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Green Chicken Chilaquiles Casserole Recipe

Green Chicken Chilaquiles Casserole

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on September 18, 2011

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    This is delicious. I went to our local Mercado (Mexican Market and found all the special cheeses(and Mexican Crema/sour cream, which I used along with quacamole as topping during plating. I also bought their corn torillas, which I softened in the oil per the recipe. I also used their 'made on site' tomatillo sauce, because their ingredients were exactly what is called for in the recipe. I also bought their 'made on site' Mexican rice, which I served along with a salad with the casserole. All of these purchases really helped to save time. My 36 year old niece said it was the best casserole she ever had. We all loved it. I will make it often and look forward to making it for my card group!

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  • on January 12, 2011

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    This meal is absolutely delicious! I always use both bunches of cilantro and it is excellent. However, I don't add any of the salt the recipe calls for because I think it is too much. You will be fine if you just add the salt on your own serving after it is done. This is my absolute favorite recipe!

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  • on January 20, 2010

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    Followed recipe exactly but got nervious with 2 bunches of cilantro and only used one. Wished I would have used the 2 bunches as I am a cilantro fan. Dish was very flavorful with the green salsa. Frying the Corn Tortillas brought out the corn flavor. I will be making dish again. Only downside for my meat and potato family was they were turned off by the green salsa color and would not even try it, there loss and more for me.

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  • on May 20, 2009

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    It's really an excellent choice for your family because the flavor is wonderful Thanky for share this great recipe!!!!!

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  • on November 26, 2007

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    Don't be afraid to use the recommended amount of jalapeno. I was, and it came out a little flat in flavor. The cream really absorbs a lot of the heat from the pepper. I used a precooked chicken instead of breasts and I couldn't find all the cheeses that were mentioned, so, I did the best I could and it came out great!!! Hot and cheesy and full of flavor.

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  • on November 09, 2007

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    The tomatillos add a unique flavor to this dish. Very tasty! Will try tomatillo salsa next time to save time and prep.

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  • on March 24, 2007

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    Very tasty, My guests loved it. It took alittle longer to prepare than I had expected, but it was worth it. I had to substitue the listed cheese, for a mexican cheese blend & monteray jack.

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  • on February 01, 2007

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    I used jarred tomatilla salsa. Whole Foods has a wonderful regular or fire-roasted salsa that was amazing with this. Also, I have made this recipe twice...once with the cheeses in the recipe, and once substituting with cheese recommended in their Mesa Mexicana book...and both were equally as wonderful. I garnish with Seeds of Change tomato and black bean salsa and everyone really seemed to love that addition.

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  • on November 07, 2006

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    This is quite possibly the best recipe on the food tv site. Made it the first time following the recipe to the letter and loved it. The second time I cheated with a good quality jarred tomatillo salsa and I had to fudge on the cheeses. I was able to find manchego but not the others. I subbed some pepper jack and cheddar. It was still fabulous! Make this! You wont be sorry!

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  • on July 17, 2006

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    This casserole is easy to make and a hit with everyone!

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