Chicken Gravy Enchilada Casserole

Chicken Gravy Enchilada Casserole

22 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Tracy Forward
Recipe by  Tracy Forward

“A casserole using leftover chicken and gravy. You can also use turkey. Classic Tex-Mex cuisine. Serve with salsa, shredded lettuce, sour cream and black olives if desired.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.

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Reviews (22)

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This was delicious, but I was a little confused about the directions. I didn't know why I needed to simmer it for 2 hours when the chicken was already cooked, so I simmered for less than 1/2 and hour and put it in the oven. I also made more than 2 layers because I had enough ingredients. It was still very yummy and I will make it again!



Delicious, delicious, delicious, this receipe is perfect! I followed it entirely the first time we made it and then improved the was fabulous both times! We added more of a variety of vegetables the second time and there wasn't any complaining from the kids for 'having' to eat their vegies!



My wife and I liked this a lot. I made a few touch-ups: - I veganized the recipe by using seitan instead of chicken. I lightly browned the seitan in a couple tablespoons of canola oil. Seitan is a high-protein veggie meat made primarily from wheat gluten; it's available in Whole Foods-type stores and sometimes "regular" grocery stores. In recipes, it has a taste and texture similar to chicken. There are lots of recipes for it online, but I always buy it ready-made from a package. I also used Follow Your Heart vegan cheddar (though my first choice, had I not had leftovers to use up, would have been Daiya vegan cheddar). - Mindful of other reviewers' comments, I added some garlic powder to the mixture as well as some corn starch for thickening. I served it kind of half over, half next to rice, for which I added a bit of Mexcan spices to the broth. I lightly spooned salsa verde on top of the dish.

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Amount Per Serving (8 total)

  • Calories
  • 426 cal
  • 21%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 33.5 g
  • 67%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 1307 mg
  • 52%

Based on a 2,000 calorie diet



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"Pantry Raid" Chicken Enchilada Casserole


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