124 Reviews

Yum! Substituted one (drained) can of cannellini beans for volume's sake. Decreased by one can of cream of chicken soup. VERY nice!

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Laura A. August 27, 2011

Made this last night and my husband and I thought it tasted very good. Me more than my husband, but that's not unusual when it comes to creamy foods. I did not precook the sauce ingredients and I used 4 raw chicken breast halves (about 1.3 pounds) that I cut up into bite size pieces. I just mixed the sauce ingredients and followed the assembly directions, except after the first layer of sauce on the bottom of the baking dish, I added the chicken to the sauce in the mixing bowl for the rest of the layers to save a step in the layering process. I just eyeballed the cheese layers, using more than the recipe called for I'm sure, but I ended up only having 3 layers of tortillas before my pan started to get too full, probably because I wasn't strictly adhering to the 1 cup sauce, 1 cup chicken per layer measurement either, so I think I used a few less tortillas than called for. I stopped with the last layer of sauce/chicken and baked for one hour at 400. I then added some more sharp cheddar and some mozzerella on top to keep the cheddar from getting hard, and cooked for an additional 5 minutes to let the cheese melt. The end result tasted great, but like others have mentioned, it was pretty soupy, even after I let it set for 10 minutes before cutting. I think next time I make it, and there will be a next time, I will add about half the broth and see if that helps. I also think I will lower the temp a bit or cook it just slightly less as I thought the chicken was a little over done. All in all, this deserves a solid 4 stars for taste from us. Thanks for the recipe!

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Pandora Spocks April 22, 2011

My parents are from New Mexico and my dad used to make this with left over turkey every year after Thanksgiving. Sooo good. One of my favorite dishes growing up. He calls it Jalapas, but who knows where he got that name.

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911spatcher February 20, 2011

This was pretty good, but for some reason I was thinking it would taste like chili, not chilies...it wasn't overly spicy (I cut the amt of chilies in half), but I do think it could have used some beans or veggies in it to give it more substance. Thanks for sharing!

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Baking Bunny February 10, 2011

This one didn't work out well for us. I plan for dishes like this to have leftovers, but the leftovers were quite soggy.

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lucky ladybug November 07, 2010

A very tasty meal! Even my picky Dd ate it! Thanks!

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Elaniemay April 19, 2010

This is great. It reminds me of our favorite chicken enchilada recipe without all the rolling and much much less messy. We loved it and I won't go back to the rolling. I served this with spanish rice and a green salad. Thank you so much for sharing.

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mommyoffour April 10, 2010

This was absolutely the best! We all loved it. I only used half the peppers thinking it might be to hot for my family but next time I will use both cans.

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Linda17847 March 30, 2010

This was absolutely delicious. We made this for 2 people so we altered some of the ingredients (1 green chili, 1/2 sour cream, 1 can of soup). I can't wait to make this again, it's packed full of flavour and is really moreish. Highly recommended for anyone who likes spicy, creamy food.

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KMSAGB March 16, 2010

This deserves an easy 5 stars. I followed the recipe exactly aside from adding in canned pinto beans to each layer. The only complaint I have is it was very runny, could have used half the sauce I think and it would have been good still but I will for sure make this again. My 1 year old even loved it. :) Thanks again for sharing!!!

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cali~jenn February 28, 2010
New Mexico Style Chili Chicken Casserole