Sour Cream Chicken Enchilada Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 24, 2013
This recipe is very similar to my own Sour Cream Chicken Enchiladas. The only difference is that mine has chopped olives and green onions. I also use soft white corn tortillas. For my family we prefer our original dish even though this recipe is good. This had great flavor and the crunch of the chips are a pleasant change and added a great corn flavor, however, the chips were almost stale tasting and hard to chew after baking. Overall, this meal was a good change for my family and I am sure that someone else would prefer this version over mine so I would strongly recommend everyone to try this recipe.
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Reviewed: Jun. 3, 2013
This recipe was good, but a little dry. I used about 12 ounces of chips and I boiled the chicken breast (then cubed it). I also added some green onions. I cooked it in the oven for about 25 minutes. I will make it again, but maybe next time I will try adding some chicken broth.
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Photo by Patty Cakes
Reviewed: Jul. 20, 2014
These enchiladas come together in a New York minute with the help of, what I used, was a roasted chicken from the deli. And the fact that it also uses tortilla chips is a bonus that I have been doing for Years! I mean who doesn't have an open bag of chips that are quickly sliding toward the trash can? Why not repurpose them before pitching them? And if you have leftover chicken, this casserole is a dream for cleaning out that fridge! The only thing that would make this better is having a fried egg on top of each serving!!
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Photo by Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA


 
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