Pampered Chef Chicken Enchilada Casserole Recipes

CHICKEN ENCHILADA CASSEROLE I

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!

PAMPERED CHEF CHICKEN ENCHILADA CASSEROLE

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.

ENCHILADAS EXTRAORDINAIRE

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.