EASY CHEESE ENCHILADA RECIPE RECIPES

EASY ENCHILADA CASSEROLE RECIPE | ALLRECIPES

Easy Enchilada Casserole Recipe | Allrecipes image

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Provided by JEANNIED59

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
4 cooked skinless, boneless chicken breast halves, chopped
8 ounces sour cream
½ cup chopped green onions
3 cups salsa
1 (4 ounce) can diced green chiles
4 cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 575.6 calories, CarbohydrateContent 46.6 g, CholesterolContent 91 mg, FatContent 28.5 g, FiberContent 3.8 g, ProteinContent 33.4 g, SaturatedFatContent 14.9 g, SodiumContent 1508.3 mg, SugarContent 3.6 g

EASY CHICKEN ENCHILADA CASSEROLE RECIPE | EATINGWELL

Easy Chicken Enchilada Casserole Recipe | EatingWell image

Casseroles make perfect meal-prep dinners--this enchilada version is so easy to prep ahead. The whole casserole can be built and left to hang out in the refrigerator for up to three days. Then all you have to do is bake it off on a busy night and you have a healthy dinner on the table in a jiff. The quick homemade enchilada sauce in this recipe is great when you don't have any of the canned sauce on hand--just season crushed tomatoes with spices and salt for an instant enchilada sauce.

Provided by Katie Webster

Categories Baked Chicken Thigh Recipes

Total Time 55 minutes

Number Of Ingredients 9

Ingredients

1 (28 ounce) can crushed tomatoes (3 cups)
2 tablespoons ground cumin
1/2-1 teaspoon ground chipotle chile powder
¼ teaspoon salt
8 corn tortillas, cut into wedges
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped Meal-Prep Sheet-Pan Chicken Thighs (see associated recipe)
2 cups Sautéed Peppers & Onions (see associated recipe)
1 ½ cups shredded Mexican cheese blend (6 ounces), divided

Steps:

Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.

Nutrition Facts : Calories 364.8 calories, CarbohydrateContent 39.3 g, CholesterolContent 48.7 mg, FatContent 15.1 g, FiberContent 9.3 g, ProteinContent 20.7 g, SaturatedFatContent 6.1 g, SodiumContent 769.5 mg, SugarContent 11.5 g

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