Mexican Chicken Casserole

  • crs175 Posted: 05/23/09
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    This is a very, very good recipe. The only modifications I did was to add some cayenne pepper to the broth/green chilis in the beginning because of the reviews that stated it was not spicy enough. I also used medium enchilada sauce. It was FANTASTIC.

  • lachase Posted: 11/04/09
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    Loved the sauce for this Casserole, a hint of spice but not over the top. I anticipate good leftovers too. I used about half the tortilla's (and used Flour tortilla's). Worked great.

  • terriso Posted: 11/25/08
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    Love this recipe! We make it all the time. I uually add a little chili powder and cumin to the chicken mixture, and that seems to add just the right amount of spice.

  • 4vryoung Posted: 04/22/10
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    This was easy to prepare and tasted great! My husband and I both found it to be very filling. I will definitely make it again. I followed the recipe as stated and would make no changes. This would be great for casual gatherings or potlucks as well as dinner anytime. I served it with chips and salsa. Hint: to cut down chopping time and crying, I used the pre-chopped onion.

  • Stacy27 Posted: 01/15/10
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    I made this tonight and my husband and I both really liked it. I thought it had nice flavor and was very easy. I will definitely make it again. The only change I made was that I used shredded rotisserie chicken that they sell in the deli at Costco instead of cooking and shredding myself. Cut down the time required quite a bit! Then I just used chicken broth instead of the "cooking liquid" when making the filling. So I ended up using only 1 can of green chiles which was fine for our taste. Would recommend for a nice family meal.

  • adrienneo Posted: 05/08/10
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    This is a good recipe for a weeknight dinner. I would add more green chiles and maybe some canned corn to it. Overall its a good recipe for a quick dinner.

  • Laurels Posted: 04/10/10
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    Good, but a little bland. I would add some more spices next time, maybe some corn or beans or some sort of veggie to make it a complete meal.

  • bschwarz Posted: 08/16/10
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    This was yummmy. 7 year old even liked it. Did not alter ingredients. Served salad with it.

  • Avivale Posted: 11/04/10
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    Fabulous chicken casserole! It's pretty easy to assemble, tastes great right out of the oven, and just as good reheated. All the flavors work together very well, with just the right amount of heat. FYI, I used Trader Joe's bottled enchilada sauce.

  • carlybarley7 Posted: 03/04/09
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    Fairly good base recipe. Making chicken this way in the broth is simple but I HATE shredding it. To add flavor I added garlic and onion powder, paprika, cumin, chili powder and maybe cayenne (can't remember) to the broth mix. I also used half canned hot green chiles and half fresh green chiles that we roast and freeze ourselves (in substitute for one can). I used a little extra cheese because I like a cheesy topping and I found the edges of my casserole were a bit too dry after baking so be conscious of the amount of liquid and add more if needed. Overall a good recipe for family dinners but definitely season the chicken and broth when cooking and use hot enchilada sauce and hot chiles (unless you can't take any spice)!

  • stellacorona Posted: 02/24/09
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    i thought this was one of the better enchilada type recipes. had 12 oz leftover spicy grilled chicken, added can of black beans and some corn to make up the difference. used chive onion cream cheese, more than the recipe called for! i cut my tortillas into bite size pieces for easier serving. thought the sauce was very good.

  • cookfromsocal Posted: 07/01/10
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    This was very good. I didn't make any changes. Next time will probably leave off the chips, didn't seem to do much for the taste. A definite repeat.

  • Tumbles Posted: 11/30/09
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    My crowd LOVED this (my husband, kids, their friends). I am from south TX and we like things spicy so I used hot green chiles as well as medium enchilada sauce, other than that I followed the recipe pretty closely. A dollop of light sour cream perfected the dish. Will make this again for sure.

  • heidala Posted: 01/13/10
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    This was excellent! My kids loved it! Will definitely make again. I served with rice and refried beans...yum!

  • LCutler Posted: 05/26/09
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    Yummy!

  • MagdaFels Posted: 03/14/09
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    This is a very good recipe. I stumbled upon it while looking for something to use with my leftover baked chicken. My husband loved it. Next time I don't think I will use as many tortillas.

  • taval2 Posted: 04/18/10
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    OK, I have to be honest, I am writing the review from my husband’s and guests’ perspective because I am a vegetarian so I didn't actually taste it... however, everyone loved it and asked for the recipe. The group had a range of tolerance for heat so I made it as written but put sliced jalapenos on half to give it a little more kick. It isn’t the prettiest of presentations but I will definitely make it again.

  • TheRealKatie Posted: 12/03/09
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    Despite not being very hot or spicy, this has a wonderful green chile flavor and the chicken is very tender. I might add more spice but would not substitute hot peppers for the green chiles because I like the green chile flavor. It tastes kinda like good chicken enchiladas with green sauce. I would definitely make it again and might add more spices but that's about all I'd change. It's very easy to make and makes a great weeknight dinner (or weekday/weekend lunch).

  • Cassie2586 Posted: 09/23/10
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    This recipe was great. I used rotisserie chicken and wheat tortillas. I sauted onion with a clove of garlic and the chiles, added 1 cup of milk rather than condensed milk, 1 can of cream of chicken soup that helped thicken it up. I also topped it with green onions & black olives before baking, this will be a weekly meal!

  • caz4707 Posted: 07/08/10
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    Great for kids and adults. Very tasty. Will definitely make again.

  • barney22 Posted: 06/21/10
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    QUICK AND EASY if you use rotisserie chicken. I cut up chicken into small pieces (didn't shred). Sauteed onion and green chilies, onion, garlic powder, chili powder and cumin to spice it up. Did not use chicken stock - didn't need it since chicken was already cooked. Added rest of ingredients as directed except I didn't have evaporated milk, so used half and half - came out great! Baked for 20 minutes - my picky 14 year old loved it along with rest of family. Would serve as a weekly dinner - half left over for tonight. Try this one!

  • Jenfdr Posted: 04/15/10
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    I made this last night. It was OK. I thought that cooking the chicken in the broth and chiles would impart more flavor, but it didn't. It was tasty enough and my hubby ended up liking it more as a dip on tortilla chips than anything. :) It would be an ok thing to serve on a casual night for the family, but I don't think I'll make it often and if I do make it again I will probably tweak it some. Nothing to jump up and down about.

  • jlstaats Posted: 01/21/10
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    This is one of my favorites. I used medium enchilada sauce and hot green chilies to give it more of a kick.

  • geronimo99 Posted: 01/25/10
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    delicious

  • christianaM Posted: 10/28/09
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    Excellent dish. Makes for great leftovers.

  • jenniferbof3 Posted: 09/22/10
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    Simple and DELICIOUS just as it is! This recipe will go in our favorites file!

  • Thuffhill Posted: 12/09/09
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    I made this lastnight for my family of 4 and there was almost no leftovers. I was surprised at how good this really was. Wouldn't change a thing about the recipe. YUMMY!

  • Chrysd Posted: 02/20/10
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    I've made this dish many times and it get's better every time!!!! Great for parties-

  • debidee Posted: 04/20/10
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    My husband and I love this recipe! We love it so much that we brought it to a family event - it was the first food item completely gone! I have made no changes to the original recipe!

  • mjmayinsf Posted: 02/09/11
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    Used leftover rotisserie chicken breast. Satisfying meal. The crumbled chips on top really didn't add much - will omit next time.

  • Lanta00 Posted: 06/28/10
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    I loved this recipe! It was much better than I thought it would be. I used Mexican RF cheese. I also ran out of corn tortillas and used a few flour ones and that worked. Served it with black beans and spanish rice.

  • apw999 Posted: 11/03/10
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    Really excellent, my husband LOVED it. A little too much work for reg weeknight, but if you cook the chicken ahead it would be doable.

  • loriha Posted: 01/10/11
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    This was way too bland for the amount of work. It definately needs a lot of tweaking to make it special. Even my 7 yr old found it boring and said it tasted like nothing. Looking at the ingredient list, I thought it would be way more flavorful. I won't be making it again.

  • Kissal Posted: 02/06/11
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    OMG this was so good, my husband got sick of me telling him how good it was. I followed the recipe exactly, and it was fabulous. DEFINITELY try this one.

  • finchette Posted: 01/18/11
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    Great and easy recipe. My friends and family like a good kick so I used the hot enchilada sauce and I added a can of diced jalapenos. I was hot but didn't over power the casserole. I will make this again!

  • ShannonLea08 Posted: 03/10/11
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    I was pretty disappointed in this recipe. It was more work than the end result was worth. It lacked real flavor or interest and I wouldn't make it again.

  • Onecentinvegas Posted: 05/22/11
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    This isn't a company-type of dish, but it is really pretty darned good. I cooked the chicken breast in a can of tomatoes with diced chiles and extra can of mild diced chiles on a low heat, then shredded it back into the sauce, then followed the directions. Served with sour cream, diced avocado and extra cheese. It was very tasty and not that time-consuming. Husband loved it. Will make again for sure.

  • JimMarltonNJ Posted: 04/06/11
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    I made this recipe as it reads. It is very tasty, even the leftovers reheated.

  • BarbHHI Posted: 05/15/11
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    Very good basic recipe. I always use shredded rotisserie chicken and add roasted cumin and red pepper flakes to the sauce to add a little more flavor and kick. 2% or skim milk works just fine if you don't have the canned evaporated. Your favorite salsa can easily be substituted for the enchillada sauce. I also top it with sliced pickled jalapenos and scallions before baking, then top with salsa and sour cream after baking. A simple salad with tomatoes and sliced avocado goes nicely with the casserole.

  • terpfaninva Posted: 05/23/11
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    This is a great recipe that you can adjust based on taste and what you have available. I boiled the chicken in 1 quart chicken stock seasoned with 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1 T dried parsley and 1/2 T onion powder. I shredded the chicken and followed the recipe for the sauce with a few exceptions. I didn't have any evaporated milk so I used regular 2 percent milk and it worked fine. I used 1 cup of reserved cooking liquid. I also added 3/4 tsp of chopped garlic, 1 tsp chili powder, 1/2 tsp cumin and a little parsley and black pepper. I served with some fresh chopped cilantro on top, salsa and sour cream. Very good!

  • leahb1979 Posted: 10/12/11
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    The filling to this recipe is unbelievable. But the corn tortillas really added the wrong flavor to this. In fact it ruined it completely for me.

  • AngeeMcD Posted: 11/16/11
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    Delicious, quick & easy. Made exactly as is & my family loved it. Would be good with black beans and maybe corn added. Will try that next time.

  • Sophiad13 Posted: 01/12/12
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    I made this for dinner last night and it was very tasty! I only gave it 3 stars because I added a bunch of stuff to it which I think made it just that much better. First I cooked the chicken in the chicken broth and chiles but I added some salsa, garlic power, paprika, salt, black pepper, cumin, and onion powder. To the final mixture I added a can of black beans and a can of corn. I used a shredded mexican cheese blend in place of both the cheddar and the monterey jack. I also used about 8 whole grain 6inch tortillas instead of 12 corn tortillas. I also threw some sliced jalapeños on top for some extra spice. This came out really rich and creamy so I think I will skip the evaporated milk next time. The boyfriend loved how it came out though! Will be making my version again soon!

  • Kellekay Posted: 02/17/12
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    This was awesome...great flavor! My family loved it, even when they ate left overs next day. My husband said he could eat it every day. I actually slow cooked the chicken breast on low for 5 hours in the chicken stock with one can of jalepenos and then shredded when I got home and threw the rest of the casserole together. Will be making this again.

  • deefrog Posted: 02/17/12
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    A good base for a delicious dish. To kick up the flavor profile, I added more onion and 2 cloves of garlic sauteed in cumin and chili powder, and used a can of Rotel instead of just green chiles. I added a can of black beans and one of corn to the final mixture and cut back on the 1 cup of cheese (which was just a RF shredded Mexican Cheese Mix.) I also added more of a kick by using Medium enchilada sauce. Before layering the dish, I tested the mixture and found that it could still use a bit more seasoning, so in went more cumin and chili powder. I really liked the flavor of the salty crunch of the tortilla chips on top, so when serving, I added a bit more to the individual plates (there were bits at the bottom of the bag anyway!) Yum-O!!

  • MelaniePeters Posted: 02/09/12
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    I've been making this recipe for years. My family loves it. When I make this I usually make double the chicken and make the Chicken Tortilla Soup for the next night since both call for shredding the chicken.

  • Lsehmbruce Posted: 02/10/12
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    I love this filling, I am thinking of making it as an appetizer in wonton wrappers in cupcake tins. Do you think that would work, or be soggy?

  • Belladonna714 Posted: 01/23/12
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    I can't believe how good this is...I don't usually care for Mexican. There is only 2 of us, so i cut the entire recipe in half. The chicken did take much longer than 15 minutes to cook, so I had to add more liquid to the pan, due to evaporation. I used a 2% pre-shredded Mexican cheese blend and 2- 10" multi-grain tortillas. It came out awesome! Next time I will make the full recipe so that I have more leftovers!

  • JanisLaVelle Posted: 09/17/12
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    Very good! I will add black beans the next time I make this. So simple to make, and very quick!

  • nycook7 Posted: 02/10/12
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    This was SO bland. Made it exactly as written and it has no flavor. Blech

  • tmdavis18 Posted: 03/20/12
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    Yummy, quick, easy Mexican recipe that's a lot easier than rolling enchiladas!

  • JKL033 Posted: 04/06/13
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    I'm giving this 3 stars because I think it is a great base recipe. But like many other CL recipes, it doesn't have enough seasonings....including the basics like salt and pepper when preparing meat! I added substantially at each step; fresh garlic, S/P, cumin, cayenne. Added a can of pinto beans to the mixture. Topped individual portions w/ chopped tomatoes and green onions. With the alterations it was delicious and I'll make it again. Will add a little cilantro next time.

  • cspigle1 Posted: 04/15/12
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    Very bland. Make sure to add salt and pepper or other spices.

  • maryjo1844 Posted: 07/25/12
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    I made this last Sunday for dinner and it was great. We all enjoyed it and I will be making it again.

  • Ashleyherron Posted: 09/23/12
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    Loved it!!

  • dgooden2 Posted: 08/26/12
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    My picky family loved it. My son had seconds, my husband would have but is on a diet.

  • SaraAnne Posted: 03/19/13
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    Delicious - my family loved this recipe!

  • sharonv Posted: 02/06/13
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    My family loved this recipe! I'll definitely make it again. The only change I made was I added a good amount of fresh ground pepper to the chicken mixture. But from reading other reviews, I think I'll try adding corn and/or black beans next time as well.

  • KatieATL Posted: 01/07/13
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    Have been making this for years, my family loves it.

  • lovelydeelady Posted: 03/30/13
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    This was a meal meant for my mechanic who's of course mexican. My daughters and I enjoyed it. This is a very rich dish. Creamy chicken sauce. I give it 4 stars, only because with the layering it needs a new name. Not a casserole.

  • DeannaCooks Posted: 01/25/13
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    I really enjoy this recipe but I do alter it a bit. I add a can of drained black beans, a half cup of corn and on top of each layer, I spread a hand full of fresh roughly chopped cilantro. Yum!

  • PETE44 Posted: 06/01/13
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    What did I do wrong. Mine was soupy. I followed the recipe to the letter except used a rotisserie chicken. The taste was good but could not cut out like a casserole

  • Diddlebits Posted: 10/10/12
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    I liked the cooking technique for the chicken - as other folks suggested, I added cumin, chili powder and some garlic during cooking. However, the final dish was not something my family enjoyed very much - they termed it 'edible' but asked me not to make this again per this recipe. Instead, they prefer an alternative method where I: use a 3 quart casserole dish, 8 inch flour tortillas, enchilada sauce, chicken, corn, black beans, black olives, cilantro, shredded cheese (and sometimes raisins, almonds or other goodies). Pour a bit of enchilada sauce in the dish, stack with tortilla. Then build layer with a bit of chix, corn, bean, olive, cilantro, cheese, etc. Add another tortilla, repeat building process. When near the top of the casserole dish, pour 1 3/4 cans of enchilada sauce over the stack (We like Hatch mild or medium). Top with a bit more shredded cheese and bake at 300 for an hour. So I might steal the chix prep from this recipe but finish the dish my way.

  • donnacliff Posted: 02/24/14
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    My family loves this recipe. I have short cut it by using rotisserie chicken. Simply bake the cornbread, poke holes in it and pour in the enchilada sauce; top with shredded chicken then cheese and bake. Very easy and delicious. Serve with a salad and sour cream - kids are happy!

  • tiffanyneiman Posted: 06/30/13
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    This was so good! I gave it 4 stars because I did do some tweaking per other reviews. I seasoned my chicken before cooking with salt, pepper, cumin, cayenne pepper, chilli powder, onion powder, and garlic powder. I had thick chicken breast so they took a lot longer to cook and I had to keep adding liquid to the pan. I used 2% milk instead of evaporated milk because that's what I had on hand. I used half a can of mild enchilada sauce and half a can of hot enchilada sauce. I also added black beans and some chopped up jalapenos to the mixture. It was spicy but we like it like that! forgot the chips but that's ok because it came out very delicious!!! My boyfriend loved it too! Will definitely make again!

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