CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN ENCHILADA PASTA
I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.
Provided by Lori Bachner Carey
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 14
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 and return pasta to the pot.
- Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
- Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
- Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g
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