Delicious Enchilada Layered Dish Recipes

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LAYERED ENCHILADA BAKE



Layered Enchilada Bake image

Watch now to learn how to layer the ingredients for this Enchilada Bake! Layering is the key in this recipe to get the delicious enchilada flavor you want.

Provided by My Food and Family

Categories     Bread

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® Thick & Chunky Salsa
1 can (15.5 oz.) black beans, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 400ºF.
  • Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
  • Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
  • Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 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

EASY DELICIOUS ENCHILADA'S



Easy Delicious Enchilada's image

I think these enchiladas are better than any restaurant I have ever had, I made the recipe myself, very easy and very good! I regularly serve it to guest and it is always a winner. Sometimes instead of chicken I will use carnitas. I always make one extra in a separate dish without meat for my vegetarian sister.

Provided by Desert Sea Chicken

Categories     Chicken Breast

Time 45m

Yield 6 enchiladas, 5-7 serving(s)

Number Of Ingredients 11

1 (16 ounce) can green enchilada sauce
3/4 cup queso fresco
6 large flour tortillas
1/2 yellow onion, diced
2 -3 chicken breasts
1/2 cup light sour cream
1 (6 ounce) can diced jalapenos
1 (6 ounce) can diced green peppers
1/2 cup Pace Picante Sauce
1/2 cup black olives
1/2 avocado

Steps:

  • Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
  • Preheat oven to 350.
  • Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
  • Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
  • Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.

Nutrition Facts : Calories 679.5, Fat 24.9, SaturatedFat 6.6, Cholesterol 45.2, Sodium 1432.7, Carbohydrate 86.9, Fiber 9, Sugar 6.6, Protein 27.3

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE



Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce image

A layered enchilada dish that is creamy and rich with a tangy tomatillo sauce. Delicious! From Bon Appetit September issue of this year. The amount of cheese could easily be reduced for this dish, but mmm...yum! The kids loved it!

Provided by lisar

Categories     Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs large tomatillos, husked, rinsed and halved
1 1/4 cups reduced-sodium chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
1 bunch very coarsely chopped fresh cilantro
1 large serrano chili, sliced with seeds
12 (5 -6 inch) corn tortillas
4 cups cooked chicken
1 lb mozzarella cheese, cut into strips
1 cup whipping cream

Steps:

  • Preheat oven to 450.
  • Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes.
  • Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper.
  • Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper.
  • Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.

Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 15.9, Cholesterol 138.1, Sodium 451.6, Carbohydrate 25.8, Fiber 4.9, Sugar 6.1, Protein 35

ENCHILADA CASSEROLE II



Enchilada Casserole II image

Easy, flavorful and delicious. Kids love it!

Provided by TAMMIE SWAIN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 10

1 ½ pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
2 teaspoons chili powder
salt to taste
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
  • In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
  • Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
  • Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
  • Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

Nutrition Facts : Calories 605.3 calories, Carbohydrate 37.2 g, Cholesterol 122.5 mg, Fat 33.3 g, Fiber 4.2 g, Protein 39.6 g, SaturatedFat 16.1 g, Sodium 1259.7 mg, Sugar 8.3 g

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