Pams Chicken Enchilada Casserole Recipes

PAM'S CHICKEN ENCHILADA CASSEROLE

Steps:

• 1. Preheat oven to 375
• 2. Grease a 9x13 casserole dish
• 3. Mix together the soup, spices, salt and pepper, onion and green chilies.
• 4. Layer in dish 1/4 at a time - tortillas, chicken, cheese, then soup mix.
• 5. Cover and bake for 30 minutes. Uncover and bake until bubbly and lightly browned, about another 10-15 minutes.

PAM'S CHICKEN ENCHILADA CASSEROLE

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.

CHICKEN ENCHILADA CASSEROLE I

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!