63 Reviews of Chicken Enchilada Casserole

From: PanNan

On Jan 11, 2003

We're used to the typical Texmex or Mexican enchildas and this recipe is really different and delicious. It has great flavor! I used flour tortillas, but will probably use corn next time. I found that the fresh flour tortillas absorbed so much of the liquid they became too doughy. Evenso, they tasted great because of the wonderful sauce. We loved the filling, too. I will use spicy green chili peppers next time - but that is just a matter of our spicy taste preference. I highly recommend this recipe.

From: Merv

On Aug 19, 2002

This is a five star recipe but unless you know what you are doing, you can get into trouble. For instance, it calls for 1 cup onions but does not tell you that they should be sliced, diced, minced or whatever. It also calls for two cups of chicken or turkey but does not advise that this is already cooked and diced. That's my two cents worth. Keep up the good work Merv

From: James Mozerella

On Mar 15, 2002

To make this easier, I tear the tortillas and layer them in the dish with the sauce/chicken.

From: Kim1

On Feb 25, 2003

This was totaly great. I made this to take to work and so glad I did. I ended up working a 12 hour shift and I had this for lunch and dinner. Everyone that tryed it loved it. Only thing I did different was that I added no green peppers and I added a can of enchilada sauce to the top then added cheese on that. Eating what is left of it right now and it 7:02 in the morning. mmmmmm so good. I will make this again.

From: cakewalk

On Aug 1, 2004

This dish was just superb!! I halved the recipe and used corn tortillas which definitely give it a better flavor. Rich, creamy and oh so tasty! Only thing different I did was add some garlic. Most highly recommended recipe! Can't wait to make it again.

From: Chef PotPie

On Sep 7, 2005

Happy family, especially our daughter! I like spicy, but not too spicy, and I found the way...instead of regular Monterey Jack; Pepper Jack! Wow, was this ever good. I was in a bit of a rush, so I cut the tortillas into about 1" strips, layered half on the bottom, sprinkled the chicken mixture (without the sauce) on top, then spread all the sauce over. (Used the 1/2 cup of flour in the sauce and it was thick and perfect). Layed more strips on top and then the cheese, I used a little more cheese! Thanks Karen!

From: islandgirl77551

On Jul 17, 2007

Muy Bueno! The sauce is delicious! I used white corn tortillas and added some chopped jalapeno peppers to the chicken mixture. I also topped the casserole with some sliced black olives. It was sooo good! I'll be making this often.

From: mattsgran

On Apr 14, 2007

Wow Wow and Wow! This was excellent, and so easy to make! I did add extra chicken to the recipe because I had a house full of teenagers to feed on short notice, and it turned out wonderful. the coriander added a really nice flavor that we all liked. I was totally surprised when the kids descended on the dinner table and inhaled the enchiladas! They not only ate all of them they even scraped up the extra sauce from the bottom of the baking dish and ate that up too! Every single person at the dinnertable commented on how great they are! We will make this recipe over and over.

From: Erik Hanson

On Dec 15, 2003

Well, our neighbors loved 'em! They had never had enchiladas of any sort before (younguns'), and they raved about them for days. I will certainly be making them again.

From: Juli761

On Dec 8, 2004

I have been crazy about this recipe for years! I actually dip the tortillas in the white sauce to soften them and remove excess before filling. It's messy, but helps them roll better.