Oh So Good Chicken Enchilada Bake Recipes

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OH-SO-GOOD CHICKEN

An easy chicken casserole with lots of flavor.

Provided by NEKAYAH

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Yield 5

Number Of Ingredients 7



Oh-So-Good Chicken image

Steps:

  • In a skillet, heat oil over medium heat. Saute mushrooms.
  • Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 25.4 g, Cholesterol 65 mg, Fat 18.7 g, Fiber 2 g, Protein 22.4 g, SaturatedFat 8.6 g, Sodium 717.5 mg, Sugar 3.4 g

4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced

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



Chicken Enchilada Bake image

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.

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

OH SO GOOD CHICKEN ENCHILADA BAKE

My friends and family love this. I have even brought this to one of our work pot luck luncheon's. It is always a big hit.

Provided by Mary Shemi

Categories     Tacos & Burritos

Time 1h5m

Number Of Ingredients 9



Oh So Good Chicken Enchilada Bake image

Steps:

  • 1. In a medium pot put the chopped onion, entire can of diced Tomatoes with Onion & Peppers and Green Chile and all the chicken. Salt to taste. Simmer on a low-med heat for about 30 min.
  • 2. When chicken is done, strain liquids keeping everything else. Let cool enough so you can handle it. Once cooled, break apart the chicken until it shredded. Mix chicken with all the rest of the veggies.
  • 3. In your favorite 10x10 bake ware, pour a small amount of the enchilada sauce to just cover the bottom. Take 1 corn tortilla and spread refried beans on it (like you would peanut butter on bread) using 1/8 of the can of beans. Place this on the bottom of the baking dish, bean side up, and repeat 3 more times so the bottom is evenly covered.
  • 4. Using ½ of the chicken mix spread evenly over tortilla. Then layer with a little less than ½ of the bag with the Queso cheese. Use a little more enchilada sauce to wet the layer. Then do it again with 4 more tortilla with refried bean, then chicken mix, cheese & sauce.
  • 5. Top with the last 4 tortilla, cover with enchilada sauce and then the last of the Queso cheese and the cheddar cheese. Bake for 30-40 min @ 350 degrees.

3 medium chicken cutlets (cut into large chunks)
1/2 medium onion chopped
1 can(s) diced tomatoes with onion & peppers
12 small corn tortilla
1 small can of green chilies (mild for me)
1 can(s) enchilada sauce (red or green)
1 bag(s) 8oz of mexican style cheese (queso quesadilla works great)
1 can(s) refried beans
4 oz shredded cheddar cheese

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