Best 3 Creamy Cheesy Gooey Enchilada Casserole Recipes
Indulge in a culinary symphony of flavors and textures with our creamy, cheesy, and gooey enchilada casserole. This tantalizing dish is a harmonious blend of savory ground beef, tender tortillas, and a velvety blend of three cheeses. Each bite offers a burst of Tex-Mex flavors, enhanced by a zesty enchilada sauce that tantalizes your taste buds. The casserole is adorned with a golden-brown crust, a testament to its perfect balance of indulgence and satisfaction. Alongside the main recipe, this article also presents a delightful collection of enchilada variations. From a vegetarian delight featuring roasted vegetables to a seafood extravaganza brimming with succulent shrimp and flaky fish, there's an enchilada casserole for every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to leave you craving for more.
Let's cook with our recipes!
CREAMY CHICKEN ENCHILADA CASSEROLE
Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.
Provided by Dick McCabe
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.5 g, Cholesterol 101.1 mg, Fat 27 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 11.3 g, Sodium 861.5 mg, Sugar 1.1 g
CREAMY CHEESY GOOEY ENCHILADA CASSEROLE
Easy and cheesy, this enchilada casserole was great. We love the idea to layer the tortillas rather than rolling them. Saves a step and makes this so simple to prepare. This is a great canvas to make the recipe your own. We opted for black olives and tomatoes in this casserole, but add ingredients your family likes. If you like...
Provided by Michelle Griggs
Categories Tacos & Burritos
Time 1h50m
Number Of Ingredients 8
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 :)
CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
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
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
Tips:
- Use fresh ingredients whenever possible, as they will provide the best flavor and texture.
- Don't be afraid to experiment with different cheeses. A blend of cheddar, Monterey Jack, and pepper Jack cheese is a great option, but you can also use other types of cheese, such as queso Oaxaca or queso fresco.
- Be sure to cook the chicken thoroughly before adding it to the casserole. This will help to prevent the casserole from becoming dry.
- Don't overcook the tortillas. They should be soft and pliable, but not mushy.
- Top the casserole with a generous amount of cheese before baking. This will help to create a golden brown crust.
- Serve the casserole with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.
Conclusion:
This creamy cheesy gooey enchilada casserole is the perfect comfort food for a cold night. It's easy to make and packed with flavor. The combination of chicken, cheese, and tortillas is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this casserole a try. You won't be disappointed!
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