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!
We didn't care for this at all, unfortunately. The flavors just didn't blend very well, it wasn't very appetizing to look at, and the tortillas were mushy and unpleasant. Not recommended. Sorry.
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!
I made this for 4 servings. I oven baked the chicken breasts ahead of time. Since the chicken was already cooked, I put all the ingredients in the frying pan and simmered it for 15 minutes. I also added 3/4 cup of raw rice while simmering. After arranging all ingredients in the baking dish, I covered it and baked it for 35 minutes, uncovered it and let it bake for another 15 minutes. Adding the rice really helped it from being too soupy.
I made the recipe exactly as is and this did not go over well with my family. My husband said it was too bland, my 3 year old only ate it because we made him, and my 16 month old had fun smearing it (he usually eats ANYTHING). It came out way to liquidy. Almost like a thick soup.
* 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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