Taos Chicken Enchilada Casserole Recipes

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CHICKEN ENCHILADAS

At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 16 enchiladas, 8 servings

Number Of Ingredients 17



Chicken Enchiladas image

Steps:

  • Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

POBLANO CHICKEN ENCHILADA CASSEROLE

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 13



Poblano Chicken Enchilada Casserole image

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
  • Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
  • Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

BUFFALO CHICKEN ENCHILADAS

If you like enchiladas and Buffalo wings, then why not have both!

Provided by andrea.clark22

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 8



Buffalo Chicken Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
  • Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
  • Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
  • Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
  • Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.

Nutrition Facts : Calories 857.1 calories, Carbohydrate 79.7 g, Cholesterol 148.2 mg, Fat 40.1 g, Fiber 2.2 g, Protein 41.2 g, SaturatedFat 20.2 g, Sodium 2712.5 mg, Sugar 3.6 g

2 pounds cooked chicken, shredded
1 (1.6 oz) package Buffalo wing seasoning mix (such as McCormick®)
1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch®)
2 cups shredded pepper Jack cheese
2 cups shredded Colby-Monterey Jack cheese
1 cup chili sauce (such as Frank's® RedHot Wings® Buffalo sauce)
8 burrito-sized flour tortillas
1 (4.5 ounce) package crumbled blue cheese

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



Chicken Enchilada Casserole I image

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

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

TAOS CASSEROLE

Make and share this Taos Casserole recipe from Food.com.

Provided by Lilis Mommy

Categories     Chicken

Time 40m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 14



Taos Casserole image

Steps:

  • Preheat oven to 350o.
  • Spray large skillet with non-stick cooking spray. Add ground turkey or chicken and brown over medium heat. Add chili seasoning and tomatoes and simmer for 2 to 3 minutes. Add garlic and ¼ of the chopped onion and simmer over low heat for about 10 minutes. Add salt and pepper to taste.
  • In a small bowl, combine sour cream and chicken broth.
  • Spray a 9-by-11 inch casserole dish with non-stick cooking spray. Line bottom with 3 tortillas. Add a layer of green chilies and the remaining chipped onions. Add meat mixture. Top with egg and another layer of the remaining 3 tortillas. Top with enchilada sauce and then the cheese. Pour sour cream mixture on top. Add crushed tortilla chips the last 10 - 15 minutes of baking.
  • Makes 6 servings.

Nutrition Facts : Calories 203.7, Fat 8.2, SaturatedFat 3.1, Cholesterol 30, Sodium 304.3, Carbohydrate 20, Fiber 2.4, Sugar 4.3, Protein 12.9

1/2 lb ground beef
1/2 teaspoon chili seasoning mix
1 (8 ounce) can tomatoes with juice, chopped
1 garlic clove, pressed
1 medium onion, chopped
1/2 teaspoon salt and pepper, to taste
1/2 cup nonfat sour cream
1/3 cup fat-free chicken broth
6 small corn tortillas
3 tablespoons chopped green chilies
1/2 cup fat-free liquid egg product
1/2 cup green enchilada sauce
1/2 cup grated light cheddar cheese
1/4 cup crushed baked corn tortilla chips

TAOS CHICKEN ENCHILADA CASSEROLE

Recipe is from Roberto's Restaurant in Taos, New Mexico. A more modern version of chicken enchilados and much easier too.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7



Taos Chicken Enchilada Casserole image

Steps:

  • In a medium saucepan place both soups, water and green chilies. Stir the ingredients together and bring the mixture to a boil. Turn off the heat.
  • In a large well-greased casserole dish place 3 of the tortillas in a staggered pattern. Sprinkle on 1/4 of the cheese. Add 1/3 of the chicken. Spoon on 1/3 of the soup mixture. Repeat the process two more times. Stagger the tortillas differently for each layer.
  • Top the casserole with a layer of the cheese. Preheat the oven to 350 degrees. Bake the casserole for 1 hour, or until it is hot and bubbly. Prep time does not include cooking time for chicken.

1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1/2 cup water (or as needed)
1 (4 ounce) can mild green chilies
12 blue corn tortillas (or yellow)
2 1/2 cups longhorn cheddar cheese, grated
2 cups cooked chicken, skinned, boned and cubed

CHICKEN ENCHILADA CASSEROLE

My DH and I lived in the Azores (a group of Portuguese islands) for two years during his career in the U.S. Air Force. It was quite an experience and we made some really good friends while we were there, but we were sometimes very isolated from our friends and families who lived in the States. This recipe is from a wonderful cook who we met when we lived there. Thanks to Bobbie True! It was very easy to make for a party when the supply planes couldn't get in because of the weather. If you prefer, you can poach some chicken then chop it. But when we couldn't get anything but canned, we had to use what was available! I like to serve this with a green salad or some refried beans and some warm flour tortillas.

Provided by Kendra

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12



Chicken Enchilada Casserole image

Steps:

  • Preheat oven to 375°.
  • Grease bottom of a 2 1/2 quart casserole dish.
  • Mix together the cans of soup, and the next 5 ingredients.
  • Mix the cheeses together. Sometimes I just use some grated Co-Jack (or Mexican) cheese instead of grating each kind separately.
  • Soften 3 of the tortillas in hot oil and place in the casserole dish.
  • Layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese.
  • Repeat layers.
  • Bake at 375° for 35 - 45 minutes, until cheese is melted and is beginning to brown.

Nutrition Facts : Calories 734, Fat 45.6, SaturatedFat 23.1, Cholesterol 167.1, Sodium 1796.2, Carbohydrate 28.7, Fiber 2.9, Sugar 5.3, Protein 52.3

4 (6 ounce) cans canned chicken, drained
2 (10 1/2 ounce) cans cream of chicken soup
2 teaspoons garlic salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1/4 teaspoon sage
1/4 teaspoon chili powder
2 (4 ounce) cans green chilies, chopped
1 lb colby cheese, grated
1/4 lb monterey jack cheese, grated (I use Pepper Jack)
2 large onions, chopped
6 corn tortillas

CHICKEN ENCHILADA CASSEROLE

Candy got this recipe from one of those little paper recipe books you can buy at the check-out... it quickly became a family favorite. Note: I have this aversion to canned chicken so I always boiled and shredded my own, but I'm told the canned chicken was fine.

Provided by CandyTX

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10



Chicken Enchilada Casserole image

Steps:

  • Saute onion in oil.
  • Add chicken, tomato sauce, tomatoes, taco seasoning and garlic powder and blend well.
  • Bring to a boil; reduce heat and simmer for 15 minutes uncovered.
  • In 13X9X2 inch glass dish, place 4 tortillas, followed by 1/3 of chicken mixture and spread evenly. Sprinkle 1/3 of olives and 1/3 of cheese.
  • Repeat with layers until you have a topping of cheese.
  • Bake at 350-F for 30-40 mins until heated through and cheese is melted.

Nutrition Facts : Calories 292.5, Fat 15.9, SaturatedFat 6.8, Cholesterol 60.1, Sodium 551.7, Carbohydrate 17.4, Fiber 3, Sugar 3.6, Protein 20.9

1 medium onion, chopped
2 tablespoons vegetable oil
4 cups cooked chicken, shredded
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 (1 1/4 ounce) package taco seasoning
1/2 teaspoon garlic powder
1 dozen corn tortilla
2 (2 1/4 ounce) cans black olives, sliced
3 cups monterey jack cheese, shredded

CHICKEN ENCHILADA CASSEROLE

This Tex-Mex chicken enchilada casserole is a delicious dinner option when you're craving Southwestern-style comfort food.

Provided by Jo SB

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17



Chicken Enchilada Casserole image

Steps:

  • Preheat oven to 425°F.
  • Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
  • Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
  • Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
  • Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
  • Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425°F for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Nutrition Facts : Calories 416.4, Fat 21.6, SaturatedFat 7.6, Cholesterol 97.2, Sodium 756.5, Carbohydrate 33.1, Fiber 3.5, Sugar 7.5, Protein 24.6

cooking spray
4 bone-in chicken thighs, skinned
1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/3 cup reduced-fat cream cheese, softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onions, divided
6 garlic cloves, minced and divided
1 cup fat-free reduced-sodium chicken broth
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalapeno peppers
9 (15 cm) corn tortillas
1/4 cup shredded sharp cheddar cheese

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



Funky Chicken Enchilada Casserole image

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

12 (6 inch) corn tortillas
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 tablespoon ground cumin
1 tablespoon taco seasoning mix
1 pinch cayenne pepper, or more to taste
1 medium onion, chopped
8 cloves garlic, chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn
½ bunch fresh cilantro, chopped
2 cups shredded pepper Jack cheese

CHICKEN ENCHILADA CASSEROLE

Make and share this Chicken Enchilada Casserole recipe from Food.com.

Provided by Timothy H.

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11



Chicken Enchilada Casserole image

Steps:

  • •Preheat oven to 350o F. Option: Cook chicken breast in skillet with small amount of water, until tender; 15 minutes, allow chicken to cool before shredding.
  • •Heat oil in a large skillet and add onion; sauté until tender. Add TUTTOROSSO® NEW WORLD STYLE DICED TOMATOES in tomato juice, TUTTOROSSO® TOMATO SAUCE, taco seasoning, garlic powder and parsley; blend together. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.
  • •Place 1/3 of corn tortillas in the bottom of 9x13x2 inch baking dish. Pour 1/3 of meat mixture over tortillas and layer with 1/3 of olives and 1/3 of cheese. Repeat these layers two more times, ending with cheese. Bake uncovered for 30 to 40 minutes.

Nutrition Facts : Calories 262.5, Fat 14.9, SaturatedFat 6.3, Cholesterol 44, Sodium 730.6, Carbohydrate 18.1, Fiber 3, Sugar 5.9, Protein 15.9

2 boneless skinless chicken breasts, cooked and shredded
2 tablespoons vegetable oil
1 onion, chopped
1 (28 ounce) can tuttorosso new world style diced tomatoes in tomato juice
1 cup tuttorosso new world style tomato sauce
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
1 (6 ounce) package corn tortillas
1 (3 7/8 ounce) can sliced black olives
2 cups shredded monterey jack cheese

CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE

Categories     Chicken     Tomato     Bake     Parmesan     Winter     Chard     Tortillas     Monterey Jack     Gourmet

Yield Serves 6

Number Of Ingredients 10



Chicken and Swiss Chard Enchilada Casserole image

Steps:

  • Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper to taste.
  • In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain. In a bowl thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13- by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan. Bake the enchiladas, covered with foil, in the middle of a preheated 350°F. oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.

1 pound Swiss chard, rinsed well and drained
2 garlic cloves, or to taste, minced
1 tablespoon olive oil
1 large whole chicken breast (about 1 1/2 pounds), cooked, boned, and shredded (about 1 1/4 cups meat)
vegetable oil for frying the tortillas
twelve 7-inch corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp
2 1/2 cupsMexican-style tomato sauce
1/2 cup chicken broth
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup freshly grated Parmesan

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From plainchicken.com


EASY CHICKEN ENCHILADA CASSEROLE | A MIND "FULL" MOM
Instructions. Preheat the oven to 350 degrees. Spray a 2-quart or 9x9 baking dish with cooking spray. In a large mixing bowl, combine the cream cheese, diced green chiles, chicken, garlic powder, cumin, and salt together until everything is well distributed. Spread ¼ cup of sauce over the bottom of the baking dish.
From amindfullmom.com


CHICKEN ENCHILADA CASSEROLE RECIPE - THE SPRUCE EATS
Gather the ingredients. Preheat the oven to 450 F. Spread 1 cup of the sour cream in the bottom of a 9-by-13-by-2-inch baking pan. Combine the chicken, 1/2 cup of sour cream, mushrooms, green chiles, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally.
From thespruceeats.com


CHICKEN ENCHILADA CASSEROLE - MADE IN NEW MEXICO
Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers.
From madeinnewmexico.com


ENCHILADA CASSEROLE RECIPE (CHEESY CHICKEN VERSION) | KITCHN
Enchiladas are one of those perfect meals where you get a little bit of something delicious in every bite. Yield Serves 6 to 8. Prep time 10 minutes to 15 minutes. Cook time 45 minutes. Show Nutrition. alcohol-free. egg-free. fish-free. peanut-free.
From thekitchn.com


GREEN CHILE CHICKEN ENCHILADA CASSEROLE - MADE IN NEW MEXICO
Sprinkle half of the chicken on evenly on top of the sauce, followed by half of the beans, and 1 cup shredded cheese. Repeat with a second layer of tortillas, cream sauce, chicken, beans and cheese. Then add a final layer of just tortillas, cream sauce and cheese. Cover the casserole with aluminum foil. Bake for 20 minutes. Then remove the ...
From madeinnewmexico.com


EASY CHICKEN ENCHILADA CASSEROLE {4 INGREDIENTS!} - THE SEASONED …
Instructions. Preheat oven to 350°F (180°C). Grease a 2-quart baking dish. Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish. In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
From theseasonedmom.com


CHICKEN ENCHILADA CASSEROLE RECIPE - FOOD.COM
Preheat oven to 325. Cut tortillas into 1 inch strips and set aside. Shred chicken and mix with soup, water, green chilies and onion. Line bottom of a 9x13 baking dish with 1/2 the tortilla strips.
From food.com


CHICKEN ENCHILADA CASSEROLE - DINNER AT THE ZOO
Instructions. Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray. Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered. Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 ...
From dinneratthezoo.com


EASY CHICKEN ENCHILADA CASSEROLE – A GREAT USE FOR ROTISSERIE …
Instructions. Preheat the oven to 350°F. Coat a 9 inch square baking pan with non stick cooking spray, set aside. Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
From makeyourmeals.com


CHICKEN TOSTADA CASSEROLE - AMANDA'S COOKIN'
Instructions. Preheat oven to 350 F. In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was from leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.
From amandascookin.com


CHICKEN ENCHILADA CASSEROLE RECIPE - PINCH OF YUM
Instructions. Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 ...
From pinchofyum.com


CHICKEN ENCHILADA CASSEROLE · EASY FAMILY RECIPES
Preheat oven to 425˚F. Combine the shredded chicken, enchilada sauce (reserve 1 tablespoon,) and green chiles in a large bowl and mix to combine. Pour the reserved enchilada sauce in an 8×8" casserole dish and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish.
From easyfamilyrecipes.com


CHICKEN ENCHILADA CASSEROLE - CATHERINE'S PLATES
Stir in taco seasoning, cooked chicken and 1/4 cup of water. Turn off burner. In a medium bowl combine enchilada sauce and sour cream until smooth. Place 1/4 cup of enchilada sour cream sauce and spread evenly into prepared baking dish. Layer 1/2 of the corn tortillas over sauce. Spread 1/2 of chicken mixture on top of corn tortillas evenly.
From catherinesplates.com


CHICKEN ENCHILADA TAMALE BAKE - DINNER, THEN DESSERT
Instructions. Preheat oven to 400°. Combine the cumin, cayenne, cream style corn, flour, cornmeal, sugar, baking powder, salt, 2 tablespoons canola oil, egg, milk and chiles in a bowl together. Whisk to combine. Pour into greased/nonstick 9x13 pan and bake for 15 minutes.
From dinnerthendessert.com


KETO CHICKEN ENCHILADA CASSEROLE RECIPE - MY KETO KITCHEN
How to Make Keto Chicken Enchilada Casserole. Preheat your oven to 175C/350F. In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together. Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well. Add the cauliflower rice to the base of your casserole ...
From myketokitchen.com


WHAT TO SERVE WITH CHICKEN ENCHILADAS: 14 BEST SIDE DISHES
6. Chips and Salsa. Grab some chips and salsa. This combo comes with chicken enchiladas as a side dish. Enjoy dipping chips in salsa, which has the perfect blend of savory, acidic, and garlic flavors. 7. Rice. Rice is a staple food of many cultures. And, a Mexican meal is not complete without rice.
From recipemarker.com


7 ENCHILADA CASSEROLE RECIPES THAT TASTE TOO GOOD TO BE TRUE
Enchilada Casserole with Red Guajillo Chile Sauce. The earthy, slightly sweet flavor of guajillo sauce makes this enchilada casserole one-of-a-kind. Shredded carrots, black beans, and bell peppers are blanketed by a rich layer of Cheddar cheese for a wholesome meal ready in under an hour.
From allrecipes.com


EASY CHICKEN ENCHILADA CASSEROLE - PITCHFORK FOODIE FARMS
Instructions. Preheat oven to 375 degrees. Grease a 9 x 11 inch baking dish. Mix soup, 1/4 c. salsa, and taco seasoning together. Add chicken, corn, and beans to soup mixture. Stir. Spoon about just enough chicken mixture to cover the bottom of prepared baking dish.
From pitchforkfoodie.com


EASY CHICKEN ENCHILADA CASSEROLE RECIPE - FREEZER FRIENDLY!
Pour enchilada sauce over the chicken. Top with shredded cheese. Continue layering tortillas, chicken, sauce, and cheese. You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese. Bake at 350 degrees fro 20-25 minutes.
From eatingonadime.com


EASY CHICKEN ENCHILADA CASSEROLE - MEL'S KITCHEN CAFE
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside. Whisk together the enchilada sauce and salsa verde. Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper. Spread 1/3 of the sauce in the bottom of the prepared pan.
From melskitchencafe.com


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