If you plan to serve a crowd, bake in one (13 9-inch) baking dish. Step 2. You can cut them in half to make them fit. Add garlic and cook until fragrant, 30 seconds. Place cup enchilada sauce in the bottom of a 9x13 casserole dish. Start by placing your shredded chicken, onions, taco seasoning and a cup of water into a skillet and cook over medium-high heat for 5 minutes until the liquid has mostly disappeared. Reserve 1 cup soup mixture. In a large bowl, stir together soup, sour cream, chiles, 1 cups cheese, green onion, salt, cumin, and pepper. Gather the ingredients. Arrange half of the corn tortillas on top. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper. Set warmed tortillas aside. Then arrange two tortillas on top of the sauce. Prepare 9x13 baking dish by spraying with non-stick cooking spray, set aside. Recipe: Chicken Enchilada Casserole. Save broth. Let stand 15 minutes before serving. In a medium saucepan, melt butter and saut onion with garlic until tender. In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Add the rest of the ingredients and bring to a boil on medium to high heat. Start layering the casserole. In a skillet, melt the butter then add the spices and saute on low for 2 min. Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Heat oven to 350F. Brown the meat. Add half of the chicken mixture on top of the tortillas, spread in an even layer, and then sprinkle two cups of cheese over top of the chicken. Sprinkle rest of cheese over all. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Then add the chicken, 1 cup cheese, onion, chiles, jalapeos, and tortillas. In prepared pan, layer one-third of tortillas. Line 12x8-inch (2-quart) baking dish with foil. Remove from the heat; stir in sour cream and 1/2 cup cheese. Mix the chili powder, cumin powder, onion powder, garlic powder, salt and oregano together in a small bowl and rub it all over the chicken. Line the bottom of a 913 dish with a single layer of 6 corn tortillas. Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Place 1 of the tortillas in pie plate. Drain & chop into small pieces. Cook and stir 1-2 minutes longer or until thickened. Use a wooden spoon or spatula to break the meat up. Step 2 Spread. Mix well. Stir chicken into remaining soup mixture. Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl. Place casserole dish in the oven and cook for about 15 to 20 minutes. Boil for 8-12 minutes or until the sauce reduces by approx half and begins to thicken. Reserve cup enchilada sauce then pour remaining sauce into skillet, stirring to combine. Next, spread on the refried beans. Chicken Enchilada Casserole (a.k.a "Stacked Chicken Enchiladas") LindsayRobertson71470. Cover the casserole dish with aluminum foil and bake for 40 minutes. Heat a skillet over medium heat and coat the bottom of the pan in olive oil. In a large skillet, heat oil over medium-high. Add to sour cream mixture and stir to combine. Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Top the enchilada casserole with the rest of the shredded cheese and cover with the lid. Preheat the oven to 350 degrees F (175 degrees C). Saut the veggies. Cook for a minute or two and then whisk in the chicken stock, spices, apple cider vinegar, and sugar. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese. Bake, covered, 40 minutes. Microwave the riced cauliflower (in the sealed package) for 2 minutes. Boil the chicken in water until done. These enchiladas are a cinch to assemble and easy to freezejust cover one of the pans with foil. Preheat your oven to 350F. Instructions. Season with salt and pepper to taste. 3 Stir. Preheat the oven to 375 degrees Fahrenheit. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. In a blender, puree tomatillos until smooth. Step 3. Add the remaining sauce to the skillet and stir to combine. Grease an 119 inch casserole dish and pour 1/2 cup of enchilada sauce into the bottom. 2 Spray 9-inch pie plate with no stick cooking spray. Combine the shredded chicken, enchilada sauce (reserve 1 tablespoon,) and green chiles in a large bowl and mix to combine. Now spread a bit of enchilada sauce in the bottom of our large baking dish. Whisk together the soup, sour cream, and milk in a large mixing bowl. Cook on HIGH for 4 hours or LOW for 6-8 hours. Place one tortilla in the bottom of the baking dish. Transfer to oven and bake until chicken is cooked though, about 1 hour. Preheat oven to 375F. Directions Preheat oven to 375. Add the onion and garlic, fry for about 5 minutes until the onion is transparent. 2. Sprinkle both sides of the chicken breasts with the spice mix. 2 cups red enchilada sauce cooking spray optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato Instructions Preheat the oven to 350 degrees. Step 1 Preheat the oven to 350 F. Step 2 One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Repeat layers of tortilla, chicken mixture . Preheat oven to 375F. Shred the cheese. Place halved tortillas over sauce with straight cut edges hitting flush against the sides of the pan, then fill the center with two more tortilla halves (you will use 3 total tortillas, or 6 halves, per layer). Preheat oven to 350 degrees F. Spray a 13x9 baking pan with non-stick cooking spray. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Set aside. I used a longer baking dish, so that I can put 2 corn tortillas across. Mix until everything is combined. Top with 1/3 of the chicken. Remove from heat and set aside. Prepare the mexican rice. Preheat the oven to 350. Bake in a preheated oven at 350* for about 25 minutes or until heated through and cheese is melted. Pour of the enchilada sauce over the chicken mixture. Add garlic, and saut 1 minute. Preheat a frying pan, melt the butter in it. Add the garlic and cook until soft, about 30 seconds. Drizzle with half of the remaining chicken broth. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. By Diane Morgan Recipe by Cooking Light June 2015 Add only enough broth to slightly thin. Allow to cool slightly before opening the bag and adding to a large bowl. Lay half of the tortillas in the bottom of the dish. Cook over low heat, stirring occasionally. Cook until 165 which will take about 30 to 40 minutes in a 375 oven. If you love heat, you have quite a few options to spice up this enchilada casserole: 1) add cayenne pepper to the sauce, 2) add hot sauce to the sauce, 3) saut 1-2 seeded, minced, chopped jalapenos with the onions, 4) saut chopped chipotle pepper with the garlic, 5) swap the Monterrey for Pepper Jack. Season chicken with salt and pepper and wrap in parchment-paper-lined foil; place on a rimmed baking sheet. 2 cups (8 oz.) Reduce heat and simmer until sauce is thickened slightly, 10 minutes. In a greased 13x9-in. Put the chicken breasts and the enchilada sauce in your slow cooker. Cook the chicken for 3-4 minutes on each side. Repeat layers. Step 3 Sprinkle both sides of the chicken breasts with the cumin and chili powder. Layers of corn tortillas give this ultra-creamy casserole some texture. 1 tablespoon garlic powder 1 teaspoon salt 12 corn tortillas 16 ounces sour cream directions Place Chicken in large saucepan and cover with water. Step 3. Preheat oven to 350F. In a medium size bowl, combine sour cream and taco seasoning and mix well. AND NOW REPEAT THOSE LAYERS ONCE MORE! corn tortillas, scallions, avocado, red enchilada sauce, whole kernel corn, drained and 4 more. Pour into a greased 711 or 88 baking dish. Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlapping. Add 2 boneless skinless chicken breasts (about 10 oz total). When the meat has finished cooking set it to the side. Instructions. Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Stir in 1/2 of olives, green chiles, sour cream, milk and soup. Stir until mixed. Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them. Mix well. Top with 1/4 of the filling. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. The chicken stays moist throughout baking and reheating, thanks to a gentle poach and a creamy verde sauce. 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 165F). Stir in soup and next 4 ingredients; remove from heat. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream. You can also use rotisserie chicken. Flatten the mixture. Spoon of the chicken mixture over the corn tortillas. Shred the chicken with 2 forks right in the slow cooker. Start with about 4-6 cups of shredded chicken. Saut onion and garlic, and then combine with the other filling ingredients. In a 9x13 baking dish (or 2 smaller baking dishes), spoon a small amount of green chili salsa onto the bottom of the dish and spread it around. Repeat the layers. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Step 1. Repeat all layers two more times. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray. Preheat over to 375 convection. Prepare the "Cream of" soup, if you're using homemade. Spray a 139-inch baking dish with cooking spray. Repeat these layers once more and bake, covered, for 40 minutes. Add all ingredients into pot of cooked rice, except for the cheese. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Add 4 tortilla halves to the bottom of the dish and flip over to coat both sides in the sauce. Cook for an additional 20-30 minutes or until the cheese is melted. Add 1 cup of enchilada sauce to the bottom of your casserole dish. In a medium mixing bowl, whisk together the cream of chicken soup, evaporated milk and chopped green chilis. Remove chicken from the pot and shred with two forks. 1 Preheat oven to 400F. Pour the reserved enchilada sauce in an 88" casserole dish and spread to cover the bottom. Place the tortillas with the cut edge against the side of the pan so it covers the bottom of the dish. shredded pepper Jack cheese Directions Preheat oven to 350. Continue layering tortillas, chicken, sauce, and cheese. Spoon 1/4 cup chicken mixture in each . Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Then, add 1/2 of the shredded cheese, black beans, corn, and tortillas. Set aside 3/4 cup . While rice cooks, pre-measure all needed ingredients. Put 1/3 of the chicken on top of the tortillas, followed by 1/4 of the cheese and 1/4 of the remaining . Spray a 913 casserole dish with non-stick cooking spray. Layer the bottom of a 9x13-inch baking dish with 1/3 of the tortilla strips. Top with 1/2 cup of enchilada sauce, spreading evenly over tortillas. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Combine the chicken, 1/2 cup of sour cream, mushrooms, green chiles, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Add chicken and diced green chilis. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Spray 9-inch casserole dish with non-stick spray and set aside. Ladle a cup sauce in the bottom of the prepared baking dish, then layer four tortillas on the bottom of the casserole dish. In a small saucepan, combine flour and coriander. In a large saute pan, heat 2 tablespoons of the olive oil over medium heat. If desired, sprinkle with parsley. Preheat oven to 350. Add the chicken or turkey. Fill and roll the enchiladas. Heat a little bit of oil in a large skillet over a medium-high heat. Layer 13 of the chicken over the tortillas and then 1 cup of . Chicken Enchilada Casserole. Layer 1 tortillas to cover the bottom of the pan. Uncover; bake until bubbly, about 10 minutes longer. Chop or shred chicken into small pieces. Sprinkle of the cheese over top the enchilada sauce. Preheat oven to 375. Pour about 1/2 cup of the sauce onto the bottom of the pan. Make the enchilada filling. Preheat oven to 350 degrees. Open 2 (10-ounce) cans enchilada sauce. Cut the tortillas in to strips, add to chicken and sauce. Lightly grease a 13 9-inch baking dish with olive oil. Preheat the oven to 450 F. Spread 1 cup of the sour cream in the bottom of a 9-by-13-by-2-inch baking pan. Be sure to include your fresh cilantro stems in the sauce, they have tons of flavor! 1. Chop one small onion and add to 1 cup of sour cream. Spray a 13x9" pan with cooking spray. Structured like a lasagna but flavored like the classic Tex-Mex enchilada dish, this chicken casserole is bursting with smoky, spicy flavor and sure to impress. 1 Heat oven to 350F. Stir again. Steps. The cream cheese will melt while baking). In the bottom of a 9x9 inch baking dish, place four of the tortillas, flat side to the outside of the container. Cook and shred the chicken. Remove from oven and slice immediately. Place the lid on the casserole and cook on low for 2-3 hours. Assemble the Casserole: Spread half of the shredded chicken in the bottom of a greased baking dish. Saut first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Cook rice in a medium-large or large heavy pot, according to package instructions. Scoring in at under 375 calories, this lightened up enchilada bake is a win-win for your taste buds and keeping your diet in check. 2 cups enchilada sauce (store bought or homemade) 2 cups shredded Mexican cheese 6 - 8 small flour tortillas (corn works too) 1 can refried beans Instructions Preheat the oven to 375 degrees. Grease a 913 casserole dish and layer half of the: chicken, sour cream, tortilla cubes, sauce, and cheese. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Add the onion and bell pepper and cook until slightly softened, about 5 minutes. Add broth; stir until smooth. Chop onion. Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce. Top with 1/3 of the chicken, 1/3 of the sour cream mixture, and 1/3 of the Cheddar cheese. Layer tortilla pieces over the sauce, swishing and flipping them to coat both sides with sauce. In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Top with shredded cheese. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. In a large bowl, combine the chicken, green chilies and onion mixture. Bake until the sauce is bubbly and the cheese is melty, about 20 minutes. Spread 1/4 cup of sauce over the bottom of the baking dish. Measure out the other things. Preheat the oven to 375 degrees. Stir in the corn, enchilada sauce, chicken, and cup cheese (optional). Preheat oven to 425F. Repeat Step 3 to build the next layer, using up the rest of the tortillas, enchilada sauce, and cheese, then bake the casserole at 350 F for 30 minutes, until the top is browned and bubbling. Instructions. Repeat layering with remaining ingredients. We seasoned it with poblano peppers, green chiles, taco mix, and two creamy . Combine sour cream, cream of chicken soup and chopped chicken in a medium bowl. Grease an 8 X 8 casserole dish. Add tomatillo puree and bring to a boil. OFF. Pour enchilada sauce over the chicken. If you plan to serve a crowd, you can bake the chicken enchilada casserole in one (13- x 9-inch) baking dish. Stir chicken into remaining soup mixture. You should have enough chicken for about 3 full layers. Preheat oven to 350 degrees F (175 degrees C). Set aside 1/2 cup of the sauce. Instructions. Uncover and bake an additional 10 minutes making sure to let it rest for about 15 minutes before serving. Bring to a boil and simmer while you make the filling. In medium pan cook the chicken with the water and taco seasoning over medium heat until heated through. Stir in green chiles and chicken. Shred the chicken and add the rest of the ingredients. Tear or cut the tortillas. (Optional) Put under broiler on high for about 3 minutes to make cheese brown and toasty. Tex-Mex chicken enchilada casserole is a delicious dinner main when you are craving Southwestern-style comfort food without the notorious gut-busting casserole calories. Using 2 forks, or a Kitchen aid mixer, shred the chicken. Sprinkle with half of the shredded cheese. Recipe Steps. Add the kale, season with salt and pepper, and cook, tossing occasionally, until the kale is tender, 6 to 8 minutes. Add flour, mix thoroughly and cook over low heat for 1 minute while continuing to stir. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl. Layer covered tortillas in the bottom of the pan, it should take six. Layer with half of the sauce. Top with 1.5 cups of your chicken, 2 Tablespoons of onion, 2 Tablespoons of green chiles, 1/2 cup of corn and 1 cup of cheese. Cook and chop the chicken. I usually will bake 2-3 medium to large skinless boneless chicken breast then shred. Whisk together the enchilada sauce and salsa verde. Pour about 3/4 cup enchilada sauce in a 13" x 9" baking dish and spread it around until the bottom of the dish is coated. Top with half of the chicken mixture cup cheese and of remaining enchilada sauce. Cook until peppers are tender, about 5 minutes. Preheat oven to 375 F degrees. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 . Top with half of the enchilada sauce, half of the sour cream, half of the tortilla, and half of the cheese. Then you can add the shredded chicken, green chilis, and spices. Remove the foil and bake an additional 10 minutes or until bubbly. Layer 2 cups shredded chicken over the tortillas, then pour over 1 cup of enchilada sauce, and 2 cups shredded cheese. Spread 1/3 of the sauce in the bottom of the prepared pan. Step 2. You can begin by sauting the onion and garlic on medium-high heat in a large cast iron skillet. Stir to combine and cook for 5 minutes. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4. Preheat oven to 350 degrees. Mix soups, sour cream & chiles in large pan. Preheat oven to 400 degrees. 2 Fill 4-quart pot three-fourths full with water. Cook and stir over medium heat until mixture comes to a boil. In a medium size bowl combine the chicken, green chiles and sour cream (or softened cream cheese). In a bowl, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings. To make the casserole you start by spreading a little bit of the enchilada sauce in the bottom of an 88-inch square baking dish. Pour 1/2 cup of enchilada sauce into the chicken mixture. Instructions. The chicken stays moist throughout baking and reheating, thanks to a gentle poach and a rich verde sauce. Advertisement. Preheat oven to 350F. Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined. Add the chicken, black beans, corn, and 1 can diced green chiles and any juices. And place the halved tortillas on top. Preheat oven to 350F. Step 1 Preheat oven to 400 degrees. Then a layer of the chicken mixture. Prepare pasta (boil, drain) and chicken (boil, cut into cubes). Add onion and jalapenos and cook until softened, 8 minutes. Assemble the casserole by layering half of the chicken in the prepared baking dish. Make the enchilada sauce, or use store-bought sauce. Add the chicken to the mixture and stir to coat. Sprinkle in a handful of oregano,add garlic powder and salt. Top with 1 cup of cheese. Spoon about 12 cup of enchilada sauce into the casserole dish and spread it across the bottom. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 99) to prevent sticking. Pour sauce over mixture. Repeat the layers. Pre-heat oven to 350 F. Prepare baking dish with non-stick spray. Heat to boiling. Cut 6 tortillas into 4 equal pieces (by cutting them in half twice) Line the bottom of the baking dish with the tortilla pieces. Shred the chicken, if you're using it. Add a second layer of tortillas, chicken and cheese. Boil about 20 minutes and shred from bones. Combine the chicken, rice, green onion, cilantro, beans, and 1 cup of cheese into a casserole dish (I used a 9x11).