CHICKEN ENCHILADA CASSEROLE ROTEL RECIPES

CHICKEN ENCHILADA CASSEROLE II RECIPE | ALLRECIPES

Chicken Enchilada Casserole II Recipe | Allrecipes image

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Provided by Anya

Categories Mexican Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Nutrition Facts : Calories 537.3 calories, CarbohydrateContent 39.9 g, CholesterolContent 94.9 mg, FatContent 28.1 g, FiberContent 3.3 g, ProteinContent 31.4 g, SaturatedFatContent 14.8 g, SodiumContent 1130.5 mg, SugarContent 3.4 g

THE BEST CHICKEN ENCHILADAS RECIPE

The BEST Chicken Enchiladas Recipe image

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 22

Ingredients

2 garlic cloves (minced)
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
1 tsp vegetable oil
9 oz cooked shredded chicken breast (from 2 small breasts)
1 cup diced onion
2 large clove garlic (minced)
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 7-inch low-carb whole wheat flour tortillas ((la tortilla factory))
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping

Steps:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Nutrition Facts : ServingSize 1 enchilada, Calories 168 kcal, CarbohydrateContent 17.5 g, ProteinContent 17.5 g, FatContent 6.5 g, SaturatedFatContent 2 g, CholesterolContent 29.5 mg, SodiumContent 441 mg, FiberContent 8.5 g, SugarContent 3 g

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THE BEST CHICKEN ENCHILADAS RECIPE

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!
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