Chicken Enchilada Casserole Recipe

I was hesitant to try this recipe, but after reading through comments and suggestions, I decided to make some changes, and the result was fantastic! Instead of turning out like a "dip," it ended up being more like the casserole I had envisioned. I swapped out flour tortillas for corn tortillas to avoid them becoming mushy, and used cream of celery soup instead of chicken soup. I cooked the chicken with taco seasoning and added corn and black beans once it was done. I also reduced the amount of sour cream and used a lighter version. The outcome was absolutely delicious, and I'm eager to continue experimenting with this recipe. Many thanks to everyone for their helpful tips and recommendations!

Great base recipe for our group's event feeding the homeless, where spicy food is preferred. The recipe is versatile and allows for various modifications. This time, I included chopped boneless chicken thighs, sautéed onions, garlic, and green peppers. I blended cream cheese with the sour cream and soup mixture for added thickness. I also added a layer of canned diced tomatoes and leftover cooked rice to make it more filling. Mixing shredded cheese into each layer helped bind everything together. I baked it covered for 40 minutes to ensure it cooked through, then uncovered for an additional 10 minutes to brown the cheese on top. If you have black olives, they would be a nice addition. The tortillas worked well this time since the dish wasn't too wet. Overall, a successful and satisfying dish for our event.

I made some modifications to the recipe as my spouse and I are big fans of spicy dishes and wanted to turn this into more of a lasagna rather than a dip. Here's what I changed: - Used Corn Tortillas, layering 2 at a time - Used 8oz of sour cream - Added 1 medium poblano pepper - Used Chunky habanero salsa - Used 3/4 can of cream of chicken soup - Used 3/4 can of medium chili beans, drained - Cooked the chicken with taco seasoning and diced green chiles, no water added - Added 1 can of enchilada sauce to the top layer before the cheese The dish turned out to be scrumptious, and the base recipe serves as an excellent foundation for customization. It fed 8 hungry adults adequately. Simply follow the remaining steps of the original recipe and adjust the measurements based on the changes above. Additionally, I included a small can of enchilada sauce on the top layer.

I never thought of adding cream of chicken soup to a Tex-Mex dish, so I decided to substitute it with Ro-Tel tomatoes. I also reduced the amount of cheese and added about 12 oz of sour cream. To enhance the flavors, I included black beans, corn, fresh cilantro, cumin, garlic, and crushed red pepper. The result was a delicious meal that paired perfectly with tortilla chips and a salad!

I followed the recipe exactly as written. It turned out amazing! I'm completely satisfied with how delicious and filling it was. Thank you for sharing such a great recipe!

I have prepared this dish multiple times, although I often adjust the quantities from the original recipe. I really enjoy it and will definitely keep making it whenever I crave Mexican cuisine. While I'm aware it may not be entirely authentic, it still hits the spot for me.