CREAMY CHICKEN ENCHILADA CASSEROLE RECIPES

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CREAMY CHICKEN ENCHILADA CASSEROLE RECIPE - FOOD.COM



Creamy Chicken Enchilada Casserole Recipe - Food.com image

I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Usually when I make this, I make 2 and cook one for the night and freeze one to bake later. Hope you like it too! You can make individual enchiladas and roll them up, or you can layer it like lasagna.

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours

Yield 2 enchilada, 6-8 serving(s)

Number Of Ingredients 11

1 whole chicken, 2-3lbs
1 (10 3/4 ounce) can cream of celery soup, Campbell's Condensed 98% Fat Free
1 (10 3/4 ounce) can cream of chicken soup, Campbell's Condensed 98% Fat Free
1 (10 3/4 ounce) can cream of mushroom soup, Campbell's Condensed 98% Fat Free
1/4 cup skim milk
1 (4 ounce) can diced green chilies
1 -2 tablespoon jalapeno, diced
1 small onion, chopped
12 flour tortillas, taco size
3 cups reduced-fat Mexican cheese blend (or more to taste)
1 (4 ounce) can black olives, optional garnish

Steps:

  • Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
  • In a large bowl, mix the three soups and the can of diced chiles.
  • Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
  • Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
  • NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
  • Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
  • Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!

Nutrition Facts : Calories 828.5, FatContent 50.2, SaturatedFatContent 13.6, CholesterolContent 172.4, SodiumContent 1877.3, CarbohydrateContent 45.3, FiberContent 3.2, SugarContent 4, ProteinContent 46.7

CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE RECIPE - FOOD.COM



Creamy, Crunchy Chicken Enchilada Casserole Recipe - Food.com image

I combined many parts of many chicken enchilada recipes and came up with this one. It's very versatile. You can use grilled chicken strips instead of chicken breasts, salsa instead of enchilada sauce, other flavors of Doritos, soups, or cheese. You can add corn or chopped olives. Whatever you like!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can enchilada sauce
1/2 teaspoon garlic salt
1/2 teaspoon cumin, ground
1 teaspoon red wine vinegar
2 cups chicken breasts, cooked and sliced
1 onion, chopped
1 (4 ounce) can green chilies, chopped
3 cups Doritos, Ranch flavored, divided
1 cup monterey jack cheese

Steps:

  • Preheat oven to 350°F.
  • Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
  • Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
  • Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
  • Bake for 30 - 35 minutes, until cheese is beginning to brown.
  • Serve with guacamole, sour cream, salsa, cilantro, whatever you like.

Nutrition Facts : Calories 142.8, FatContent 9.3, SaturatedFatContent 3.8, CholesterolContent 15.6, SodiumContent 807.8, CarbohydrateContent 9.8, FiberContent 0.7, SugarContent 2.5, ProteinContent 5.5

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