I have made this recipe twice now...it's actually pretty tasty. I do agree with the addition of taco seasoning to the enchilada sauce. Ive made it with cubed chicken, but also with ground beef as well, both were good. I only needed about 6 tortillas cut into strips. I layered the tortillas, meat, corn and black beans...omitted the sour cream as my hubby wont touch it, sauce, cheese and then repeated. topped with cheese and in the oven for 35 mins. quick, easy and tasty.

This was so easy to make! The only thing that took a while was shredding the chicken. I put some enchilada sauce on bottom then spread half the chicken mixture over and a little more sauce then the next layer of tortillas and some more sauce and then the rest of the chicken. Finished with a little more sauce on top. It was so yummy. I added a little cilantro on top before serving. My husband acutually had it the next day and he NEVER eats leftovers. Served it with the Mexican Rice III someone else suggested. Will definately make again!

This recipe was great! As mentioned in the previous reviews I also added black beans and cooked the chicken in chicken broth instead of water. It's easy to make and delicious!!

True, this is an excellent base recipe... and in all the reviews I don't see anyone adding CILANTRO!!! If you want to liven up the flavor add cilantro, a couple of seeded jalapenos, black olives, keep the corn, and the black beans.... Cut the corn tortillas into strips and fry them up yourself to leave out the salt and you have a HIT!

Delicious, easy and reheats well. What's better than that!

Very good. I always try to rate the exact recipe the first time, but I did leave out the corn. My family liked it as is, but the second time I added black olives, onions, and black beans. We also tried flour tortillas. They went crazy over it. Very easy recipe to add to for personal taste. Next time I will try chips instead. We eat this often!!

My family loves this recipe. I used flour tortillias instead of corn and it came out great. I think I liked the texture better that way. The flavor is incredible. Not too spicy for my kids, but a lot of interesting tastes, textures and flavors for me. A definite hit!

this was great, and has become a family fave, with my 20 year old son offering to make!

This is a favorite of mine to play around with. I took it to an outdoor party and it was very well received by the guests! I've made it several times already!

Sorry, we didn't like it. It might be a good base recipe, but we won't be making it again.

This recipe tasted good, my only reservation is that when you remove it from the baking dish it "falls" and looks a bit sloppy when served. I added some chili powder, paprika, salt & pepper to give it some extra flavor. I liked one of the reviewer's ideas to add black beans (I will do that when I make it again) And, as another reviewer mentioned, you only use about 1/2 of the enchilada sauce to dip, so I did drizzle some of the extra sauce in between layeres. I also sprinkled some Mexican style cheese on top before baking. I served it with some chopped green onions and black olives.

For me this dish was bland. I don't plan to make it anymore but for those who do and want a little zing I would add some salsa and jalapeno peppers for some flavor.

This is a good BASE recipe which is why I gave it five stars...everyone loved this but I made serious changes. I used 18 corn tortillas. I cooked and then cubed the chicken ahead of time. In a 5 qt pan I mixed a large can of enchilada sauce, a small can of green chiles, 1 can of corn, 1 can of black beans, two cups of white rice, and one package of taco seasoning. I added 1 cup of shredded cheddar cheese to this after allowing it to cook about 15 mins. I sprayed the bottom of the pan with nonstick spray and added 6 tortillas spread out, topped with chicken mixture, topped with shredded cheddar and pepper jack cheese, layered 6 more tortillas, topped with chicken mixture and cheeses, another layer of tortillas and mix and cheese and left open faced. I sprinkled with crushed white corn tortilla chips. I cooked in the oven for about 10 to 15 mins on 350. It was NOT messy and it was SO delicious! WILL MAKE AGAIN...hope you try to changes it will make a clean, easy, flavorful, quick casserole.

This recipe had me a little concern the directions werent exact, and at first it looked so messy and like it was just thrown together but it turned out great!! My husband even went back for seconds. I only did a few things different I took the advice from one of the reviews and added the rest of the enchilada sause (waste not want not) and added it to the top and about five minutes before it was done i added more chesse. I also served sweet peas on the side. It was a success!!

I made this with leftover turkey after Thanksgiving and it was delicious! I left out the corn and replaced with green chiles, and added olives to the mixture and on top too. Looked great and tasted better, Thanks.

Delicious! I had my doubts about this, since I'm not an enchilada person, but my husband thought it sounded good. Boy, am I glad we tried it! It was wonderful! I did make a few minor changes: I eyeballed the amount of enchilada sauce (I only used about half of a 19 oz container) and sour cream (maybe a tad more than the recommended amount), used more corn than called for (frozen, straight from the bag), added a can of black beans, only used one can of chilis and cooked the chicken in a skillet with a bit of broth. I sprinkled each layer of the mix with onion powder, a touch of Cholula hot sauce, and did not mix in the cheese, but sprinkled it on top of each layer. Though not a beautiful dish by any means, it was wonderfully delicious and no flavor overtook the others... a perfect blend! I'll be making this again!

This was so good and very easy to make, took no time at all! Thanks for a great recipe!

Loved it! Quick, easy and delicious!