Layered Chicken Enchilada Casserole Recipes

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LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE



Layered Chile-Chicken Enchilada Casserole image

Layers of chicken, tortillas, cheese, beans and enchilada sauce create a dig-in favorite. Check out the do-ahead tip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 10

2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3/4 cup sour cream
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 can (16 oz) Old El Paso™ refried beans
1 can (10 oz) Old El Paso™ enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
  • Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
  • Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 27 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1 1/2 g

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE



Layered Chicken and Black Bean Enchilada Casserole image

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Provided by DEBMCE4

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 10

2 cups diced chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
  • Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g

LAYERED CHICKEN ENCHILADA CASSEROLE



Layered Chicken Enchilada Casserole image

This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it!

Provided by Parsley

Categories     Chicken Breast

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil (or vegetable)
1 medium sweet onion, chopped
1 garlic clove, minced
5 cups cooked and shredded chicken breasts
2 (1 1/4 ounce) packets enchilada seasoning (or taco)
1 cup water
12 soft flour burrito-size flour tortillas
2 (15 ounce) cans dark red kidney beans, drained
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (16 ounce) jar salsa (mild)
3 tablespoons cilantro, divided

Steps:

  • Preheat oven to 350°F.
  • Spray a 13x9-inch baking dish with nonstick cooking spray.
  • In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
  • Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
  • Remove from heat and stir in shredded chicken.
  • Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
  • Repeat layers.
  • Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.

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

MAKE AHEAD LAYERED ENCHILADA CASSEROLE



Make Ahead Layered Enchilada Casserole image

This recipe is very versatile and a good option for enchiladas made in a layered casserole. It can also be made with ground turkey, shredded cooked chicken or pork; add refried beans in the tortillas, or with green enchilada sauce instead of the red sauce, and its flavor is oustanding. Enjoy.

Provided by pink cook

Categories     < 4 Hours

Time 1h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 10

2 lbs lean ground beef (or use ground turkey)
1 green pepper, chopped
1 small onion, chopped
1 teaspoon garlic powder
2 tablespoons chili powder
1 (10 1/2 ounce) can mushroom soup
1/2 cup water (to dilute the soup)
1 (8 ounce) can red enchilada sauce
12 flour tortillas (warmed to soften)
2 cups cheddar cheese, grated

Steps:

  • Combine ground meat, onion, pepper and seasonings. Cook until meat is brown. Drain fat.
  • Mix soup with enchilada sauce and water until well blended and add to the ground meat mixture. Simmer for about 10 minutes and reserve.
  • Grease 9x13" baking pan. Layer six tortillas, half meat mixture with the sauce and half grated cheese.
  • Repeat another layer with the remaining ingredients. Cool completely. Cover with foil and refrigerate 24 hours.
  • Bake at 350ºF. for 45 minutes covered with foil until heated through before serving.
  • Serve with shredded lettuce, chopped tomatoes, sour cream, salsa and guacamole if you like.
  • VARIATION: this casserole can also be made filling each flour tortilla with the ground meat and rolled up, then covered with the enchilada sauce and soup mixture, and the grated cheese on top. Refrigerated and heated before serving.

Nutrition Facts : Calories 496, Fat 25.8, SaturatedFat 11.7, Cholesterol 103.4, Sodium 780.8, Carbohydrate 29.9, Fiber 2.8, Sugar 2.2, Protein 34.7

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Top Asked Questions

What is the recipe for chicken enchilada casserole?
Simple ingredients are layered together to create this substantial Mexican-inspired Chicken Enchilada Casserole. Pour about 3/4 cup enchilada sauce in a 13" x 9" baking dish and spread it around until the bottom of the dish is coated.
What is a 5 Ingredient enchilada casserole?
A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce. Life is real, and that’s why 5-ingredient meals are a thing. This cheesy layered chicken enchilada casserole is a real-life dinnertime wonder: just chicken, beans, sauce, cheese, and tortillas. This recipe is fantastic!
Is this chicken enchilada bake like lasagna?
This Layered Chicken Enchilada Bake is like a cross between flavorful enchiladas, a hearty casserole, and an artfully layered lasagna (with tortillas in place of pasta). The flavors and textures are fantastic.
How to cook enchiladas in oven?
Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers.

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