!

I thought this was a great recipe! I used cut up chicken breast, diced tomatoes w/ green chiles instead of just green chiles, and a can of sweet corn. I didn't add the tortillas to the slow cooker since they get soggy however I used the tortillas at the end filling them w/ the mixture. My husband and in-laws loved this recipe, I look forward to making it again.

Very good!!! Makes A LOT!! My sister made this for Mexican night at my request - she used low-fat soup, baked the chicken ahead of time with a jalapeno-lime seasoning. Very very good!!! SuperBowl party worthy!!

Awesome! I was suprised at how good and creamy this was. If you are looking for a lower cal/fat alternative, use light sourcream. The cream and soup make a suprisingly cheesesy consistency. Leave the cheese out altogether or sprinkle it on after its done and you've tasted it. You will be suprised. You dont even need the cheese. I used a can of tomatoes with the green chilies inside w/ lemon, then chopped up a tiny bit of green chile for added bite. (If you dont like spice, skip added chile). Used 1/4 tsp. garlic power instead of garlic clove and cilantro cause I had some.

This recipe made alot more than my slow cooker could handle. I only used about 1/2 of the chicken breasts (they were pretty big ones) & I shreaded the chicken instead of cutting it. I made my slow cooker & had enough stuff left over for regular enchiladas the next day. I also took 3rd in a casserole cookoff :)Thanks for the great recipe

I sauteed a chopped onion with the garlic, then browned the chicken before adding to the slow cooker. I also substituted Campbell's Southwest Style Pepper Jack Soup for the cream of chicken soup, decreased the green chile peppers to 4 oz & left out the black olives. This had loads of flavor & was even better as leftovers the next day for lunch!

my family loved this recipe. It's even better the second day. I may add corn next time, just to give it a veggie.

This was very good! The garlic added a nice flavor. I did modify some to reduce fat/calories, by using plain yogurt, 2 (10 oz.) cans of Healthy Requests Campbells, and less olives and cheese. I only used 3 jumbo tortillas, and it would have been good with more. Next time I will try using even less cheese, as it really does taste cheesy! I would be happy to serve this at a potluck or for company.

5 stars for easy prep, I took this into work and got rave reviews. I thought it could use a little more zip. I may add some cumin or something else next time I try it. All in all -- Great recipe, all my co-workers asked me to forward it to them.

Love it! Love it! Love it! It has become a favorite at home and a request for any pot-luck I go to. I have made it straight from the recipe and other times I have made some substitutions. Either way it is a hit. Got to love a crock-pot recipe that goes against the grain of just meat and veggies!

This dish was a hit for the whole family. Even my picky daughter ate it. I did change the recipe a bit though. Since some people said the tortillas got too soggy I decided to bake it. I split the entire recipe except I used the entire amount of green chiles. If you like things spicier you may want to add something to spice it up. It is very mild (which I like) Also for the chicken I cooked them in a pan with oil, garlic, salt, and pepper.

This would have worked well as a casserole but was a mushy and unappetizing from the crockpot.

To give it 5 stars, add cumin. You can also layer this in a pyrex dish and bake at 350 for 45 minutes.