My Version Of Creamy Enchilada 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:

• 1. Dice your blocks of pepper jack cheese and melt in microwave and check very often as it will scorch easily and then add your milk to make a creamy consistency.After its melted place hot bowl on counter top.
• 2. Then add all Other ingredienst but NOT the SHREDDED CHEESE! Stir till a very nice creamy texture and if too stiff you can add a little bit more milk..
• 3. Using a 9x13 pan ( I have used pyrex and alum and it doesnt matter the type) Ladle a little of the sauce on the bottom of your pan. Then place 2 large flour tortiall's Ladle more sauce and smooth out over the tortilla's Then sprinkle a bit heavily with the shredded cheddar cheese. Yhen Repeat till the Top is Flour Tortilla's and if any sauce is left feel free to lightly spread some across the top layer of tortilla's. Then Sprinkle your Mozz Cheese and then your Pepper Jack or Monterey Jack cheese.
• 4. Preheat Oven at 350 Degree's Place pan in oven and cook till Bubbly which is usually about 35 minutes.Watch Often so that The cheese doesnt Burn.
• 5. Let it set and cool about 15 minutes before slicing . It will tend to be somewhat runny if you slice it right out of the oven.. Enjoy!!!

Steps:

• 1. Pre-heat oven to 350.
• 2. Place both chicken breasts in a pot of boiling water with spices of your choice, I always add two dried chili peppers and some pepper flakes but you could do it without that easily. Boil for about an hour until the chicken is cooked through and will easily pull apart with a fork!
• 3. Get this chicken out of the pot and shred it on a cutting board. Drain the water from the pot and put the chicken back.
• 4. Mix in the 8 oz of sour cream and 1-2 cups of the shredded cheese depending on how cheesy you like it. We like it cheesy in this house!
• 5. Then pull out whatever baking dish size or shape you have that best fits. In the bottom, pour some of the enchilada sauce until it completely coats the bottom to prevent sticking.
• 6. Let the layering begin!! Lay down the tortillas to cover the bottom of the pan (I usually have 4 per layer with the pans I use). Then a thin layer of the refried beans (I've found it easier to do the bean spreading if you heat the beans up prior).
• 7. Then a layer of the cheesy/sour cream/chicken mixture.
• 8. At this point, you can add olives or tomatoes or anything else you want and then top with a layer of the enchilada sauce. Another layer of tortillas and repeat until you've just barely reached the top of the dish!
• 9. Finish with a layer of tortillas and cover that with JUST the remaining cheese and sauce. Cover with some aluminum foil and bake for 15 minutes. Take the foil off and bake for another 5-10 until its gooey and bubbly.
• 10. Cut up and serve! We always add extra sour cream to the top at the end! Enjoy :)

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
• Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
• Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.