Chicken Enchilada Casserole I

My kids favorite. I love 8t

easy to make was delicious i changed to flour tortillas what had on hand tasted good think try different tortillas see how tastes think either cut back chicken broth or omit it dont think it needed

I would have given this 5 stars if I was rating just the taste alone. It was very good! However, I tweaked the recipe based on others recommendations specifically one reviewer where she said she suggests you make it based on her changes. So I eliminated the chicken broth and good thing I did! It would have been more soupy than it was. I also drained the tomatoes and added sliced black olives and sliced jalapeños on top. The end result was more soupy than I would like. Next time I make this I will use 1/2 can cream of celery and 1/2 can cream of chicken soup and like another reviewer suggested, place a layer of corn tortillas on the top to help absorb moisture. The flavor was on point though.

nope, haven’t made it, but love how people rate a recipe that they made 37 changes to, so no one really knows how the true recipe is. stop reviewing recipes that you don’t follow, at least the first time. so misleading and insulting.

First try too runny; second try, (for my preference) omitted cream of celery soup, layered mixture, olives and cheese. sprinkled 1 tbsp. diced jalapenos Thank you

I pretty much stuck to the recipe, but changed the following (sorry in advance for imprecise measurements. I cook how I paint, in utter chaos.): Instead of the processed cheese dip I used a mix of Shredded Queso Quesadilla cheese and Shredded Taco Blend cheese. I added this to the mixture in the 5qt pan and then additional between layers. I don’t know what Enchilada Sauce is and I couldn’t find any pre-made so I left it out. 2 cans rotel with chilies (drained) instead of diced tomatoes. Still kept the can and of chilies. Real garlic (instead of garlic powder) sautéed in a skillet with butter and chopped onion until caramelized. Added 1 microwave bag of Instant Spanish Rice (cooked). Added 1 can black beans (rinsed and drained). Added 1 can of sliced black olives (rinsed and drained). Used 1/2 pack taco seasoning instead of chili powder. Diced jalapeños (to taste). 2 chicken breasts shredded with a fork instead of cubed. Tore up corn tortillas into bite sized pieces instead of leaving them whole. Instead of baking in a 9×13 dish, I used a large cast iron skillet. My family LOVED this recipe!

I followed the suggestions of others and left out the broth and processed cheese. I used shredded cheese. I have to admit I was a little lire of using cream of celery but it was good. I don’t think you need to drain the rotel as suggested. Very good!

I made this for my son’s wedding rehearsal dinner and it got rave reviews!!! I used tortilla chips instead of wraps. It was deliciois!!!

Just a few tips for everyone trying this recipe for the first time… it’s extremely saucy and everyone seems to agree. Being saucy is fine… the problem is corn tortillas are very very thin.. so next time I make it… I will double the corn tortillas. Take two tortillas and use that as ONE tortilla.. you might THINK that’s a lot of tortilla but it’s not. In Mexican restaurants they serve the authentic tacos with two corn tortillas as one because there so thin and weak. And also… MORE cheese next time. Over all the dish is ‘good’… some chopped up romaine lettuce, tomatoes, sour cream and salsa next to it will make everything come together perfectly as well.

The family and I loved this. It came out awesome and I made as directed, less the olives, because apparently I’m the only one in the house who likes olives now. ?? Definitely will be making again.

I made it. it was sooo good. my hunny bunnie’s fav.

It was the 1st time I made it and it was DELICIOUS! My family loved it and the small amount of leftovers was gone before noon the next day

2 stars for the recipe itself missing steps and ingredients. finely shredded cheddar cheese can be used instead of cheese spread also need extra shredded cheese to top the pan with before cooking and black olives cut the shells into quarters to make layering easier

This recipe was perfect for what I needed: something new but easy to cook with ingredients I already had at home. I substituted a second can of cream of chicken for the celery soup. I used a 28oz. can of red enchilada sauce and skipped the chicken broth. I doubled the number of tortillas and warmed them in the microwave before layering (it was nice not having to soften them in hot oil for a change!). The Velveeta cheese, combined with the spicy tomatoes, gave the whole dish a nice, rich new flavor (compared to my old enchilada recipes). I cooked this for lunch today for my husband and his friends. They loved it and there was hardly any left over.

This is so good! I also added a third layer of corn tortillas so 6 tortillas on each layer. I followed the recipe except also added a teaspoon of cumin, used 4 cloves garlic instead of powdered and clarified the onions with the garlic before adding. I also added the large can of drained sliced olives. I think next time I will even use the liquid from the 10 ounce can (I couldn’t find a 14.5 ounce can) of stewed tomatoes with green chilies and the liquid from the can of mild green chilies. I had no problem with it being to soupy like some said. It may even add more flavor. Oh, and of course I added extra real cheddar jack to the layers also. It made extra which we put it into a small round ceramic dish the size of the tortillas otherwise you could assemble it in the larger size glass Pyrex up from the 9×13 one suggested. May even add extra chicken broth to compensate for the extra tortillas that will be used. I love cheese so all in all I used a 2 pound block??

Delicious!!!! I followed some of the other reviewers suggestions. I got a mojo rotisserie chicken and pulled it apart and I love the mix of dark and light meat. used 16oz of shredded cheddar and Mexican cheese mix. Drained all tomatoes and chilis. Instead of including the chicken broth, I dunked the strips of tortilla in the chicken broth to absorb some flavor before layering. It was even better the next day. Only change I would make next time would be to us more chili powder to give more spice. That said, I can’t wait to make it again!!

Give it a 5 for simplicity and flavor, a 4 for authenticity. I added cumin, extra garlic powder and chili powder . Used shredded Colby Jack cheese atop each layer instead of incorporating cheese spread in the hot mixture.

Made the following changes: omit chicken broth and drain tomatoes (as advised in reviews); omit cream of celery soup and use shredded real cheese instead of processed cheese spread (personal preference) ; add dehydrated onion instead of fresh (allergy); omit green chilies (only because I didn’t have any); and omit garlic and chili powder (due to being a smidge forgetful while I was cooking tonight LOL). Even after all that, this turned out phenomenal. Next time, and there Will be a next time, I’ll add a can of corn, a cup or so of black beans, and a few more tortillas. So delicious. Thank you!

Excellent!!!!

I know that based on this review that it is hard to believe that I don’t like changing recipes to much. It is more like you are giving a review of your own recipe. However, based on other reviews, I did not use the chicken stock, used a TexMex cheese mix in place of the Velveeta and added black beans. I did use the meat of an entire roasted chicken that I shredded in place of the chicken breasts. The resulting mixture with the soups, green chilies, enchilada sauce and all the rest of the ingredients of the recipe was delicious, I just mixed everything in a big bowl. I layered the cheese with each layer (three layers in total), topped with more cheese, and put it in a larger baking casserole dish. Prepared a topping mixture of finely diced green, red and yellow peppers, a seeded and finely diced serrano chili and sliced green onion that I put on the casserole for the last 15 minutes of cooking time. Made the decision to make it the night before, refrigerate and bake for a little over one hour (maybe 1 hour 15 mins) when getting ready for the dinner party. We had a nine person dinner party and still had a few leftovers. Everyone loved it, my husband said I outdid myself, that it was definitely 5 star meal. I also made Mexican stuffed mushrooms, Spanish style bacon fried rice, guacamole and Pico de Gallo (recipes from other sites) and one of the guests brought a taco salad. Even my three kids raved about the food especially the chicken enchilada casserole.

Aaaamazing. I added gran onions and sour cream to plated dish. Next time I’m adding black beans and black olives. Deeeelicious!!