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Showing 1-3 of 3
on March 24, 2010
Oh Yeah! As always, Kittencals recipe is amazing, and resilient enought to be delicious even with my tweaking. I added an onion to the chicken when I sauteed it, and a little salt to the seasoning. I used a 13x9 pan and also added 2 chopped fresh tomatoes to the sour cream/corn/bean mix before cooking, and used 2 extra corn tortillas. I fried the tortillas lightly in corn oil so that they wouldn't be soggy after baking (a trick I learned from a family chicken casserole recipe). DELICIOUS! Great spice, not bland or overly hot. Thanks again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 30, 2009
This is a great recipe! I used leftover chicken breast that we had barbequed the night before. I didn't have green chilis so I used jalpenos instead. Yum!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 07, 2007
This recipe is excellent! I made it with mild taco seasoning and pre-slow cooker baked chicken thighs and with both cheddar and Mexican four-cheese mix cheese. The enchilada sauce in layers gives just enough heat without being overpowering. Before putting some on the bottom of the dish, I put some mild salsa there which added to the taste greatly. What I will do next time around is add some diced canned low sodium tomatoes to one or both layers. This casserole is a standout. Try it!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (266 g)
Servings Per Recipe: 6