SWISS CHARD CASSEROLE WITH CHICKEN
The Swiss Chard Casserole with Chicken recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C (approximately 375°F).
- Rinse Swiss chard, wipe dry, tear leaves from stems and cut all into strips. Blanch stalks in salted water for 1-2 minutes, then add leaves and cook for another 1-2 minutes. Rinse with cold water and drain well.
- Peel onion and garlic. Cut the onion into strips and cut the garlic into slices. Rinse the chicken breasts, pat dry and cut into strips. Sauté the onion and garlic in hot oil. Mix in the chicken and cook briefly, then mix with the Swiss chard. Season with salt, pepper and nutmeg and spoon into a baking dish.
- Mix the cream with the creme fraiche and cheese, season wtih salt, pepper and nutmeg and pour over the chard mixture. Bake until golden brown, about 20 minutes. Remove from the oven and serve.
SWISS ENCHILADAS
My husband lived in Mexico for several years and loved Enchiladas Suizas (Swiss Enchiladas). I found this recipe, and he said that it tastes just like the ones his 'mamita' made him.
Provided by LOSTUTTLES
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix together chicken, chilies, and salsa.
- In a wide, shallow dish stir together salt and whipping cream.
- Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
- Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese.
- Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.
Nutrition Facts : Calories 640.3 calories, Carbohydrate 28.3 g, Cholesterol 170.2 mg, Fat 48.9 g, Fiber 4 g, Protein 23.1 g, SaturatedFat 26 g, Sodium 663.4 mg, Sugar 2.1 g
CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
CHICKEN & SWISS CASSEROLE
It's nice to have an alternative to the traditional baked ham on Easter. This comforting casserole is always a crowd pleaser. Using rotisserie chicken from the deli makes prep simple. -Christina Petri, Alexandria, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, heat oil over medium heat. Add shallots and garlic; cook and stir 45 seconds. Stir in flour; cook and stir 1 minute. Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper. Stir in chicken and peas; heat through. Stir in noodles and cheese., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8-10 minutes or until top is browned.
Nutrition Facts : Calories 551 calories, Fat 25g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 661mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN ENCHILADA CASSEROLE
I often have to come up with quick meals that are relatively easy to put together, so I came up with this recipe using a slow cooker, green enchilada sauce, and a hand mixer.
Provided by DrBuzzetta
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken thighs (can be frozen) into a crock pot/slow cooker, and pour the 14 oz can of diced tomatoes and green chilies over the top--cook on low 6-8 hours.
- Preheat oven to 350ºF.
- Spray a 9 x 13" pan with non-stick spray.
- In a large bowl, use a hand mixer to mix cream cheese until whipped and soft.
- Add sour cream to cream cheese, and mix until smooth.
- Using a slotted spoon or strainer, scoop out whole chicken thighs, tomatoes, and green chilies--leaving behind as much juice as possible in the crock pot/slow cooker, and place it into your sour cream/cream cheese mixture.
- Mix until chicken is shredded and it is all well blended.
- Place 1/2 cup green enchilada sauce in bottom of 9 x 13" pan, and spread around.
- Place 6 corn tortillas over bottom of the pan overlapping slightly.
- Spread about 1/3 of your chicken mixture on top of the tortillas.
- Pour 1/2 cup-2/3 cup of green enchilada sauce on top of chicken mixture.
- Sprinkle about 1 cup of shredded cheddar cheese on top of enchilada sauce.
- Place 6 more corn tortillas, and repeat steps 10-12 with second 1/3 of chicken mixture.
- Place 6 more corn tortillas, and repeat steps 10-12 with last 1/3 of chicken mixture.
- Place 6 more corn tortillas on top, pour remaining green enchilada sauce over tortillas, and spread so that all the tortillas are covered.
- Sprinkle any remaining cheese over top.
- Bake for about 60 minutes or until bubbling and slightly brown on top.
- Let cool for 10-20 minutes before serving, if you can, to allow layers to set.
- Serve with additional sour cream, guacamole, or other toppings or sides.
Nutrition Facts : Calories 897.7, Fat 53, SaturatedFat 29.4, Cholesterol 235.9, Sodium 1854.4, Carbohydrate 57.2, Fiber 6, Sugar 12.1, Protein 50.1
CHICKEN ENCHILADA CASSEROLE
Found this on an Ortega website when looking for a way of using up leftover turkey. Great with both chicken and turkey.
Provided by Lambkyns
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
- Remove from heat.
- Stir in chicken, chiles and seasoning mix
- Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese
- Layer with remaining tortillas. Top with salsa and remaining cheese
- Bake for 30 to 35 minutes or until heated through and cheese is melted
Nutrition Facts : Calories 306.5, Fat 14.5, SaturatedFat 7, Cholesterol 55.9, Sodium 758.8, Carbohydrate 24.2, Fiber 5, Sugar 3.9, Protein 21.1
ONE-POT CHICKEN AND RICE WITH SWISS CHARD
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 55m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
- Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 664 g, Fat 23 g, Fiber 3 g, Protein 48 g, SaturatedFat 6 g
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE
Steps:
- Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper to taste.
- In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain. In a bowl thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13- by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan. Bake the enchiladas, covered with foil, in the middle of a preheated 350°F. oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.
CHICKEN ENCHILADA CASSEROLE
I often make various versions of this flat enchilada dish, as it is quicker than rolling up the tortillas and tastes very much the same. (You could roll them for traditional enchiladas if you want to take the time.) This is one version I enjoyed, so I'm posting here for future reference. I hope you enjoy it too. I'm sure you could use regular cream cheese instead of the neufchatel cheese and plain cheddar cheese or Monterey jack cheese instead of the Mexican blend cheese and it would turn out the same. In fact, you could use pepper jack cheese and skip the jalapeno.
Provided by Cook In Northwest
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon, then drain it on paper towels. Pour off most of the bacon grease, leaving about 1 tablespoons in the pan (enough to saute the onion and peppers.) Put the garlic, onion, and peppers in the remaining grease and fry until translucent. Combine the cream cheese with the chicken, bacon, and cooked onion mixture. Mix until the cream cheese has melted or fully incorporated into the mix.
- Spray a large casserole dish with Pam (or butter it or grease it lightly) to keep the tortillas from sticking. Alternately, you can pour a little of the enchilada sauce in the bottom. Put 4 tortillas on the bottom of the casserole. You want the bottom covered, so tear them into pieces so the entire bottom is covered. Put 1/2 of the chicken mixture on top of the tortillas. Layer another 4 tortillas on top, tearing to fit as before. Put the remaining chicken mixture on top and cover it with the remaining tortillas, tearing to fit as before. Pour the enchilada sauce over all. Top with the shredded cheese. Bake about 30 minute at 350F or until the center has puffed a little and is lightly browned.
Nutrition Facts : Calories 595.4, Fat 35.6, SaturatedFat 18, Cholesterol 89.3, Sodium 1122.9, Carbohydrate 49.8, Fiber 6.8, Sugar 5.1, Protein 21.4
EASY CHICKEN ENCHILADA CASSEROLE
Posted for my son. I've been making this for years. It's easy, very good, and makes good use of leftovers.
Provided by dianegrapegrower
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
- Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
- Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
- Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.
Nutrition Facts : Calories 516, Fat 31.7, SaturatedFat 13.3, Cholesterol 73.5, Sodium 1738.5, Carbohydrate 34.8, Fiber 4.6, Sugar 10.6, Protein 24.8
CHICKEN ENCHILADA CASSEROLE
This is something I made when I was in the mood for enchiladas but didn't want to go to all the trouble, had some leftover chicken to use up, and also wanted a somewhat low-cal but filling dinner. It gets a big thumbs up from my whole family, and the leftovers are usually gone very quickly.
Provided by MathMom.calif
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Pour 1/2 of the can of enchilada sauce in the bottom of an 11 by 7 inch pan.
- Take 6 tortillas and tear or cut 4 of them in half, then dip all of the tortillas (cut and not cut) into the sauce, coating both sides. Arrange the 4 cut tortillas along the edges of the pan, so that the straight cut side faces to the outside, and layering them. Place the two whole tortillas in the center of the pan, to completely cover the bottom of the pan.
- Mix together the filling: Chicken, Sour Cream, Salsa, Diced Green Chiles, Pinto beans, Hominy (or corn).
- Spread half of the filling over the tortillas in the pan.
- Sprinkle 1/4 cup of the cheese over the filling.
- Spread the rest of the filling over the cheese.
- Tear/cut 4 more tortillas in half and arrange around the edges. Place the last two tortillas over the top to completely cover the filling. Pour and spread the last half of the enchilada sauce over the top of the tortillas and sprinkle the last 1/4 cup of cheese over the top.
- Bake in the oven at 350 degrees for about 40 minutes.
Nutrition Facts : Calories 306.5, Fat 9.1, SaturatedFat 3.5, Cholesterol 41.2, Sodium 750.6, Carbohydrate 37.2, Fiber 8.2, Sugar 2.5, Protein 19.9
FUNKY CHICKEN ENCHILADA CASSEROLE
Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.
Provided by Cooking44
Categories Chicken Enchiladas
Time 1h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
- Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
- Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
- Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g
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