Enchilada Bake Recipes

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ENCHILADA CASSEROLE



Enchilada Casserole image

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Provided by Carol Hilderbrand

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
  • Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
  • Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g

ENCHILADA CASSEROLE



Enchilada Casserole image

Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

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.

SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

ENCHILADAS



Enchiladas image

A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!

Provided by Donna

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 7

2 pounds lean ground beef
1 large chopped onion
⅛ teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  • In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  • Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g

VEGETARIAN ENCHILADA BAKE



Vegetarian Enchilada Bake image

I've had this vegetarian enchilada bake recipe for years. You'll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. -Barbara Stelluto, Devon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 3 servings.

Number Of Ingredients 13

1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 teaspoon olive oil
1 garlic clove, minced
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional

Steps:

  • Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

Nutrition Facts : Calories 286 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 676mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein. Diabetic Exchanges

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

SOUTHWEST ENCHILADA BAKE



Southwest Enchilada Bake image

The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 12

30 corn tortillas (6 inches)
3 pounds lean ground beef (90% lean)
2 large onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 ounces each) black-eyed peas, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cans (10 ounces each) enchilada sauce
1/2 teaspoon hot pepper sauce
4 cups shredded sharp cheddar cheese

Steps:

  • Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 468 calories, Fat 21g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1284mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.

STACKED ENCHILADA BAKE



Stacked Enchilada Bake image

Looking for a hearty casserole dinner? Enjoy this baked enchilada that's ready in 30 minutes - perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 5

12 corn tortillas (5 or 6 inches in diameter), torn into bite-size pieces
2 cans (15 to 16 ounces each) chili beans in sauce, undrained
1 can (10 ounces) enchilada sauce
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
3 medium green onions, sliced (3 tablespoons)

Steps:

  • Heat oven to 400°. Spray 2-quart casserole with cooking spray.
  • Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
  • Bake uncovered about 20 minutes or until bubbly around edge.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg

CHEESY ENCHILADA BAKE



Cheesy Enchilada Bake image

Why make an enchilada bake if you're not going to make it as cheesy as can be? In this recipe, we've used a blend of cheeses to please the cheese lovers.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 8 servings.

Number Of Ingredients 10

1 lb. lean ground beef
1 large onion, chopped
1 can (15 oz.) black beans, rinsed
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
3/4 cup water
5 flour tortillas (8 inch)
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar Jack & American
1 cup shredded iceberg lettuce
1/2 cup diced tomatoes

Steps:

  • Heat oven to 400ºF.
  • Brown meat with onions in large skillet on medium-high heat; drain. Stir in beans, seasoning mix and water; cook and stir 2 to 3 min. or until thickened.
  • Cover bottom of 8-inch square baking dish sprayed with cooking spray with 2 tortillas. Top with layers of 1/3 each of the meat mixture, salsa and cheese. Repeat layers, using only 1 tortilla in the middle layer; cover.
  • Bake 25 min. or until casserole is heated through and cheese is melted, uncovering after 20 min. Let stand 5 min. Top with lettuce and tomatoes before serving.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 60 mg, Sodium 1150 mg, Carbohydrate 33 g, Fiber 6 g, Sugar 4 g, Protein 24 g

ENCHILADA BUBBLE BAKE



Enchilada Bubble Bake image

Ready to pop in the oven in just 15 minutes, this quick-prep casserole blends beef, beans and fun-to-eat Pillsbury refrigerated biscuit "bubbles" in a not-too-spicy sauce.

Provided by Jessica Walker

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 6

1 lb lean (at least 80%) ground beef
2 cans (7.5 oz each) Pillsbury™ refrigerated biscuits
1 can (15 oz) Progresso™ black beans, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
  • Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
  • In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
  • Bake 25 to 30 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 460, Carbohydrate 52 g, Cholesterol 65 mg, Fat 2, Fiber 6 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 6 g, TransFat 1/2 g

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Provided by JEANNIED59

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 9

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of chicken soup
4 cooked skinless, boneless chicken breast halves, chopped
8 ounces sour cream
½ cup chopped green onions
3 cups salsa
1 (4 ounce) can diced green chiles
4 cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
  • Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
  • Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 575.6 calories, Carbohydrate 46.6 g, Cholesterol 91 mg, Fat 28.5 g, Fiber 3.8 g, Protein 33.4 g, SaturatedFat 14.9 g, Sodium 1508.3 mg, Sugar 3.6 g

ENCHILADA CASSEROLE



Enchilada Casserole image

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

Provided by Claudia Whitlock

Categories     Chicken

Time 1h20m

Yield 1 Casserole, 8-10 serving(s)

Number Of Ingredients 10

5 -6 flour tortillas (I use the large ones)
1 1/2 lbs ground beef or 1 1/2 lbs chicken
1 package taco seasoning
chopped onion (to taste)
sliced or chopped jalapeno (optional)
1 can refried beans
1 can enchilada sauce
sliced black olives (optional)
2 -2 1/2 cups grated cheddar cheese (Sharp or Mexican are good)
cooking spray

Steps:

  • Brown beef, with onions and jalapenos.
  • Drain; add the Taco mix as directed.
  • Spray a casserole-baking dish with oil spray.
  • (Large enough dish to be able to place tortillas flat).
  • Add the flour tortillas in layers.
  • Spread each tortilla with 1-2 tablespoons of beans.
  • Distribute desired amount of meat mixture on beans.
  • Spread beans and meat with 2-3 tablespoons of enchilada sauce.
  • Add some olives.
  • Add some cheese.
  • Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
  • Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
  • Cool 15-20 min. before serving.
  • It will set up better.
  • This will reheat in microwave in no time, it also, freezes well in single serving section.
  • Thaw before reheating.
  • I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.

Nutrition Facts : Calories 405.6, Fat 24.2, SaturatedFat 11.5, Cholesterol 87.5, Sodium 599.5, Carbohydrate 18.4, Fiber 3.4, Sugar 0.8, Protein 27.4

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From tasteofhome.com


ENCHILADA BAKE - EASY CROCK POT RECIPE - DIZZY BUSY AND HUNGRY!
2019-02-20 Step 1 looks a little complicated, but it's really not. Basically, you add the rice, spices, canned tomatoes, tomato sauce, broth, and pepper strips, and mix well. Easy! Step 1a - Add the rice and spices into the crock pot. Step 1b - add the tomatoes and vegetable broth. Step 1c - add the pepper strips. Step 1d - mix well.
From dizzybusyandhungry.com


TATER TOT ENCHILADA BAKE | GIMME DELICIOUS
2014-05-14 Add the oil to a skillet over medium heat. Add diced onions and garlic to skillet. Cook until just tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned, add 1/2 pack of taco seasoning and cook for another 2 minutes.
From gimmedelicious.com


CORNBREAD & BLACK BEAN ENCHILADA BAKE - MINIMALIST BAKER RECIPES
2021-02-10 Preheat the oven to 425°F (218 C). Heat a 10-inch cast-iron or oven-safe skillet over medium heat. Once hot, add oil. Once oil is hot, add the onion and sauté for 4-5 minutes, stirring frequently until translucent and beginning to slightly brown. Turn heat down slightly if …
From minimalistbaker.com


ENCHILADA RECIPES | BBC GOOD FOOD
Chicken & bean enchiladas. A star rating of 4.6 out of 5. A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese.
From bbcgoodfood.com


BEEF ENCHILADA CASSEROLE {A CROWD PLEASER} - SPEND WITH PENNIES
2019-05-01 Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon. Add the taco seasoning, salt and pepper to taste, and beans; stir to combine. Spread ¼ cup of the enchilada sauce over the bottom of the baking dish. Layer ⅓ of the tortillas over the sauce.
From spendwithpennies.com


10 BEST ENCHILADA CASSEROLE RECIPES | YUMMLY
2022-05-08 Chicken Enchilada Casserole (a.k.a "Stacked Chicken Enchiladas") LindsayRobertson71470 cooked chicken, corn tortillas, avocado, red enchilada sauce and 5 more Veronica Enchilada Casserole NicoleD37830
From yummly.com


GROUND BEEF ENCHILADA CASSEROLE · EASY FAMILY RECIPES
2022-03-22 Turn the burner off and add the enchilada sauce (reserve 1 tablespoon) and green chiles. Mix to combine. In a 8×8 casserole dish, pour the reserved enchilada sauce and spread to cover the bottom. Lay half of the tortillas in the bottom of …
From easyfamilyrecipes.com


GREEN CHILI CHICKEN CASSEROLE - CHEFS & RECIPES
Bring the temperature in the oven up to 350 degrees. Mix the cream of chicken soup, sour cream, milk, garlic powder, and cumin in a large mixing bowl. After that, combine the shredded chicken and the green chiles in a mixing bowl. Place the mixture in a casserole dish and then sprinkle the top with the cheddar cheese.
From chefsandrecipes.com


CHICKEN ENCHILADA BAKE (SO QUICK & EASY!) - AVERIE COOKS
2019-07-10 Preheat oven to 400F degrees. To a large bowl, add the chicken, Greek yogurt or sour cream, taco seasoning, 1 1/2 cups salsa, and stir to combine; set aside. To an 9×9-inch baking pan or similar (I used an 8×11-inch baking dish), …
From averiecooks.com


BEST EVER BAKED BEEF ENCHILADAS RECIPE - MINCERECIPES.INFO
2022-05-14 7. Pour the rest of your enchilada sauce over top of the enchiladas and cover the baking dish with foil. 8. Place in the preheated oven to bake for 30 minutes. 9. After the timer goes off, remove the foil and sprinkle cheese over top of your enchiladas and bake for an additional 5 minutes to melt the cheese. And there you have it! Super simple.
From mincerecipes.info


CHICKEN ENCHILADA CASSEROLE · EASY FAMILY RECIPES
2022-04-26 Instructions. Preheat oven to 425˚F. Combine the shredded chicken, enchilada sauce (reserve 1 tablespoon,) and green chiles in a large bowl and mix to combine. Pour the reserved enchilada sauce in an 8×8" casserole dish and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish.
From easyfamilyrecipes.com


KETO CHICKEN ENCHILADA CASSEROLE » RECIPEKETO.COM
2022-05-13 Revealed: Oct 7, 2019 by way of Wendy Polisi Changed: Might 3, 2021 · 1038 phrases. · About 6 mins to learn this newsletter. This can be a stunning factor when easy and scrumptious collide! This Keto Hen Enchilada Casserole takes lower than 10 mins to throw in combination and is the epitome of
From recipeketo.com


BEEF ENCHILADA CASSEROLE - TOP RECIPES
2022-02-10 Instructions. Preheat the oven to 350 F. Heat a large skillet over medium-high heat and cook the ground beef, onion, bell pepper and garlic until no pink is left on the meat. Pour in the salsa, enchilada sauce, refried beans, cumin, coriander, black olives and jalapenos. Bring to a boil, reduce heat and simmer for 5 minutes.
From topteenrecipes.com


CHICKEN AND CORN ENCHILADA BAKE - CAFE DELITES
2019-04-13 Instructions. Preheat oven to 200C | 390F. Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes).
From cafedelites.com


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