Video: Easy Chile Chicken Enchilada Casserole - Allrecipes.com

Video: Easy Chile Chicken Enchilada Casserole

Try this quick and easy green chile chicken enchilada casserole.

 
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In this video, you’ll see how to make a green chile chicken enchilada casserole. This recipe is easy, but so delicious it will be the hit of your dinner party or potluck. It’s also quick to assemble and bake; you can even cook and shred the chicken ahead of time. Watch the video, then get the recipe for SGRCOOKI’s Quick and Easy Green Chile Chicken Enchilada Casserole.

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Comments

 
 
ChefHoov 
May 27, 2015 11:30 am
Looking forward to playing around with this recipe. Last night I roasted some poblano peppers, chopped them up and included in the middle layer. Delish! also made it with mostly fat free/low carb ingredients. FF sour cream, 2/3 FF cheese (2% mexican on top), low carb tortillas and baked it a little longer to firm it up a little better (green enchilada sauce on top). Also used skinless/boneless breasts that I baked with Mrs Dash original blend. Made the whole dish low sodium too. Healthy and great tasting, doesn't get any better.
 
Karen 
May 20, 2015 4:09 am
I browned the tortillas but it ended up very mushy, ie, no texture.. Ended up folding in my cabbage salad which helped it along. Somehow it needs some crispiness. Perhaps I was supposed to put a layer of tortillas on top, uncovered, which would end up crispy and add the salsa right as it was to be served. I think this would improve it. Lots of crispy chopped Chinese cabbage, dressed, is a good accompaniment, with chopped lettuce, green onions, snow peas in it.
 
Marianne V. 
May 18, 2015 4:58 pm
This was excellent! My husband asked if I was really not Mexican!!
 
May 18, 2015 3:10 pm
Excellent. As others commented I used a generous amount, not all, of an El Paso taco mix packet. I mixed the chicken with this, then added and mixed the same with the sour cream. The only other thing I added was a mini can of drained whole kernel corn. Man, this was delicious. Thanks.
 
mama hollis 
May 18, 2015 2:29 pm
use oven roasted chicken thighs if you want it tender...slow oven or crock pot.Ive made this for years..using sauted peppers onions..mushrooms..corn..and layering with whole tortillas
 
maría pimentel 
May 18, 2015 1:53 pm
In Mexico tortillas are fried (or set on an oven tray and sprayed with oil and put in the hot oven for about 15 minutes) prior to assembling the caserole making its consistance less mushy and certainly delicious. Sour cream is added at the table.
 
petersdraggon 
May 18, 2015 1:05 pm
I've made enchiladas and burritos for freezing as well. I definitely would trim back on the sour cream and add it at the table only. Simmering the chicken in chicken stock prior-to definitely enhances the flavor as well.
 
May 18, 2015 9:31 am
Look foward to trying this one. I bet it freezes nicely. It's hard to cook for one so I like making dishes that I can freeze and take to work.
 
chica 
May 18, 2015 9:04 am
Personally, I would leave out the sour cream or yogurt. Hispanics don't use sour cream traditionally. At least we didn't growing up! maybe, use guacamole... (?)
 
May 18, 2015 8:07 am
I actually use a can of cream of chicken soup mixed with the enchilada sauce which gives it a creamy sauce without sour cream. I've been making it for years and it a favorite of my children! Pan size would be a 9 x 13 or close to it!
 
 
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