Pams 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!

CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
• Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
• Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
• While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
• Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
• Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

MAMA'S CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat soup, Milnot, and chiles in medium saucepan over medium-low heat, stirring occasionally, until heated through.
• While heating soup mixture, tear each tortilla into quarters.
• In 13" x 9" casserole dish, layer tortillas, chicken, soup mixture, and cheese until all are used.
• Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.

PAM'S CHICKEN ENCHILADA CASSEROLE

Steps:

• Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
• Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
• Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
• Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Fry the bacon, then drain it on paper towels. Pour off most of the bacon grease, leaving about 1 tablespoons in the pan (enough to saute the onion and peppers.) Put the garlic, onion, and peppers in the remaining grease and fry until translucent. Combine the cream cheese with the chicken, bacon, and cooked onion mixture. Mix until the cream cheese has melted or fully incorporated into the mix.
• Spray a large casserole dish with Pam (or butter it or grease it lightly) to keep the tortillas from sticking. Alternately, you can pour a little of the enchilada sauce in the bottom. Put 4 tortillas on the bottom of the casserole. You want the bottom covered, so tear them into pieces so the entire bottom is covered. Put 1/2 of the chicken mixture on top of the tortillas. Layer another 4 tortillas on top, tearing to fit as before. Put the remaining chicken mixture on top and cover it with the remaining tortillas, tearing to fit as before. Pour the enchilada sauce over all. Top with the shredded cheese. Bake about 30 minute at 350F or until the center has puffed a little and is lightly browned.

SIMPLE CHICKEN ENCHILADA CASSEROLE

Steps:

• Combine onion, green chilis, soups, and chicken together in a large bowl.
• Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
• Spread 1/3 of the soup mixture over the top.
• Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
• Repeat two more times.
• Bake for 30 minutes at 350 F or until bubbly.
• Top with salsa, black olives, and sour cream, if desired.
• Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil your chicken.
• In the meantime, add all liquid ingredients, in a large bowl; stir.
• When your chicken is done, debone and shred.
• Layer in a casserole dish as follows-
• A little sauce on bottom, to keep from sticking, Chicken, Frito's, cheese, sauce, Repeat - I usually only have two layers, ending with cheese on top.
• Cover with foil, Bake at 350F or until cheese has melted.
• About 30 minutes.

PATTI'S CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F
• Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
• Add 2/3 of the shredded cheese.
• Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
• Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
• Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
• Bake 30 minutes.

PAM'S CHICKEN ENCHILADA CASSEROLE

Steps:

• Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
• Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
• Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
• Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.

PAM'S CHICKEN ENCHILADA CASSEROLE

Steps:

• Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
• Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
• Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
• Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.