Chicken Enchilada Casserole II Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 16, 2004

I wanted to try this, but did not want it to be like "dip" -- after reviewing comments and suggestions, I made the following changes and WoW! was it good! It was more like the casserole I was hoping it would be. First, I used corn tortillas instead of flour (I read too many comments about flour tortillas turning to paste) I used cream of celery soup (a favorite)instead of chicken. I cooked the chicken using taco seasoning for chicken and added about 1c corn and 3/4c black beans once the chicken was fully cooked. I also eliminated 1/2 of the sour cream and used a lite version. It came out delicious and can't wait to experiment further. Thanks for all the suggestions, they were very helpful!

—EKERR19

See full review »

Most Helpful Critical Review

Jan 16, 2004

I used light sour cream to cut back a little on the calories, I don't really think it affected the taste of this casserole too much, though I think 16 oz. of sour cream was WAY too much, and also 4 cups of cheese was excessive. I think 8 oz. of sour cream and 2-3 cups of cheese would have made it a lot better and wouldn't have masked the taste of the beans and the salsa. This wasn't very spicy, so if you like that-you may want to add some diced tomatos and chilies. I probably will alter it like this when I make it again.

—SKYESMOM

See full review »

654 Ratings

See other versions of this recipe!

Jun 22, 2003

Would definitely DEFINITELY make again. Guests loved it. I did make 2 changes: one, I spread a little layer of refried beans on the chicken and left out the kidney beans; two, when I was stir frying the sliced chicken, I added a little water and a package of taco seasoning to the chicken for xtra flavor. Wow, was it absolutely fantastic!

—laurie

See full review »

Jul 09, 2003

Used corn tortillas instead, added a can of diced tomatoes and green chiles, used black beans instead of chili beans, cooked the chicken in taco seasoning, wonderful!!!

—foodie77

See full review »

Sep 05, 2006

Oh my goodness! This was SO delicious that I don't even have words to do it justice. My husband loved it, I loved it, and I will definitely be adding this to my "will make again" list. The only change I made (if you can call it a change) was using chipotle salsa instead of your standard run-of-the-mill salsa. Turned out FANTASTIC! Thanks so much for posting this recipe. It's a great find for all who stumble upon it.

—SPACEFEVER

See full review »

Jul 30, 2006

This dish quickly became a family favorite. My Italian Father-In-Law doesn't like mexican food of any kind, but he LOVES this. I have served this dish for many, many dinner guests in my home, but I have also prepared it for friends that have just had surgery or were ill. Now, it is the most requested meal from my friends and family. Very easy to prepare and sure to become your family's favorite as well.

—Y. De Falco

See full review »

Apr 14, 2006

This a good recipe. I did change it a little. I used half the sour cream, cream of celery soup, 3 cups of cheese and I omited the chili beans. I also added black beans and corn and replaced the flour tortillas with corn. Ok I guess I changed it more than a little, but overall this is a great recipe and was a big hit. Thanks

—Snowyclouds

See full review »

Aug 28, 2006

This casserole has become a staple in our family. I never use the whole can of cream of chicken though because it has a tendency to overwhelm the mixture. Other than that - perfect!

—Michelle

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken Enchilada Casserole I

Chicken Gravy Enchilada Casserole

Layered Chicken and Black Bean Enchilada Casserole

Quick and Easy Green Chile Chicken Enchilada Casserole

White Chicken Enchilada Slow-Cooker Casserole

"Pantry Raid" Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole

Poblano Chicken Enchilada Casserole

Chicken and Corn Enchilada Casserole

Easy Enchilada Casserole

ADVERTISE WITH US

Nutrition

Calories
537 kcal
27%

Carbohydrates
39.9 g
13%

Cholesterol
95 mg
32%

Fat
28.1 g
43%

Fiber
3.3 g
13%

Protein
31.4 g
63%

Sodium
1131 mg
45%

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

Nutritional Information

Chicken Enchilada Casserole II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 537
Calories from Fat: 253

% Daily Value *
Total Fat 28.1g 43 %
Saturated Fat 14.8g 74 %
Cholesterol 95mg 32 %
Sodium 1131mg 45 %
Potassium 467mg 13 %
Total Carbohydrates 39.9g 13 %
Dietary Fiber 3.3g 13 %
Protein 31.4g 63 %
Sugars 3.4g
Vitamin A 17 %
Vitamin C 3 %
Calcium 52 %
Iron 33 %
** Thiamin 38 %
** Niacin 95 %
** Vitamin B6 18 %
** Magnesium 16 %
** Folate 42 %

* 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.