Chicken Gravy Enchilada Casserole Recipe - Allrecipes.com
Chicken Gravy Enchilada Casserole Recipe
  • READY IN 2 hr

Chicken Gravy Enchilada Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

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 Reviews

Most Helpful Positive Review
Dec 04, 2003

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!

 
Most Helpful Critical Review
Mar 08, 2004

My husband liked the flavor, but it was way too soupy for me. If there is a next time making this for me, I'll leave out the extra water and thicken with a little corn starch.

 
Dec 03, 2003

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!

 
May 10, 2011

My wife and I liked this a lot. I made a few touch-ups: - I veganized the recipe by using seitan instead of chicken. I lightly browned the seitan in a couple tablespoons of canola oil. Seitan is a high-protein veggie meat made primarily from wheat gluten; it's available in Whole Foods-type stores and sometimes "regular" grocery stores. In recipes, it has a taste and texture similar to chicken. There are lots of recipes for it online, but I always buy it ready-made from a package. I also used Follow Your Heart vegan cheddar (though my first choice, had I not had leftovers to use up, would have been Daiya vegan cheddar). - Mindful of other reviewers' comments, I added some garlic powder to the mixture as well as some corn starch for thickening. I served it kind of half over, half next to rice, for which I added a bit of Mexcan spices to the broth. I lightly spooned salsa verde on top of the dish.

 
Mar 03, 2004

This was outstanding...my daughter and I had seconds, and my son had thirds!!! The only disappointment I had was that it was a little too soupy for my liking. I will make it again, but I think I will had a little cornstarch to thicken it up a bit. Thanks for an awesome dinner!

 
Mar 15, 2004

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!

 
Oct 26, 2006

My family loved this recipe. These are the changes I made: *omitted water *added 1/2 tsp cumin *added additional garlic *used sharp cheddar cheese and about a cup more than the recipe calls for *used shallots in place of onion *added 1 cup of shredded potato to thicken it some. It was still a little soupy but did thicken as it cooled a bit. So it turned out just right after adding the potato. I served this with red rice on the side and I got rave reviews from my picky family! This will become a regular in my home.

 
Feb 26, 2004

In this recipe I do not see that it calls for cooked chicken as one reader suggested or am I missing something?

 

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Nutrition

  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 1307 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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