Ole Chicken Enchilada Lovers Casserole Ww Recipes

ENCHILADA CASSER-OLE!

Enchilada Casser-Ole! image

My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. -Marsha Wills, Homosassa, Florida

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers., Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

Nutrition Facts : Calories 357 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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

Ingredients

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

OLE! CHICKEN ENCHILADA BAKE

Ole! Chicken Enchilada Bake image

My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.

Provided by The Spice Guru

Categories One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 (19 ounce) can mild green enchilada sauce
3 cups coarsely broken reduced-sodium yellow tortilla chips
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 1/2 teaspoons ground cumin
1 dash garlic powder
1 dash oregano
8 ounces shredded Mexican blend cheese
1 (7 ounce) can diced mild green chilies
1 (4 ounce) can sliced black olives (reserve 12 slices)
1/2 cup sliced green onion (reserve 1 tablespoon)
1/4 cup chopped cilantro
4 cups boneless skinless shredded rotisserie chicken
8 ounces shredded Mexican blend cheese
sliced ripe olives
sliced green onion

Steps:

PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!