Roast Chicken Enchilada Suizas Stacked Casserole

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Total Reviews: 6

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  • on January 01, 2014

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    Flavors were good but it was watery and not creamy given all the cheese in it.

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  • on September 08, 2013

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    I was disappointed with this recipe. Don't get me wrong it was flavorful, but after it being a little labor intensive and being a make ahead meal, the flour tortillas were gluey and the texture wasn't what I wanted. I might make it again the night I want to eat it, but after dirtying up so many dishes and time devoted to it this won't be my go to recipe.

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  • on April 29, 2012

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    The texture of the totillas and sauce tuened out to be mushy and our family didnt take to this one. I prepared ahead and backed the next day so I'm not sure if sitting overnight caused our issues. Not one I would rush back to given the amount of time it takes to prepare.

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  • on March 27, 2012

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    Excellent!!

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  • on October 09, 2011

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    I have made this twice and the family loved it. Of course I am one of those who can't leave well enough alone and have to put my own stamp on dishes. Therefore, I added some onion, cumin, and garlic to the chicken mix. I also added some slices of avocado between the layers---yum!! I don't know how Rachel originally made this in 30 minutes, however, the sauce is worth it to make twice as much and freeze half for another time since it is soooo good. On the side I served a mix of black beans and corn with a little cumin and chopped chives. My family loved the whole meal. Next time I am going to make two and freeze one for a later desperation dinner night.

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  • on October 03, 2011

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    Very easy to make. I actually did everything on my grill (shorter time. My family likes it hot so added a Serrano pepper and I made a quick pickled onion to top it with. We liked the taste and perfect for the fall weather comfort food.

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