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Roast Chicken Enchilada Suizas Stacked Casserole Recipe

Roast Chicken Enchilada Suizas Stacked Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on May 03, 2013

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    Even though it took a bit longer than I thought to make this, it was DELICIOUS. And best part was my 22 month old loved it!

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  • on February 11, 2013

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    This is delicious, tasty and a big hit whenever I share it with someone! I admit that instead of making my own tomatillo salsa, I have adapted a quick version where I use bottled Salsa Verde. Then I add the honey and cumin as in the recipie. LOVE this dish!

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  • on November 18, 2012

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    I followed the recipe exactly which is quite lengthy and time consuming. But the end result was very disappointing. Very bland flavor for all the ingredients it required. It was just a pile if mush when I served it, to guests unfortunately. Very unappealing to the eye also. It boiled over in the oven and made a mess! I love Enchilada Suizas but this tasted nothing like I expected!

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  • on October 10, 2012

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    This has a fantastic depth of flavor, but I found portions of the directions to be a bit vague. Peel the tomatillos...I suspect, in hindsight, the intention is to remove the papery husk, NOT try to PEEL the skin off, which I did. D'oh! I used a rotisserie chicken, so easy. I wish I had chopped the onions smaller, the big chunks were unpleasant in the otherwise silky sauce (could have used a blender stick. Makes a LOT of sauce, be sure to use a big skillet.Though, that sauce would freeze well for another use (green salsa How should this casserole be topped? Sauce and cheese? What is the purpose of the 2nd handful of cilantro? I will make the sauce again, but think I will do a traditional roll up.

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  • on September 15, 2012

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    I usually make enchiladas suiza all the time - so I gave this a try. I think corn toprtillas absorb more-you can get wonderful canned tomatillas so no peel & cook--buy cooked chicken to shred (rest for meal or sandwiches. Add sauce as you think it will absorb. Good stack recipe. And like other lady said, good with corn chips next day.
    PS if you want adventure, use the left overs-scramble some eggs, cut up the caserole. put eggs in pan, then add cut up casserole, cook until set and you have a wonderful frittia.

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  • on August 04, 2012

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    this is one of my favorite recipes ever! i like to top it with diced avacado, shredded lettuce, salsa and diced onion, then eat it with tortilla chips

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  • on May 29, 2012

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    Well, for the time it took to get everything together, cook down the sauce, it was extremely bland. The kids liked it but I didn't

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  • on April 07, 2012

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    I Have Purchased 1 Magazine or 1 Cookery Book For ANY Chicken Suizas Recipe! This One Is Great.Hold Back If You Believe Too Much Sauce.Me?Love.Remember,Can Even "Tear" Tortillas To Fit Casserole Dish. Thank You,Rachael.

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  • on March 27, 2012

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    It's was an extremely difficult recipe to make and the tortillas where too doughy and the casserole soggy. I can't imagine why Rachel would rate this as "easy"! Would not make again.

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  • on March 21, 2012

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    Made way too much sauce, found the casserole soggy and lacking texture. Would not make again. Prefer tomatillo's in fresh salsa.

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