GLUTEN-FREE CHICKEN ENCHILADA CASSEROLE (WITH TURKEY OR BEEF OPTION)
Provided by Shirley Braden
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
- Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir all together in a large skillet. Heat a few minutes, if necessary. (If chicken is still warm from its cooking method, you will not need to heat more.)
- Spread one half of the jar of salsa in an ungreased 9" x 13" baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
- Top with chicken mixture; sprinkle with half of the cheese.
- Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.
- Bake until cheese is melted and the casserole is hot, about 15 to 20 minutes.
GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE
Cheesy enchiladas just got easier in this quick gluten-free casserole. A new go-to dish for your next potluck.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
- Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.
- Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.
Nutrition Facts : Calories 410, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 0 g, TransFat 0 g
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
CHICKEN ENCHILADA CASSEROLE - GLUTEN FREE
Make and share this Chicken Enchilada Casserole - Gluten Free recipe from Food.com.
Provided by Mom2Eight
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
- Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)
- Spread one half of the jar of salsa in an ungreased 9″ x 13" baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
- Top with chicken mixture; sprinkle with half of the cheese.
- Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
- Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.
- Adapted from Valerie and Woman's World.
Nutrition Facts : Calories 584.3, Fat 23.4, SaturatedFat 11, Cholesterol 115, Sodium 2516.6, Carbohydrate 52.5, Fiber 8.8, Sugar 10.8, Protein 44.7
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
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