LAYERED CHICKEN ENCHILADA CASSEROLE CREAM OF CHICKEN SOUP RECIPES

Name: Layered Chile-Chicken Enchilada Casserole
Prep time: 25 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 cups diced cooked chicken; 3 cups shredded Colby-Monterey Jack cheese blend (12 oz); 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained; 3/4 cup sour cream; 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch); 1 can (16 oz) Old El Paso™ refried beans; 1 can (10 oz) Old El Paso™ enchilada sauce; 4 medium green onions, sliced (1/4 cup); 1 cup shredded lettuce; 1 medium tomato, chopped (3/4 cup)

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE RECIPE ...

Layered Chile-Chicken Enchilada Casserole Recipe ... image

Layers of chicken, tortillas, cheese, beans and enchilada sauce create a dig-in favorite. Check out the do-ahead tip.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 10

Ingredients

2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3/4 cup sour cream
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 can (16 oz) Old El Paso™ refried beans
1 can (10 oz) Old El Paso™ enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

Nutrition Facts : Calories 480 , CarbohydrateContent 34 g, CholesterolContent 90 mg, FatContent 3 , FiberContent 3 g, ProteinContent 27 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 980 mg, SugarContent 3 g, TransFatContent 1 1/2 g

SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA

Shredded chicken enchilada casserole | Recipes | WW USA image

Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.

Provided by WEIGHTWATCHERS.COM

Categories Lunch

Total Time 85 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 spray(s) Cooking spray
1.5 Tbsp Olive oil
3 cup(s), chopped Uncooked onion(s) divided
1 pound(s) Cremini mushroom(s) sliced 1⁄4 inch thick
2 medium Uncooked zucchini halved lengthwise and sliced 1⁄4 inch thick
1.5 tsp Table salt divided
28 oz Canned diced tomatoes fire-roasted (undrained)
1 item(s) Canned chipotle peppers in adobo sauce chopped (optional)
4 medium clove(s) Garlic clove(s) smashed
2 tsp Chili powder
2 tsp Ground cumin
1 tsp Dried oregano
12 oz Cooked boneless skinless chicken breast(s) shredded with two forks
18 small Corn tortilla(s) (4-inch)
6 oz Weight Watchers Reduced-fat Mexican style shredded cheese or jack cheese
0.75 cup(s) Reduced-fat sour cream

Steps:

Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
In large nonstick skillet, heat oil over medium. When oil shimmers, add 2 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1⁄2 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
Meanwhile, make sauce: In blender, purée tomatoes, chipotle pepper (if using), garlic, chili powder, cumin, oregano, and remaining 1 cup onion and 1 tsp salt.
Transfer cooked vegetables to medium bowl. Stir in chicken and 1 cup tomato sauce.
Spread 1⁄2 cup tomato sauce in bottom of prepared baking dish. Top with 6 tortillas, overlapping to fit dish. Sprinkle with half of chicken mixture and 1⁄2 cup cheese. Top with 6 more tortillas, remaining chicken mixture, and 1⁄2 cup cheese. Top with remaining 6 tortillas. Spread top with remaining sauce and sprinkle with remaining cheese. Bake until golden and bubbling, 15 to 20 minutes.
Let cool for 5 to 10 minutes. Serve each piece with 1 tbsp sour cream.
Serving size: 1/12 of casserole and 1 tbsp sour cream

Nutrition Facts : Calories 65 kcal

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