Chicken Enchilada Casserole

  • Smitchell Posted: 11/10/08
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    This was awesome! I will definitely make this again. My fiance LOVED IT. I changed it a little bit. Like reviews below i used 2 cans of black beans instead of norther beans. (You really only need 1 unless you want a lot of black beans). I used low carb flour tortillas instead of corn. Also... i kind of created my own sauce and layering system. Buy a larger jar of green salsa and mix an 8 oz container of light sour cream with it. Put a layer of the sauce on the bottom of the pan followed by 3 flour tortillas, then put the chicken/bean mixture on top of that, followed by the shredded cheese, then more sauce, tortillas, beans/chicken, cheese. Let this sit in your fridge for a couple of hours so the tortillas can absorb the sauce. This was SO good!

  • RockFord Posted: 01/21/10
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    This recipe rated a try because of lower fat content than my favorite version. Results had unappealing flavor, unappealing texture and was too dry. Leftover portion was edible after soaking in chicken stock but I rate this as my first kitchen disaster in a long time.

  • fondukes Posted: 12/04/08
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    My family enjoyed this with the addition of green chiles and extra cheese. Next time, I would add some of the green sauce between the layers instead of only on top. The bottom and middle were very dry. Other than that, it had great flavor and was easy to put together.

  • sborgia Posted: 03/11/09
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    This was FABULOUS! I made exactly according to the recipe and it was incredible. Not too dry and very flavorful. I will put this in our monthly rotation.

  • EllenDeller Posted: 05/02/10
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    Made this for a potluck, and everyone loved it. Adjustments: Used only 7 tortillas and cut each one in half. Layered part of sauce on bottom of pan and between layers, with the majority going on top. I also sauteed chicken breast in 1 tsp. oil, then used the other 2 tsp. for the onion and added one chopped jalapeno. Let the whole dish sit 90 min. before baking. Very moist and flavorful.

  • Purduekel Posted: 01/11/09
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    Very good and easy to put together, much like a Mexican lasagna. Liked the flavor of the corn tortillas. Could use a little more zip, may use medium salsa instead of mild next time and more cilantro is never a bad thing. Will make again and try to add a bit more flavor, but overall a great dish.

  • Debbi02 Posted: 01/28/09
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    I love this dish for entertaining, along with a salad and coconut pie...you have a simple menu that pleases everyone. I also like it for taking to friends who are home from the hospital....so easy for them to cut servings and heat in the microwave

  • JaimeTherese Posted: 02/09/09
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    We thought this was so great that, rather than portioning and freezing the leftovers, we ate it for lunch or dinner 3 days in a row until it was gone. Rather than making the sauce as in the recipe, I used a canned green enchilada sauce.

  • ChelleyBelly Posted: 08/30/09
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    This is an excellent meal. My fiance and I ate this all week (obviously we don't mind leftovers - they make us feel economical!) and loved it. I split the meat from a rotisserie chicken between this recipe and a "Busy Night Taco Soup" recipe from allrecipes.com. It was easy on the wallet and very tasty. We omit the olives, as we don't care for them, but otherwise, I followed the recipe precisely. ONE SUGGESTION - add a little of the liquid to the bottom of the pan before putting down the first layer of tortillas so that the tortillas don't dry out.

  • MissippiLawLady Posted: 06/12/09
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    I come back to this over and over. It's great for leftovers, everyone loves it, and all it needs is a salad to make a wonderful meal. I kick up the spices a bit--more cilantro and cumin, especially.

  • new2cookin Posted: 04/19/09
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    Devine flavor, great leftovers. Served with peasant bread, olive oil and salad. Have not done alot of cooking......boy it's alot of work!

  • ChefAmandaLynn Posted: 03/22/11
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    I made lots of modifications to this one. I used a deeper baker so I used half the tortillas, and just one can of beans. I also substituted green enchilada sauce for the green salsa. I was worried it would be dry without sauce on the botttom and in between the layers, but it turned out cheesy and moist throughout.

  • melissamullen Posted: 03/06/10
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    I only had canned black beans on hand, so I rinsed and used them. I recommend putting the sauce on top of EACH layer of tortillas to keep bottom layers from drying out. It worked perfectly and I would make again. It makes a ton of food. Good for a casual dinner.

  • AmandaWilde Posted: 09/04/10
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    Awesome recipe! I used black beans instead of the kind the recipe called for. I also used extra cheese and omitted the black olives. And the best "extra" I added was layering jalapeno slices throughout. It was delicious!!! I will be making this a weekly dish!

  • epruiette Posted: 10/25/10
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    I really liked this and so did my grandmother.

  • LBudnik Posted: 01/22/11
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    I added some red and green peppers, corn and green chilis to the "mixture"-I love veggies and like colorful food. I added some sour cream to the milk mixture, so we used less as topping.

  • vlg2009 Posted: 02/01/12
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    Loved this recipe. Not a fan of olives so I omitted them. I did not have green salsa so I used red. I cut back a little on the cheese, due to high cholesteral in the family, and didnt miss it a bit. I plan on trying it with green salsa next time to see if it makes much difference. This is a keeper because it's so simple and has a ton of flavor.

  • kristen13 Posted: 02/28/12
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    We omitted the olives, but otherwise followed the recipe. It was delicious, and a very big hit! My daughter went back for seconds, and thirds. Even my picky husband liked this, and requested it again this week. I got everything ready last night (just kept the liquid separate, and will pour it on top of the tortillas before baking), and we're having it tonight for dinner - can't wait.

  • amypol Posted: 02/13/13
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    Great flavor, however even with only using 12 tortillas found that when they are soaked and then baked they totally break down. Next time would make more filling. Felt like I was eating a tamale.

  • VCLinAZ Posted: 10/07/12
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    Other than omitting the olives (personal preference) and using only one can of beans, I pretty much made this as the recipe specified. I used the medium salsa verde so opted to leave out the additional red pepper as well. We found it to be spicy but not hot and really delicious. Followed the directions as written and when I removed it from the oven at the 35-minute mark, there was a little bit of liquid on top. I thought it might be soupy, but the final 5 minutes after adding the additional cheese took care of it. It was moist throughout all layers and the flavor was wonderful. Am looking forward to leftovers tomorrow as many others have mentioned it reheats well. Very pleased with this recipe and will definitely make again.

  • Princess222 Posted: 04/02/12
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    I made this recipe for house guests and they loved it; even asked for the leftovers the next day for lunch. The flavors are very authentic and this freezes and reheats beautifully. Guests asked for the recipe and I received many compliments. I have made it twice and it turns out great each time.

  • christineschott Posted: 08/25/13
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    This is one of my husband's favorites. And it's easy to make a half-and-half casserole with olives on one side (for him) and no olives on the other (for me). One of the best parts about it is that you can really customize the heat level of the dish based on which salsa you decide to buy. We used to go for pretty hot, but when we had kids we just started buying a somewhat milder salsa. Delish!

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