CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
BAKED CHEESY CHICKEN ENCHILADAS
Meet your new favorite weeknight dinner by making our Baked Cheesy Chicken Enchiladas. These family-pleasing Baked Cheesy Chicken Enchiladas start out in a skillet and finish-hot and delicious-in the oven.
Provided by My Food and Family
Categories Home
Time 40m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done. Stir in 2/3 cup cheese, 1/2 cup salsa and cumin.
- Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in prepared dish; top with remaining salsa and cheese.
- Bake 20 min. or until heated through. Meanwhile, cook vegetables as directed on package.
- Serve enchiladas with the vegetables.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
MAKE-AHEAD CHEESY CHICKEN ENCHILADAS
A gooey, cheesy chicken enchilada. Lots of flavor, easy to prepare, and great to make ahead of time. Wonderful topped with lettuce, tomatoes, avocado, onions, and additional sour cream. A real family favorite.
Provided by barbinfl
Categories Chicken Enchiladas
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
- Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
- Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
- Refrigerate until ready to cook, up to 2 days.
- When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bubbly, about 1 hour.
Nutrition Facts : Calories 519.5 calories, Carbohydrate 42.5 g, Cholesterol 76.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 14.9 g, Sodium 1063.7 mg, Sugar 2.5 g
CHEESY CHICKEN ENCHILADA CASSEROLE
Honorable Mention Bisquick® Recipe Contest 2010! Satisfy the "what to feed the family tonight" question with a hearty Mexican bake topped with fresh lettuce, tomatoes and more.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray round 2-quart casserole or 11x7-inch glass baking dish with cooking spray.
- In large bowl, mix chicken, beans, salsa, chili powder and garlic powder; stir in cheese. Spoon into baking dish. In small bowl, mix Bisquick mix, milk and butter. Pour and spoon evenly over chicken mixture.
- Bake 30 to 35 minutes or until crust is golden brown. Top with lettuce, tomato and onions. Serve with guacamole, sour cream and pickled sliced jalapeño chiles, if desired.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 1 g
CHEESY CHICKEN ENCHILADA SKILLET
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Dinner Salsa Sour Cream Bean Cheese Garlic Quick & Easy Bake
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
- Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.
CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Snacks
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
- Wrap the tortillas in a paper towel and microwave for 30 seconds.
- Preheat oven to 350°F (180°C).
- Place the chicken on the tortilla and roll tightly.
- Place the enchiladas in a baking pan and top with remaining sauce and cheese.
- Bake for 15 minutes, or until cheese has melted.
- Top with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams
MILD CHEESY CHICKEN ENCHILADAS
Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!
Provided by Barbara Hall
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
- In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
- Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 31.5 g, Cholesterol 98.2 mg, Fat 30.7 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 17 g, Sodium 697.6 mg, Sugar 1.4 g
CHEESY ENCHILADA CHICKEN
This is a super easy, great tasting chicken dish - pair it with some Spanish rice and a salad and dinner's on the table in about 30 minutes.
Provided by knitaholic
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray baking dish with Pam.
- Place chicken breasts in bottom of dish.
- Pour enchilada sauce evenly over chicken.
- Bake for 30 minutes.
- Sprinkle with cheese after 30 minutes.
- Place chicken back in oven until cheese melts.
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CHEESY CHICKEN ENCHILADA CASSEROLE - SPEND WITH PENNIES
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5/5 (18)Total Time 1 hr 15 minsCategory Main CourseCalories 344 per serving
- Heat oil In a medium pan, cook onion over medium in oil until softened, about 3 minutes. Add peppers, garlic, corn, cumin and chili powder. Cook until peppers are tender, about 5 minutes. Stir in green chiles and chicken.
CHEESY CHICKEN ENCHILADA BAKE - MEL'S KITCHEN CAFE
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4.8/5 (125)Total Time 1 hr 30 minsCategory ChickenCalories 452 per serving
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch (or similar sized) baking dish. Spread one cup of the salsa verde (or guacamole salsa) in the bottom of the pan. Set aside.
- In a small bowl, combine all the seasoning mix ingredients. Pat the chicken dry. If using chicken breasts, cut them into thinner strips (similar to chicken tenderloin size or slightly larger). Sprinkle the seasoning mix evenly over the chicken (both sides). Set aside.
- In a 12-inch skillet or saute pan, heat the oil over medium heat. Add the onions and peppers. Sprinkle with salt and pepper. Saute until the onions and peppers start to soften, 3-4 minutes (they'll cook a bit more in the oven). Spread the onions and peppers over the salsa in the pan.
- Return the skillet to medium heat and add a drizzle of oil if the pan is dry. Add the chicken in a single layer (may need to do this in two batches) and cook for 30 - 60 seconds per side for some quick browning action - don't overcook (the chicken will cook longer in the oven). Remove the chicken from the pan and place in a single layer over the vegetables.
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