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Chicken Gravy Enchilada Casserole

SUBMITTED BY: Tracy Forward

"A casserole using leftover chicken and gravy. You can also use turkey. Classic Tex-Mex cuisine. Serve with salsa, shredded lettuce, sour cream and black olives if desired."
PREP TIME  30 Min
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 cups diced skinless, boneless chicken breast meat
  • 4 cups chicken gravy
  • 1 cup water
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 (7 ounce) can diced green chiles
  • 1 teaspoon garlic salt
  • salt and pepper to taste
  • 12 (6 inch) corn tortillas
  • 2 cups shredded Cheddar cheese

DIRECTIONS

  1. In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by AMES_77
Delicious, delicious, delicious, this receipe is perfect! I followed it entirely the first time we made it and then improved the second...it was fabulous both times! We added more of a variety of vegetables the second time and there wasn't any complaining from the kids for 'having' to eat their vegies!

22 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2003 by KTWhite
This was delicious, but I was a little confused about the directions. I didn't know why I needed to simmer it for 2 hours when the chicken was already cooked, so I simmered for less than 1/2 and hour and put it in the oven. I also made more than 2 layers because I had enough ingredients. It was still very yummy and I will make it again!

21 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2004 by TERESA61
EASY ! I USED A CHICKEN I COOKED IN CROCK POT (DEBONED) AND CANNED GRAVY. MY FAMILY LOVED IT! TOPPED WITH SOUR CREAM, TACO SAUSE AND LETTUCE. YUMMY!A NEW FAMILY FAVORITE!

4 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 427

  • Total Fat: 18.7g
  • Cholesterol: 97mg
  • Sodium: 1354mg
  • Total Carbs: 29.6g
  •     Dietary Fiber: 2.9g
  • Protein: 33.5g

VIEW DETAILED NUTRITION

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