Velveeta Chicken Enchilada Casserole Recipes

VELVEETA ENCHILADAS

Steps:

• 1. Chop onion as coarsely or finely as you like and set aside.
• 2. Cut Velveeta into cubes and set aside.
• 3. Dump the shredded cheese onto a plate and set aside.
• 4. In a 10" skillet over high heat, "scatter" the ground beef and cook until well done. Drain completely; do not discard drippings. Return the liquid and fat to the skillet and keep, covered, on very low heat; be sure to watch it while you complete the sauce and assemble the enchiladas.
• 5. In a heavy 2 qt saucepan over medium heat, pour the can of soup and milk to make a creamy consistency; don't make it too thin. Stir until well blended. Add diced Ortega chilis.
• 6. Drop the Velveeta, a little at a time, into the warm soup mixture, stirring as constantly as possible so the cheese doesn't burn and the milk doesn't separate. Stir constantly until the cheese has completely melted and the mixture is very smooth and creamy. If it's too thick, add a little more milk.
• 7. Remove from heat. Pour and spread about 1/3 of the mixture onto the bottom of a glass oblong pan with sides about 2-3" high. The pan should be around 10" to 12" long. Set the rest of the sauce aside, covered but off the heat.
• 8. Assemble the enchiladas as follows, one at a time: 1. Heat the tortillas in the drippings until they are soft and "floppy." The liquid in the pan will be used up in this process; if it doesn't last through all 12 tortillas, add a little vegetable oil as needed. 2. On a plate, lay out the tortilla and quickly add a little of each of the ground beef, onions, and shredded cheese. 3. Roll the tortilla into a tube around the filling and lay, seam side down, in an oblong glass dish, squished a little close to the previous tortilla. 4. Repeat until you have 12 enchiladas in the dish. There should be beef, cheese, and onions left over when you're done to be used later.
• 9. Uncover and stir the remaining sauce (reheat if necessary) and carefully pour it over enchiladas. Top with remaining ground beef, onions, and shredded cheese.
• 10. Place the glass pan into a 350º oven for 30 minutes, or until sauce bubbles. Allow the top to brown if you like. You may also heat in the microwave at about 3/4 power for 15 to 30 minutes (depending on wattage), or until the sauce is bubbly.

ENCHILADA CASSEROLE WITH CHICKEN

Steps:

• Preheat oven to 350°., Combine soups, sour cream, green onions and green chilies in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan. , Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers. , Bake, uncovered for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.

EASY CHEESY VELVEETA ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Spray a baking dish with cooking spray fairly heavily.
• Chop the onion, can be however you like it from minced to rough chopped.
• Cut the Velveeta into one ounce portions.
• Soften the tortillas. I use a no-fat method by freezing my tortillas. When I take them from the freezer, I place the frozen package in the microwave and the water in the package steams the tortillas. You can soften them however you want,normally be heating the tortila with chicken broth, or vegetable oil until soft.
• Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll.
• Place the tortillas, seam side down, in the baking dish.
• Mix the can of chile and the can of soup together and pour over the enchiladas.
• Bake 20-25 minutes, until the cheese is melted and the topping is bubbly.
• Let cool a few minutes before serving.

VELVEETA CHICKEN ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350. Reserve 1/4 c of salsa for later use. Mix chicken, soup,and cheese until well blended. Spread 1 cup of the chicken mixture onto bottom of 8 inch square baking dish. Top with layers of 6 tortilla halves, 1/4 c of the remaining salsa and half of the remaining chicken mixture; repeat layers. Bake 30 to 35 min and serve topped with the reserved salsa.

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!