Chicken Gravy Enchilada Casserole

Chicken Gravy Enchilada Casserole

22

"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

2 h servings 426 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1308 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

22
  1. 25 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

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.

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 an...

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 variet...

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 ...

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...

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 al...

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.

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 smeari...

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 cal...