This was disgusting. I had to trash it and take the bag out to the garbage because the smell was so bad.

By Anonymous on May 14, 2013

I have been making this for years, instead of using a can of cheddar soup, I use sour cream or the new sour cooking cream it makes the soup a little thicker, and if you like it spicy add sliced jalapeno peppers to the middle layer. And better than using a whole chicken, boil 2 pkgs of boneless skinless chicken tenderloins and let cool, and tear into bite sizes and add a cup of the chicken broth to the soup...My version is way better promise...

By jlynn on May 06, 2013

I used Rotel and omitted cream of mushroom. Also boiled my chicken with cumin in the water. Very good!

By Anonymous on April 03, 2013

Can this dish be used as a freezer meal?

By Joanna on February 26, 2013

This was disappointing. Very soupy. Hard to cut and serve. Lacking in flavor.

By Anonymous on January 28, 2013

Paula, I made this recipe Mexican chicken and I used corn tortillas, and they came out great. Thank you for your web site...I do ck. daily....I have three of your cookbooks.... Thank you again, Carolyn

By Carolyn Sigman on January 19, 2013

This will be my first time using this recipe. Since I don't have any flour tortillas handy, I'm going to use Doritos instead. I believe this is going to turn out well.

By Brittany Jackson on January 15, 2013

Disgusting!!

By Anonymous on January 11, 2013

HEB sales a cream of jalapeno soup I wonder how it would taste in this. I tried it in a broccoli casserole & it was so good.

By Anonymous on January 05, 2013

I love this recipe, but I did change a few things. First I added a can of tomatoes and green chilies as well as some black beans and a can of Mexican corn. I also add more cheese too it than what is called for. One layer of cheese on top of the chicken/soup mix and then the layer on top of the of the tortillas.

By Jacob on January 02, 2013

This recipe is also great if you add a small can of chopped green chiles, and omit the tomatoes and cream of mushroom soup and add 8 oz. sour cream. I cut the tortilla's in 1 inch strips and mix with the rest, saving a few to place on top with the cheese. scrumtious any way you fix it!

By Debbei Abbe on December 29, 2012

To cut the sodium you can use sodium free or low sodium soups for a less sodium recipe.

By Willarene Fisher on December 26, 2012

This is almost my recipe, but I add a few things to make it more Tex-Mex. A can of green chili enchilada sauce, a tsp of cumin and few drops of tabasco (to taste).

By Cherree on December 18, 2012

I don't see any ingredient in this to make it "Mexican" I make basically the same recipe but use Rotel or tomatoes with chilis and Mexican blend cheese,makes all the difference!!

By DianneSN on December 18, 2012

Sounds wonderful. Will definintely give it a try and I'll add corn (as suggested by others) and I'll also add some black beans.

By Peewee92003 on December 18, 2012

There is NOTHING "Mexican" about this dish!

By Stargazer on December 17, 2012

Husband and I didn't like this recipe at all. :(

By Michelle on December 16, 2012

It was not very good at all

By Anonymous on December 13, 2012

Gonna try this tonight! Will change it up a bit, may add onion & corn...rice on the side. Just wanted to say there are some rude people on these Comments!!!

By Kim H. on December 03, 2012

All I can say is WOW! This recipe was super easy and absolutely delicious! My boyfriend absolutely loved it!! I followed the advice of Murray (also in the comments section) and it came out amazingly delicious! I used Ro'Tel tomatoes with green chilies, Jalapeno Velveeta, Tostito rounds instead of tortillas and one can of the sweet corn! AMAZING!! <3

By GlitzyGirlTX on November 30, 2012