Leftover Chicken Enchilada Casserole Recipes

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EASY CHICKEN ENCHILADA CASSEROLE



Easy Chicken Enchilada Casserole image

Easy Chicken Enchilada Casserole - 4 ingredients is all it takes to make this popular Mexican dish. It's cheesy, it's spicy, it's sinfully delicious.

Provided by Joanna Cismaru

Categories     Main Course

Time 1h5m

Number Of Ingredients 4

1 pound chicken breasts ( boneless and skinless (about 2 large chicken breasts))
14 ounce Enchilada sauce
6 medium corn tortillas
3 cups Monterey Jack cheese (shredded)

Steps:

  • Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
  • Remove chicken from the pot and shred with two forks.
  • Preheat oven to 375 F degrees.
  • Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
  • Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  • Serve warm.

Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Protein 33 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 98 mg, Sodium 871 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

SHORTCUT CHICKEN ENCHILADAS



Shortcut Chicken Enchiladas image

This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

One 15-ounce can refried beans (about 1 cup)
1/2 teaspoon dried oregano
12 ounces (3 cups) shredded Monterey Jack cheese
1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
Freshly ground black pepper
One 16-ounce jar medium-spicy tomato salsa
Twelve 6-inch corn tortillas
Sour cream and pickled jalapenos, for serving

Steps:

  • Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
  • Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
  • Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
  • Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

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

LEFTOVER CHICKEN ENCHILADAS



Leftover Chicken Enchiladas image

Delicious, nutritious, quick and easy enchiladas made with the yummy leftover shredded chicken from recipe #108310 or recipe #299527

Provided by Motivated Mama

Categories     Chicken Breast

Time 45m

Yield 4 Enchiladas, 4 serving(s)

Number Of Ingredients 7

4 whole wheat tortillas
2 cups shredded cooked chicken (from The Best Shredded Chicken (Crock Pot) or Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken))
2 cups fresh Baby Spinach
2 cups grated cheddar cheese (& any other kind you like)
12 ounces enchilada sauce
10 ounces plain yogurt (a healthier alternative to sour cream)
2 cups black beans (optional) or 2 cups cooked zucchini (optional)

Steps:

  • Preheat oven to 350.
  • Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
  • Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
  • Repeat steps 2 and 3 for the remaining 3 tortillas.
  • Pour enchilada sauce and remaining yogurt over rolled tortillas.
  • Top with remaining cheese.
  • Bake for 30-40 minutes.
  • Serve with rice and side of veggies.
  • Enjoy and thank me later!

Nutrition Facts : Calories 575.1, Fat 29, SaturatedFat 15.2, Cholesterol 121.8, Sodium 1645.8, Carbohydrate 37.2, Fiber 1.8, Sugar 9.6, Protein 40.5

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

EASY CHICKEN ENCHILADA CASSEROLE



Easy Chicken Enchilada Casserole image

Posted for my son. I've been making this for years. It's easy, very good, and makes good use of leftovers.

Provided by dianegrapegrower

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 onion, chopped
1 (4 ounce) can diced green chilies
1 (3 7/8 ounce) can sliced olives, drained
2 chicken breast halves, cooked and chopped
1 (19 ounce) can green enchilada sauce
8 -10 corn tortillas, lightly sauteed (6-inch)
2 cups shredded monterey jack cheese
sour cream
diced avocado

Steps:

  • Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
  • Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
  • Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
  • Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.

Nutrition Facts : Calories 516, Fat 31.7, SaturatedFat 13.3, Cholesterol 73.5, Sodium 1738.5, Carbohydrate 34.8, Fiber 4.6, Sugar 10.6, Protein 24.8

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

Found this on an Ortega website when looking for a way of using up leftover turkey. Great with both chicken and turkey.

Provided by Lambkyns

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 medium onion, chopped
2 -2 1/2 cups shredded cooked chicken
diced green chilis, to taste
1 package taco seasoning mix
8 corn tortillas
1 (15 ounce) can kidney beans (drained)
2 cups shredded cheddar cheese (divided)
2 cups salsa (or to taste)

Steps:

  • Preheat oven to 350.
  • Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
  • Remove from heat.
  • Stir in chicken, chiles and seasoning mix
  • Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese
  • Layer with remaining tortillas. Top with salsa and remaining cheese
  • Bake for 30 to 35 minutes or until heated through and cheese is melted

Nutrition Facts : Calories 306.5, Fat 14.5, SaturatedFat 7, Cholesterol 55.9, Sodium 758.8, Carbohydrate 24.2, Fiber 5, Sugar 3.9, Protein 21.1

CHICKEN ENCHILADA CASSEROLE II



Chicken Enchilada Casserole II image

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Provided by Anya

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 8

1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
  • Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
  • Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Nutrition Facts : Calories 537.3 calories, Carbohydrate 39.9 g, Cholesterol 94.9 mg, Fat 28.1 g, Fiber 3.3 g, Protein 31.4 g, SaturatedFat 14.8 g, Sodium 1130.5 mg, Sugar 3.4 g

FUNKY CHICKEN ENCHILADA CASSEROLE



Funky Chicken Enchilada Casserole image

Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.

Provided by Cooking44

Categories     Chicken Enchiladas

Time 1h5m

Yield 10

Number Of Ingredients 16

12 (6 inch) corn tortillas
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 tablespoon ground cumin
1 tablespoon taco seasoning mix
1 pinch cayenne pepper, or more to taste
1 medium onion, chopped
8 cloves garlic, chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn
½ bunch fresh cilantro, chopped
2 cups shredded pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
  • Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
  • Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
  • Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

This is something I made when I was in the mood for enchiladas but didn't want to go to all the trouble, had some leftover chicken to use up, and also wanted a somewhat low-cal but filling dinner. It gets a big thumbs up from my whole family, and the leftovers are usually gone very quickly.

Provided by MathMom.calif

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups diced cooked chicken breasts
1/4 cup sour cream
1/4 cup chunky salsa, thick and chunky variety
1 (4 ounce) can diced green chilies
1 (15 ounce) can pinto beans, drained (I use low sodium variety)
1 cup hominy or 1 cup corn
1 (15 ounce) can enchilada sauce
12 (6 inch) corn tortillas
1/2 cup Mexican blend cheese, shredded (divided)

Steps:

  • Preheat oven to 350 degrees.
  • Pour 1/2 of the can of enchilada sauce in the bottom of an 11 by 7 inch pan.
  • Take 6 tortillas and tear or cut 4 of them in half, then dip all of the tortillas (cut and not cut) into the sauce, coating both sides. Arrange the 4 cut tortillas along the edges of the pan, so that the straight cut side faces to the outside, and layering them. Place the two whole tortillas in the center of the pan, to completely cover the bottom of the pan.
  • Mix together the filling: Chicken, Sour Cream, Salsa, Diced Green Chiles, Pinto beans, Hominy (or corn).
  • Spread half of the filling over the tortillas in the pan.
  • Sprinkle 1/4 cup of the cheese over the filling.
  • Spread the rest of the filling over the cheese.
  • Tear/cut 4 more tortillas in half and arrange around the edges. Place the last two tortillas over the top to completely cover the filling. Pour and spread the last half of the enchilada sauce over the top of the tortillas and sprinkle the last 1/4 cup of cheese over the top.
  • Bake in the oven at 350 degrees for about 40 minutes.

Nutrition Facts : Calories 306.5, Fat 9.1, SaturatedFat 3.5, Cholesterol 41.2, Sodium 750.6, Carbohydrate 37.2, Fiber 8.2, Sugar 2.5, Protein 19.9

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From therecipes.info


CHICKEN AND RICE ENCHILADA CASSEROLE - THE CHUNKY CHEF
2016-08-18 Preheat oven to 350 degrees F. Spray a 13x9" baking dish with cooking spray and set aside. Mix the two cheeses together and set aside. To a large mixing bowl, add shredded chicken, black beans, green chiles, Mexican corn, cooked rice, 1/2 of the cheese, and enchilada sauce. Season with salt and pepper, stir to combine.
From thechunkychef.com


EASY CHICKEN ENCHILADA CASSEROLE RECIPE | MCCORMICK
1 Preheat oven to 400°F. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl. 2 Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture ...
From mccormick.com


CHICKEN ENCHILADA RICE CASSEROLE - JO COOKS
2022-05-17 Instructions. Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
From jocooks.com


ENCHILADA CASSEROLE WITH CHICKEN AND ALFREDO SAUCE
2021-11-28 Step 4 – Assemble and Bake. Add 1/2 cup of alfredo sauce to the bottom of the prepared baking dish. Place approximately 8 corn tortillas over sauce, overlapping each other, followed by 1/3 of the chicken, then 1/3 of the cheese, 1/3 sauce, then repeat with corn tortillas, chicken, cheese, sauce. Repeat layering ending with sauce.
From greatgrubdelicioustreats.com


CHICKEN ENCHILADA CASSEROLE RECIPE - GIMME SOME OVEN - KITCHN
2018-11-02 Onions and a variety of peppers are sautéed until they’re soft, then mixed with beans, corn, cooked chicken, and some of the enchilada sauce. Then it’s arranged in layers in a baking dish, starting with the sauce, then tortillas, filling, and cheese. Then do it all over again, ending with sauce and cheese on top, and bake the dish until ...
From thekitchn.com


BREAKFAST ENCHILADAS WITH LEFTOVER ROTISSERIE CHICKEN
2019-02-13 There are plenty of leftover rotisserie chicken recipes out there - from leftover rotisserie chicken casserole recipes to simply stirring fry it with some vegetables - but look no further! All you need to imagine is taking a bite from a fluffy enchilada with all your favorite breakfast and leftover ingredients topped with cheese.
From theworktop.com


CHICKEN ENCHILADA CASSEROLE RECIPE | MYRECIPES
1 cup prechopped fresh onion. 1 ½ teaspoons ground cumin. 1 teaspoon chili powder. ¼ teaspoon garlic salt. Dash of ground red pepper. 2 (15.5-ounce) cans Great Northern beans, rinsed and drained. 2 cups shredded skinless, boneless rotisserie chicken. 1 cup thinly sliced green onions, divided. ½ cup sliced ripe olives, divided.
From myrecipes.com


CHICKEN ENCHILADA CASSEROLE - EASY 4 INGREDIENT RECIPE!
2020-05-05 Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly. Put ⅓ of the chicken on top of the tortillas, followed by ¼ of the cheese and ¼ of the remaining enchilada sauce. Repeat the layers twice more: tortillas, chicken, cheese, sauce. For the top layer, use the last 2 tortillas, the rest of the sauce, and ...
From kristineskitchenblog.com


LEFTOVER CHICKEN ENCHILADAS | LOVE FOOD HATE WASTE
Instructions. For the enchilada sauce, add a little oil to a non-stick pot and gently fry the garlic. Add the chopped tomatoes, passata, sugar, and season with salt & pepper. Bring up to the boil and then reduce down to a simmer, cover with a lid and cook for 15 minutes, before blitzing with a stick blender, or in a food processor.
From lovefoodhatewaste.com


GREEN CHICKEN ENCHILADA CASSEROLE - BOWL OF DELICIOUS
2022-03-09 In a large bowl, mix together the shredded chicken with ¾ cup of the salsa verde, half of the cheese, and the grated zucchini. If you chose to toast the tortillas, remove them from the oven. Spread about ½ cup of the salsa verde on the bottom of a 9×13 casserole dish. Layer ⅓ of the tortillas (20 cut pieces) evenly across it.
From bowlofdelicious.com


55 BEST LEFTOVER CHICKEN RECIPES - PARADE.COM
2022-06-03 Related: 25 Summer Grilled Chicken Salads. What To Do With Leftover Chicken Recipes. When it comes to leftover chicken, there are literally countless ways to use it. Any recipe that calls for ...
From parade.com


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