Creamy Ranchero Enchilada Bake Recipes

RANCHERO ENCHILADA CASSEROLE

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.

CHICKEN RANCH ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
• Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
• Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

EASY AND SIMPLE ENCHILADAS WITH RANCHERO GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Place rack in center of oven. Grease a large casserole dish. Set aside.
• 2. Pour prepared enchilada sauce into a large saucepan. Stir in prepared beef gravy. If the sauce isn't as spicy as you like, add chili powder to taste. Bring to boil, simmer 10 minutes.
• 3. In a large bowl, combine cooled shredded chicken, 1 bunch chopped green onions, 1-1/2 cups cheddar cheese, and taco seasoning, if using. Set aside.
• 4. Wrap corn tortillas in damp paper toweling. Heat in microwave on medium-high for several seconds just till warm. Keep wrapped in paper towels as you work. Rewarm in micro as needed to keep tortillas pliable.
• 5. Pour a couple of cups of enchilada sauce into the bottom of the baking pan.
• 6. Fill each corn tortilla with about 1/4 cup chicken mixture. Wrap the best you can and start layering enchiladas, seam down, in the baking pan over the sauce. Repeat procedure till pan is full. Pour another couple of cups of sauce over top of the enchiladas. Spray a large piece of foil with vegetable spray. Cover casserole dish with sprayed side down, tightly sealing foil.
• 7. Bake about 45 minutes till heated through. Remove from oven. Remove foil and pour more sauce over all as desired. Sprinkle top with remaining cheese. Return to oven and bake uncovered another 10-15 minutes till cheese has melted, but not browned.
• 8. Let sit 5 minutes before dishing up each serving plate. I allow 2 enchiladas per person. Offer on the side more of the enchilada sauce, sour cream, remaining bunch of chopped green onion, shredded lettuce, tomato, and sliced black olives for the top.