Chicken Enchilada Casserole Ii Recipes

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EASY CHICKEN ENCHILADA CASSEROLE



Easy Chicken Enchilada Casserole image

Easy Chicken Enchilada Casserole - 4 ingredients is all it takes to make this popular Mexican dish. It's cheesy, it's spicy, it's sinfully delicious.

Provided by Joanna Cismaru

Categories     Main Course

Time 1h5m

Number Of Ingredients 4

1 pound chicken breasts ( boneless and skinless (about 2 large chicken breasts))
14 ounce Enchilada sauce
6 medium corn tortillas
3 cups Monterey Jack cheese (shredded)

Steps:

  • Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
  • Remove chicken from the pot and shred with two forks.
  • Preheat oven to 375 F degrees.
  • Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
  • Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  • Serve warm.

Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Protein 33 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 98 mg, Sodium 871 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

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

1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon butter
3 cups shredded cooked chicken breast
2 cans (4 ounces each) chopped green chilies
1/4 cup all-purpose flour
1-1/2 to 2 teaspoons ground coriander
2-1/2 cups reduced-sodium chicken broth
1 cup reduced-fat sour cream
1 cup reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
12 corn tortillas (6 inches), warmed

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

CHICKEN ENCHILADA CASSEROLE II



Chicken Enchilada Casserole II image

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Provided by Anya

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 8

1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
  • Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
  • Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Nutrition Facts : Calories 537.3 calories, Carbohydrate 39.9 g, Cholesterol 94.9 mg, Fat 28.1 g, Fiber 3.3 g, Protein 31.4 g, SaturatedFat 14.8 g, Sodium 1130.5 mg, Sugar 3.4 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 ENCHILADAS II



Chicken Enchiladas II image

Make and share this Chicken Enchiladas II recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken

Yield 4 serving(s)

Number Of Ingredients 9

3 chicken breast halves
1 (16 ounce) can tomatoes, chopped
1 (10 ounce) can cream of chicken soup
1 (4 ounce) can green chilies, chopped
1 cup onion, Chopped
2 cups cheddar cheese, Shredded
1 teaspoon cumin, Ground
1/2 teaspoon garlic powder
12 corn tortillas

Steps:

  • Cover chicken with water and simmer for 30 minutes.
  • Cool, bone,and cut into strips,set aside.
  • Mix tomatoes, onions, soup, chilies, cumin, and garlic powder.
  • Dip tortillas into broth left from boiling chicken, place one on a plate. Top with 1/12 of the chicken, then add 2 Tb. of the soup mixture and 1 Tb. of cheese.
  • Roll up and place seam side down in baking pan.
  • After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese.
  • Bake at 350 until cheese is melted(about 20 minutes).

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

This is something I made when I was in the mood for enchiladas but didn't want to go to all the trouble, had some leftover chicken to use up, and also wanted a somewhat low-cal but filling dinner. It gets a big thumbs up from my whole family, and the leftovers are usually gone very quickly.

Provided by MathMom.calif

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups diced cooked chicken breasts
1/4 cup sour cream
1/4 cup chunky salsa, thick and chunky variety
1 (4 ounce) can diced green chilies
1 (15 ounce) can pinto beans, drained (I use low sodium variety)
1 cup hominy or 1 cup corn
1 (15 ounce) can enchilada sauce
12 (6 inch) corn tortillas
1/2 cup Mexican blend cheese, shredded (divided)

Steps:

  • Preheat oven to 350 degrees.
  • Pour 1/2 of the can of enchilada sauce in the bottom of an 11 by 7 inch pan.
  • Take 6 tortillas and tear or cut 4 of them in half, then dip all of the tortillas (cut and not cut) into the sauce, coating both sides. Arrange the 4 cut tortillas along the edges of the pan, so that the straight cut side faces to the outside, and layering them. Place the two whole tortillas in the center of the pan, to completely cover the bottom of the pan.
  • Mix together the filling: Chicken, Sour Cream, Salsa, Diced Green Chiles, Pinto beans, Hominy (or corn).
  • Spread half of the filling over the tortillas in the pan.
  • Sprinkle 1/4 cup of the cheese over the filling.
  • Spread the rest of the filling over the cheese.
  • Tear/cut 4 more tortillas in half and arrange around the edges. Place the last two tortillas over the top to completely cover the filling. Pour and spread the last half of the enchilada sauce over the top of the tortillas and sprinkle the last 1/4 cup of cheese over the top.
  • Bake in the oven at 350 degrees for about 40 minutes.

Nutrition Facts : Calories 306.5, Fat 9.1, SaturatedFat 3.5, Cholesterol 41.2, Sodium 750.6, Carbohydrate 37.2, Fiber 8.2, Sugar 2.5, Protein 19.9

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