Chicken Enchilada Casserole

 

How to Make Creamy Chicken Enchilada Casserole

Video taken from the channel: The Stay At Home Chef


 

This chicken enchilada casserole is a perfect make ahead meal

Video taken from the channel: KCTV5 News


 

Chicken Enchiladas Casserole Laura Vitale Laura in the Kitchen Episode 817

Video taken from the channel: Laura in the Kitchen


 

Chicken Enchiladas with White Cream Sauce Recipe Over 1 Million Pins!

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CHICKEN ENCHILADA CASSEROLE:: SIMPLE & DELICIOUS:: COOK WITH ME

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LAYERED CHICKEN ENCHILADAS Recipe | Easy Enchilada Sauce Recipe

Video taken from the channel: Simply Mamá Cooks


 

Chicken Enchiladas Recipe By Food Fusion

Video taken from the channel: Food Fusion


Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Advertisement Step 2 In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced Step 3 In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Directions Preheat oven to 350°. In a large skillet over medium heat, heat oil.

Add onion and pepper and cook until soft, 5 minutes. Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Bake for 30 minutes or until cheese is melty.

Ingredients 1 large onion, chopped 1 medium green pepper, chopped 1 teaspoon butter 3 cups shredded cooked chicken breast 2 cans (4 ounces each) chopped green chilies 1/4 cup all-purpose flour 1-1/2 to 2 teaspoons ground coriander 2-1/2 cups reduced-sodium chicken broth. DIRECTIONS Place Chicken in large saucepan and cover with water. Sprinkle in a handful of oregano,add garlic powder and salt. Boil about 20 minutes and.

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!Ingredients 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves 1 pinch garlic salt to taste 18 (6 inch) corn tortillas, torn in half 1 (28 ounce) can green chile enchilada sauce 1 (16 ounce) package shredded Monterey Jack cheese.

Spread 1 cup soup mixture in a lightly greased 13x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Instructions.

Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low Remove chicken from the pot and shred with two forks. Preheat oven to 375 F degrees. Start layering the casserole.

Start with about 1/4. Chicken Enchilada Casserole Ingredients: As I mentioned above, the ingredient list for this recipe is super-flexible, so feel free to add in any of your favorite fillings for chicken enchiladas. I like to use: Cooked chicken: Either from my recipe for baked chicken breasts, or I often just shred a rotisserie chicken.

Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper.

List of related literature:

ASSEMBLE ENCHILADAS: Spread ½ cup sauce over bottom of baking dish.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Put the diced tomatoes and their juices, the enchilada sauce, green chiles, ½ cup of the vegetable broth, the corn, and black beans into a 5or 6-quart slow cooker; stir until well combined.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Whisk 1 cup low­sodium chicken broth, 2 (10­ounce) cans red enchilada sauce, 2 tablespoons cornstarch, and 2 minced garlic cloves together in large saucepan.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Spoon the remaining sauce over the top of the enchiladas and then sprinkle on the remaining filling ingredients.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

You can use this as a taco filling by shredding the chicken (discarding bones and skin) and stirring it into the sauce with the poblano purée before baking.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Put a half cup or so of the salsa in the bottom of a 9 by 13­inch pan or flat casserole dish, and spread some more on a plate.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Layer 2 cups of the chicken, 2 cups of the corn, half of the poblano chiles, 1/3 cup of the cream, and one third of the cheese on top.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

This dish goes perfectly with homemade enchiladas or fajitas.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Preheat oven to 425° F. Pour half of the enchilada sauce into a pie plate or baking dish.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

This casserole is layered with tortillas scattered on the bottom of the pan, followed by filling, more tortillas, and the rest of the filling.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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21 comments

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  • I just made this today with beans and rice. The chicken enchiladas came out so good, my family loved it. Thanks again for the awesome recipe.

  • People do not cut in your pan, it can release bits of the anti stick layer into your food. Just take your food out of the pan before you cut.

  • Canned, diced tomatoes work just as well. That’ll save on time and produce the same flavor with the spices. And cilantro is used in Mexican cooking, along with culantro at times, which may be hard to get in your country.

  • Love food fusion! May Allah bless your family for coming up with this initiative and also making our lives easier along the way heheeh! Authentic recipes that I always get to make my husband happy by following ��

  • Hi. I have tried this recipe & it turned out great. Thanks. If I want to use pork instead of chicken, should I boil or fry the pork with the onion, garlic etc? Thanks in advance.

  • Made this for Mother’s Day yesterday. Mom loved it and has already requested it again. Everyone else loved it as well. I even had someone request the recipe.

  • Looks always yummy what you’re cooking up…
    But that cutlery-work at the enchilada video…
    What is it with you US guys that you can’t knife-and-fork eating not manage???������

  • Gurrrrl! that looks really good. I make my sauce from scratch but what you did looks good. Thank you for your recipes they are always good. Merry Christmas gurrrrl!

  • This recipe was literally amazing. Been wanting to learn how to make enchi sauce for my entire life and this turned out insane. Thank you ��

  • Definatly gonna have to give this a try. I found a new and time saving way to shred chicken breasts and that is with an electric hand mixer, I find it works best when the chicken hot/fairly warm, contrary to what you might think it doesn’t chop it into little bits.

  • You can add a cold roux to a hot liquid or hot liquid to a hot roux, but as you experienced cold water doesn’t give the best results.

  • YUMMINESS!! Thanks for this great recipe! Quarantained here so I’m cooking more! I’m 63 and now that all my kids are grown, I got lazy in the cooking department!!

  • I did this for my “baby sprinkle” in December…..the family thinks I now can cook and have been hiding it…thank you for helping me live a lie ��������..

  • Looks amazing!! It was so cute seeing your boys stuffing their faces with it. If it passed the kids taste test, it must be good!!:)) Thanks for the recipe!! I am definitely going to store for the ingredients.

  • YASSSSSS! I’m adding this to my meal plan. My husband and kids will love this. Your cooking videos are great and easy to follow. Thanks for sharing��

  • I like seeing your little guys chowing down on food. Kids play so hard, and come meal time they can really pack away the food. Moms like that.

  • We made this tonight. And by “we” I mean my housemate who is a chef. It. Was. Tasty.:) I added a bit of hot sauce because my chef-housemate can’t handle too much heat. And that sauce is AWESOME with chips.

  • This recipe is wonderful, Laura. Thank you for sharing it. I made this tonight with a slight variation -added diced tomatoes and black beans to the onions, green chiles and chicken. I’m in enchilada heaven now! Thanks again for the fun video.

  • I used your enchilada sauce recipe twice before and every one loved it. I used to use the packet sauce but not anymore. I’m gonna layer my enchiladas next time. Thank You very much!

  • The only reason I didn’t care for this recipe is that the outcome is not an enchilada. Enchiladas are rolled, right? Now had you done enchilada PIE! I would understand.

  • Yummy �� blue corn tortilla enchiladas are my favorite but I’m going to keep an eye out for the red. I always use HOT water to make my chile, I find it helps dissolve the powder better ��‍♀️