Creamy Ranchero Enchilada Bake Recipes

RANCHERO ENCHILADA CASSEROLE

Ranchero Enchilada Casserole image

Make and share this Ranchero Enchilada Casserole recipe from Food.com.

Provided by MARIA MAC

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 3/4 ounce) can Campbell's creamy ranchero tomato soup
1/2 cup water
2 cups cubed cooked chicken
4 (6 -8 inch) flour tortillas or 6 corn tortillas, cut into strips
1/2 cup shredded cheddar cheese

Steps:

Mix soup, water and chicken.
Stir in tortilla's.
Spread in a 2 quart shallow baking dish.
Top with cheese and cover.
Bake at 350 for 25 minutes or until hot.

Nutrition Facts : Calories 304.9, Fat 12.6, SaturatedFat 5, Cholesterol 67.3, Sodium 407.9, Carbohydrate 21.8, Fiber 1.3, Sugar 0.9, Protein 24.5

HUEVOS RANCHEROS-ISH BAKE RECIPE BY TASTY

Huevos Rancheros-ish Bake Recipe by Tasty image

Here's what you need: vegetable oil, corn tortillas, black beans, mexican blend cheese, pico de gallo, eggs, red enchilada sauce, fresh cilantro, cotija cheese, cream mexicana

Provided by Tucker Iida

Categories Breakfast

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup vegetable oil
5 corn tortillas, cut 4 of them in half
14 oz black beans, 1 can
1 cup mexican blend cheese
1 ½ cups pico de gallo
6 eggs
½ cup red enchilada sauce
fresh cilantro, to taste
cotija cheese, to taste
1 cup cream mexicana, or sour cream

Steps:

Preheat your oven to 375˚F (190˚C)
In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
Sprinkle Mexican blend cheese over the black beans.
Add pico de gallo on top of the cheese.
Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
Crack one egg into each well (6 wells for 6 eggs).
Pour enchilada sauce over everything!
Bake for 20-25 minutes. Check on it often to make sure your yolks don't overcook!
Top with your favorite huevos rancheros toppings.
Enjoy!

Nutrition Facts : Calories 661 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 6 grams, Protein 18 grams, Sugar 3 grams

SOUR CREAM CHICKEN ENCHILADA BAKE

Sour Cream Chicken Enchilada Bake image

Sour Cream Chicken Enchiladas

Provided by crestfallen

Time 2h

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup butter, melted
1 ½ pounds bone-in chicken breasts
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chile peppers, drained
1 teaspoon white sugar
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
12 (6 inch) corn tortillas
2 ½ cups grated Monterey Jack cheese
¾ cup sour cream

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
Bake until heated through, about 45 minutes.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 33.4 g, Cholesterol 149.7 mg, Fat 36.3 g, Fiber 5.3 g, Protein 40.8 g, SaturatedFat 21.1 g, Sodium 1162.2 mg, Sugar 6.2 g

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

Ingredients

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