My Version Of Creamy Enchilada Casserole Food

MY VERSION OF CREAMY ENCHILADA CASSEROLE

Steps:

• 1. Dice your blocks of pepper jack cheese and melt in microwave and check very often as it will scorch easily and then add your milk to make a creamy consistency.After its melted place hot bowl on counter top.
• 2. Then add all Other ingredienst but NOT the SHREDDED CHEESE! Stir till a very nice creamy texture and if too stiff you can add a little bit more milk..
• 3. Using a 9x13 pan ( I have used pyrex and alum and it doesnt matter the type) Ladle a little of the sauce on the bottom of your pan. Then place 2 large flour tortiall's Ladle more sauce and smooth out over the tortilla's Then sprinkle a bit heavily with the shredded cheddar cheese. Yhen Repeat till the Top is Flour Tortilla's and if any sauce is left feel free to lightly spread some across the top layer of tortilla's. Then Sprinkle your Mozz Cheese and then your Pepper Jack or Monterey Jack cheese.
• 4. Preheat Oven at 350 Degree's Place pan in oven and cook till Bubbly which is usually about 35 minutes.Watch Often so that The cheese doesnt Burn.
• 5. Let it set and cool about 15 minutes before slicing . It will tend to be somewhat runny if you slice it right out of the oven.. Enjoy!!!

CREAMY ENCHILADA NOODLE CASSEROLE - SO GOOD!!

Steps:

• 1. Preheat oven to 350 degree F. Grease a 9 x 13 baking dish with cooking spray.
• 2. Cook noodles according to package instructions. In a large skillet, brown ground beef with onions until no longer pink, and onions are soft. Drain and return to skillet.
• 3. Mix the spices with the ground beef, stirring well to blend.
• 4. Add the cream cheese and stir till melted and blended well.
• 5. In a bowl; mix the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey jack cheese, green chiles, sour cream, olives, rotel, and corn. Stir till combined.
• 6. Pour the mixture with the ground beef,simmer for 3 - 4 minutes.
• 7. Drain the pasta.
• 8. Mix the noodles with the ground beef sauce..making sure it is mixed thoroughly.
• 9. Pour the mixture into the prepared baking dish. It will be full.
• 10. Sprinkle remaining monterey jack and cheddar cheese on top. Bake for 45 to 50 minutes, or until bubbly and golden.
• 11. Enjoy!!

CREAMY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
• Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

CREAMY CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
• In a large bowl, mix the three soups and the can of diced chiles.
• Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
• Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
• NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
• Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
• Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!

CREAMY GREEN ENCHILADA CASSEROLE

Steps:

• Roast the chile peppers using your preferred method. Once they have blackened, peel them and remove the stems and seeds. Then place the cleaned peppers in a blender with the water, and garlic. Blend well, and then add the rest of the ingredients for the sauce. Blend again and set aside.
• Heat the pan with some oil. Add the beef and cook until almost brown. Add the garlic, salt, and half the scallions. Once the beef has browned, drain, and add the sauce. Let simmer for about 10-15 minutes. Set Aside.
• Warm all the tortillas using your preferred method. Add a little sauce to a 9x13 casserole dish, enough to barely cover. To make the first layer, place six tortillas and add about 3 cups of the beef and sauce mixture, making sure you add more meat than sauce. Sprinkle 1 cup of cheese on top. Repeat for the second layer. For the last layer, you should have more sauce than meat. Top with 1 1/2 cups of cheese and scallions.
• Place in an oven until cheese browns (about 10 minutes in a 425 degree oven).

ENCHILADA CASSEROLE

Steps:

• mix tomato sauce and enchilada sauce together in seperate bowl.
• Spray bottom of casserole dish with cooking spray and put a small about the tomato/enchilada sauce on bottom of dish.
• Line dish with tortillas, then a small layer of chicken, top with sauce and sprinkle cheese on top of sauce.
• Add a second layer of tortillas and then black beans, corn and cheese.
• Add a third layer of tortillas, chicken, sauce, cheese and sprinkle black olives on the very top.
• You may not use all the corn, beans or sauce. Use to your discretion.
• Bake in oven at 350 for one hour or until cheese on top is very bubbly.