Velveeta Chicken Enchilada Casserole Recipes

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VELVEETA® CHICKEN ENCHILADA CASSEROLE RECIPE



VELVEETA® Chicken Enchilada Casserole Recipe image

Give your main dish a Mexican spin with this VELVEETA® Chicken Enchilada Casserole Recipe. This chicken enchilada casserole recipe is a hit anytime.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 5

3/4 cup TACO BELL® Thick & Chunky Salsa, divided
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 lb. (8 oz.) Mexican VELVEETA, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half

Steps:

  • Heat oven to 350°F. Reserve 1/4 cup salsa for later use. Mix chicken, soup and VELVEETA until well blended; spread 1 cup onto bottom of 8-inch square baking dish.
  • Top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken mixture; repeat layers.
  • Bake 30 to 35 min. or until heated through. Serve topped with reserved salsa.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

VELVEETA® BEEF ENCHILADA BAKE



VELVEETA® Beef Enchilada Bake image

Watch our video to see how simple it is to make this VELVEETA® Beef Enchilada Bake. Creamed corn, VELVEETA, diced tomatoes and green chiles team up to make this beef enchilada bake decidedly delicious. Plus, this Tex-Mex style dish is ready in just 45 minutes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 3/4 cup each

Number Of Ingredients 5

1 lb. lean ground beef
1 can (14.75 oz.) cream-style corn
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet; drain. Return meat to skillet; stir in corn and VELVEETA.
  • Spoon 1/3 of the meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture and tomatoes; cover.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

VELVEETA CHICKEN ENCHILADA CASSEROLE RECIPE



Velveeta Chicken Enchilada Casserole Recipe image

Provided by learen

Number Of Ingredients 5

3/4 c taco bell thick n chunky salsa, divided
2 c chopped cooked chicken
1 can cream of chicken soup
1/2 lb velveeta mild Mexican cheese with jalopeno peppers, cut into 1/2 inch cubes
6 corn tortillas, cut in half

Steps:

  • Preheat oven to 350. Reserve 1/4 c of salsa for later use. Mix chicken, soup,and cheese until well blended. Spread 1 cup of the chicken mixture onto bottom of 8 inch square baking dish. Top with layers of 6 tortilla halves, 1/4 c of the remaining salsa and half of the remaining chicken mixture; repeat layers. Bake 30 to 35 min and serve topped with the reserved salsa.

EASY CHEESY VELVEETA ENCHILADAS



Easy Cheesy Velveeta Enchiladas image

I love enchiladas, but making them with shredded cheese is so messy I avoided them. Then I realized a Mexican restaurant I loved made their enchiladas from a cheese that tasted like Velveeta. I was inspired. My family loves these and I have to make a LOT when I make them. If you don't like Velveeta, you probably won't like them, though. Not everyone will like my method of softening the tortillas, either, but use your own method if you don't. This makes a lot of sauce to use on top, you may not choose to use it all.

Provided by JohnsCutie

Categories     Cheese

Time 40m

Yield 16 enchiladas, 4-8 serving(s)

Number Of Ingredients 5

16 corn tortillas
1 lb Velveeta reduced fat cheese product or 1 lb Velveeta Mexican cheese
1 (15 ounce) can chili without beans
1 cup campbells southwest nacho cheese soup
1 medium white onion

Steps:

  • Preheat oven to 400 degrees.
  • Spray a baking dish with cooking spray fairly heavily.
  • Chop the onion, can be however you like it from minced to rough chopped.
  • Cut the Velveeta into one ounce portions.
  • Soften the tortillas. I use a no-fat method by freezing my tortillas. When I take them from the freezer, I place the frozen package in the microwave and the water in the package steams the tortillas. You can soften them however you want,normally be heating the tortila with chicken broth, or vegetable oil until soft.
  • Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll.
  • Place the tortillas, seam side down, in the baking dish.
  • Mix the can of chile and the can of soup together and pour over the enchiladas.
  • Bake 20-25 minutes, until the cheese is melted and the topping is bubbly.
  • Let cool a few minutes before serving.

Nutrition Facts : Calories 556.6, Fat 17.6, SaturatedFat 9.4, Cholesterol 63, Sodium 2257.3, Carbohydrate 66.9, Fiber 7.8, Sugar 13.1, Protein 35.3

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

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

ENCHILADA CASSEROLE WITH CHICKEN



Enchilada Casserole with Chicken image

My brother brought this recipe home from Scout camp when he was young, and it quickly became a family favorite. Now that my five siblings and I live away from home, we often make this dish for ourselves. -Kristi Larson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 10

1 can cream of chicken soup
1 can cream of mushroom soup
16 ounces sour cream
1 bunch green onions, chopped
1 can (4 ounces) chopped green chilies
8 flour tortillas (8 inches)
3 cups shredded cooked chicken breast
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Chopped tomatoes, sliced black olives, green onions and sour cream, optional

Steps:

  • Preheat oven to 350°., Combine soups, sour cream, green onions and green chilies in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan. , Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers. , Bake, uncovered for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.

Nutrition Facts :

VELVEETA® CHICKEN SPAGHETTI CASSEROLE



Velveeta® Chicken Spaghetti Casserole image

Delicious chicken and spaghetti casserole with Velveeta®.

Provided by Richard

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Chicken

Time 1h35m

Yield 12

Number Of Ingredients 11

4 cups chopped cooked chicken
2 (10.5 ounce) cans condensed cream of mushroom soup
2 ½ cups chicken broth
1 medium green bell pepper, chopped
2 ribs celery, chopped
2 tablespoons dried parsley flakes
½ teaspoon salt
½ teaspoon ground black pepper
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 (12 ounce) package spaghetti
1 (6 ounce) can sliced black olives, drained

Steps:

  • Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
  • Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

Nutrition Facts : Calories 383 calories, Carbohydrate 29.6 g, Cholesterol 66.5 mg, Fat 18 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 7.6 g, Sodium 1302.8 mg, Sugar 5 g

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