Roast Chicken Enchilada Suizas Stacked Casserole
Show: Rachael Ray's Week in a Day
Episode: What's Cooking?
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- Recipe categories: Poultry, Chicken,
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Total Reviews: 24
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By aimeeemartin
Morgantown, Wes...
on March 21, 2012
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This casserole is AMAZING!! The sauce is good on it's own (I usually serve it with some tortilla chips as an appetizer. I can never find tomatillos, so I buy canned fire roasted tomatoes and it still turns out really well. Everyone that I've made this for has loved it. It's really good as a leftover, too. I generally put a whole chicken in the crock pot on low all day and then take it out to let it cool while I'm making the sauce. Cooking the chicken this way makes it so easy to shred and tastes really good (I season the chicken with salt and pepper and add a little chili powder and cumin. Plus, a whole chicken only costs around $5.00 so it's cheaper than buying individual chicken breasts (which is nice because this meal can get a little pricey with all the fresh veggies you need to buy. Bottom line: try this dish...you won't regret it!!
By dmhock
on March 09, 2012
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This dish was fabulous, and not hard to make! It takes just a bit more time to char the poblano peppers, but the resulting authentic flavor was more than I had hoped for. I fixed this dish ahead of time for a "game-watch" and everyone raved about it for day's. The recipe says this dish will feed 4, but I fed 6 people easily, and had 2 servings left over. Another great thing about the recipe was layering the enchiladas verses rolling them individually. Much easier to do, and no difference in the final product. I bought an already-cooked rotisserie cheken to shred, and this also saved me a lot of time. This is a must try recipe, and easily adaptable for your own add-ins. This dish and a round of margaritas on the rocks is all you need for the party!!
By tkwhitney
Davenport, IA
on February 21, 2012
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Very yummy! I cut the recipe in half and used an 8x8 casserole dish and had plenty for dinner and lunch the following day. The tomatilla sauce was so fresh it absolutely made the dish. I also used canned chicken since I was preparing this after work, and can only imagine how delish it would be with a home roasted chicken!
By Chef #1454091
Ocala, FL
on October 07, 2011
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My daughter made this for the family and we thought the kids (toddlers wouldn't touch it. Not only did we love it, but so did the kids! Nice blend of flavors and textures. The sauce was made the day before and casserole assembled the following day. I had to look up this recipe for myself as I am sure to make it too!
By de.berlad_11443615
on October 05, 2011
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Was very disappointed with this recipe after hearing Rachael rave about it. Way too much tomatillo sauce; didn't even use it all and the casserole was still soggy. The tortillas were slimy and soft. Not as much flavor as regular rolled enchiladas. Will stick with the recipe I always use; just thought this would be a nice change!
By galoanmailbox-a...
San Leandro, CA
on August 15, 2011
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One of my go to recipes. I suggest making a day ahead & just reheat the next day, the flavors are so amazing. Most of the peppers we had growing in our backyard so very easy.
By Fennrys
on August 09, 2011
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We ended up with a bunch of poblanos and tomatillos and no idea how to use them. A search for poblano and chicken turned this recipe up. We gave it a try. And loved it! I baked it immediately after assembly and the tortillas held up well. The sauce had simmered and thickened enough that our dish wasn't as soggy as other reviews. Love the idea of freezing extra sauce, thanks!
By dwdmartin_11840621
sanger, TX
on July 28, 2011
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Made this recipe for our son's wedding rehearsal dinner. Was a HUGE hit! We all loved it. It is quite a lot of work...roasting and peeling the poblanos, etc. But my husband did them on our grill outside. We made 4 x's the recipe, and there was a whole lot of sauce left over. Originally we used only 1/4 of the sauce. However, it freezes great and we have a wonderful sauce to use other times by simply defrosting the sauce, which I happen to be doing for tonight's dinner. Great!
By chellethecat
on June 30, 2011
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When my mom first made this I was skeptical at best. I'm not all that fond of swiss cheese, and the thought of it being used on enchiladas just didn't sound right. But, I'm gutsy and will try anything once. Boy was I wrong! You cannot taste any one individual flavor. They all blend together so well. The second time, I helped prepare the dish and was amazed at how easy it was to make. The sauce, for as complex as the flavors are is SO easy. I've saved this one for myself and will be making it over and over again. Some things we do that are different - we use less cilantro as it's not one of my favorite flavors and can be overwhelming to me. We also keep forgetting to add the lime juice. And we use low sodium broth. We also don't use all the sauce when assembling the dish. As I said, I LOVE this one, so much so that I signed up just to post this.
By tjlemoine88
Sioux City, IA
on June 21, 2011
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I loved this recipe! It is me and my husband, so like all of Rachael's recipes I had to cut it in half and still had plenty for leftovers for lunch the next day. The flavors mixed together well. I have never cooked with tomatillo so it was a new experience. I used the flour tortillas and made it the night before, then cooked the next day. I also thought that the sauce was very thin even when it was baked, so I will cut back on chicken stock next time.