Healthy Chicken Enchilada Casserole Food

HEALTHY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
• In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
• Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
• Serve immediately, garnished with avocado, tomato and cilantro, if desired.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
• Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
• In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
• Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
• Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
• Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
• Garnish with optional toppings and serve.

HEALTHIER CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
• Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
• Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

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 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!

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 325.
• Cut tortillas into 1 inch strips and set aside.
• Shred chicken and mix with soup, water, green chilies and onion.
• Line bottom of a 9x13 baking dish with 1/2 the tortilla strips.
• Spread half the chicken/soup mixture over the top.
• Sprinkle with half od the cheeses.
• Layer remaining strips and chicken mixture then top with cheese.
• Bake uncovered for 1 hour.
• Garnish with sliced green onion and tomato.