Chicken Enchilada Bake with Mushroom Sauce

  • tingoms Posted: 06/01/09
    Worthy of a Special Occasion

    I usually am not a fan of Mexican, or peppers, but my husband is. I made this for him, and we both loved it! The prep is a little tedious, but worth it. We cut it in 1/2, but I should not have cut the sauce in half, just used less chicken and tortillas. Got dinner and leftovers for later. I may try making the whole batch and freezing half before cooking. Excellent, and will make again!!

  • sonoma1 Posted: 12/29/12
    Worthy of a Special Occasion

    Very, very good. Did not use all the tortillas. Only 4. If we weren't watching sodium intake I would have doubled the sauce. My husband ate 2 servings. Can't wait for leftovers tomorrow night. It does take a long time but definitely worth it. If you like mushrooms don't leave out they were great with the sauce. Also I used all chicken broth (no sodium) and no water.

  • ChrisInPA Posted: 03/16/12
    Worthy of a Special Occasion

    Great recipe for leftover chicken. I didn't use the mushrooms as I don't think of mushrooms with Mexican food, but it was still very good. Also, I used a 14oz. can of chicken broth instead chicken broth and water. I will definitely make it again. Next time I'll try adding the mushrooms.

  • Avivale Posted: 11/03/13
    Worthy of a Special Occasion
    Los Angeles, CA

    This takes a little work but the result is a wonderful dinner. Creamy and Mexican-y. I used more cumin and pepper, and doubled the amount of chicken. Also, I didn't mix the Monterey Jack into the sauce; I added it as a separate layer: tortillas, chicken, jack cheese, sauce. Even with more chicken and more cheese, I only had enough to repeat the layers once. And that was plenty.

advertisement

More From Cooking Light