I made the recipe as follows and the chicken was tough to cut and kind of rubbery... and the sauce was a little too runny (though I think that was my fault - I did drain the spinach, but perhaps not enough). Had I known it would be so runny, I'd've made pasta to serve with it. I'll try it again, but will not pre-cook the chicken, just cut it into thin strips.

Reviewed On: May 20, 2012

This turned out delicious! We let the eggplant "sweat" before cooking, but otherwise followed instructions exactly. We made patties out of these and baked them - yum! I found no flaws with the flavor, but will definitely be trying some of the suggestions other reviewers have made, next time I make this!

Reviewed On: Sep. 17, 2007

After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water. Removed meat and shredded it, poured the seasoned soup mix into a bowl and stirred in the salsa, cheese, 1/2 C sour cream, and fresh cilantro. Stirred meat back into this mixture and started the layers. I sprinkled sliced olives on top of every layer. Cooked on high until the top layer of cheese looked melted (about 75 minutes). I kept my tortillas in the fridge all day, and that may have kept them from crumbling into mush while they cooked. All my husband and I could say while eating this was "oh my god this is good!", and we had to force ourselves NOT to eat the whole thing in one night. Reheated portions the next day (microwave for lunch, and oven for dinner), and it was even tastier! [ETA]: I have made this several times for potlucks at work, using the ground beef and doubling the amounts. I prep it the night before and put my 6 quart crock in the fridge, then heat it the next day at work. If you sprinkle cheese on top of every salsa/soup layer, and use a DOUBLE-thick layer of corn tortilla wedges, the tortillas do not get very mushy, even after sitting in the fridge overnight.

Reviewed On: Apr. 15, 2007