Reviews & Comments

This was pretty good and very easy for a first time trying out a recipe! I tried to use brown rice, which did not work out so well. i would recommend partially cooking the brown rice before putting in the casserole to fully cook, as ours came out about 1/2 done after over an hour (may also have to do with oven temp - see other suggestions - and aluminum foil not staying on completely). We may try to add a can of Rotel (spicy tomatoes) next time to give it a little more flavor (including juices from can and reduce water accordingly). It would be a very easy recipe to manipulate to your taste buds! One thing about the recipe is that the name of the soup is different in our market - it's called cheesy chicken tortilla soup, not chicken enchilada soup.

My husband and I love this. I have never seen this soup in the store, so we just use Progresso's Chicken Tortilla soup. I also use brown rice instead. It is really good with a side of cornbread and a little bit of sour cream.

I did this a little differently but it turned out really good! I used cheddar cheese soup mixed with water to make 18oz b/c I didnt have any other soup to use! I also used brown rice instead, added some red pepper and more cumin as another member suggested and baked at 425. It took about 15 minutes longer than the recipe says even at the high temp. I used sharp shredded cheddar and this had a really good flavor with the black beans and spices complimenting eachother well!

Sounds delicious, but where's the nutrition info?

Wonerfully easy. I had to add cilantro, more cumin, cayanne pepper, and a little tabasco just to give it a mild flavor. Needed to increase temp to 425 and cook for 15 more minutes before adding cheese.