Ray

Easy as pie to make. I topped it with mild salsa to give it some color and because I top almost everything with salsa because of course I do. In my house you can toss the anticipated number of serving in the bin. For us, this is 3 serving, not six, but most household don't have two men who are 6'6" inches and require a minimum daily calorie count of 2,000 calories. This dish fulfills that need very well and provides leftovers.

Mind-blowing delicious and with a nice crunch and so easy to make! Thank you Mexico!!! Don't forget the salsa. While the recipe called for only 12 oz. of chicken, I put in more than double that amount and it was still fabulous. I used pre-cut frozen chicken and didn't have to add a second to the cooking time.

This was fun to make and I did it exactly as directed by the recipe except that I don't fall for the old con in which you're told you need six sausages and they only come in packs of five unless you buy six directly from the store's meat department. Hate it when that happens. Having thwarted that attempt to be upsold by my grocery store, five sausages are more than enough for this dish.

Amazingly delicious even though I had my doubts that 2 cans of chilies was enough. Using half of them, as the recipe directs, is not nearly enough to layer the bottom of a 9"X13" baking dish. So I was a good boy and did what the directions said, dividing up the pepper for two layers, and HOLY SMOKE was this dish goood! Three of us ate it ALL and wanted more. I imagine I'll indulge my curiosity and double the canned pepper next time, and likely serve it with refried beans. But just as it is, the recipe is perfection in taste and appearance. So glad I found it.

This is a 5-Star delight even while I was a bit baffled by the tortilla placement instructions. I improvised by ignoring the instruction to cut one side and just overlapped tortilla the length of the baking dish I had (9"X13" instead of "10X8"). The rest was smooth sailing. I don't know how the author achieve a golden glow to the recipe since the 12 oz enchilada sauce I used made the whole thing an appetizing red. I topped it with sour cream and fresh cubed tomatoes. I absolutely love this dish. My photo shows it placed in a regular 10" dinner plate so we had some very large helpings of it and, Oh! I was sorely tempted to go back for more. My Mexican food skills got a giant ego boost with this very tasty recipe. I'm so grateful to have found it.

Absolutely a keeper. It was so tasty just with the cited ingredients but I added a dollop of sour cream and Mexican salsa onto each serving and that was awesome, too. I used 2 lbs of sausage because I didn't want to freeze the extra half a pound (and, of course, I'm a hog). I also used buttermilk bread which is white and has a nice flavor.