Chicken Enchilada Casserole With Chili Gravy Recipe 465

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CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.

Provided by TammieV

Categories     Chicken

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -4 chicken breasts (or 6 Halves)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
oregano
1 tablespoon garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream

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.

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE



Layered Chile-Chicken Enchilada Casserole image

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

2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3/4 cup sour cream
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 can (16 oz) Old El Paso™ refried beans
1 can (10 oz) Old El Paso™ enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

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

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

Yield 10

Number Of Ingredients 12

5 Boneless Skinless Chicken Breasts (cooked and shredded)
2 (10.5 ounce) cans Cream of Chicken soup
1 cup milk
1/2 cup sour cream
2 (4.5 ounce) cans mild diced green chiles (drained)
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 (16 ounce) bag shredded Mexican Blend cheese (divided)
1 onion (diced) - optional
10 flour tortillas (divided)

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
  • In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
  • Pour a thin layer of sauce from above to cover the bottom of pan.
  • Then add the shredded chicken to the remaining soup/sauce mixture.
  • Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
  • Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
  • Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
  • Cover with foil and bake for 45-55 minutes.

Nutrition Facts : Servingsize 1 serving, Calories 1184 kcal, Fat 52 g, SaturatedFat 30 g, Cholesterol 139 mg, Sodium 3204 mg, Carbohydrate 131 g, Sugar 29 g, Protein 44 mg

GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Green Chile Chicken Enchilada Casserole image

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

5 -6 boiled chicken breasts, shredded
1 (14 ounce) container sour cream
2 (12 ounce) cans condensed cream of chicken soup
3 (7 ounce) cans diced green chilies
1 white onion, finely chopped
6 cups shredded monterey jack and cheddar cheese blend
10 large flour tortillas

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!

ENCHILADA CASSEROLE WITH CHICKEN



Enchilada Casserole with Chicken image

My brother brought this recipe home from Scout camp when he was young, and it quickly became a family favorite. Now that my five siblings and I live away from home, we often make this dish for ourselves. -Kristi Larson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 10

1 can cream of chicken soup
1 can cream of mushroom soup
16 ounces sour cream
1 bunch green onions, chopped
1 can (4 ounces) chopped green chilies
8 flour tortillas (8 inches)
3 cups shredded cooked chicken breast
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Chopped tomatoes, sliced black olives, green onions and sour cream, optional

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.

Nutrition Facts :

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 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

EASY CHICKEN ENCHILADA CASSEROLE



Easy Chicken Enchilada Casserole image

Posted for my son. I've been making this for years. It's easy, very good, and makes good use of leftovers.

Provided by dianegrapegrower

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 onion, chopped
1 (4 ounce) can diced green chilies
1 (3 7/8 ounce) can sliced olives, drained
2 chicken breast halves, cooked and chopped
1 (19 ounce) can green enchilada sauce
8 -10 corn tortillas, lightly sauteed (6-inch)
2 cups shredded monterey jack cheese
sour cream
diced avocado

Steps:

  • Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
  • Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
  • Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
  • Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.

Nutrition Facts : Calories 516, Fat 31.7, SaturatedFat 13.3, Cholesterol 73.5, Sodium 1738.5, Carbohydrate 34.8, Fiber 4.6, Sugar 10.6, Protein 24.8

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

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

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

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

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.

CREAMY CHICKEN ENCHILADA CASSEROLE



Creamy Chicken Enchilada Casserole image

Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.

Provided by Dick McCabe

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 10

Number Of Ingredients 12

cooking spray
1 cup sour cream
1 (10.5 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (4 ounce) can chopped green chiles, drained
¼ cup salsa
⅛ teaspoon salt
12 corn tortillas
6 cups shredded cooked chicken
1 (6 ounce) can black olives, drained and sliced
1 ½ cups shredded Monterey Jack cheese
1 cup queso fresco, crumbled

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
  • Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
  • Bake in the preheated oven until hot and bubbly, about 45 minutes.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.5 g, Cholesterol 101.1 mg, Fat 27 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 11.3 g, Sodium 861.5 mg, Sugar 1.1 g

EASY CHICKEN ENCHILADA CASSEROLE



Easy Chicken Enchilada Casserole image

This is an easy and delicious casserole. You can use a rotisserie chicken from the grocery store. Also, if you like, you could substitute cut-up cooked pork in place of the chicken. If your family loves beans, try adding 1 can of spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber. Recipe is from Pillsbury.

Provided by CookingONTheSide

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 cups chicken breasts, cooked and shredded
1 teaspoon sugar
1/2 cup thick & chunky salsa
1 (19 ounce) can mild enchilada sauce
1 (11 ounce) can whole kernel corn, drained
2 cups tortilla chips, coarsely broken
1/4 cup green onion, sliced
1 medium tomatoes, chopped (3/4 cup)
1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend)

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.

Nutrition Facts : Calories 308.9, Fat 12.5, SaturatedFat 5.9, Cholesterol 25.1, Sodium 1832.7, Carbohydrate 39.8, Fiber 5.7, Sugar 14.2, Protein 13.2

GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Green Chile Chicken Enchilada Casserole image

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

1 tablespoon oil, or to taste
½ cup chopped hot green chile peppers
½ cup chopped white onion
½ cup chopped bell pepper
½ cup frozen corn
½ cup drained canned black beans
3 cloves garlic, minced
1 ¼ cups cooked shredded chicken breast
1 (28 ounce) can Hatch green chile enchilada sauce, divided
fresh cracked black pepper to taste
11 (6 inch) corn tortillas, cut into quarters, divided
2 tablespoons sour cream, divided
⅓ cup New Mexican hot green chile salsa
1 ½ cups shredded Mexican cheese blend, divided

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

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

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From fivehearthome.com


BEST CHICKEN ENCHILADA CASSEROLE (MAKE AHEAD & FREEZER ...
Label and freeze for up to 3 months. When ready to eat, thaw chicken enchilada casserole completely in the refrigerator for 24 hours. Bake covered at 350 degrees for 30 minutes. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through.
From carlsbadcravings.com


CHICKEN ENCHILADA CASSEROLE | 12 TOMATOES
Preparation. Preheat oven to 350º F. Mix the chicken, 1 1/2 cups of cheese, and the chiles in a bowl together. Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it evenly across the dish, then layer two tortillas on top of the sauce, making sure that the entire bottom of the dish and part of the sides are ...
From 12tomatoes.com


CHICKEN ENCHILADA CASSEROLE - EASY 4 INGREDIENT RECIPE!
2020-05-05 Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly. Put ⅓ of the chicken on top of the tortillas, followed by ¼ of the cheese and ¼ of the remaining enchilada sauce. Repeat the layers twice more: tortillas, chicken, cheese, sauce. For the top layer, use the last 2 tortillas, the rest of the sauce, and ...
From kristineskitchenblog.com


WHITE CHICKEN ENCHILADA CASSEROLE | GIMME SOME OVEN
2014-08-01 Instructions. Preheat oven to 375 degrees. Grease a 9×13-inch baking pan with cooking spray, and set aside. Heat butter in a large saute pan over medium-high heat. Add flour, and whisk to combine. Cook for 1 minute until lightly browned, stirring frequently. Add half of the chicken stock, and whisk until combined.
From gimmesomeoven.com


CHICKEN ENCHILADA CASSEROLE RECIPE | MYRECIPES
Hands On: 20 minutes Total: 55 minutes Preheat oven to 350F. Spray 13- x 9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes ...
From myrecipes.com


EASY CHICKEN ENCHILADA CASSEROLE {4 INGREDIENTS!} - THE ...
2022-02-11 Instructions. Preheat oven to 350°F (180°C). Grease a 2-quart baking dish. Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish. In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
From theseasonedmom.com


CHICKEN ENCHILADA CASSEROLE RECIPE | MYRECIPES
1 cup prechopped fresh onion. 1 ½ teaspoons ground cumin. 1 teaspoon chili powder. ¼ teaspoon garlic salt. Dash of ground red pepper. 2 (15.5-ounce) cans Great Northern beans, rinsed and drained. 2 cups shredded skinless, boneless rotisserie chicken. 1 cup thinly sliced green onions, divided. ½ cup sliced ripe olives, divided.
From myrecipes.com


10 BEST GREEN CHILE CHICKEN ENCHILADA CASSEROLE RECIPES ...
2022-04-26 chili powder, enchilada sauce, chicken, flour tortillas, grated cheddar cheese and 6 more Creamy Chicken Enchilada Casserole Good (Cheap) Eats sour cream, jack cheese, cream of chicken soup, green chiles and 5 more
From yummly.com


CHICKEN ENCHILADA CASSEROLE - DINNER AT THE ZOO
2019-03-19 Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray. Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered. Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of ...
From dinneratthezoo.com


CHICKEN ENCHILADA CASSEROLE RECIPE | MYRECIPES
Step 6. Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.
From myrecipes.com


EASY CHICKEN ENCHILADA CASSEROLE - JO COOKS
2022-03-29 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.
From jocooks.com


CHICKEN ENCHILADA CASSEROLE RECIPE - PINCH OF YUM
2021-05-14 Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers.
From pinchofyum.com


CHICKEN ENCHILADA CASSEROLE RECIPE - THE SPRUCE EATS
2021-07-13 Gather the ingredients. Preheat the oven to 450 F. Spread 1 cup of the sour cream in the bottom of a 9-by-13-by-2-inch baking pan. Combine the chicken, 1/2 cup of sour cream, mushrooms, green chiles, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally.
From thespruceeats.com


25 EASY CHICKEN CASSEROLE RECIPES – CHORES4KIDS
2022-05-11 Corn would be a yummy addition to the casserole filling as well. 11. Creamy Chicken and Potato Bake. Nothing is more comforting than a Creamy Chicken and Potato Bake. Chicken, red potatoes, and carrots are baked in a creamy sauce made with cream of chicken soup, cream cheese, evaporated mix, and ranch seasoning.
From chores4kids.com


CHICKEN ENCHILADA CASSEROLE | YELLOWBLISSROAD.COM
2016-03-21 4. When layering the ingredients, don’t worry about spreading the chicken mixture. Just plop several spoonfuls down and let the next layer of tortillas spread the mixture as you press down. 5. For a cheesier casserole, add a layer of just cheese and sauce. Top with more tortillas and then repeat the meat mixture. 6. Don’t forget the olives.
From yellowblissroad.com


CHICKEN ENCHILADA CASSEROLE - CREAMY CHEESY ENCHILADA ...
2017-09-18 Preheat oven to 350. Spray an 8x8 baking dish with non-stick spray. Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined. Place one tortilla in the bottom of the baking dish.
From bunsinmyoven.com


THIS IS THE ONLY ENCHILADAS RECIPE I WILL EVER MAKE!
2018-03-07 Cover the baking dish with tin foil, and bake at 375° for 30-35 minutes or until heated through. Remove the tin foil from the dish, sprinkle with the remaining cheese (and a few dollops of sour cream, if desired) and bake uncovered another 5 minutes. Remove from the oven and let stand for 10 minutes before serving.
From onegoodthingbyjillee.com


CHICKEN ENCHILADA RICE CASSEROLE - JO COOKS
2021-05-23 Instructions. Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
From jocooks.com


CHICKEN ENCHILADA CASSEROLE RECIPE - THRIFT AND SPICE
2019-12-16 Remove the skillet from heat and set aside. Spray a casserole dish with cooking spray then cover it with six corn tortillas. Evenly spread the refried beans over top of the corn tortillas. Then top with the shredded chicken. Top with half of the shredded cheese. Cover the casserole evenly with six more corn tortillas.
From thriftandspice.com


EASY CHICKEN ENCHILADA CASSEROLE - A GREAT USE FOR ...
Instructions. Preheat the oven to 350°F. Coat a 9 inch square baking pan with non stick cooking spray, set aside. Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
From makeyourmeals.com


BEST CHICKEN ENCHILADA CASSEROLE RECIPE - HOW TO MAKE ...
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 …
From delish.com


VERDE CHICKEN ENCHILADA CASSEROLE - GIMME SOME OVEN
2018-08-27 Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside. Heat oil in a large sauté pan over medium-high heat. Add onion and pepper and sauté for 6-7 minutes, or until softened. Stir in the beans, corn, spinach, chicken, and 2 cups enchilada sauce, and stir until evenly combined.
From gimmesomeoven.com


5-INGREDIENT CHICKEN ENCHILADA CASSEROLE RECIPE ...
2019-06-12 Line 12x8-inch (2-quart) baking dish with foil. 2. Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). 3.
From pillsbury.com


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