Aaa Chicken Enchilada Casserole Recipes

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.

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!

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!

Steps:

• Preheat oven to 375 degrees. Chop onion and set aside. Warm refried beans in microwave in a microwave safe bowl. Add onion and mix thoroughly.
• Boil chicken in lightly salted water 30 minutes or until cooked through.
• Remove cooked chicken, shred with two forks to desired consistency and set aside.
• Mix shredded chicken, chilis and cottage/ricotta cheese together.
• Pour enchilada sauce into a medium bowl. Add a little of the sauce to the bottom of a 9 x 13 baking dish or pan to prevent sticking.
• Dip 3-4 tortillas in bowl of sauce. Arrange dipped tortillas in layer on bottom of dish, overlapping to cover bottom.
• Add 1/2 cup each of bean mixture, chicken mixture, and cheese. Repeat layers ending with dipped tortillas on top. Add 1 cup cheese and remaining sauce to top of casserole.
• Spray foil with cooking spray and lay sprayed side down on casserole and seal. Bake 30 minutes at 375. Remove foil and bake an additional 5 minutes or until cheese begins to brown and is bubbling.
• Remove from oven and let stand 15 minutes (otherwise it will fall apart into a mess). Top with chopped green oinions, sliced black olives or cilantro if desired.
• Suggested toppings: Salsa, sour cream, fresh diced tomato.