Recipe by Tracy Forward
"An enchilada 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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diced skinless, boneless chicken breast meat
1 (7 ounce) can
diced green chiles
salt and pepper to taste
12 (6 inch)
shredded Cheddar cheese
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!
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.
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!
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.
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!
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!
My family loved this recipe. These are the changes I made:
*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.
In this recipe I do not see that it calls for cooked chicken as one reader suggested or am I missing something?
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Gravy Enchilada Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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