Easy Chicken Enchilada Casserole Food

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat your oven to 375 degrees Fahrenheit. At this time it can also be helpful to prep all the the ingredients for the casserole as instructed above. As in, rinse the beans, drain the corn, cut up the cooked chicken, and chop your onion, etc. Set everything aside.
• Add your rice flour and corn starch to a small bowl, stir to combine and set aside. Add all of your spices to a separate small bowl, stir to combine and set aside. Heat a medium sauce pot over medium heat, add the oil. Once the oil is heated add the flours immediately whisk until it begins to smell nutty - about 1 to 2 minutes - add spices and whisk for 1 minute until fragrant. Gradually add the chicken broth, whisking the entire time to get out any lumps. Once all the broth has been added whisk in the tomato sauce. Turn the heat up to high and allow the enchilada sauce to come to a boil. Reduce to a simmer and allow to simmer for 5 minutes, whisking occasionally, or until the sauce has thickened slightly. Remove from heat and set the sauce aside.
• While the sauce is simmering start cooking your veggies. Heat a large skillet over medium heat, add the oil and onion. Saute until tender, 3 to 5 minutes. Add the spinach or kale and cook until wilted, about 5 minutes. Add the garlic and cook about 1 minute. Remove from the heat.
• To the skillet (with the heat off) add the green chilies, pinto beans, corn, and cooked and chopped chicken. Also add 1 cup of the enchilada sauce. Stir everything together until well incorporated.
• Spread a layer of the enchilada sauce on the bottom of a 9X13 casserole dish followed by a layer of corn tortillas (you may have to cut some in half to fit - see photo in post). Spread 1/3 of the chicken mixture over top, sprinkle with some cheese. Repeat layers: tortillas, sauce, chicken mixture, cheese until you have worked through all the chicken mixture and have filled the casserole dish. You should have about 3 layers.
• Cover with foil and bake for 25 to 30 minutes. Remove the foil and bake another 5 to 10 minutes or until the sauce is bubbling and the cheese is well melted.
• Allow the casserole to cool for 15 to 20 minutes before serving.
• Top with a sprinkle of green onions or cilantro, if desired, and cut into squares and serve.
• Allow the casserole to cool completely and transfer the enchilada squares into air tight containers. The enchilada casserole will last for 1 week in your fridge. It makes really great leftovers! Yum!

EASY ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
• Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
• Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

CHICKEN ENCHILADA BAKE

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.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
• Remove chicken from the pot and shred with two forks.
• Preheat oven to 375 F degrees.
• Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
• Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
• Serve warm.

CHICKEN ENCHILADA CASSEROLE I

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!

5-INGREDIENT CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
• Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
• Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
• Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
• Bake uncovered 40 to 45 minutes or until hot and bubbly.

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:

• Preheat oven to 350 degrees F
• Lightly spray 13x9 baking dish with cooking spray, set aside
• In a large bowl, stir together enchilada sauce and salsa
• Reserve 1 cup of sauce mixture
• Spread about ½ cup sauce evenly on the bottom of the baking dish
• Drain and rinse black beans, drain pinto bean and corn, stir into sauce
• Stir in chicken
• Cut tortillas and layer on the bottom of the prepared baking dish
• Cover with one third of the meat mixture
• Sprinkle 1 cup of cheese over meat mixture
• Repeat with another layer of tortillas, meat mixture then 1 cup cheese
• Add remaining tortillas and remaining ½ cup sauce mixture, then more cheese
• Lightly spray a piece of foil to prevent cheese sticking, and cover baking dish
• Bake covered for 20 minutes
• Uncover and bake an additional 5-10 minutes or until bubbly and cheese is melted
• Remove from oven and let set for 5 minutes before serving
• Serve with your favorite toppings

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to package instructions.
• Combine rice with chicken, enchilada sauce, green chilies, corn, and black beans.
• Spread evenly in a 9x13" baking pan and top with cheese.
• Bake in a 350-degree oven for 30 minutes, or until cheese is melted and beginning to brown.
• Remove from oven and let cool slightly, sprinkle with cilantro and serve.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Spray 9×13 pan with cooking spray. Place as many Chicken Breast in the pan that your family will eat. Then pour can of Enchilada Sauce over the top
• Cover with foil and cook for 1-2 hours at 400 degrees. This is so that the chicken gets really tender and you can shred.
• Remove and shred Chicken
• Now top with the 3 cups of cooked rice...spread evenly over the chicken and sauce.
• Then top with Tortilla Chips and Cheese
• Now pop into the oven just until Cheese melts!
• There you have it! Chicken Enchilada Casserole!

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with 1/2 cup cheese and tortillas. Spray lightly with cooking spray; cover.
• Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with sour cream.

EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
• Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
• Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.

ROTISSERIE CHICKEN ENCHILADA CASSEROLE

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!

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared.
• In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.
• Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
• Repeat steps to create two more layers.
• Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.
• Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

CHICKEN ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Mix the chili powder, cumin powder, onion powder, garlic powder, salt and oregano together in a small bowl and rub it all over the chicken.
• Heat a skillet over medium heat and coat the bottom of the pan in olive oil. Cook the chicken for 3-4 minutes on each side. Remove and let cool until you can comfortably shred it.
• In the meantime, add the onion to the pan and cook until it becomes translucent. Then add the serrano/jalapeño (if using) and garlic. Cook until the garlic becomes fragrant.
• Remove from the heat and add the sour cream and enchilada sauce and stir to combine. Then stir in the shredded chicken.
• Layer 6 (more or less depending on size. You just use enough to form a complete layer as shown in the step by step photos) corn tortillas in the bottom of a 9x13 inch casserole dish sprayed with nonstick spray. Using a slotted spoon, drain most of the sauce and add half of the chicken and a handful or two of cheese to the layered tortillas. Layer 6 more tortillas and spoon the remaining chicken filling and another handful of cheese.
• Layer once more with the tortillas and pour the sauce over top. Sprinkle the top with the remaining cheese and bake for 20-25 minutes, or until the cheese starts to bubble around the edges.
• Let the casserole rest after baking before serving with fresh avocado slices, cilantro and a drizzle of sour cream.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
• Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
• Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease a 9 x 11 inch baking dish.
• Mix soup, 1/4 c. salsa, and taco seasoning together.
• Add chicken, corn, and beans to soup mixture. Stir.
• Spoon about just enough chicken mixture to cover the bottom of prepared baking dish. Spread into a layer.
• Set two tortilla shells over chicken mixture layer.
• Spoon chicken mixture over tortillas. Spread to the edges of baking dish.
• Sprinkle with grated cheese.
• Repeat layers two more times beginning with tortillas and ending with cheese.
• Bake for 25-30 minutes,

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees and spray a 9 x 13 baking dish with non stick spray.
• Layer your casserole as follows:3/4 cup enchilada sauce6-8 tortilla halves, just enough to cover the pan1/3 cup black beans1 cup shredded chicken2 heaping tablespoons green chilies3/4 cup grated cheddarRepeat, ending with sauce.You will have about 1/2 cup grated cheddar left to top casserole with when finished baking.
• Spray a piece of aluminum foil with non stick spray so it doesnt stick to the top of the sauce, and cover pan tightly.
• Bake at 375 degrees for 30 minutes. Insert knife in center to be sure casserole is heated through and tortillas are soft. Spread with remaining cheese and bake an additional 5 minutes.
• Top with chopped onions, tomatoes and avocado. Serve with sour cream and salsa if desired.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
• To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
• Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
• To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
• Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 200°C/390°F.
• Heat a large pan over medium-high heat. Fry the onion, garlic and peppers together in a splash of olive oil. Season with the taco/enchilada seasoning, oregano, chilli flakes, salt and pepper.
• Combine the cooked rice with shredded chicken, cheese, corn, black beans and peppers mixture in a large, deep casserole dish. Season with salt, pepper and more taco/enchilada seasoning and mix well.
• Top with more cheese then bake for 15-20 minutes until the cheese is golden and the casserole is hot throughout.
• Remove from the oven then top with sour cream, avocado, coriander/cilantro and chillies. Serve with lime wedges.

EASY ENCHILADA CASSEROLE RECIPE WITH GROUND BEEF

Steps:

• Preheat oven to 350°F (176°C)
• Brown and mince the ground beef in a skillet over medium heat until cooked through; drain excess grease.
• Next, add the seasonings and green chiles to the cooked beef and stir to mix until combined. Set meat mixture aside.
• Add enough enchilada sauce to the bottom of a 8½ x 11½ baking dish to glazed the bottom (less than ¼ cup). Pour the remaining enchilada sauce into a large bowl.
• Take 4 of the flour tortillas and one by one coat in the enchilada sauce and place in the bottom of the casserole dish (see post for tips) to form the bottom layer.
• Next, add about ⅓ of the meat mixture on top of the tortillas layer along with some of the diced onions then top with some of the shredded cheese. Repeat layers twice more ending with the meat mixture, onions and a final top layer of the shredded cheese.
• Cover the casserole with aluminum foil and bake for 45 minutes. Allow the enchilada casserole to cool about 15 minutes before serving.
• Serve along with your favorite toppings and sides. (See full blog post for suggestions as well as recipe variations and optional ingredients).

CREAMY CHICKEN ENCHILADA CASSEROLE

Steps:

• Grease a 9x13 inch baking dish with butter.
• Lay 6 tortillas for the base.
• In a larger mixing bowl add sour cream, cream of chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika. Stir with a fork or a whisk to combine. The sauce should be thick but still spreadable between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.
• Spread a chicken layer on top of the tortillas (2 cups), add half of the sauce, and top with half of the cheese blend.
• Repeat the layers (tortilla, chicken, sauce, cheese).
• Bake for 30-35 minutes at 350 degrees Fahrenheit (175 Celcius) or until cheese is melted and bubbly.
• Serve with plenty of toppings!

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350° and spray a 9 x 13 baking dish with a non-stick cooking spray. Set aside.
• In a large frying pan or skillet, heat oil over medium high heat.
• Add chicken and onions to pan, sprinkle with seasonings and pepper. Stir.
• Cook chicken until it is no longer pink and onions are tender. Drain any excess grease, if needed, and return to pan.
• Add ⅔ can of the olives into the chicken mixture saving the remaining olives for the top.
• Add ½ cup of green enchilada sauce to bottom of prepared baking dish and add just enough sauce to cover the chicken mixture in the pan (saving the remaining sauce to pour over the top). Stir to combine and heat over medium heat until hot.
• Place 8 corn tortillas covering the bottom, overlapping each other.
• Next, spoon ½ of the chicken mixture on top of tortillas followed by ⅓ of the shredded cheese. Repeat with 8 tortillas, the remaining chicken mixture and ⅓ of the cheese. Last layer will be 8 tortillas, the remaining sauce, as needed, and the remaining cheese, followed by the remaining olives.
• Cover with aluminum foil and bake in preheated oven for 40-50 minutes, removing the foil during the last 10 minutes of baking.
• Carefully remove from oven and serve hot. Garnish with sour cream, sliced avocado, cilantro, green onions and/or salsa.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Set oven to 325 degrees.
• Grease a 1-1/2 quart casserole dish.
• Cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
• Heat oil in the skillet; saute the onion and garlic for about 4 minutes.
• Mix the soup with the hot sauce adjusting the amount of hot sauce to taste and Parmesan cheese.
• Add in the chilies, mushroom soup and 1-1/4 cups EACH mozza and cheddar; cook slowly until the cheese melts.
• Line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
• Layer HALF of the chicken on top of the salsa, then HALF of the soup/cheese mixture.
• Repeat the layers (ending up with the soup/cheese mixture on top).
• Bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
• Let stand for 10 minutes before serving.