CHICKEN ENCHILADA BAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
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, FatContent 27g fat (14g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 16g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 32g protein.
5-INGREDIENT BEEF ENCHILADA CASSEROLE RECIPE - PILLSBURY.CO…
These 5-ingredient enchiladas are about to make dinners way, way easier. Budget-friendly ingredients like ground beef, plus a quick no-roll technique for putting them together, means this flavorful casserole is equal parts money- and sanity-saving. They’re ready for the oven in just 20 minutes, so you can get on with your life, and the handfuls of melty cheese on top will make even your pickiest eaters happy. If all that wasn’t enough, we’ve also included make-ahead directions, so you can even take this straight from freezer to oven on your busiest nights.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Fold tortillas in half and place folded-side-down in dish; set aside.
- In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup enchilada sauce, black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
- Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
- Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 40 to 45 minutes or until hot and bubbly.
- To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.
Nutrition Facts : Calories 400 , CarbohydrateContent 32 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 720 mg, SugarContent 2 g, TransFatContent 1 1/2 g
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