By MathMom.calif on April 16, 2007
Photo by PaulaG
Photo by PaulaG
"This is something I made when I was in the mood for enchiladas but didn't want to go to all the trouble, had some leftover chicken to use up, and also wanted a somewhat low-cal but filling dinner. It gets a big thumbs up from my whole family, and the leftovers are usually gone very quickly."
Serving Size: 1 (235 g)
Servings Per Recipe: 8
"We really enjoyed this super easy casserole which used ingredients that I wanted to use up! I skipped the corn (out of) but followed the recipe as written using a medium salsa and used it with more salsa and sour cream. Delicious! Thanks for sharing this keeper!"
"I reduced the recipe by half and made a few adjustments based on ingredients on hand. I used 1/2 a can of Rotel tomatoes, black beans and a mixture of shredded pepper jack and cheddar cheese. Even with half a recipe, I used the full amount of enchilada sauce plus I layered the first layers of tortillas a little heavy and needed 2 additional tortillas to cover the top. This makes a great casserole to throw together, refrigerate and slip into the oven after getting home. It cooks while you relax. Make a salad and dinner is on the table in no time."
"I thought this was very tasty and I loved how simple it was. I made a couple minor changes: used homemade salsa (because I had some cherry tomatoes I needed to use) and flour tortillas (personal preference). Also used sharp cheddar cheese as I had it on hand. I think I might like to try it without the chicken but otherwise it was good. Served with some additional sour cream on top. Thanks for the recipe!"
"This was very easy to put together, but unfortunately we didn't really care for it. I can't really put my finger on why though. Maybe I will try again with different salsa and different enchilada sauce and see if that makes a difference."