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I loved how easy this was to make; also appreciate the quantity. It seems like so many recipes make just too much. It wasn't quite as tasty as I'd like, but I blame that on the sauce I used. I'll use a different one next time. ZWT8
Yum Yum Yum!! I left out the onion in this and made up for it with a little extra green pepper. With leftover chicken this was so quick and easy to make with great flavor. Thanks for sharing your recipe! Made for the Top Favorites of 2009 event
This was a delicious casserole! The first time I made it, I used 6 whole wheat tortillas, the second time 9 corn tortillas (I followed the original directions with 3 layers of tortillas). I used about 1/2 cup of the nonfat sour cream to coat the tortillas well (second time tried it with nonfat yogurt on half and nonfat cream cheese on half - those were both great also). The second time I omitted the cheese, and we really didn't miss it. I only used a pinch of the salt. The Hatch sauce I could find is mild, so I added a light sprinkling of cayenne pepper. Adding diced green chilies would probably be really good too. Thanks for this very yummy New Mexican flavored dish! Served 3 big eaters.
Very tasty! I used flour tortillas and added some season salt to the chicken mixture but otherwise kept the same and it was very tasty. Thanks for posting!
I appreciated an enchilada recipe with some veggies. Nice simple blend of enchilada flavors without the work of rolling all those little enchiladas! I added mushrooms while sauteeing the onions, and added a can of Hatch diced chiles. I omitted the sour cream. I will be making this again as a OAMC recipe. After thawing the frozen casserole overnight, I baked it at 350 for 25-30 minutes.
Fun twist on Tex-Mex! I used flour tortillas instead of corn, since that's what I had on hand. Thanks for sharing!
This was a quick, delicious dinner. How can you go wrong with green chile sauce? I used seven-inch whole wheat tortillas and it took quite a bit more sour cream to coat them entirely. Thanks for a great recipe!