Very mushy texture. I would rather make enchiladas.
Delicious! I have made this several times to use up leftover chicken or turkey. I also use the whole can of beans. Not sure what some have done to make it soupy. I refrigerate leftovers and then slice it to take it to work for lunch I like things spicy so I serve it with pepper sauce. Yum
One of my family's favorite. Don't know when to stop eating it!! I used the whole 10oz can of beans and used whole milk because that's all I had at the time. Sauce was creamy and the flavor was a good blend of spices not too much. I like Saratcha (sp) hot sauce on it ....yumm
Re: jjjamstou's comment about the tortilla chips losing their crunch...actually, they were supposed to, giving the casserole the same texture as corn tortilla chicken enchiladas.
I liked how the sauce went together but it was bland and boring. I added some Siracha to spice it up a bit, but then it look unappetizing. The finished product was too soupy for our tastes. I won't make this again.
This was excellent - creamy, filling, and tasty. I made as is except used the whole can of black beans and the chile sauce was 10 oz, not 8. Also, I forget the roasted peper so I sauted some red peper in with the onion mix, and sprinkled chopped fresh pepper in place of the roasted in the layer. As previously suggested, i shredded the chicken and used the whole store bought chicken. The peper added a nice texture to the casserole. I would probably add extra seasoning as I love spicier foods. I served it with steamed green beans - yummy!
We just ate this casserole for dinner this evening and everyone LOVED it. We all have dairy sensitivities so we switched the cream cheese for soy cream cheese, 2% milk for almond milk, and we used goat cheeses. Delicious. I would serve this for company as well as family.
For a casserole, this is exceptional. Use a medium or hot green enchilada sauce for more kick. No Time to roast peppers? Sauté in olive oil until tender for a similar effect. A little homemade guacamole on the side completes this dish!
I always tend to change things up, I just roasted New Mexico hatch chili instead of the canned enchilada sauce. I try to use fresh ingredients, I also boiled my own black beans instead of using canned beans. It came out great, I like things to be on the spicy side and the hatch did the trick! The only thing is hatch is only available for a very short time around October, I tend to buy two boxes of the fresh and roast and freeze myself. That way I have hatch available all year long!
Gosh, I thought this was just mediocre. It doesn't cut nicely - so you basically just scoop out a pile of goo onto the plate. It was ok, but I think I'd rather make tacos or burritos or enchiladas than make this.
We followed the basic recipe, but used the whole can of black beans, including them on each layer. We also used two roasted red peppers. It turned out great. Our kids wanted more cheese, but otherwise loved it.
Delicious and so much better than using canned cream of "whatever" soup. Served with a tossed green salad.
4.5 stars. Made this tonight and it was really good. Didn't change much except to use a whole can of black beans and we marinated the chicken breast in tequila, olive oil, cilantro, ground chipoltle, and lime juice, but we will definitely make this one again.
Excellent and Central American husband loved it. Served it with a big pot of steamed white rice, the Latin way. Coriander is VERY expensive to buy as a ground spice ($6.99 a bottle at Publix..seriously?). I found that buy buying whole coriander at the local Indian market (like $2 for a big pouch) and grinding it myself was the way to go. I think this is one recipe that, if you substitute spices, it will be a disaster. Another time saving tip was to steam chicken in our rice cooker which made it easy to cut up or shred.Like another reader suggested, would be better to use more beans and a little more sauce on the bottom. Also sprayed the pan with cooking spray for faster clean up.
I don't usually follow recipes exactly but I did pretty close this time. My family loves the flavor of this dish. We'll definitely make this a regular dinner at our house.
Great recipe! It will be replacing two other Cooking Light Mexican casserole recipes as it is also great left over. I added a minced jalapeno and shredded the chicken based on others comments. I used red sauce as it was all I had. I’ll be replacing the flour with corn starch for my gluten free friends at an upcoming dinner party.
Meh, I found it to be good, but not super flavorful. I used green enchilada sauce because it seemed healthier, but maybe I'll try red next time.
Although there's some prep to getting all the ingredients together it's still a very easy recipe. I didn't really measure except for the milk and it worked well. I added jalapeños to give it a bit of kick. Also didn't have enough salsa verde so I added regular salsa too.
I've made this twice, the first time without coriander and both times using red enchilada sauce and love it! I honestly didn't really notice a difference with the coriander. I'll use a whole can of black beans next time per other recommendations.
So I am a foodie who is trying to eat healthier... That being said, of my new lighter recipes this is easily one of my favorites! I make a few changes like using a red enchilada sauce, more garlic, double the black beans, and a little less cheese and it is AMAZING!!! So glad I found this recipe!
Hubby said this is a keeper!!
So good! Even my 2 year old gobbled it down!
1/27/13 yummy. Filling. Got layers out of order but still worked out fine. Was worried the chips would be soggy, but were fine. Added extra garlic as usual.
I actually thought this looked great when it came out of the oven -- all that cheese, plus the sauce made it look like enchiladas -- but it tasted kinda bland. I would experiment with more ingredients, in addition to the black beans. Although I admit I did not add the bell pepper.
I'm giving this 3 stars because it is great but not something I would serve to company. The flavors went together well without being overpowering. I used Wegmans salsa Verde and added cilantro. A bit runny so less stock/milk next time.
Made this for dinner tonight, following the recipe. As my 12 year old said, it didn't look appetizing, but tasted surprisingly good. Easy to prepare and assemble. It was a little more saucy than we like, so next time I will probably use all the black beans. Also, the tortilla chips lost all of their crunch; my family didn't know there were any in there until I told them. Next time I would probably put the second layer on top, or maybe substitute lower-fat tortilla pieces instead. Good recipe for a family dinner; not sure if I would serve to company just because it doesn't look all that appetizing on the plate. I will be trying the Poppyseed variation next.
Absolutely amazing! I made it just as the recipe recommended, except I did not have coriander. Next time I make it, and there absolutely will be a next time, I will use the full can of black beans. I really can't imagine why it didn't call for that in the first place. The casserole is deliciously creamy and flavorful. A must try! Made it a second time with the coriander. I think it's better without. The coriander gives it an earthy taste I didn't love.
Loved this! Great comfort food casserole. Giving it 5 stars if you add lots of cilantro, and increase the white sauce by at least 1/4. Yummy!
the only thing I changed was that I used the whole can of black beans otherwise followed the recipe exactly
Made this tonight for dinner. I didn't make any changes and thought it was excellent!
This casserole is awesome. The taste is fresh and flavorful. The milk sauce set up fast and was a bit thick. Will add more stock next time. I ate the leftover for lunch. Still yummy! Will be making this recipe again soon. A definite keeper! :-)
Really solid casserole. Was able to easily double the recipe (who only uses half a can of beans & half a stick of cream cheese?) while keeping the original amount of chicken with good results in a 13 x 9 baking dish. I made the cream cheese sauce ahead of time & had to thin it out a bit with water because it set up a bit too much to spread evenly. Great make-ahead for boxed lunches - was better the 2nd day!
This was excellent. Like the other reviewers suggested I shredded the chicken. Otherwise I didn't change anything and it was delicious! My 6 yr old ate it and the leftovers warmed up great! I would suggest prepping ahead if preparing for a week night meal.
Not only did my husband and I really enjoy this, but my ten year old son had three helpings at dinner and then some more for his pre bedtime snack! I did very little in the way of improvising....put a couple more tablespoons of cream cheese and i mixed the chicken into the cream sauce to make assembly easier. I roasted my pepper in a small cast iron skillet on the stove and it was great. Served with some fresh cilantro at the table and jalapenos....HUGE hit! This will be a regular meal from now on!
My family liked this a lot! I did improvise a bit: I seasoned and roughly shredded the chicken, then added fresh cilantro and mixed in the peppers with the chicken to make things a little easier. I am happy that I added the additional seasoning to the chicken. We ate broccoli with it...next time, I might cook it into the casserole, too.
I made the chicken and wild rice version of this recipe. My family LOVED it; we've all been sick, but are sick of soup. This was like chicken and wild rice soup but in a casserole instead of soup. It was hearty and delicious and will DEFINITELY go into regular rotation in my house! I think next time I'll use carrot medallions, and I'll add artichoke hearts as well, and up the liquid to make the sauce thinner and the mixture a little more moist. I cut the breadcrumbs back to 1c, but I think next time I'll try the homemade baked onion topping I like instead. It was good as it is, but I think it can be seriously outstanding with a handful of tweaks.
I made this for dinner tonight and my husband and I really enjoyed it. I made a few small modifications - almond milk instead of 2%, yellow pepper instead of red, chicken broth instead of stock, about half the garlic and cheddar cheese instead of the mix. I will definitely make again. The only changes I might make is to shred the chicken instead of chopping and cut down the garlic a little more. Great comfort food for a winter's evening.