Chicken Enchilada Casserole

  • nansmi Posted: 04/05/10
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    I made this for my grandkids, and they didn't like it. The adults did, but it did come out a little bit runny. I would make again, but use maybe 10 or 12 tortillas and cook the sauce a bit longer. The tomato sauce did look a little runny, but I thought it would bake off. It's a bit on the bland side, so for the adults we just added hot salsa. I also used frozen chicken strips which I baked before and seasoned with Mrs. Dash spicy seasoning, so that saved some time.

  • auntcy1 Posted: 11/22/08
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    The 2nd time I made this (today) I poached 2 chicken breasts the night before using cumin, bay leaves, s/p and garlic. Chicken was very tasty. I followed the directions to the letter but ended up with about 2 cups of extra filling. Hmmn. And I agree that it takes quite a while for the moisture to cook off - I ended up draining the filling. Not so sure about making this a 3rd time. Something just seems off. Too bad. I really wanted to like this.

  • crewchief71 Posted: 01/15/09
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    I have been making this since it was originally published. The only changes I have made are to use skim milk and sprinkle some fresh chopped cilantro over the top after it comes out of the oven. I agree with others that it is a bit time consuming but the dish itself is outstanding.

  • Amanda1980 Posted: 01/13/09
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    This casserole is delicious! Instead of cooking the chicken myself, I purchased a rotisserie chicken and pulled the meat (big time saver, because this meal take a lot of preparation!). Even with that on hand, the prep took me about 45 minutes. I think next time I will make it ahead of time (a weekend!) to serve during the work week. Also, I used a 9 x 9 casserole dish and had to make extra cream sauce. Other than that, I followed the recipe to the letter...YUM-O!

  • BiteSize Posted: 12/17/09
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    I did not like this recipe at all, but my boyfriend asked for seconds! This reminds me of slop my mom used to make. To me it tastes like a Mexican casserole from the 1950s. Nothing interesting. It took WAY too long to make. If you don't like casseroles than don't try this recipe.

  • Maverick23 Posted: 05/14/10
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    Horrible. No flavor. Still don't know why there are eggs in this recipe. Took too long to make as well. Don't bother!

  • TheBeginner Posted: 11/27/10
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    replacing chicken with turkey.

  • tarabb Posted: 02/04/11
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    I have been making this recipe since it was first published in 2006. It is an awesome dish. A bit time consuming to make but overall well worth the time. Usually a weekend meal with leftovers for the week.

  • halflit Posted: 05/09/11
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    Not sure how anyone could say it didn't have flavor --- it was terrific!!! i cooked the tomato mixture a little longer than the recipe called for, as it had alot of liquid. i also used more tortillas, because i used a 9 x 13 pan. it IS time consuming - next time i will probably make two since i'm going through the trouble, and freeze one. we really loved it!

  • EileenNJ Posted: 04/12/11
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    I've been making this for years--I also use skim milk. I think it's worth the time it takes since it tastes great!

  • amarie76 Posted: 08/03/11
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    I've made this a few times and it always goes over pretty well. Though sometimes i think the chicken can be a little bland. I seem to always end up adding way more salt than I feel comfortable adding and it still comes out a little bland tasting. HOWEVER, everyone says they like it a lot. I do feel like it's expensive to make and kind of labor intensive, more of a Sunday afternoon type meal because it's always good to give it time to rest. I made it after work one evening and it was finally done around 8:45 p.m. and everyone was so hungry they ate it super hot and it didn't seem to go over as well. On a weeknight, I find it easier to buy everything the day before or have it ready to go right when I get home. This is one of those recipes, too, that is better the next day.

  • sharilou Posted: 01/05/12
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    based on previous reviews, I changed the recipe some....used red chili sauce instead of the white sauce (and added the spices to the chicken mixture), used 1 1/2 pounds of boneless, skinless chicken thighs instead of the breast meat, canned, diced tomatoes, sharp cheddar cheese only (and probably a bit more than what the recipe called for), and a dozen thick corn tortillas. Drank the beer. My husband and I both loved this recipe!!!! served with a simple salad.....this is definitely a do over

  • shahira Posted: 03/11/12
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    I have made it over the years and did need to add more flavor to the chicken: cumin, coriander and paprika. Can see subbing the tomatoes for a good fire roasted salsa. A great recipe for a light "bechamel sauce" (add nutmeg)

  • FarmerD Posted: 03/09/14
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    I've made this a number of times from a Cooking Light recipe book, liking it very well (as have others to whom I've served it). Reading the other reviews, I'd have to agree that preparing it took a bit longer than we'd all like and kids are not as appreciative of it as are the grownups. Still, it's really good, so I will make it again and again. Just might need to remember it's better suited to when I have more prep. time available.

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