Cheesy Chicken Enchilada Casserole Recipes

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CHEESY CHICKEN ENCHILADA CASSEROLE



Cheesy Chicken Enchilada Casserole image

Honorable Mention Bisquick® Recipe Contest 2010! Satisfy the "what to feed the family tonight" question with a hearty Mexican bake topped with fresh lettuce, tomatoes and more.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 12

2 cups diced cooked chicken
1 can (15.5 oz) pinto beans, drained, rinsed
1/2 cup Old El Paso™ Thick 'n Chunky salsa (from 12-oz jar)
3 teaspoons chili powder
1/4 teaspoon garlic powder
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes
1 cup Original Bisquick™ mix
3/4 cup milk
2 tablespoons butter, melted
1 cup shredded lettuce
1 plum (Roma) tomato, diced (1/2 cup)
4 medium green onions, sliced (1/4 cup)

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.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 1 g

CHICKEN ENCHILADA CASSEROLE I



Chicken Enchilada Casserole I image

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Provided by PANZER33

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 12

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

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!

Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g

CHICKEN ENCHILADA BAKE



Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

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.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

EASY SAUCY & CHEESY CHICKEN ENCHILADAS CASSEROLE



Easy Saucy & Cheesy Chicken Enchiladas Casserole image

Get out your sombrero, cucarachas, and don't forget your appetite! This delicious south-of-the border dinner is sure to please. Corn tortillas stuffed with a flavorful chicken filling and topped with a Mexican 4-cheese blend, a spicy red chili sauce, olives and green onions -- absolutamente deliciosa!

Provided by Feast Your Eyes

Categories     One Dish Meal

Time 50m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 18

3 cups cooked chicken thighs, shredded (boneless & skinless)
2 cups shredded Mexican blend cheese, 4-cheese
1 cup scallion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon lemon-pepper seasoning
1 dash kosher salt
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can whole kernel corn, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drain
enchilada sauce
1 (29 ounce) can enchilada sauce
72 inches corn tortillas
1 (2 ounce) can sliced black olives, drained
fresh cilantro leaves, garnish
sour cream, garnish
guacamole, garnish

Steps:

  • Preheat oven to 350 degrees; place rack in middle of oven.
  • Spray 13x9-inch baking dish with no-stick cooking spray.
  • After poaching the chicken, shred it and put into a large mixing bowl. Add to the chicken 1 cup of the Mexican cheese (reserve the remaining); 1/2 cup of the scallions (reserve the remaining); garlic powder, cumin, onion powder, lemon-pepper, and salt. Give a good toss.
  • To the chicken and cheese mixture add the black beans, corn, diced tomatoes, and 1 cup of the enchilada sauce (reserve the remaining); blend well and set aside.
  • Spread 1 cup of the encilada sauce in the baking dish. Heat the remaining in a large skillet until warm.
  • Completely submerge each tortilla (one-at-a-time) in the warmed sauce. Shake off the excess sauce and transfer the tortilla to a large plate.
  • Spoon about 1/3 cup of the chicken mixture evenly on each tortilla; roll up and place seam side down in the prepared baking dish. Repeat these steps with the remaining tortillas.
  • Pour the reserved enchilada sauce over the tortillas, spreading evenly and covering tortilla edges. Top with the olives, and the remaining cheese and scallions.
  • Cover with heavy-duty foil and bake for 30 minutes, or until the cheese is bubbly and the filling is hot.
  • Remove from oven and let stand for 5 minutes. Serve with some or all the garnishes. A freshly tossed green salad dressed in olive oil and red-wine vinegar will make this meal complete.

Nutrition Facts : Calories 465.2, Fat 18.5, SaturatedFat 8.9, Cholesterol 46.2, Sodium 1850.5, Carbohydrate 57.9, Fiber 11.7, Sugar 5.4, Protein 20.7

CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Dinner     Salsa     Sour Cream     Bean     Cheese     Garlic     Quick & Easy     Bake

Yield 4-6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

  • Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  • Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
  • Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Cheesy Green Chile Chicken Enchilada Casserole image

This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.

Provided by Alicia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 10

2 tablespoons salted butter
4 each jalapeno peppers, divided, or to taste
3 each poblano peppers, divided, or to taste
3 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts, cut into large chunks
3 cloves garlic, minced
½ lime
1 (28 ounce) can green enchilada sauce (such as El Paso®)
10 each corn tortillas
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
  • Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
  • Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
  • Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
  • Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g

CHEESY ENCHILADA CASSEROLE



Cheesy Enchilada Casserole image

Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

2 cups cut-up cooked chicken
1 teaspoon sugar
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (11 oz) whole kernel corn, drained
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)

Steps:

  • Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
  • Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
  • Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.

Nutrition Facts : Calories 550, Carbohydrate 51 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 9 g, TransFat 1/2 g

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY



Cheesy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Snacks

Yield 2 servings

Number Of Ingredients 6

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

Steps:

  • Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  • Wrap the tortillas in a paper towel and microwave for 30 seconds.
  • Preheat oven to 350°F (180°C).
  • Place the chicken on the tortilla and roll tightly.
  • Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Top with sour cream and cilantro.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

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From gotmilk.com


CHEESY LOW KETO CARB CHICKEN ENCHILADA CASSEROLE
2017-12-17 Here is a delicious and simple to make Low Carb Chicken Enchilada Casserole, this is sure to be a family favorite. The recipe was inspired by the folks at Ibreathimhungry.com, please check out her blog she has some awesome recipes. This recipe is truly a “Kid Approved” keto family friendly dish – my 11 year old still loves this several years after publishing the recipe.
From cjsketokitchen.com


CHICKEN ENCHILADA CASSEROLE RECIPES - MY FOOD AND FAMILY
Chicken enchilada casseroles! Although we have a collection devoted entirely to chicken enchiladas, this collection combines the cheesy, rolled-up deliciousness of enchiladas with the all-in-one simplicity of a chicken casserole. If feasting your eyes on the dishes below leaves you hankering for more south-of-the border faves, check out our ...
From myfoodandfamily.com


SOUR CREAM CHICKEN ENCHILADA CASSEROLE - SO CHEESY!
Pre-heat oven to 350° F. Prepare baking dish with non-stick spray. In a bow, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings. Cut 6 tortillas into 4 equal pieces (by cutting them in half twice) Line the bottom of the baking dish with the tortilla pieces.
From smartschoolhouse.com


CHICKEN CASSEROLE WEIGHT WATCHERS RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


ONE POT CHICKEN ENCHILADA RICE CASSEROLE | RECIPETIN EATS
2015-10-12 Heat olive oil over medium high heat in large skillet. Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate. Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften. Add bell peppers and cook for a further 2 minutes.
From recipetineats.com


BEST CHICKEN ENCHILADA CASSEROLE RECIPE - DELISH
2022-03-17 Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 …
From delish.com


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