Reviewed: Mar. 15, 2004

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!

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9 users found this review helpful

Reviewer:

TERESA61

Reviewed: Dec. 25, 2001

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!

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33 users found this review helpful

Reviewer:

AMES_77

Reviewed: Mar. 3, 2004

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!

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10 users found this review helpful

Reviewer:

COWBOYUP69

Reviewed: Nov. 29, 2010

YUM!, I used the leftover dark turkey from Thanksgiving diner. I didn't have quite 4cups of gravy so I used a can of condensed cream of chicken soup plus I added a cup of chopped cilantro. PS- the pic is from me :-) AND I used real Hatch green chili!!! BEST enchiladas EVER!

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3 users found this review helpful

Reviewer:

bclark101

Reviewed: Jan. 15, 2011

Very good. I added cilantro and it was very tasty.

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3 users found this review helpful

Reviewer:

Elaine E

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Chino Valley, Arizona, USA

Reviewed: Aug. 16, 2012

Added a lot of veggies, all I had at home while making a quick gravy. Used tofu instead of chicken and I did not even get to taste what was made.....all eaten up!! The idea is great!

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Reviewer:

VIVNIDHI

Reviewed: May 9, 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.

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10 users found this review helpful

Reviewer:

garyloewenthal

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

Reviewed: Aug. 21, 2007

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.

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5 users found this review helpful

Reviewer:

SWMBO23

Home Town: Utica, New York, USA

Living In: Simi Valley, California, USA

Reviewed: Aug. 9, 2012

I probably shouldn't rate this recipe because I changed it so much but it turned out great so I thought I'd pass in on. I used left over chicken from Roast Sticky Chicken-Rotisserie Style on this site (also made Chicken Tortilla Soup V, both awesome recipes). I used about a cup of cooked brown rice, onion, bell pepper, brocolli and garlic (really you could use any veggies: zuchinni, mushrooms) and about 1 1/2 Tablespoons of the Taco Seasoning I (also from this site). I sauteed the veggies in a little oil with the Taco Seasoning, then added the rice and chicken to re-heat. I made a double batch of Simple Chicken Gravy (again, from this site) from the dripping from the roasted chicken the night before. Put a little of the gravy at the bottom of the pan and layered 6 corn torillas then rice and veggie mix half the gravy over the rice a little cheese. I had enough for 2 full layers with the top being 6 more corn tortillas a little gravy for moisture and some cheese. Cooked it as directed. Wasn't watery like other reviews. Very tasty, my two kids and husband loved it.

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1 user found this review helpful