Chicken Gravy Enchilada Casserole Recipe -
Chicken Gravy Enchilada Casserole Recipe
  • READY IN 2 hr

Chicken Gravy Enchilada Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  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 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!

Mar 03, 2004

This was 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!

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 15, 2004


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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  • 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
  • 1308 mg
  • 52%

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

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