CHICKEN ENCHILADA CASSEROLE I
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
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
IMPOSSIBLE CHICKEN ENCHILADA CASSEROLE
Great recipe from my friends in Albuquerque, New Mexico.
Provided by Pat Duran
Categories Casseroles
Time 50m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400^. Generously grease a 9x13-inch baking pan.
- 2. Combine enchilada sauce and sour cream in a medium bowl. Set aside
- 3. Combine chicken, onion and garlic in a large skillet and saute until tender. Stir in oregano leaves and chilies. Sprinkle crushed tortilla chips evenly in prepared pan.
- 4. Spread with 1/3 of the enchilada mixture. Top with 1 cup of the cheddar cheese. Spread with 1/2 the chicken mixture. Repeat.
- 5. Beat milk, eggs and Bisquick until smooth, about 15 seconds in blender on high or 1 minute with hand beater. Pour into pan over cheese.
- 6. Bake until knife inserted in center comes out clean, about 25-30 minutes. Sprinkle with a little more cheese and bake 3-5 minutes until cheese is melted. Cool at least 10-15 minutes, before serving.
- 7. Serve with chopped tomato, shredded lettuce , sour cream and black olives. Enjoy!
CHICKEN ENCHILADA CASSEROLE II
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
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
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