CREAMY CHICKEN ENCHILADA CASSEROLE
I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Usually when I make this, I make 2 and cook one for the night and freeze one to bake later. Hope you like it too! You can make individual enchiladas and roll them up, or you can layer it like lasagna.
Provided by CookingBlues
Categories One Dish Meal
Time 1h40m
Yield 2 enchilada, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
- In a large bowl, mix the three soups and the can of diced chiles.
- Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
- Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
- NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
- Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
- Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!
CREAMY CHICKEN ENCHILADA CASSEROLE
Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.
Provided by Dick McCabe
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.5 g, Cholesterol 101.1 mg, Fat 27 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 11.3 g, Sodium 861.5 mg, Sugar 1.1 g
CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE
I combined many parts of many chicken enchilada recipes and came up with this one. It's very versatile. You can use grilled chicken strips instead of chicken breasts, salsa instead of enchilada sauce, other flavors of Doritos, soups, or cheese. You can add corn or chopped olives. Whatever you like!
Provided by Kendra
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
- Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
- Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
- Bake for 30 - 35 minutes, until cheese is beginning to brown.
- Serve with guacamole, sour cream, salsa, cilantro, whatever you like.
GREEN CHILE CHICKEN AND SOUR CREAM ENCHILADA CASSEROLE
This is one of my most popular dishes. I am always making a batch for friends and parties, husband's work functions, blah, blah, blah. It is not too spicy and very tasty.
Provided by tornadoes three
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.
- Heat oil in medium skillet -(ready when a drop of water in oil "pops" at you).
- Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.
- "Drain" tortillas on paper towels.
- Line 9x12 glass cooking dishing with six of the tortillas and set aside.
- In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.
- Tun off heat and set aside.
- Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.
- In a large bowl mix tomatoes, chicken, and one bag of chesse.
- Spread chicken mixture over tortillas in cooking dish.
- Douse chicken with half of the cream sauce.
- Cover with remaining six tortillas.
- cover entire casserole with second bag of cheese.
- Cook for 15 minutes, or until cheese is melted, at 375.
- Serve with remaining sauce as a condiment.
Nutrition Facts : Calories 1534.1, Fat 131.3, SaturatedFat 44.9, Cholesterol 270.3, Sodium 1876.4, Carbohydrate 32, Fiber 3.1, Sugar 7.1, Protein 58.9
FAMILY FAVORITE CHICKEN SOUR CREAM ENCHILADAS (CASSEROLE)
I've had this enchilada recipe for ages, it was passed down to me from my mother and is always a popular dish around my house. My husbands favorite casserole! :) Hope you enjoy as much as we do. A few notes: Sometimes I leave off the 2 cups of shredded chicken, and it is still yummy as can be. I usually double the green chiles and use "healthy request" soup and reduced fat sour cream. Also, we prefer corn tortillas in this dish, but use whatever you like. ENJOY!
Provided by BecR2400
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through.
- Remove from heat and stir in the sour cream and cheese; mix well.
- In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
- Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up.
- Place seam side down in a greased 9 x 13-inch glass baking dish.
- Continue with rest of tortillas, adding additional oil to the skillet as necessary.
- Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too.
- Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly .
- Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole or avocado slices.
- ENJOY!
FUNKY CHICKEN ENCHILADA CASSEROLE
Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.
Provided by Cooking44
Categories Chicken Enchiladas
Time 1h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
- Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
- Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
- Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g
QUICK CREAMY CHICKEN ENCHILADAS
"I love this creamy, comforting dish because it's easy, tastes amazing, freezes well and reheats easily in the microwave," says Rachel Smith in Katy, Texas. If you prefer more zip, substitute Pepper Jack cheese for Monterey Jack.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray. , Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 18-22 minutes or until heated through.
Nutrition Facts : Calories 658 calories, Fat 28g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 1370mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 62g protein.
ENCHILADA CASSEROLE WITH CHICKEN
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
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 :
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
EASY CREAMY CHICKEN ENCHILADAS
I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.
Nutrition Facts :
SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice.
Provided by DiRkFaN41
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Layer tortilla chips in the bottom of the prepared baking dish.
- Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
- Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 534 calories, Carbohydrate 29.2 g, Cholesterol 92.5 mg, Fat 36.2 g, Fiber 2 g, Protein 24.6 g, SaturatedFat 17.6 g, Sodium 874.2 mg, Sugar 1.1 g
CREAMY CHICKEN ENCHILADAS
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
CHICKEN ENCHILADA CASSEROLE I
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
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
FAVORITE CREAMY CHICKEN ENCHILADAS
"This casserole has so much zesty Mexican flavor that my husband doesn't even realize it's a low-fat dish," says Shirley Meyer of Alden, Minnesota. "With its creamy sauce made from soup and cheeses, it tastes like a calorie-laden meal when it's not."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
CREAMY CHICKEN ENCHILADAS
I got this recipe from Quick Cooking. It can be made lowfat also by using the reduced fat soups, sour cream, tortilla's and cheese.
Provided by Petdrwife
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat.
- Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozarella cheese; mix well.
- Place 3 tablespoons on each tortilla;; top with 1/3 cup chicken. Roll up.
- Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.
- Top with remaining soup mixture;sprinkle with remaining cheeses.
- Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Nutrition Facts : Calories 448.9, Fat 26.9, SaturatedFat 13.3, Cholesterol 97.7, Sodium 1035, Carbohydrate 23.6, Fiber 1.1, Sugar 3, Protein 27.7
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4.8/5 (6)Category Main DishCuisine American, MexicanEstimated Reading Time 4 mins
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- Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the "Cream of" soup, if you're using homemade. Tear or cut the tortillas. Measure out the other things.
- Whisk together the soup, sour cream, and milk in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. Stir well to combine.
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