By AZPARZYCH on November 02, 2007
Photo by pammyowl
Photo by pammyowl
"My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.*"
Serving Size: 1 (213 g)
Servings Per Recipe: 6
"If I can make this- anyone can. I am not a cook by any means, but I wanted to make something my boyfriend would like since he does all the cooking. The only thing I altered was I used Mexican cheese, added green enchilada sauce like a previous person recommended, and my boyfriend's side had chopped onions. After it was cooked I sprinkled fresh chopped tomatoes on top. Yummy! I have made this twice so far and everyone who tries it LOVES it. Thanks so much! :)"
"Hello! Just made this tonight, and the only thing I did differently was add some cilantro rice to the chicken mixture - this was so yummy!! It isn't the lowest fat recipe I have ever tried, but sometimes these great recipes just make the entire evening! Thank you for a simple and super recipe!"
"I tried this a month ago for a make ahead Sunday dish and we have had it 3 times since then....it was fantastic! My husband and I are both very busy so I like to make a "home cooked" meal on Sunday and this is usually what we have. I boil the chicken with cilantro and then use the canned Ro*Tel with cilantro and lime juice and it is just perfect. Easy to make and leftovers are just as good! Thanks!"
"It's very good, but loaded with fat and cholesterol. Need to find a way to reduce those elements and it will be even better. Maybe adding a vegetable like broccoli in and using greek yogurt instead of the sour cream and reducing the cheese."
"This was delicious and I know I'll be making it again! I was out of the small cans of green chilies so I used Rotel, (a mixture of chilis and diced tomato) otherwise followed the recipe. I baked it in a 9x9" pan . Thanks for sharing, made for PRMR 2013"
"What a great way to have dinner ready in less than an hour!! I used all the meat from a rotisserie chicken and on the last layer topped it with a can of spicy green enchilada sauce then more cheese and baked until browned. I also served it with a jar of spicy green salsa on the side (I think you need these to counter balance all the white & creamy flavors). This recipe seems too easy to be the huge success it was!!"
"This was very easy to make and cut down to just half. Baked it in a 2 quart casserole dish with the lid on. Glad I used the olives to add a little more color. Made for Recipe Swap #64 - May 2012...Group 5 - Beetroot"
"Forgot the sour cream but it was still fine!! Just added a dollop on top of a serving and it was delish!!!"
"I thought this was so tasty. DH was expecting more of an enchilada flavor as I only told him the name of what were having for dinner. I used the enchilada seasoning from Homemade Gourmet on the chicken (that cooked in the crockpot) then shredded it and made the rest as written."
"fantastic. easy. yummmmm. I did 1/2 can of green chili enchilada sauce instead of the chilis, as the kids would veto any chunks of green. It was awesome. thanks!"
"Great weeknight meal! Easy and different! I used the rotissere chicken and it was great. Even the picky husband liked it, had 2 helpings and requested I pack the leftovers for his lunch! Thanks AZPARZYCH!"
"Fun dish, had to try it. Excellent, quick, and great for anything, anywhere, anyhow. Thank YOU!"