CHICKEN ENCHILADA CASSEROLE FOOD NETWORK RECIPES

Name: Easy Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 cups chicken breasts, cooked and shredded; 1 teaspoon sugar; 1/2 cup thick & chunky salsa; 1 (19 ounce) can mild enchilada sauce; 1 (11 ounce) can whole kernel corn, drained; 2 cups tortilla chips, coarsely broken; 1/4 cup green onion, sliced; 1 medium tomatoes, chopped (3/4 cup); 1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend)

EASY CHICKEN ENCHILADA CASSEROLE RECIPE - FOOD.COM

Easy Chicken Enchilada Casserole Recipe - Food.com image

This is an easy and delicious casserole. You can use a rotisserie chicken from the grocery store. Also, if you like, you could substitute cut-up cooked pork in place of the chicken. If your family loves beans, try adding 1 can of spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber. Recipe is from Pillsbury.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chicken breasts, cooked and shredded
1 teaspoon sugar
1/2 cup thick & chunky salsa
1 (19 ounce) can mild enchilada sauce
1 (11 ounce) can whole kernel corn, drained
2 cups tortilla chips, coarsely broken
1/4 cup green onion, sliced
1 medium tomatoes, chopped (3/4 cup)
1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend)

Steps:

Heat oven to 350 degrees F.
In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in an ungreased 8-inch square glass baking dish.
Top with chicken mixture.
Sprinkle with onions, tomato and cheese.
Bake 35-45 minutes or until hot and bubbly.
If desired, arrange additional tortilla chips around edge of dish.

Nutrition Facts : Calories 308.9, FatContent 12.5, SaturatedFatContent 5.9, CholesterolContent 25.1, SodiumContent 1832.7, CarbohydrateContent 39.8, FiberContent 5.7, SugarContent 14.2, ProteinContent 13.2

CHICKEN ENCHILADAS RECIPE | RACHAEL RAY | FOOD NETWORK

Chicken Enchiladas Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 soft corn tortillas
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder

Steps:

Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

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