Veggie Chicken Enchilada Casserole Recipes

VEGETARIAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then set aside.
• Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
• To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
• Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
• Layer on the remaining tortillas, sauce and cheese.
• Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.Serve immediately with olives, cilantro, sour cream if desired.

LAYERED VEGETABLE ENCHILADA CASSEROLE

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
• Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
• Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.

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!

CHEESY VEGETARIAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
• Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

VEGGIE-PACKED CHICKEN ENCHILADAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.
• Stir occasionally, until the sauce begins to boil. Remove from the heat.
• Using a box grater, grate the zucchini.
• In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
• Add chicken and ¼ of the tomato sauce mixture. Combine well and remove from heat.
• Fill the tortillas with the zucchini mixture and add cheese. Fold the tortillas over and place seam-side down into a greased baking dish. Repeat with remaining tortillas.
• Pour the remaining tomato sauce over the tortillas and sprinkle with cheese.
• Bake for 20 minutes, or until heated through and cheese is melted.
• Top with cilantro (optional).
• Enjoy!

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)

Steps:

• Preheat oven to 375.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
• Add Chilies, cook 3 minutes, stirring constantly.
• Remove from heat, stir in chopped chicken strips.
• Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
• Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
• Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
• Top with remaining tortillas and sauce mixture.
• Bake at 375 for 15 minutes.
• Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
• Sprinkle with cilantro if desired.

VEGGIE "CHICKEN" ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a skillet on medium high, sauté the Quorn tenders in oil until they're browned; set aside.
• Mix together the enchilada sauce, onion, garlic, cumin, ancho, tabasco to taste (I only put in about 1/4 teaspoon, because I'm a whimp), and cilantro (if using).
• Combine the shredded cheeses together.
• Lightly grease (I use cooking spray) a large deep casserole dish; pour a little of the sauce mixture into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
• Break up the chips a bit so that they'll lay better in the dish, but not so small that they'll disintegrate in the sauce- no smaller than, say, fifty-cent pieces (you're going to make at least two layers of chips/tenders/sauce, so keep that in mind for the next steps; three layers is better, but kind of hard to achieve because of how the chips lay and how much space they take up in the dish).
• Add a layer of chips to the bottom of the dish, top it with some of the browned Quorn tenders, then dot it with some of the sour cream, then some of the cheese, then sauce.
• Repeat the layers until you're out of Quorn, sauce, cheese, etc- but make sure to end with a cheese layer.
• Cover the casserole dish and bake for 25 minutes; remove the lid and bake for another 10 minutes, or until the cheese on top is golden and browned, then serve and enjoy!
• Note: I've tried making this without browning the Quorn first, and I don't recommend it; frozen Quorn releases liquid and can turn the casserole all liquidy- still tastes good, but isn't the right consistency.
• Also, the casserole tastes quite good with beans such as black soybeans added to it.