Pams 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

CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE



Chicken and Sweet Potato Enchilada Casserole image

Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we're using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn't love lasagna and enchiladas? This dish is packed with veggies and protein and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans and chicken are delicious and make for a healthy weeknight meal. Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.

Provided by Ali Maffucci

Categories     main-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 16

Cooking spray, for the dish
1/4 cup avocado oil or extra-virgin olive oil
2 tablespoons arrowroot powder
1 pint (16 ounces) tomato sauce
1 1/2 cups low-sodium vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt
3 large sweet potatoes, peeled
Two 15-ounce cans black beans, rinsed
2 cups shredded chicken breasts (from a rotisserie chicken)
3 cups shredded Mexican blend cheese
4 cups baby spinach
Sliced avocado, for serving (about 1 avocado)
Small handful fresh cilantro leaves, for serving

Steps:

  • Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
  • Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
  • Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
  • While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
  • Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
  • Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

MAMA'S CHICKEN ENCHILADA CASSEROLE



Mama's Chicken Enchilada Casserole image

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

Provided by Sammy Mae

Categories     Chicken Breast

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 7

2 (10 3/4 ounce) cans cream of chicken soup
2 (4 1/2 ounce) cans diced green chilies
1 onion, chopped
10 ounces cheddar cheese, grated
12 corn tortillas
4 -5 chicken breasts, boiled and torn in pieces
1 (12 ounce) can milnot original evaporated milk

Steps:

  • Heat soup, Milnot, and chiles in medium saucepan over medium-low heat, stirring occasionally, until heated through.
  • While heating soup mixture, tear each tortilla into quarters.
  • In 13" x 9" casserole dish, layer tortillas, chicken, soup mixture, and cheese until all are used.
  • Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 322.7, Fat 18.1, SaturatedFat 8.6, Cholesterol 68.1, Sodium 826.6, Carbohydrate 19.4, Fiber 1.9, Sugar 1.7, Protein 20.8

PAM'S CHICKEN ENCHILADA CASSEROLE



Pam's Chicken Enchilada Casserole image

Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese.

Provided by Allrecipes Member

Time 1h10m

Yield 8

Number Of Ingredients 10

4 cups cubed or shredded cooked chicken meat
1 teaspoon ground cumin
1 teaspoon ground coriander
⅓ cup chopped fresh cilantro
2 (15 ounce) cans black beans, rinsed and drained
2 (4.5 ounce) cans diced green chile peppers, drained
2 (10 ounce) cans enchilada sauce
12 (6 inch) corn tortillas
4 cups shredded Mexican blend cheese
2 cups regular or light sour cream

Steps:

  • Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
  • Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
  • Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
  • Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts : Calories 639.2 calories, Carbohydrate 28.6 g, Cholesterol 142.4 mg, Fat 41.4 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 24.4 g, Sodium 1165.9 mg, Sugar 1.9 g

PAM'S CHICKEN ENCHILADA CASSEROLE



Pam's Chicken Enchilada Casserole image

Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese.

Provided by Allrecipes Member

Time 1h10m

Yield 8

Number Of Ingredients 10

4 cups cubed or shredded cooked chicken meat
1 teaspoon ground cumin
1 teaspoon ground coriander
⅓ cup chopped fresh cilantro
2 (15 ounce) cans black beans, rinsed and drained
2 (4.5 ounce) cans diced green chile peppers, drained
2 (10 ounce) cans enchilada sauce
12 (6 inch) corn tortillas
4 cups shredded Mexican blend cheese
2 cups regular or light sour cream

Steps:

  • Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
  • Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
  • Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
  • Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts : Calories 639.2 calories, Carbohydrate 28.6 g, Cholesterol 142.4 mg, Fat 41.4 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 24.4 g, Sodium 1165.9 mg, Sugar 1.9 g

PAM'S CHICKEN ENCHILADA CASSEROLE



Pam's Chicken Enchilada Casserole image

Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese.

Provided by Allrecipes Member

Time 1h10m

Yield 8

Number Of Ingredients 10

4 cups cubed or shredded cooked chicken meat
1 teaspoon ground cumin
1 teaspoon ground coriander
⅓ cup chopped fresh cilantro
2 (15 ounce) cans black beans, rinsed and drained
2 (4.5 ounce) cans diced green chile peppers, drained
2 (10 ounce) cans enchilada sauce
12 (6 inch) corn tortillas
4 cups shredded Mexican blend cheese
2 cups regular or light sour cream

Steps:

  • Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
  • Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
  • Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
  • Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts : Calories 639.2 calories, Carbohydrate 28.6 g, Cholesterol 142.4 mg, Fat 41.4 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 24.4 g, Sodium 1165.9 mg, Sugar 1.9 g

PAM'S CHICKEN ENCHILADA CASSEROLE



Pam's Chicken Enchilada Casserole image

Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese.

Provided by Allrecipes Member

Time 1h10m

Yield 8

Number Of Ingredients 10

4 cups cubed or shredded cooked chicken meat
1 teaspoon ground cumin
1 teaspoon ground coriander
⅓ cup chopped fresh cilantro
2 (15 ounce) cans black beans, rinsed and drained
2 (4.5 ounce) cans diced green chile peppers, drained
2 (10 ounce) cans enchilada sauce
12 (6 inch) corn tortillas
4 cups shredded Mexican blend cheese
2 cups regular or light sour cream

Steps:

  • Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
  • Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
  • Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
  • Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts : Calories 639.2 calories, Carbohydrate 28.6 g, Cholesterol 142.4 mg, Fat 41.4 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 24.4 g, Sodium 1165.9 mg, Sugar 1.9 g

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

Yield 10

Number Of Ingredients 12

5 Boneless Skinless Chicken Breasts (cooked and shredded)
2 (10.5 ounce) cans Cream of Chicken soup
1 cup milk
1/2 cup sour cream
2 (4.5 ounce) cans mild diced green chiles (drained)
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 (16 ounce) bag shredded Mexican Blend cheese (divided)
1 onion (diced) - optional
10 flour tortillas (divided)

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
  • In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
  • Pour a thin layer of sauce from above to cover the bottom of pan.
  • Then add the shredded chicken to the remaining soup/sauce mixture.
  • Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
  • Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
  • Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
  • Cover with foil and bake for 45-55 minutes.

Nutrition Facts : Servingsize 1 serving, Calories 1184 kcal, Fat 52 g, SaturatedFat 30 g, Cholesterol 139 mg, Sodium 3204 mg, Carbohydrate 131 g, Sugar 29 g, Protein 44 mg

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