Total TimePrep: 15 min. Bake: 40 min.
I am sad :( this recipe sounded wonderful but I think the two condensed cans of soup really take away from any “fiesta” flavors. This recipe has potential, however. I would suggest to add taco seasoning, and much more salsa than the recipe calls for (maybe replace the cream of mushroom). I would also replace the cream of chicken with tomato paste and add jalapeños. Also, lime flavoring could help too. Nonetheless I appreciate the filling it provides and loved how convenient it was to order the ingredients using instacart. I will try again another time!
We loved this! Tastes like enchiladas but so much easier to put together! I used one can of cream of mushroom soup and one cream of celery. And I used medium restaurant style salsa instead of the picante. I did add more cheese than called for because we're cheese lovers in this family. Will definitely make this again!
I made this for my company that was visiting. They all liked it and even asked for the recipe. Easy casserole for someone, like me, who isn't the best cook. Very tasty. Will be making it again.
Quick to put together. I was nervous to make it as the tortillas might get soggy which my husband doesn't like. The first night, the tortillas were fine, but I think there were too many. I would use less next time. By the time the leftovers were eaten, the tortillas were soggy so I won't be making this again.
never fail, a meal that everyone will love.
Everyone that tried it, really liked it!i was at first a little scared as its texture was like a pot pie, other than that was pretty good!
Made exactly as the recipe calls and it was delicious!! Thank you!
I was a little scared on how my family would like this one as they tend to be wary of casseroles that they can't tell what's in them, but they all liked it and declared it a keeper. When I find a good deal on chicken breasts, I always dice and cook some to keep on hand in the freezer, so this recipe was really easy for me to put together and it tasted great!!!! The tortilla strips held up great and I think that was everyone's favorite part. Will make again (and again, and again)!
Oh, this one?s a keeper. You can adapt it to your tastes and it is easy-to-make. Send this recipe to anyone who needs an idea for dinner.I changed the recipe a bit.For the chicken:Instead of buying cooked chicken, I placed a whole chicken in a crock-pot with 2-3 cups of water, 2 celery stalks, 2 carrots and salt & pepper for about 6-7 hours on low. The meat just fell off the bone that way.For the 2 small tomatoes, chopped:I used a handful (5 to 6) of grape or cherry tomatoes (chopped) instead. This is what I had in the pantry. I drained the juice from the chopped tomatoes in a colander (to avoid too much moisture in the dish).For the 2 to 3 teaspoons chili powder:I used one teaspoon each of ground Pasilla, Ancho and New Mexico chile powder (usually found on the spice aisle or the Mexican aisle). But you can use regular chili powder, too, or any type of chile powder. I also added a half teaspoon of ground cumin.For the cheese:Instead of Colby, I used a high-quality white sharp cheddar (shredded) for the first layer, and topped the 2nd layer with Sargento sliced cheddar.Enjoy!
Delicious and very easy to make. The tortillas hold up well and you get a good mix of textures and flavors in each bite. We only used 3/4 tsp of chili powder and mild picante sauce, and that made it lively enough to let us know we were alive, but not enough to overwhelm our taste buds.