CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"
Take advantage of summer's squash bounty by rolling up sliced zucchini with shredded chicken, garlic and scallions. Salsa makes a quick sauce topper. Sour cream and hot sauce are the finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings (3 enchiladas per person)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
- Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
- Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
- Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.
Nutrition Facts : Calories 290, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 75 milligrams, Sodium 1050 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
EASY CHEESY CHICKEN ENCHILADAS
This simple cheesy chicken enchilada recipe is perfect for weeknight meals. It's so fast to prepare and full of flavor!
Provided by Michelle
Categories main dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Chop or shred cooked chicken. Add it to a bowl with 1/2 cup shredded cheese (reserve the rest to top your dish) and 1/4 cup enchilada sauce to hold it together. Stir to combine.
- Lay a tortilla on a flat surface and spoon approximately 1/3 cup of mixture in a line near the center of the tortilla. Fold one side over the center line of filling, then roll. Place seam side down in a 9x13 glass baking dish. Repeat with the remaining seven tortillas.
- Pour enchilada sauce over the tops of the chicken enchiladas. Use a spatula to gently press any exposed tortilla ends into the sauce. Spread the cheddar cheese over the top of the chicken enchiladas.
- Bake in 425 degree oven for 10 minutes, until you see the cheese melted and sauce bubbling. Let sit for one to two minutes, then serve immediately.
Nutrition Facts : Calories 417 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 enchilada, Sodium 941 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHEESY CHICKEN ENCHILADAS
A simple 4-ingredient dish, I usually have these ingredients on hand in the fridge, freezer or pantry for a last-minute dinner emergency. This was modified from a recipe that called for ground beef.
Provided by catht
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
- Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
- Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
- Bake in preheated 350F oven for 20 mins or until heated through.
CHEESY CHICKEN ENCHILADA SKILLET
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Dinner Salsa Sour Cream Bean Cheese Garlic Quick & Easy Bake
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
- Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.
ROTISSERIE CHICKEN ENCHILADA CASSEROLE
Rotisserie Chicken Enchilada Casserole is a simple and delicious dinner idea. The fact that you use rotisserie chicken is not only a game changer but a major time saver. If you are looking for an easy dinner recipe for those chaotic weeknights, this is it.
Provided by Our Wabi Sabi Life
Categories Main Course
Number Of Ingredients 5
Steps:
- Preheat oven to 375°
- Spray a 9x13 casserole dish with cooking oil and set aside.
- Spread half of the chicken evenly across the bottom of the casserole dish.
- Pour half of the enchilada sauce evenly on top of the chicken.
- Spread half of the sour cream evenly over the mixture
- Place half of the tortillas over the mixture.
- Sprinkle the cheese onto the top of tortillas.
- Repeat the process once more.
- Bake in your oven covered for 20 minutes, and then for 10 minutes uncovered. Serve immediately!
EASY ROTISSERIE CHICKEN ENCHILADAS
Rotisserie chicken is something we all buy on occasion as it's quick and when you remove the skin it isn't too bad for you either. It is great by itself, but over the years I have started using it in a few of my recipes. This not only saves time, it is even better than 'just chicken'. My rotisserie chicken enchiladas is one of those recipes! The rotisserie meat is so tender and perfect for this type of meal, and with my homemade enchilada sauce? YUM. Adults and kids love this one and if you control the cheese, it is healthy yet satisfying. My recipe serves approximately 6 and takes less than one-hour from start to devour. So easy and so DELISH (also gluten free)!
Provided by Casey.Company
Categories Mexican
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 350 degrees; prep baking dish with cooking spray.
- remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
- in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
- take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled.
- spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
- remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.
CHEESY ROTISSERIE CHICKEN ENCHILADAS
Mexican comfort food! Warm tortillas with a delicious filling of rotisserie chicken, creamy poblano soup, sour cream, green chiles, cheese, and enchilada sauce, then baked until hot and bubbling. It's quick and easy to make too!
Provided by RFalgout
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h25m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
- Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
- Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
- Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
- Bake in the preheated oven until cheese is bubbly, about 35 minutes.
- Serve hot, garnished with green onions, tomatoes, and remaining cilantro.
Nutrition Facts : Calories 700.3 calories, Carbohydrate 50.2 g, Cholesterol 120.7 mg, Fat 38.4 g, Fiber 4.4 g, Protein 38.6 g, SaturatedFat 17.4 g, Sodium 1494.7 mg, Sugar 4.2 g
CHEESY CHICKEN ENCHILADAS CASSEROLE (GLUTEN FREE)
Ready within 40 minutes, thesegluten-free chicken enchiladasare simple toprepare, because they userotisserie chicken, cutting down on the casserole'scooking time. The filling has cooked down onion and green chilis too, to add alittle kick of flavor, but they're still mild enough for kids. Weeknight dinner win!
Provided by Taryn Solie
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Take a small pat of butter and spread it around on a 9x13 baking dish. Set baking dish aside.
- Using a cutting board and sharp knife, dice the onion. If you don't mind larger pieces, you can cut larger pieces. If you have picky eaters, you may want to do more of a mince to the onion. Set aside once finished.
- Place a large non-stick pan on the stove over medium heat. Put the butter in the pan and let melt (about a minute or two). Once the butter is melted, add the diced onion and the kosher salt. Stir with a wooden spoon and cook for 5 minutes, until the onion is softened and becomes somewhat transparent.
- Add the green chiles (do not drain them) and stir them into the onions. Once combined, add the shredded chicken in and stir again until combined.
- Remove the pan from the heat and, if desired, separate the filling into four separate piles. This will help keep roughly the same amount of filling per tortilla.
- Take the gluten free tortillas out of their package and wrap them in a damp paper towel. Microwave for 15 seconds or so, enough to warm them through.
- Remove them from the microwave and discard the paper towel, then place one at one end of the 9x13 dish. If you've separated the filling into 4 piles, take half of one of the piles of filling and place it in the tortilla in a line.
- Next measure out one tablespoon of enchilada sauce and pour it over the filling. Then grab about a tablespoon (a large pinch) of shredded cheese and place it in a line over the sauce.
- Now you'll fold the tortilla together. Start by gently folding one side of the tortilla over the filling, then fold the other side on top. Roll the tortilla over until the folded ends are on the bottom of the baking dish. If the tortilla is not up against the edge of the dish, push it over to make room for the other tortillas.
- Repeat the process until all the tortillas have filling and are folded over in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and spread it out a bit using the measuring spoon until most of the tortillas are covered.
- Sprinkle the remaining shredded cheese out of the bag onto the tortillas in an even layer.
- Tear off a piece of aluminum foil and cover the baking dish with it, folding it down on all sides to act as a lid. Put the dish in the oven and bake for 20 minutes.
- Once the timer goes off, remove the dish from the oven. Take off the aluminum foil and discard it. Place the dish back into the over to cook for 5 to 10 minutes, until the cheese is bubbly and browning on the sides.
- Remove the dish from the oven and let rest for 5 or so minutes before serving. Place chopped green onions on top if desired.
Nutrition Facts : Calories 403 kcal, Carbohydrate 31 g, Protein 29 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 95 mg, Sodium 1297 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ROTISSERIE CHICKEN ENCHILADA CASSEROLE
This easy, scrumptious chicken enchilada casserole is the one version of enchiladas I'm always happy to make. Simple and absolutely delicious!
Provided by Jill Nystul
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Spray a 2-quart glass baking dish with cooking spray, then set it aside.
- In a mixing bowl, stir the shredded chicken, cilantro, black beans, and green chiles together until well mixed. (Check out the link below to learn the quickest and easiest way to shred chicken!)
- Spread 2 tablespoons of the enchilada sauce in the bottom of the baking dish. Place 4 tortillas on top of the sauce, overlapping as necessary. (I think it's much easier to layer the tortillas when they're cut in half, so that's how I did it!)
- Spoon half of the chicken mixture over the top of the tortillas, then sprinkle with 1/2 cup of the cheese.
- Spread half of the sour cream on top of the cheese, and then half of the remaining enchilada sauce as well. Repeat the process by layering the remaining tortillas, chicken mixture, 1/2 cup of cheese, the sour cream, and remaining enchilada sauce.
- Cover the baking dish with tin foil, and bake at 375° for 30-35 minutes or until heated through.
- Remove the tin foil from the dish, sprinkle with the remaining cheese (and a few dollops of sour cream, if desired) and bake uncovered another 5 minutes. Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 353 kcal, Carbohydrate 29 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 577 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
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