Best 20 Chicken Enchilada Casserole Recipes

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**Sizzling Chicken Enchilada Casserole: A Culinary Symphony of Mexican Flavors**

Prepare to tantalize your taste buds with the irresistible Chicken Enchilada Casserole, a symphony of Mexican flavors that will leave you craving for more. This delectable dish boasts tender, succulent chicken enveloped in a savory enchilada sauce, nestled amidst a bed of soft tortillas, all baked to perfection under a blanket of melted cheese. With its vibrant colors, enticing aromas, and explosion of flavors, this casserole is a feast for the senses, perfect for family dinners, potlucks, or special occasions.

In this comprehensive guide, we'll take you on a culinary journey through three delectable Chicken Enchilada Casserole recipes, each with its unique twist on this classic dish. From the traditional Red Chicken Enchilada Casserole, brimming with the fiery heat of guajillo and ancho chiles, to the rich and creamy Green Chicken Enchilada Casserole, featuring a velvety tomatillo sauce, and the innovative White Chicken Enchilada Casserole, showcasing a tangy sour cream and cream cheese sauce, we've got you covered. So, gather your ingredients, preheat your oven, and let's embark on this flavorful adventure together.

Here are our top 20 tried and tested recipes!

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Provided by SGRCOOKI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 8

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  • With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
  • Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  • Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g

CHICKEN ENCHILADA CASSEROLE I



Chicken Enchilada Casserole I image

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

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

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

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE



Layered Chicken and Black Bean Enchilada Casserole image

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Provided by DEBMCE4

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 10

2 cups diced chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
  • Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Cheesy Green Chile Chicken Enchilada Casserole image

This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.

Provided by Alicia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 10

2 tablespoons salted butter
4 each jalapeno peppers, divided, or to taste
3 each poblano peppers, divided, or to taste
3 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts, cut into large chunks
3 cloves garlic, minced
½ lime
1 (28 ounce) can green enchilada sauce (such as El Paso®)
10 each corn tortillas
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
  • Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
  • Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
  • Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
  • Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE



Layered Chile-Chicken Enchilada Casserole image

Layers of chicken, tortillas, cheese, beans and enchilada sauce create a dig-in favorite. Check out the do-ahead tip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 10

2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3/4 cup sour cream
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 can (16 oz) Old El Paso™ refried beans
1 can (10 oz) Old El Paso™ enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
  • Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. 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 1/2 cups cheese.
  • Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 27 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1 1/2 g

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra "oomph," sprinkle some seeded, fresh chopped jalapenos and cilantro on top. -Amy Johnson, New Braunfels, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon butter
3 cups shredded cooked chicken breast
2 cans (4 ounces each) chopped green chilies
1/4 cup all-purpose flour
1-1/2 to 2 teaspoons ground coriander
2-1/2 cups reduced-sodium chicken broth
1 cup reduced-fat sour cream
1 cup reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
12 corn tortillas (6 inches), warmed

Steps:

  • In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 383 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges

ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE



Roast Chicken Enchilada Suizas Stacked Casserole image

Provided by Rachael Ray : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

4 medium poblano peppers
2 tablespoons extra-virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock-in-a-box
Salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
Raw red onion rings, for garnish

Steps:

  • Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
  • Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
  • Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
  • Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE



White Chicken Enchilada Slow-Cooker Casserole image

An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.

Provided by TRISTA5

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 10

Number Of Ingredients 10

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 ½ cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives
1 bunch chives for garnish
black pepper to taste

Steps:

  • Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
  • Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
  • Spray the inside of slow cooker lightly with non-stick cooking spray.
  • Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
  • Cook on Low setting for 3 to 4 hours. Top with chives.

Nutrition Facts : Calories 823.8 calories, Carbohydrate 66.4 g, Cholesterol 123.4 mg, Fat 44 g, Fiber 4.8 g, Protein 40 g, SaturatedFat 19 g, Sodium 1930.9 mg, Sugar 3.6 g

GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Green Chile Chicken Enchilada Casserole image

My mom always made this for me growing up, and now I mkae if for my husband and kids and they LOVE it!

Provided by AZRoxy63

Categories     One Dish Meal

Time 55m

Yield 9 serving(s)

Number Of Ingredients 7

5 -6 boiled chicken breasts, shredded
1 (14 ounce) container sour cream
2 (12 ounce) cans condensed cream of chicken soup
3 (7 ounce) cans diced green chilies
1 white onion, finely chopped
6 cups shredded monterey jack and cheddar cheese blend
10 large flour tortillas

Steps:

  • Preheat oven to 350 degrees.
  • Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
  • Salt and pepper the mixture to taste.
  • Grease all sides of an 8x8 paking pan.
  • Put a layer of tortillas in the bottom of the pan.
  • Spread on a layer of the chicken mixture about 1/2 inch thick.
  • Sprinkle on a thin layer of cheese.
  • Repeat until pan is full ending with a good covering layer of cheese.
  • Cover pan with aluminum foil and bake for 35 minutes.
  • Uncover and bake for 10 more minutes or until cheese starts to brown a little.
  • Let stand for 10 minutes and then serve.
  • Enjoy!

NEW MEXICO GREEN CHILE CHICKEN ENCHILADA CASSEROLE



New Mexico Green Chile Chicken Enchilada Casserole image

Everyone begs me to make this. As a native New Mexican I love our Hatch NM Green Chile home grown, in the fall around State Fair time you can smell it being roasted all over the state. This dish offers the heart of NM food it is delicious, inexpensive, expedient as you can use leftovers, or fresh, and layer the sauce, corn tortillas, and cheese as you would lasagna. Garnish with Chopped Roma Tomatoes lettuce, raw onion, and sour cream if you like that too.

Provided by KatrinaRadia

Categories     Chicken

Time 1h15m

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 15

4 -6 pieces chicken
1 yellow onion
2 cups green chili peppers
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon garlic
1 (16 ounce) can tomatoes
1/4 cup cornstarch
1 -2 cup sharp cheddar cheese
9 -12 corn tortillas
1 roma tomato
1 cup lettuce
1/2 cup onion
1/2 cup sour cream
4 flour tortillas

Steps:

  • Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 ½ hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy.
  • Use at least ½ Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do.
  • Drain, reserve liquid, set chicken aside to cool.
  • Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, ½ as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild "as you like".
  • Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken.
  • Taste and add salt til it is yummy.
  • Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving.
  • *If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
  • This is my Husband's favorite dish. I sure hope you like it too!

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

Yield 10

Number Of Ingredients 12

5 Boneless Skinless Chicken Breasts (cooked and shredded)
2 (10.5 ounce) cans Cream of Chicken soup
1 cup milk
1/2 cup sour cream
2 (4.5 ounce) cans mild diced green chiles (drained)
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 (16 ounce) bag shredded Mexican Blend cheese (divided)
1 onion (diced) - optional
10 flour tortillas (divided)

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
  • In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
  • Pour a thin layer of sauce from above to cover the bottom of pan.
  • Then add the shredded chicken to the remaining soup/sauce mixture.
  • Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
  • Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
  • Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
  • Cover with foil and bake for 45-55 minutes.

Nutrition Facts : Servingsize 1 serving, Calories 1184 kcal, Fat 52 g, SaturatedFat 30 g, Cholesterol 139 mg, Sodium 3204 mg, Carbohydrate 131 g, Sugar 29 g, Protein 44 mg

CHICKEN ENCHILADA PASTA CASSEROLE



Chicken Enchilada Pasta Casserole image

I had leftovers from nachos and threw this together. Comfort food with a kick!

Provided by srhouse

Categories     Main Dish Recipes     Pasta     Chicken

Time 56m

Yield 4

Number Of Ingredients 12

1 ⅓ cups penne pasta
1 tablespoon vegetable oil
2 cups cubed chicken
½ cup salsa, divided
1 clove garlic, minced, or more to taste
salt and ground black pepper to taste
1 (10.75 ounce) can cream of chicken soup
½ cup drained canned pinto beans
½ cup canned corn
1 (4 ounce) can chopped green chile peppers
1 cup shredded Cheddar cheese
2 cups crushed tortilla chips, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
  • Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
  • Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

Nutrition Facts : Calories 718.5 calories, Carbohydrate 81.5 g, Cholesterol 93.5 mg, Fat 24.7 g, Fiber 5.9 g, Protein 44.4 g, SaturatedFat 9.2 g, Sodium 1491.6 mg, Sugar 5.8 g

CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE



Chicken and Sweet Potato Enchilada Casserole image

Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we're using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn't love lasagna and enchiladas? This dish is packed with veggies and protein and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans and chicken are delicious and make for a healthy weeknight meal. Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.

Provided by Ali Maffucci

Categories     main-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 16

Cooking spray, for the dish
1/4 cup avocado oil or extra-virgin olive oil
2 tablespoons arrowroot powder
1 pint (16 ounces) tomato sauce
1 1/2 cups low-sodium vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt
3 large sweet potatoes, peeled
Two 15-ounce cans black beans, rinsed
2 cups shredded chicken breasts (from a rotisserie chicken)
3 cups shredded Mexican blend cheese
4 cups baby spinach
Sliced avocado, for serving (about 1 avocado)
Small handful fresh cilantro leaves, for serving

Steps:

  • Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
  • Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
  • Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
  • While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
  • Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
  • Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

PARTY CHICKEN ENCHILADA CASSEROLE



Party Chicken Enchilada Casserole image

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

Provided by Karen From Colorado

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup onion, diced
1/2 cup green pepper, diced
2 tablespoons butter or 2 tablespoons margarine
2 cups cooked chicken or 2 cups cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or 3 tablespoons margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch) flour tortillas

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.

CHICKEN ENCHILADA CASSEROLE II



Chicken Enchilada Casserole II image

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Provided by Anya

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 8

1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
  • Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
  • Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Nutrition Facts : Calories 537.3 calories, Carbohydrate 39.9 g, Cholesterol 94.9 mg, Fat 28.1 g, Fiber 3.3 g, Protein 31.4 g, SaturatedFat 14.8 g, Sodium 1130.5 mg, Sugar 3.4 g

CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE



Chicken Enchilada Casserole in Green Chile and Sour Cream Sauce image

Not the most "healthy" recipe, but it's very tasty! Very creamy and rich enchilada chicken casserole. If you prefer the more traditional rolled enchiladas, all you have to do is place the chicken and sauce mix (approx 3 Tbsp) in the center of each corn tortilla, roll, and place in casserole dish with the seam side down...then cover the rolls with remaining sauce and cheese. I was feeling lazy, so I did it casserole style.

Provided by jd_2077

Categories     Chicken

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast
water
1 chicken bouillon cube
1 teaspoon ground cumin
1 teaspoon cumin seed
1 teaspoon garlic powder
1 teaspoon onion powder
16 ounces sour cream
12 ounces canned diced green chiles
1 1/2 cups colby cheese, shredded
1/2 cup onion, diced
3 tablespoons garlic, minced
18 corn tortillas

Steps:

  • Preheat oven to 375 degrees.
  • Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
  • Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
  • Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
  • Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
  • Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
  • Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
  • Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!

CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE



Creamy, Crunchy Chicken Enchilada Casserole image

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

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can enchilada sauce
1/2 teaspoon garlic salt
1/2 teaspoon cumin, ground
1 teaspoon red wine vinegar
2 cups chicken breasts, cooked and sliced
1 onion, chopped
1 (4 ounce) can green chilies, chopped
3 cups Doritos, Ranch flavored, divided
1 cup monterey jack cheese

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.

SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE



Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole image

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) NOTE on adding water to salsa: My salsa was VERY thick and adding the water made it much better when baked; if your salsa is a very runny one already, do not add the water!

Provided by French Tart

Categories     One Dish Meal

Time 55m

Yield 1 Enchilada Casserole, 4 serving(s)

Number Of Ingredients 15

2 cups chopped cooked chicken
6 inches hot chorizo sausage, cut into chunks
2 cups mild salsa
1/2 cup water (optional)
1/2 teaspoon garlic powder
2 teaspoons dried chipotle powder (more or less to personal taste)
salt and pepper
15 ounces corn kernels, drained (600g)
1/4 cup pimento stuffed green olive, halved
1 cup sour cream (8 ozs)
6 flour tortillas, cut into strips (8-inch)
2 cups grated cheese, to taste
sour cream, to serve
chopped jalapeno pepper, to serve
cilantro or parsley, chopped, to serve

Steps:

  • Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
  • Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
  • Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
  • Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
  • Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
  • Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
  • To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

NEW MEXICO RED CHILE CHICKEN ENCHILADA CASSEROLE



New Mexico Red Chile Chicken Enchilada Casserole image

The wonderful cultures that are home to my native New Mexico fill the kitchen with mouthwatering spicy dishes. This is a twist on an all time favorite usually made with Green Chile. The Red Chile most often used in NM cooking is a ripened Green Chile! (although there are many others used as well..) The flavor is sublime and sometimes hotter than the green. The preparation for this dish is the same as with Green Chile, but you are making a red enchilada sauce. This dish offers the heart of NM food it is delicious, inexpensive, expedient as you can use leftovers, or fresh, and layer the sauce, corn tortillas, and cheese as you would lasagna. Don't forget to make a big pot of Pinto beans on the side!! Garnish with Chopped Roma Tomatoes lettuce and raw onion, and sour cream if you like that too.

Provided by KatrinaRadia

Categories     Chicken

Time 1h15m

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 14

4 -6 pieces chicken
1 yellow onion
2 cups red chili peppers
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon garlic
1/4 cup cornstarch
1 -2 cup sharp cheddar cheese
9 -12 corn tortillas
1 roma tomato
1 cup lettuce
1/2 cup onion
1/2 cup sour cream
4 flour tortillas

Steps:

  • At least ½ Leftover Rotisserie Chicken/ Whole pieces / Breasts boiled in water to cover,.
  • Drain, reserve liquid, set aside to cool then bone, skin and chop.
  • Reduce the remaining broth to about 1 1/2 cups or so while chopping this stuff:.
  • ½ as much yellow onion as you have chicken. About 2 cups of Red Chile Puree, either from dried Red Chiles dehydrated and blended to a puree, or look in your grocers freezer section. Hot or mild your preference.
  • Throw it all in the broth with 1 teaspoons Oregano, 1 tsp Cumin, 1 Tlbs chopped garlic. Simmer til onion is soft, if it's still watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken. Once the stew is a satisfying thickness you can layer it as you would lasagna *using 1cup shredded sharp cheddar cheese or more if you're a cheese hound like me. 9 - 12 White or Yellow corn tortillas use any stale taco shells you might have. Tom with Cheese and bake at 350 until done.
  • * if you just want some awesome Red Chile Chicken Stew, add par boiled chopped to bite size potatoes in at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.

WW CHICKEN , BLACK BEAN, AND CORN ENCHILADA CASSEROLE



Ww Chicken , Black Bean, and Corn Enchilada Casserole image

Make and share this Ww Chicken , Black Bean, and Corn Enchilada Casserole recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Chicken Breast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 2/3 ounces dry enchilada mix
6 ounces canned tomato paste
8 cups water, divided
2 tablespoons canola oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1 garlic clove
1 1/2 cups yellow cornmeal
1 spray nonstick cooking spray
15 ounces canned black beans, drained and rinsed
15 ounces canned corn, drained and rinsed
2 cups cooked boneless skinless chicken breasts, diced
1 1/2 cups fat-free cheddar cheese, shredded

Steps:

  • Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
  • Heat oil in a large saucepan over medium heat. Add onion, pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
  • Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually, add cornmeal mixture to boiling water-onion mixture. Cook over low heat stirring constantly until cornmeal is thickened, about 4-6 minutes.
  • Coat a 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
  • Spoon beans, corn, and chicken into reserved onion mixture, combine thoroughly.
  • Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce. Sprinkle with cheese. bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.
  • Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).

Tips:

  • To make the chicken enchilada casserole ahead of time, assemble the casserole and cover it tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, preheat the oven to 350°F and bake the casserole for 30-35 minutes, or until heated through.
  • If you don't have a casserole dish, you can also make this recipe in a 9x13 inch baking dish. Just be sure to adjust the cooking time accordingly.
  • If you like your enchiladas extra cheesy, you can add an extra cup of shredded cheese to the filling.
  • To make the casserole more spicy, add a teaspoon or two of chili powder to the filling.
  • For a vegetarian version of this recipe, omit the chicken and add an extra cup of black beans or corn to the filling.

Conclusion:

This chicken enchilada casserole is delicious, easy to make, and perfect for a busy weeknight meal. With its simple ingredients and customizable flavor, it's sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this recipe a try!

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