Roast Chicken Enchilada Suizas Stacked Casserole

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Very surprised by this dish. It looked delish when Rachel made it on her show, but once I got home from the store and started actually making it... I became very worried. It appeared soupy and down right odd. However, after baking it and allowing it to cool (juices set up, it looked very appealing. My husband thoroughly enjoyed this dish. Very yummy. Will make again.

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this is the first recipe I've felt compelled to write about. My husband and I loved them.

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This had very good flavor but had way too much liquid in it. I used flour tortillas and let it sit until the next night, like she suggest. The tortillas were soggy and slimy and like I said before too much liquid. If I make this again I will omit the chicken stock and maybe use corn tortillas or just bake immediately. I usually do bake my enchiladas right away and the tortillas are never soggy.

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Thought this was very tasty. Not usually a fan of corn tortillas, but this was good. I did not peel the tomatillos. Don't know if that would have made a difference. I did not notice that it was needed. My family all liked this and wished there was more. I made it in a 9 x 13 pan. I did find that I had quite a bit of extra sauce left over. (I did place a thin layer of red tomato. I just thought it needed it. Very good. Will make again.