This is in the oven as I write. I'm sure it will taste fine. I may tweak in next time to make it spicier or use pablano peppers on another pepper to give it more kick. I did find this to be MESSY and LABOR INTENSIVE. About like Lasangna with all the layers. Definitely not a "quick" enchilada recipe like stated. I'll probably make it again but I think the old roll enchilada's and pour stuff over method may be easier. I took other reviewers advice and soaked the corn tortillas in the enchilada sauce and also combined the chicken with the sour cream. Still messy with having to rinse off between all the layers due to messy fingers. I hope it is worth it. It sure does smell good and my husband and I love Mexican cuisine.

It was great! My picky 6 year old even had seconds!! It was a little soupy, I think next time I will use a little less enchilada sauce. I also didn't char the tortillas, and they weren't firm so next time I will grill them.

We loved it! Made a few changes but nothing significant - didn't put the sour cream in the layers nor did I char the tortillas. I made a 1/2 recipe because I was only cooking for 2 and it was more than enough for leftovers for lunch the next day which is always great. This had a good flavor, was very moist and heated up well in the microwave.

Our family loved this recipe! We mixed the chicken and sour cream to make the layering easier. We used 1/2 28 oz can hot enchilada sauce in the pan and to pre-soak the tortillas. We used most of a large size jar of 505 Mild Enchilada sauce for the layering in a 9x13 pan. This did not make it soupy or lengthen cooking time. Super tasty with just a little bite! Definitely a keeper for us! Enjoy! :)

I made this over the weekend for cinco de mayo. If I could give it another 1/2 star based on changes I made I would rate it a little better. There is nothing quick about the recipe but if I had bought a pre-cooked chicken that would have cut down on the time. Also, when charring the tortillas I had 3 burners going at once to save time. I parboiled the chicken in chicken stock, onion and garlic. After shredding I added garlic powder, salt, cayenne and taco seasoning as it would have been way too bland otherwise. I then added a small can of sliced olives and the sour cream to the chicken. Upon serving I put sour cream, spicy salsa, green onions and cilantro on top. The condiments really completed the dish. My husband and his friend kept going back for more servings so I knew it was good. I'm not much of a casserole girl but as far as casseroles go this is one I will make a couple times a year.

This recipe is GREAT! Rave reviews from all who ate it...even as left overs! The guys said "you should keep this recipe", so I think it's a winner. Super easy too! I had to use the red enchilada sauce due to availability but it was super great! This will probably become a regular in my household!

We really enjoyed this casserole. I added some sauteed green pepper, yellow pepper, and onion to the chicken mixture and mixed it all in with the sour cream. I was glad I added the veggies in as they gave a nice flavor and added quite a bit to the dish.

Made this as other reviewers did, mixing the sour cream and chicken together as added taco seasoning too. My husband and sons loved it. Will be making this many times again.

WOW! This was sooooo easy and amazingly flavorful. I will most certainly be making this again. Thanks. I used garlic rotisserie chicken for ease and it came out great.

The whole family loved it. Next time I make it, I will use more enchilada sauce.