Chickilada Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
• Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

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.

Steps:

• Lightly butter a 9"x13" casserole dish/pan. Set aside.
• Reheat and season chicken by adding 1 teaspoon oil to skillet over medium heat; add chicken, stirring frequently until heated through. Sprinkle with 1 teaspoon taco seasoning and 1/4 teaspoon salt, stir until well incorporated.
• Remove chicken from heat, allowing to cool until warm, not hot. Add 1 cup cheese, tossing to mix. Set aside.
• Spread a thin layer of softened cream cheese (about 1 teaspoon) on small flour tortilla.
• Place some of the chicken mixture on tortilla; roll tortilla into a cylinder; place seam side down in prepared dish. Repeat with remaining tortillas. Set aside while preparing sauce.
• For the sauce, melt 3 tablespoons butter in skillet over medium heat; add 3 tablespoons flour, stirring until no lumps remain and sauce is bubbling.
• Add 1 can of chicken broth, stirring constantly until thickened and bubbling.
• Add 1 can chopped green chiles; stir until well incorporated. Remove from heat and allow to cool for about 5 to 10 minutes, stirring occasionally.
• Preheat oven to 350 degrees F.
• Gradually add, and stir into the warm sauce, 1 cup of sour cream, until well combined.
• Pour sauce over enchiladas.
• Evenly distribute remaining 2 cups cheese over enchiladas.
• Bake, uncovered, at 350 degrees F for 40 minutes. Remove from oven; wait about 5 -10 minutes before serving.
• Cover and refrigerate leftovers.

Steps:

• In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.