Best 2 Creamy Chicken Enchilada Casserole Recipes
Welcome to a culinary journey that will tantalize your taste buds and transport you to a world of flavors with our creamy chicken enchilada casserole. This delectable dish is a harmonious blend of classic Mexican flavors and the comforting goodness of a casserole. Imagine tender pieces of chicken smothered in a creamy, flavorful sauce, nestled amidst layers of soft tortillas, all topped with a golden-brown cheese crust.
In this article, we present to you a collection of recipes that explore different variations of this classic dish. From the traditional chicken enchilada casserole, where the chicken is cooked in a flavorful sauce and combined with cheese, tortillas, and sour cream, to innovative recipes that introduce unique ingredients and cooking techniques.
One recipe features a creamy poblano sauce, adding a smoky and slightly spicy touch to the casserole. Another recipe incorporates roasted butternut squash, creating a delightful combination of sweet and savory flavors. For those who prefer a healthier option, there's a recipe using whole wheat tortillas and low-fat cheese, without compromising on taste.
Whether you're a seasoned home cook or a culinary novice, our recipes provide clear instructions, helpful tips, and mouthwatering images to guide you through the cooking process. So, gather your ingredients, preheat your oven, and prepare to indulge in the creamy, cheesy, and downright delicious world of chicken enchilada casserole.
CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE
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
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.
CREAMY CHICKEN ENCHILADA CASSEROLE
I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Usually when I make this, I make 2 and cook one for the night and freeze one to bake later. Hope you like it too! You can make individual enchiladas and roll them up, or you can layer it like lasagna.
Provided by CookingBlues
Categories One Dish Meal
Time 1h40m
Yield 2 enchilada, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
- In a large bowl, mix the three soups and the can of diced chiles.
- Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
- Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
- NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
- Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
- Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!
Tips:
- Use a variety of tortillas. Corn tortillas, flour tortillas, and even whole wheat tortillas can all be used to make enchilada casseroles. If you're using corn tortillas, be sure to soften them in hot water before assembling the casserole.
- Shred your own cheese. Pre-shredded cheese is often coated with cellulose, which can prevent it from melting smoothly. Shredding your own cheese ensures that it will melt evenly and create a creamy sauce.
- Don't overcook the chicken. Chicken that is overcooked will be dry and tough. Cook the chicken until it is just cooked through, then remove it from the heat and let it rest before shredding it.
- Use a creamy sauce. A creamy sauce is essential for a delicious enchilada casserole. You can use a variety of sauces, such as sour cream, Alfredo sauce, or cream of chicken soup. If you're using a cream of chicken soup, be sure to add some milk or water to thin it out.
- Layer the casserole carefully. When assembling the casserole, layer the tortillas, chicken, sauce, and cheese in even layers. This will ensure that all of the ingredients are evenly distributed and that the casserole cooks evenly.
- Bake the casserole until it is bubbly and golden brown. The casserole is done baking when it is bubbly around the edges and the cheese is melted and golden brown. This usually takes about 20-25 minutes.
Conclusion:
Enchilada casseroles are a delicious and easy-to-make meal that can be enjoyed by the whole family. With a variety of toppings and fillings to choose from, there are endless possibilities for creating a unique and flavorful dish. So next time you're looking for a quick and easy weeknight meal, give an enchilada casserole a try!
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