ENCHILADA EGG CASSEROLE RECIPES
MAKE-AHEAD ENCHILADA BREAKFAST CASSEROLE RECIPE ...
Spice up your family's morning routine with an easy overnight enchilada breakfast casserole that's loaded with bold flavor. What better way to enjoy your eggs and sausage than tucked inside an enchilada egg bake? Best of all, this casserole can be assembled ahead of time in 25 minutes, so all you need to do is heat it up for a mid-morning brunch fresh out the oven.
Provided by Pillsbury Kitchens
Total Time 7 hours 20 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
- In medium bowl, beat eggs, salt and pepper; stir in green chiles. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
- To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.
- Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
- Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
- Serve with remaining ingredients.
Nutrition Facts : Calories 420 , CarbohydrateContent 25 g, CholesterolContent 240 mg, FatContent 1 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 11 g, ServingSize 1 Servings, SodiumContent 1020 mg, SugarContent 3 g, TransFatContent 1 1/2 g
5-INGREDIENT CHICKEN ENCHILADA CASSEROLE RECIPE ...
This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal!
Provided by Fabiola Donnelly
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
- Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
- Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
- Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
- Bake uncovered 40 to 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 340 , CarbohydrateContent 34 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 2 g, TransFatContent 1 g
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