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    You are in: Home / Mexican / Chicken Enchilada Casserole Recipe
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    Chicken Enchilada Casserole

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 01, 2010

      This is a good basic recipe to use as a starting point, but I think it needs some serious tweaking to add a little heat and flavor. Generally, sour cream isn't cooked in a dish because it changes texture if cooked at too high a heat. The sour cream in this casserole turned to a ricotta-like texture, which is ok if you like ricotta in your enchilada casserole. My suggestion would be to leave it out and put a dollop on top of each serving when plating. I would also use no more than five tortillas and tear or cut them into pieces, as another reviewer suggested. I used nine tortillas as indicated in the recipe, and the casserole came out much drier than I prefer, because the tortillas soaked up all the liquid and became more like masa in tamales. The flavors of the other ingredients just got lost in all that starch. Rotel tomatoes are a must in this dish, and some jalapeno slices, either fresh or canned, would kick up the heat a bit. Avocado and cilantro would make a nice garnish, too.

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    • on November 17, 2006

      This was good, but could have used some more seasoning. It was certainly simple, but perhaps some enchilada sauce combined with the tomatoes would have given it more flavor.

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    • on January 15, 2007

      This was outstanding. I did make a few changes, to suit our tastes. I used a can of Rotel (tomatoes with green chilies) in place of the diced green chilies; I added a chopped jalapeno; and I added some more cheddar cheese to the top of the casserole before baking. And I mixed everything together (except the tortillas) and just layered the mixture and the tortillas 3 times, then the extra cheese on top. Oh, and I tore up the corn tortillas instead of leaving them whole. OK, I guess I changed quite a bit, but the flavors were basically the same and it was wonderful. Thanks for a great inspiring recipe!

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    • on April 29, 2006

      Riff recommended this one to me, and I'm so glad I made this. We loved this, it's very easy to put together, and everyone raved. I did sub Rotel for the tomatoes, I used Light Sour Cream, and also added some fresh Cilantro. Nice little casserole that everyone really enjoyed.

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    • on April 20, 2006

      This is a great, easy weeknight meal for us. Great way to use up cooked bird. I served it over chopped lettuce to lighten it up. I will add some chopped hot peppers next time or use Rotel instead of tomatoes as we like things spicey.

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    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (365 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 478.1
     
    Calories from Fat 271
    56%
    Total Fat 30.1 g
    46%
    Saturated Fat 16.6 g
    83%
    Cholesterol 99.8 mg
    33%
    Sodium 810.8 mg
    33%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 4.9 g
    19%
    Sugars 5.3 g
    21%
    Protein 26.6 g
    53%

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