Roast Chicken Enchilada Suizas Stacked Casserole

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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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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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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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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!!

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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!!

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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!

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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!

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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!

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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.

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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!