Creamy Chicken Enchilada Casserole Recipes

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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

CREAMY CHICKEN ENCHILADA CASSEROLE



Creamy Chicken Enchilada Casserole image

I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Usually when I make this, I make 2 and cook one for the night and freeze one to bake later. Hope you like it too! You can make individual enchiladas and roll them up, or you can layer it like lasagna.

Provided by CookingBlues

Categories     One Dish Meal

Time 1h40m

Yield 2 enchilada, 6-8 serving(s)

Number Of Ingredients 11

1 whole chicken, 2-3lbs
1 (10 3/4 ounce) can cream of celery soup, Campbell's Condensed 98% Fat Free
1 (10 3/4 ounce) can cream of chicken soup, Campbell's Condensed 98% Fat Free
1 (10 3/4 ounce) can cream of mushroom soup, Campbell's Condensed 98% Fat Free
1/4 cup skim milk
1 (4 ounce) can diced green chilies
1 -2 tablespoon jalapeno, diced
1 small onion, chopped
12 flour tortillas, taco size
3 cups reduced-fat Mexican cheese blend (or more to taste)
1 (4 ounce) can black olives, optional garnish

Steps:

  • Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
  • In a large bowl, mix the three soups and the can of diced chiles.
  • Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
  • Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
  • NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
  • Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
  • Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!

CREAMY CHICKEN ENCHILADA CASSEROLE



Creamy Chicken Enchilada Casserole image

Creamy Chicken Enchilada Casserole comes together quickly, freezes beautifully, and makes for a delicious and hearty main dish. Make a double batch so you can repeat the experience next week!

Provided by Jessica Fisher

Categories     Main Course

Time 1h15m

Number Of Ingredients 9

2 cup Homemade Cream of Chicken Soup (can use 2 cans of cream of chicken soup instead)
1 cup sour cream
1/2 cup milk
2 cup chicken (cooked and cubed)
8 oz cheddar cheese (shredded) ((2 cups) can also use Jack cheese)
1/2 onion ((1/2 cup chopped))
1 4-ounce can green chiles (chopped)
1 4-ounce can jalapenos (chopped) (can also use fresh jalapeno, seeded and chopped)
12 corn tortillas (cut or torn into bite size pieces)

Steps:

  • Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the "Cream of" soup, if you're using homemade. Tear or cut the tortillas. Measure out the other things.
  • Whisk together the soup, sour cream, and milk in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. Stir well to combine.
  • Transfer the mixture to a greased 9x13-inch baking dish or single-serve gratin dishes. Top with the remaining 1 cup of shredded cheese.
  • Bake 1 hour at 350° until hot and bubbly. Adjust baking time for gratin dishes. Check after 30 minutes.

Nutrition Facts : Calories 478 kcal, Carbohydrate 33 g, Protein 23 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 90 mg, Sodium 1291 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE



Creamy, Crunchy Chicken Enchilada Casserole image

I combined many parts of many chicken enchilada recipes and came up with this one. It's very versatile. You can use grilled chicken strips instead of chicken breasts, salsa instead of enchilada sauce, other flavors of Doritos, soups, or cheese. You can add corn or chopped olives. Whatever you like!

Provided by Kendra

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can enchilada sauce
1/2 teaspoon garlic salt
1/2 teaspoon cumin, ground
1 teaspoon red wine vinegar
2 cups chicken breasts, cooked and sliced
1 onion, chopped
1 (4 ounce) can green chilies, chopped
3 cups Doritos, Ranch flavored, divided
1 cup monterey jack cheese

Steps:

  • Preheat oven to 350°F.
  • Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
  • Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
  • Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
  • Bake for 30 - 35 minutes, until cheese is beginning to brown.
  • Serve with guacamole, sour cream, salsa, cilantro, whatever you like.

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 small onion, chopped
1 small green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon vegetable oil
5-1/2 cups cubed cooked chicken
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups chicken broth
1 to 2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1 cup sour cream
12 flour tortillas (8 inches)
1-1/2 cups (12 ounces each) shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

Nutrition Facts :

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