Comments on: Cheesy Chicken Enchilada Casserole

By: mel

mel — Mon, 11 May 2009 14:13:54 +0000

Thanks everyone!

Christopher – your jicama salad sounds amazing!

By: Christopher

Christopher — Mon, 11 May 2009 02:31:56 +0000

I have been a fan of your delicious recipes and your beautiful, artistic site for so long! I made your amazing Butternut Squash Farro (with pancetta, of course) and my guests LOVED it. A week later I topped it with this delicious enchilada dish. It was fantastic! I served it with a crisp jimica, cilantro, and tangerine salad (with pepitas and a lime garlic dressing) and forget leftovers…we ate every last bite. Thanks so much!

By: Drew

Drew — Tue, 05 May 2009 15:52:37 +0000

After rave reviews from my boyfriend, I made this for a Cinco de Mayo fiesta anoche! I think it will be a hit.

By: Angela

Angela — Mon, 17 Nov 2008 19:39:52 +0000

Thanks Mel. I am making it now. I didn’t have the brown rice so just made traditional Mexican rice. I also buy the pkg of enchalada mix and mix with tamato sauce. I will grate the cheese now, everything is cut up, chicken is cooking. (wish I would have bought a rotissire) Hope it turns out. I shared your recipe with some friends who are also planning on making it soon. mmmmmm

Thanks!

By: mel

mel — Mon, 17 Nov 2008 15:06:51 +0000

Angela – Love the lettuce, sour cream, limes and pico on the side! Will definitely do that next time :)

By: Angela

Angela — Sat, 15 Nov 2008 01:08:43 +0000

You can find masa in your local mexican store or any mexican isle. It is just in a bag like flour. (it is basicly corn meal but will have more like a tamale taste)

Thanks for the recipe I am making this next week! I have the ingredients already. For the sauce for my enchaladas I use tomatoe sauce and the pkgs makes good sauce. I am so excited about your recipe! Serving with lettace, sour cream and fresh limes and fresh pico de gullio on the side.

By: Kevin

Kevin — Mon, 10 Nov 2008 01:29:19 +0000

That looks really tasty!

By: Texas Deb

Texas Deb — Sat, 01 Nov 2008 22:09:14 +0000

Mel – what a fabulous combination of flavors and textures. While we are riding the substitution horse, do you think you could sub in corn meal or polenta either one for the Masa Harina? Would using either one require any other tweaks to keep the textures/flavor balance the same?

By: sharon

sharon — Fri, 31 Oct 2008 06:24:35 +0000

I’ll have to head over to Whole Foods to grab some masa harina. This looks so good and will be worth the trip!

By: mel

mel — Thu, 30 Oct 2008 21:33:11 +0000

Kent – The actual masa is a little dry, but no more dry than a tart crust. The sauce and cheese make up in moistness.