Velveeta Chicken Enchilada Casserole Food

VELVEETA® CHICKEN ENCHILADA CASSEROLE RECIPE

Steps:

• Heat oven to 350°F. Reserve 1/4 cup salsa for later use. Mix chicken, soup and VELVEETA until well blended; spread 1 cup onto bottom of 8-inch square baking dish.
• Top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken mixture; repeat layers.
• Bake 30 to 35 min. or until heated through. Serve topped with reserved salsa.

CHEESY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 425°F. Spray round 2-quart casserole or 11x7-inch glass baking dish with cooking spray.
• In large bowl, mix chicken, beans, salsa, chili powder and garlic powder; stir in cheese. Spoon into baking dish. In small bowl, mix Bisquick mix, milk and butter. Pour and spoon evenly over chicken mixture.
• Bake 30 to 35 minutes or until crust is golden brown. Top with lettuce, tomato and onions. Serve with guacamole, sour cream and pickled sliced jalapeño chiles, if desired.

VELVEETA CHICKEN ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350. Reserve 1/4 c of salsa for later use. Mix chicken, soup,and cheese until well blended. Spread 1 cup of the chicken mixture onto bottom of 8 inch square baking dish. Top with layers of 6 tortilla halves, 1/4 c of the remaining salsa and half of the remaining chicken mixture; repeat layers. Bake 30 to 35 min and serve topped with the reserved salsa.

VELVEETA® BEEF ENCHILADA BAKE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet; stir in corn and VELVEETA.
• Spoon 1/3 of the meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture and tomatoes; cover.
• Bake 25 min. or until heated through.

ENCHILADA CASSEROLE WITH CHICKEN

Steps:

• Preheat oven to 350°., Combine soups, sour cream, green onions and green chilies in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan. , Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers. , Bake, uncovered for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.

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.

VELVEETA® CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat the oven to 325 degrees F (165 degrees C).
• Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
• Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

BEEF ENCHILADA BAKE

Steps:

• Brown meat;drain.
• Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
• Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
• Place tortillas, seam side down,in a 9x13 inch baking dish.
• Top with remaining 1/2 cup salsa.
• Cover with foil and bake at 350 degrees for 15 minutes.
• Remove from oven and top with mexican cheese blend.
• Bake an additional 15 minutes,uncovered.
• I like to serve these with sour cream.

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!