Chicken Enchilada Bake With Salsa Cream Sauce Recipes

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• 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 to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
• 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 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
• Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
• Serve warm.

CHICKEN ENCHILADA BAKE WITH SALSA CREAM SAUCE

Steps:

• In a medium pan over medium heat, melt butter.
• Add flour and blend.
• Whisk in stock, salt and pepper.
• Stir until mixture boils and is thickened, about 2 minutes.
• Remove from heat.
• Stir in sour cream and salsa and mix well.
• Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce.
• Scatter half of the tortilla strips on top.
• Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
• Top with remaining tortillas, sauce and cheese.
• Preheat oven to 375ºF.
• Bake, covered 30 minutes.
• Remove cover and bake until bubbly, about 15 minutes more.
• Let stand 10 minutes before serving.
• Garnish with lime wedges and papaya slices.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
• In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
• In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
• Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
• Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
• Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.