*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Yum! This was quick and delicious. The whole family enjoyed it. After reading the other reviews I altered the recipe just slightly... I added cumin white pepper and salt to the chicken breasts put tortilla chips on top covered and baked for 15 min. Removed the foil added the cheese and baked for the additional 30 min. Reminded me a lot of chilaquiles.
I thought it was pretty good. DH seemed to really like it. The kids weren't hungry so they didn't try it. I followed the recipe except I didn't have chicken breasts so I used chicken quarters. I partially boiled them first and increased the cooking time. I chose this recipe because I had all the ingredients and I needed to thin out my pantry a little. I used tortilla chips instead of corn tortillas. And I totally forgot about adding the cheese! I'm sure I would have liked it better with the cheese. I agree with others that say the sauce would make a good chili con queso dip. But I would only use chili without beans. I didn't like them in the dish. The chicken turned out good and moist but while eating it I had to add salt to mine for flavor. I think I will try it with hamburger meat and also as a queso dip but without the cream of chicken soup. Overall it was a pretty good recipe different and very easy.
i probably shouldn't be reviewing this since i made all these changes but i think the flavor came out like the original. i put in some ingredients and this popped up. i didn't have cream of chicken soup so i used cream of onion left out the onions and added extra chicken broth and some "Better than Boullion" chicken flavor. no corn tortillas so i toasted flour tortillas. i cubed the chicken for easier serving from the dish. didn't have chili with beans but had "chili beans" with chili spices so used that. it was good! simple quick to put together. it's not too pretty but that does not matter. thanks for recipe.
Pretty good cassarole...Although I think I'd put the tortilla strips on top of the soup mixture because strips got very mushy. I like a little more crunch to my food. The flavor was fantastic...made me think that the mixture of the soups would be a great queso dip for tortilla chips. The chicken was super moist!
This recipe was very easy to put together and is delicious. I did add crumbled chips on top of it to make it look better. We had some of it leftover from our meal and it re-heated very well when we ate it at another meal. I will be making this again and probably very soon.
actually a lot better than i expected! i decided to try this because i had all the ingredients already in the pantry but i was a little wary of how it would all taste together. i'm glad i tried it because it really worked well. i sliced my breasts in half so it wouldn't be so "chickeny" and used flour tortillas because that's what i had. the chicken was very moist and the sauce was excellent served with spanish rice! not visually stunning but a nice hot meal that doesn't take a lot of time or finesse:)
I fully expected this to be gross but it was SO good. Instead of tortillas I topped the chicken with broken tortilla chips sliced black olives and cheddar cheese just at the very end until the cheese was melted. I also used chicken thighs instead of breasts so I cooked them at 350 for an hour covered with foil until the end when I added the cheese etc. YUM! The sauce thinned would make a great base for tortilla soup too.