LAYERED CHILI-CHICKEN ENCHILADA CASSEROLE
Layers of chicken, tortillas, cheese, beans and taco sauce create a dig-in favourite. Check out the do-ahead tip.
Provided by Old El Paso
Categories Bakes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
- Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the taco sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining taco sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
- Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.
CHICKEN ENCHILADA CASSEROLE I
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
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
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
GREEN CHILE CHICKEN ENCHILADA CASSEROLE
My mom always made this for me growing up, and now I mkae if for my husband and kids and they LOVE it!
Provided by AZRoxy63
Categories One Dish Meal
Time 55m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
- Salt and pepper the mixture to taste.
- Grease all sides of an 8x8 paking pan.
- Put a layer of tortillas in the bottom of the pan.
- Spread on a layer of the chicken mixture about 1/2 inch thick.
- Sprinkle on a thin layer of cheese.
- Repeat until pan is full ending with a good covering layer of cheese.
- Cover pan with aluminum foil and bake for 35 minutes.
- Uncover and bake for 10 more minutes or until cheese starts to brown a little.
- Let stand for 10 minutes and then serve.
- Enjoy!
GREEN CHILE CHICKEN ENCHILADA CASSEROLE
If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick.
Provided by Andrea Russo
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
- Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
- Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
- Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
- Stir green chile salsa into the remaining chicken mixture.
- Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
- Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
- Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 39.1 g, Cholesterol 56.3 mg, Fat 21.1 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 9.4 g, Sodium 1322.4 mg, Sugar 4.7 g
CHILI CHICKEN ENCHILADAS
This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. -Alicia Johnson, Hillsboro, Oregon
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Mix first four ingredients until smooth., In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted. , In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce., Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 514 calories, Fat 26g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 855mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
CHICKEN ENCHILADA CASSEROLE
This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra "oomph," sprinkle some seeded, fresh chopped jalapenos and cilantro on top. -Amy Johnson, New Braunfels, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 383 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
GREEN CHICKEN CHILE ENCHILADA CASSEROLE
If you like green chile peppers you'll love this green chicken enchilada casserole layered with corn tortillas, shredded chicken, and Monterey Jack cheese.
Provided by The Dover's
Categories Main Dish Recipes Casserole Recipes Chicken
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
- Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 31.3 g, Cholesterol 94.3 mg, Fat 23.7 g, Fiber 6 g, Protein 30 g, SaturatedFat 12.6 g, Sodium 1495.6 mg, Sugar 5.7 g
LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE
Layers of chicken, tortillas, cheese, beans and enchilada sauce create a dig-in favorite. Check out the do-ahead tip.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
- Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
- Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.
Nutrition Facts : Calories 480, Carbohydrate 34 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 27 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1 1/2 g
FUNKY CHICKEN ENCHILADA CASSEROLE
Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.
Provided by Cooking44
Categories Chicken Enchiladas
Time 1h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
- Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
- Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
- Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g
GREEN CHILI CHICKEN ENCHILADA CASSEROLE
A friend of mine gave this recipe to me years ago. I have recently updated it to be lower in fat. You can easily fix it the regular way by just using non-low fat ingredients.
Provided by Aharvey
Categories Chicken
Time 50m
Yield 5 WW pts/piece, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
- Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.
Nutrition Facts : Calories 203.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 67.1, Sodium 582.4, Carbohydrate 11.8, Fiber 0.7, Sugar 9.4, Protein 29.4
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