Reviewed: May 9, 2012

I have made this exactly as written 3 times with corn tortillas and it was always great ...this time I didn't have any corn tortillas so I substitued layers of tortilla chips instead...just as good if not better.

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Reviewer:

daisy

Cooking Level: Intermediate

Reviewed: May 5, 2012

We loved it. I did substitute low fat Mexican blend cheese and fat free plain Greek yogurt and it was yummy.

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Reviewer:

jkersmanc

Reviewed: May 1, 2012

This will be my go-to enchilada recipe. It was amazing! The texture and taste were so good!

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anthrogirl

Reviewed: Apr. 28, 2012

This was a pretty good recipe. Gave me a good idea for some changes that I will be using next time I make it, but it was a great base! Thanks!

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Reviewer:

Roxanne

Cooking Level: Intermediate

Reviewed: Apr. 25, 2012

This is a great recipe! It's super easy especially if you pre-cook your chicken. I cooked a chopped onion with the chicken, and mixed half of the chicken/bean mixture with the sour cream and half of the cheese instead of trying to spread them all in the pan separately. I didn't put any sour cream on the top layer, just served it on the side with the meal. I used all cheddar cheese and it turned out great! I also took another reviewer's advice and toasted the tortillas in the oven at 400 for about 3 minutes a side. Will definitely be making this again and again!

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Reviewer:

humboldt foodie

Cooking Level: Intermediate

Reviewed: Apr. 19, 2012

We are corn free, so I supplemented the tortillas for brown rice tortillas and it was amazing. Also, I'm not a huge fan of canned or jarred sauces, so I made mine off of the first recipe given by allrecipes; again, it was amazing. All four of my kids asked me if I could make this tomorrow night!

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Reviewer:

taracooper6

Cooking Level: Expert

Reviewed: Apr. 8, 2012

Awesome! I used a smaller dish and made more layers. It was definitely a keeper!

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Reviewer:

Emily Parra

Reviewed: Mar. 27, 2012

probably okay if baked right away...but don't freeze ahead. no good. soggy gooey tortillas

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Reviewer:

shannon

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

Awesome. I used a 9x13" pan and increased the tortillas to 16 (8 on botton overlapping and 8 for next layer.) I skipped coriander..didnt have any on hand. Didnt matter, still delicous. Rinsed beans, for anyone wondering!

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Reviewer:

Lindak

Cooking Level: Expert

Reviewed: Mar. 6, 2012

I want you to know that I tried really hard not to tweak, and I really did only make 2 TINY changes! I used a mixture of Cotija, Pepper Jack and Cheddar, since I didn't have any Mexican blend cheese, and I added about twice the amount of cilantro. This was very tasty. The only reason for marking it 4 stars instead of 5, is that the tortillas were a little mushy. It does save some time to layer instead of roll enchiladas, so if you are a purist, this will give you a good enchilada flavor, but not a very good texture. Since I didn't have the inclination to do the more labor-intensive enchiladas, this was pretty good.

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