Chicken Enchilada Casserole Ii Food

CHICKEN ENCHILADA CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
• Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

PARTY CHICKEN ENCHILADA CASSEROLE

Steps:

• In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
• Combine onion mixture in a bowl with chopped chicken and green chili peppers.
• Set aside.
• For sauce, in the same pan melt 3 tablespoons butter.
• Stir in flour, coriander and salt.
• Stir in chicken broth all at once.
• Cook and stir till thickened and bubbly.
• Remove from heat.
• Stir in sour cream and 1/2 cup of the cheese.
• Stir 1/2 cup of the sauce into the chicken mixture.
• Fill each tortilla with about 1/4 cup of the chicken mixture.
• Roll up and arrange in a 13x19x2 baking dish.
• Pour remaining sauce over and sprinkle with remaining cheese.
• Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
• Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.

CHICKEN ENCHILADA CASSEROLE

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

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
• Place tortilla chips in an ungreased 8-inch square glass baking dish.
• Top with chicken mixture.
• Sprinkle with onions, tomato and cheese.
• Bake 35-45 minutes or until hot and bubbly.
• If desired, arrange additional tortilla chips around edge of dish.

CHICKEN ENCHILADA CASSEROLE

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 ENCHILADAS

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.

CHICKEN ENCHILADAS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
• Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
• In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

ENCHILADA CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
• In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
• Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
• Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
• Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350. In a 12x8 inch baking dish, place 3 tortillas. Layer on 1/3 of the tomatoes, chicken, scallions, chilies, olives sour cream and cheese.
• Cover with 3 more tortillas. Repeat the layering process twice, ending with tomatoes and cheese.
• Bake, uncovered, for about 35 minutes or until bubbly and heated through.

CHICKEN ENCHILADA CASSEROLE

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.