SIMPLE ENCHILADA CASSEROLE RECIPES
CHICKEN ENCHILADA CASSEROLE II RECIPE | ALLRECIPES
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
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
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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