Pampered Chef Chicken Enchilada Casserole Recipes

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

PAMPERED CHEF CHICKEN ENCHILADA CASSEROLE

Pampered Chef Chicken Enchilada Casserole image

This is a recipe from Pampered Chef that the whole family enjoys! I modified the original recipe slightly by using Neufchatel cheese instead of cream cheese and by reducing the number of corn tortillas used. (you may need to use more tortillas depending on the pan you use to make this--adjust the nutrional information up as needed) As this recipe utilizes the microwave and I find that low fat cheese does not melt well in the microwave, I choose to use regular Montery Jack cheese, but you could try low fat or non-fat and lower the calorie count even further.

Categories Poultry Mexican Mexican Poultry Dinner Poultry Dinner

Yield 8

Number Of Ingredients 7

Ingredients

1/4 cup fresh cilantro leaves
1 package (8 oz.) Neufchatel cheese
2 cups shredded Monterey Jack or Mexican blend cheese
1 medium onion, chopped
2 (10 oz. each) cans of encilada sauce or equivilant amount of salsa
4 (6 inch) corn tortillas
3 cups cooked diced or shredded chicken

Steps:

Chop cilantro leaves. Chop onion. Place Neufchatel cheese in a bowl and microwave on high 30-45 seconds, or until very soft. Add cilantro and 1 1/2 cupd of Monterey Jack cheese--mix well. spread 2/3 cup of enchilada sause (or salsa) in bottom of casserole pan. Pour the rest of the sauce (or salsa) into a pie plate or on a dinner plate. Dip corn tortillas into sauce. Place two tortillas on the bottom of the casserole dish. Scoop half of cream cheese mixture over tortillas, spread to cover tortillas. Top with 1 cup of the chicken and 1/3 of chopped onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce (or salsa) over top and sprinkle with remaining 1/2 cup of Monterey Jack Cheese. Microwave, covered, on high 12-15 minutes or until center is hot. Let stand 10 minutes before serving. Cut into 8 portions.

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

ENCHILADAS EXTRAORDINAIRE

Enchiladas Extraordinaire image

A flavorful chicken filling is layered between corn tortillas in our quick and easy casserole version of a Mexican favorite.

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons fresh cilantro, snipped
4 cups shredded cooked chicken or turkey
1 can (10 3/4 ounces) condensed cream of chicken soup
1 package (8 ounces) shredded Mexican-style cheese blend, divided
1 cup sour cream
1 can (4 ounces) chopped green chilies, undrained
1 1/8 teaspoons chili powder, divided
1/2 teaspoon ground cumin
11 (6-inch) corn tortillas
Vegetable oil

Steps:

Preheat oven to 350°F. Snip cilantro with Professional Shears. In Classic Batter Bowl, combine cilantro, chicken, soup, 1 1/2 cups of the cheese, sour cream, chilies, 1 teaspoon of the chili powder and cumin; mix well. Place 4 tortillas on bottom of Square Baker, overlapping in middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly in Baker. Repeat for second layer. Top with remaining 1/2 cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using Pizza Cutter. Sprinkle over casserole. Spray tortilla triangles with vegetable oil using Kitchen Spritzer. Sprinkle with remaining 1/8 teaspoon chili powder. Bake 30-35 minutes or until thoroughly heated.

Nutrition Facts :

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