CHEESY CHICKEN ENCHILADA CASSEROLE RECIPE RECIPES

Name: Gluten-Free Cheesy Chicken Enchilada Casserole
Prep time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 cups chopped cooked gluten-free chicken breast; 1 can (14.5 oz) stewed diced tomatoes with jalapeños, drained; 1 can (15 oz) black beans, drained, rinsed; 1 tablespoon chopped seeded jalapeño chile; 1 teaspoon chile powder; 1/2 teaspoon dried oregano leaves; 1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada flavor soup; 8 gluten-free corn tortillas (6 inch), cut into fourths; 2 cups gluten-free shredded Mexican cheese blend (8 oz); 2 cups gluten-free corn tortilla chips, coarsely crushed

GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE RECIPE ...

Gluten-Free Cheesy Chicken Enchilada Casserole Recipe ... image

Cheesy enchiladas just got easier in this quick gluten-free casserole. A new go-to dish for your next potluck.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 10

Ingredients

2 cups chopped cooked gluten-free chicken breast
1 can (14.5 oz) stewed diced tomatoes with jalapeños, drained
1 can (15 oz) black beans, drained, rinsed
1 tablespoon chopped seeded jalapeño chile
1 teaspoon chile powder
1/2 teaspoon dried oregano leaves
1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
8 gluten-free corn tortillas (6 inch), cut into fourths
2 cups gluten-free shredded Mexican cheese blend (8 oz)
2 cups gluten-free corn tortilla chips, coarsely crushed

Steps:

Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.
Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.

Nutrition Facts : Calories 410 , CarbohydrateContent 35 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 5 g, ProteinContent 24 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 740 mg, SugarContent 0 g, TransFatContent 0 g

CHEESY ROTISSERIE CHICKEN ENCHILADA SKILLET - SKINNYTASTE

Cheesy Rotisserie Chicken Enchilada Skillet - Skinnytaste image

This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
½ onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 16-ounce jar enchilada sauce (I used my own, homemade)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (torn into quarters)
4 cups shredded chicken ((from a 2½-pound rotisserie chicken, skin and bones removed))
1 15-ounce can low sodium black beans, rinsed and drained
3 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup))
jalapeño peppers and chopped fresh cilantro (for serving (optional))

Steps:

Preheat the oven to 500°F.
Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
Transfer the onion mixture to a large bowl; set aside the hot skillet.
Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
Fold in the tortillas, chicken, and beans until thoroughly coated.
Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 497 kcal, CarbohydrateContent 38 g, ProteinContent 46.5 g, FatContent 19 g, SaturatedFatContent 5.5 g, CholesterolContent 151 mg, SodiumContent 1296 mg, FiberContent 8 g, SugarContent 5.5 g

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