Chicken Enchilada Casserole

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.

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)

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

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.

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!

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!

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.

replacing chicken with turkey.

Horrible. No flavor. Still don't know why there are eggs in this recipe. Took too long to make as well. Don't bother!

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.

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.

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.

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!

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.