4 Reviews of Chicken Enchilada Casserole

From: jaynine

On Jun 28, 2006

I was going to give this 4 stars on first taste - it was good but needed 'something'. But the leftovers the next day were awesome, the flavors had a chance to come out. I used a can of Rotel instead of just green chilis, and added a chopped cerrano pepper to the chicken mixture as well. Topped with salsa when serving, it was delicious. I would serve this to company.

From: Skylar

On Nov 2, 2009

I made something similar to this recipe the only difference is I used cream of chicken soup and added some taco seasoning instead of the chilies. I think it would also be good with a can of rotel mixed in or enchilada sauce. You can also leave the tortillas whole or in larger pieces. Next time I would remember to spray the bottom first with non-stick. Only took me 25 min to cook. Super easy to put together and yummy!

From: Chef #603317

On Oct 2, 2007

From: DesertRose15

On Jul 12, 2009

I've made this a few times and have modified it a bit for my family's tastes. I use cream of chicken soup instead of mushroom and spice it up with a little ground cayenne pepper mixed in. I use a can of Rotel tomatoes and green chilis instead of just chilis. I use 2 cups regular cheese since I found that the lowfat didn't melt well. It's really good and is even better the next day. Thanks for posting!