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Cooking Light magazine's Mexican Chicken Casserole
September 06, 2005

I couldn't hardly wait to post about my experience with this recipe. This takes W-A-Y to long to prepare for what you get in the end. This was not "enchilada-like" at all. It more resembled a mexican dip. The corn tortillas absorbed a lot of liquid and turned to mush and the chicken was soooooo overpowered by all the cheese. Overall, me and my family waited almost 2 hours (from prep time to cooking) for a mexican dip. I even took the advice of some of the posters and omitted some of the cream cheese...sill only to have it soupy and quite disgusting. This could have easily been made in the crock pot and served with chips. Which is what I'll do if I ever have a need for soupy chicken with cheese. Do yourself and your family a favor....don't bother.