Vegetarian Green Chile Chicken Enchilada Casserole Recipes

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

VEGETARIAN ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers.
• Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
• Serve with sour cream and salsa!

VEGETARIAN GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Heat olive oil in large non-stick skillet over medium heat. Add diced onion and cook until translucent. Add sliced mushrooms and cook until tender.
• Add meatless chick'n strips and diced tomatoes. Cook until heated through, about 5 minutes.
• Add vegetable broth, soy milk, oregano, nutritional yeast, garlic cube, bouillon cube, salt and pepper. Bring to a simmer and let thicken. Stir in diced poblano peppers and remove from heat.
• In an 11 x 9 glass casserole dish, place a couple spoonfuls of enchilada sauce and spread across the bottom to keep bottom tortillas from burning. Place 6 corn tortillas to cover bottom of casserole, overlapping slightly. Spread 1/2 of filling across the tortillas. Spread a couple tablespoons of enchilada sauce across the filling. Repeat layer. Top with last layer of 6 corn tortillas. Pour remaining enchilada sauce over the top of the casserole, being sure to spread into each corner and along the sides so it oozes down the sides of the casserole. Top with shredded cheese.
• Place casserole in oven and cook until cheese is melted and browning slightly, about 35 minutes. Remove from oven and let sit for 5 - 10 minutes. Serve. Top with shredded lettuce, diced tomatoes, sour cream and/or guacamole, and serve with Spanish rice and pinto beans.

GREEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350.
• In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender.
• Remove from heat.
• Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well.
• Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan.
• Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top.
• Add 1/4 cheese and top with two tortillas.
• Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.
• Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works).
• Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese.
• Bake at 350 for 20-25 minutes or until cheese is bubbly.

VEGETARIAN GREEN-CHILI "CHICKEN" ENCHILADAS

Steps:

• Pour 1 can enchilada sauce into a 9 x 13-inch glass pan, to cover bottom.
• Tear "chicken" into small pieces and place in a medium bowl.
• Add 1 can enchilada sauce, diced green chilies, sour cream, 1/2 bag cheese and taco seasoning.
• Mix well.
• Divide mixture evenly throughout 10 tortilla shells.
• Wrap tightly and place side-by-side in glass pan.
• Pour remaining can of enchilada sauce over top of enchiladas.
• Top with cheese and if desired sliced green onions and black olives.
• Bake at 350F for 30-45 minutes, or until cheese begins to turn golden.

CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)

Steps:

• Preheat oven to 375.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
• Add Chilies, cook 3 minutes, stirring constantly.
• Remove from heat, stir in chopped chicken strips.
• Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
• Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
• Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
• Top with remaining tortillas and sauce mixture.
• Bake at 375 for 15 minutes.
• Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
• Sprinkle with cilantro if desired.

GREEN CHICKEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
• Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.