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    Chicken Enchilada Casserole

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on February 11, 2010

      I was looking for a gluten free Mexican casserole, and was skeptical. This was wonderful! It's easy to make this one gluten free, just by using certain brands. I was surprised at how much flavor it had. It's a keeper! We added black olives on top to make it even better.

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    • on September 12, 2007

      Yum! This is a great recipe and is incredibly easy to make. I used a full 4oz. can of green chiles and used black beans instead of kidney beans. I also used hot salsa, so it was definitely spicy (which us texans like!) I served it was spanish rice and corn. Next time I will probably half the recipe because there's only 2 of us and it definitely made a lot. But we will enjoy the leftovers the next couple of nights! Thanks for sharing!

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    • on November 27, 2010

      Very easy and tasty! I used black beans and omitted the onion. Served with sour cream, salsa and guacamole. Yum!

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    • on May 22, 2007

      Your recipe was a lovely surprise! Like others wrote, it goes together easily and quickly, which is much appreciated when you are short on time. I used the breast of a whole chicken we grilled the night before. Consequently, I didn't get 8 servings but enough for two meals for 2 of us. Put all together in a smaller baking dish. Used 1/2 pkg. of taco seasoning and a full can of green chilies with the chicken. Threw in some sour cream. Added sliced black olives in place of the beans. Oh yes, I only had flour tortillas on hand but they worked just fine. Thanks, Lambkyns, for a delicious casserole. M. Joan

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    • on April 15, 2007

      I used this as inspiration to consume pantry items! Turned out good and with enough leftovers for a freezer meal. I used ground turkey in place of the chicken and seasoned it with fajita seasoning mix. Added some sliced zuchini and olives in the middle layer. Used black beans in place of the kidney beans and flour tortillas in place of corn tortillas (although I'd probably prefer the corn myself). Still a good tasty, layered, easy casserole. Thanks for posting the inspiration.

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    • on February 16, 2007

      Yum Yum Yum, the whole family loved it, so simple to make and great tasting, what more could you want? I used mexican chilli beans instead of kidney beans for extra spice and served it with cheesy salsa rice. Definitely a keeper!!!! Just thought I should add this also freezes and reheats quite well.

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    • on July 16, 2006

      My dear husband grew up in Arizona and loves Mexican food. He said this "tastes like REAL Mexican food" which is his ultimate compliment. It was delicious. I used the whole can of diced chilies, but it was not too spicy. Justttt right. Thanks for sharing.

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    • on July 12, 2006

      My family DEVOURED this, I got raves throughout the meal. "Beyond delicious" said my daughter. A lot easier and less messy to make than traditional enchiladas.

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    • on March 02, 2004

      Excellent...my husband & son can't get enough of it. I don't think I'll fry chicken again! Thank you Lisa C.

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    Chicken Enchilada Casserole. Recipe by AZPARZYCH

    Chicken Enchilada Casserole

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    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (220 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 306.4
     
    Calories from Fat 130
    42%
    Total Fat 14.5 g
    22%
    Saturated Fat 6.9 g
    34%
    Cholesterol 55.9 mg
    18%
    Sodium 758.7 mg
    31%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 5.0 g
    20%
    Sugars 3.9 g
    15%
    Protein 21.0 g
    42%

    The following items or measurements are not included:

    taco seasoning mix

    Detailed Nutrition Values About Nutrition Info
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