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
CHICKEN ENCHILADA CASSEROLE
This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.
Provided by TammieV
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place Chicken in large saucepan and cover with water.
- Sprinkle in a handful of oregano,add garlic powder and salt.
- Boil about 20 minutes and shred from bones.
- Save broth.
- Mix soups, sour cream & chiles in large pan.
- Add only enough broth to slightly thin.
- Re-season as needed.
- Simmer on low 15 minutes.
- Add chicken and diced onion.
- In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
- Repeat- Tortillas, sauce and cheese.
- Bake in 350 degree oven for 20 minutes.
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
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
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
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
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 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 ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
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.
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