Leftover Chicken Enchilada Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Steps:

• Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
• Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
• Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
• Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

Steps:

• Preheat oven to 350 degrees.
• Pour 1/2 of the can of enchilada sauce in the bottom of an 11 by 7 inch pan.
• Take 6 tortillas and tear or cut 4 of them in half, then dip all of the tortillas (cut and not cut) into the sauce, coating both sides. Arrange the 4 cut tortillas along the edges of the pan, so that the straight cut side faces to the outside, and layering them. Place the two whole tortillas in the center of the pan, to completely cover the bottom of the pan.
• Mix together the filling: Chicken, Sour Cream, Salsa, Diced Green Chiles, Pinto beans, Hominy (or corn).
• Spread half of the filling over the tortillas in the pan.
• Sprinkle 1/4 cup of the cheese over the filling.
• Spread the rest of the filling over the cheese.
• Tear/cut 4 more tortillas in half and arrange around the edges. Place the last two tortillas over the top to completely cover the filling. Pour and spread the last half of the enchilada sauce over the top of the tortillas and sprinkle the last 1/4 cup of cheese over the top.
• Bake in the oven at 350 degrees for about 40 minutes.

Steps:

• 1. Preheat oven to 400 degrees
• 2. Remove skin and bones from chicken and chop meat.
• 3. Put enchilada sauce and sour cream in saucepan. Drain and rinse black beans and add. Heat through.
• 4. Cut tortillas in strips.
• 5. Reserve one cup of enchilada sauce on side for top of casserole. Cover bottom of 2.5 quart covered casserole with enchilada sauce mixture.
• 6. Add chicken and black beans to remainder of enchilada sauce in saucepan.
• 7. Cover sauce in bottom of casserole with layer of tortilla strips (I used two of the tortillas for this layer). Cover tortilla strips with cheese. Add sauce, chicken and bean mixture on top of cheese. Sprinkle liberally with chopped onions and black olives. Add layer of cheese. Cover cheese with remainder of tortilla strips (I used four tortilla)
• 8. Top with remaining one cup of sauce, layer of cheese and sprinkle top with chopped onions and sliced jalapenos.
• 9. Bake covered 30 minutes then remove casserole cover for remaining 10 minutes of cook time.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350.
• Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
• Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
• Repeat steps 2 and 3 for the remaining 3 tortillas.
• Pour enchilada sauce and remaining yogurt over rolled tortillas.
• Top with remaining cheese.
• Bake for 30-40 minutes.
• Serve with rice and side of veggies.
• Enjoy and thank me later!