Julies Chicken Enchilada Casserole Recipes

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CHICKEN ENCHILADA CASSEROLE I



Chicken Enchilada Casserole I image

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Provided by PANZER33

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 12

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  • In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g

JULIE'S CHICKEN ENCHILADA CASSEROLE



Julie's Chicken Enchilada Casserole image

Make and share this Julie's Chicken Enchilada Casserole recipe from Food.com.

Provided by Julesong

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

4 chicken breasts, cooked and chopped
8 ounces kidney beans or 8 ounces black soybeans (whatever your favorite canned bean is)
1 (16 ounce) container sour cream
1 (10 ounce) can Rotel Tomatoes or 1 cup of your favorite salsa
1 (4 ounce) can chopped mild green chilies
1 (10 3/4 ounce) can cream of chicken soup (optional)
1/2 cup chopped onion
2 cups grated monterey jack cheese
1 teaspoon garlic powder
2 teaspoons chili powder (and additional cayenne, to taste)
1 teaspoon cumin
2 cups grated cheddar cheese
6 12-inch flour tortillas, cut into strips
1 (10 ounce) can enchilada sauce (you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better)
1 cup additional monterey jack cheese

Steps:

  • Preheat oven to 350 degrees.
  • Mix together all the filling ingredients.
  • Layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips.
  • Top with 1/3 chicken filling and 1/3 cheddar cheese.
  • Repeat layering with remaining ingredients.
  • Then for the topping: pour can of enchilada sauce over all and sprinkle with grated Monterey jack cheese.
  • Bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).
  • Enjoy!

Nutrition Facts : Calories 1137.3, Fat 65.2, SaturatedFat 33.9, Cholesterol 186.8, Sodium 2102.9, Carbohydrate 78.3, Fiber 6.5, Sugar 4.6, Protein 59.1

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