Party Chicken Enchilada Casserole Recipes

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt and pepper and wrap in parchment-paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked though, about 1 hour.
• Remove chicken from foil and pour any juices that have accumulated into a medium bowl. Remove skin from chicken and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
• Add salsa, both soups, and onions to bowl of accumulated juices; stir to combine. Spread 1/2 cup of the salsa mixture in bottom of a 9-by-13-inch baking dish. Place half of the tortilla strips in an even layer over salsa mixture, followed by half of the chicken, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream, and half of the cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight.
• Uncover and transfer baking dish to oven and heat oven to 300 degrees. Bake until casserole is heated through and cheese is melted, about 1 hour. Serve immediately with cilantro, if desired.

Steps:

• In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
• Combine onion mixture in a bowl with chopped chicken and green chili peppers.
• Set aside.
• For sauce, in the same pan melt 3 tablespoons butter.
• Stir in flour, coriander and salt.
• Stir in chicken broth all at once.
• Cook and stir till thickened and bubbly.
• Remove from heat.
• Stir in sour cream and 1/2 cup of the cheese.
• Stir 1/2 cup of the sauce into the chicken mixture.
• Fill each tortilla with about 1/4 cup of the chicken mixture.
• Roll up and arrange in a 13x19x2 baking dish.
• Pour remaining sauce over and sprinkle with remaining cheese.
• Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
• Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.

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.