This recipe gets 10 stars for "EASY". And, very good. I followed the recipe just as written, with one exception; I did not cut up my chicken breasts before cooking. I used the frozen ones, and just let them thaw in the refrigerator over night. I resisted the urge to add any liquid and was very surprised that there was plently of liquid in the pot at the end of 6 1/2 hours of slow cooking on low. The 2 tablespoons of margarine (not butter) and the juices from the chicken were sufficient to produce all the liquid needed. I sprinkled the entire package of dressing mix over the chicken and margarine and put the lid on. I had to cook a little longer because we were not home and got home a little later than I expected, but I could not tell that the extra 1/2 hour cooking time effected it at all. When I poked the chicken with a fork, it fell apart and basically shredded on it on with only a few twists of the fork. I put the entire block of cream cheese in the microwave for 30 seconds to soften it before I mixed it with the soup. I then added it to the chicken and let it cook on low while I cooked some wide egg noodles to go with the stroganoff. By the time the noodles were done, the stroganoff was ready to serve over the noodles. I severed with some steamed green peas, which my daughter mixed with her stroganoff and noodles and said it was really good. (I might mix the peas in with the stroganoff next time.) We ate this with some Pillsbury Place and Bake Crescent Round

Tastes very good and is easy. Recipe needs to be adjusted a little bit, however. If using a 13 x 9 dish, you need to use no more than a 10 inch tortilla, the 12 inch called for by the recipe will not fit in the dish. I used seven 8 inch tortillas, which filled the 13 X 9 perfectly, with maybe room for one more if I would have proportioned the filling a little bit better. My 12 year old daughter made this and did an excellent job. This is a good recipe for someone just starting to cook.

Surprisingly tasty and full of authentic Mexican food taste. The cheese and sour cream mixture blends wells as it cooks to make a creamy filling. The recipe does leave out the final steps. You must sprinkle the remaining cheese and olives over the top layer of enchilada sauce. This is a good pot-luck dish, as it makes a large cassarole dish full and a very pretty presentation.