Easy Chicken Enchilada Casserole Recipes

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!

Steps:

• Heat oven to 350 degrees F.
• In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
• Place tortilla chips in an ungreased 8-inch square glass baking dish.
• Top with chicken mixture.
• Sprinkle with onions, tomato and cheese.
• Bake 35-45 minutes or until hot and bubbly.
• If desired, arrange additional tortilla chips around edge of dish.

Steps:

• Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
• Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
• Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
• Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.

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:

• 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.

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:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
• In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
• Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.