Simple Chicken Enchilada Casserole Food

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!

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.

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.

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.

SIMPLE CHICKEN ENCHILADA CASSEROLE

Steps:

• Combine onion, green chilis, soups, and chicken together in a large bowl.
• Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
• Spread 1/3 of the soup mixture over the top.
• Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
• Repeat two more times.
• Bake for 30 minutes at 350 F or until bubbly.
• Top with salsa, black olives, and sour cream, if desired.
• Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Spray baking dish with non stick spray.
• In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
• Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
• Bake in a 350 degree oven for 50 minutes.

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.

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

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.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

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.