CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
OLE! CHICKEN ENCHILADA BAKE
My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.
Provided by The Spice Guru
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
- WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
- POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
- ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
- POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
- SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
- POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
- REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
- SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
- BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!
CHICKEN ENCHILADA BAKE WITH SALSA CREAM SAUCE
Not sure where I got this recipe, but it's a real favorite with my grandkids. I usually make it earlier in the day and then pop it into the oven when ready for dinner.
Provided by lazyme
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pan over medium heat, melt butter.
- Add flour and blend.
- Whisk in stock, salt and pepper.
- Stir until mixture boils and is thickened, about 2 minutes.
- Remove from heat.
- Stir in sour cream and salsa and mix well.
- Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce.
- Scatter half of the tortilla strips on top.
- Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
- Top with remaining tortillas, sauce and cheese.
- Preheat oven to 375ºF.
- Bake, covered 30 minutes.
- Remove cover and bake until bubbly, about 15 minutes more.
- Let stand 10 minutes before serving.
- Garnish with lime wedges and papaya slices.
Nutrition Facts : Calories 536.2, Fat 32.3, SaturatedFat 16.9, Cholesterol 116.1, Sodium 871.3, Carbohydrate 29.9, Fiber 4.1, Sugar 2.6, Protein 32.5
CHICKEN ENCHILADA RICE BAKE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.
- Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro.
CHICKEN AND BLACK BEAN GREEN ENCHILADA RICE BAKE
picky palate website! This is one of our family favorite recipes. Have most everything on hand and can be ready in a jiffy!
Provided by Id-do-the-cookin
Categories Black Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
- Cook rice according to package directions.
- Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.
- Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Nutrition Facts : Calories 383.6, Fat 6.7, SaturatedFat 2.7, Cholesterol 10, Sodium 895.7, Carbohydrate 70.6, Fiber 6.8, Sugar 7, Protein 10.2
CHICKEN AND TORTILLA ENCHILADA BAKE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 350 degrees F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.
- Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce.
- Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.
CHICKEN ENCHILADA QUINOA BAKE
Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.
Provided by Tieghan Gerard
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
- Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
SOUR CREAM CHICKEN ENCHILADA BAKE
Sour Cream Chicken Enchiladas
Provided by crestfallen
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
- Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
- Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
- Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
- Bake until heated through, about 45 minutes.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 33.4 g, Cholesterol 149.7 mg, Fat 36.3 g, Fiber 5.3 g, Protein 40.8 g, SaturatedFat 21.1 g, Sodium 1162.2 mg, Sugar 6.2 g
EASY CHEESY CHICKEN ENCHILADA BAKE
I have made this a few times and it is always a big hit. The best part is that it is really easy to make!!
Provided by Velma Green
Categories Tacos & Burritos
Time 45m
Number Of Ingredients 13
Steps:
- 1. Cook the ground chicken or bone the chicken and add the seasonings, onion and 1-2 pouches of the enchilada sauce, then follow the cooking instructions on the box for preparing the filling. And cook all together.
- 2. Spray 9x13 inch baking dish with the cooking spray and cover the bottom of the dish with 2 medium tortillas. Spoon chicken filling over the tortillas, layer the cheese and olives. Then layer 4 small tortillas (from enchilada kit) on top and repeat 2 more times. save some cheese and olives for the topping.
- 3. For the final layer after adding the last of the chicken tuck the last 2 medium tortialls in around the the inside edge of the baking dish and top with the remaining pouches of enchilada sauce and then top with the remaining cheese and olives.
- 4. Bake at 400 degrees for 25-30 minutes Enjoy!!
OH SO GOOD CHICKEN ENCHILADA BAKE
My friends and family love this. I have even brought this to one of our work pot luck luncheon's. It is always a big hit.
Provided by Mary Shemi
Categories Tacos & Burritos
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. In a medium pot put the chopped onion, entire can of diced Tomatoes with Onion & Peppers and Green Chile and all the chicken. Salt to taste. Simmer on a low-med heat for about 30 min.
- 2. When chicken is done, strain liquids keeping everything else. Let cool enough so you can handle it. Once cooled, break apart the chicken until it shredded. Mix chicken with all the rest of the veggies.
- 3. In your favorite 10x10 bake ware, pour a small amount of the enchilada sauce to just cover the bottom. Take 1 corn tortilla and spread refried beans on it (like you would peanut butter on bread) using 1/8 of the can of beans. Place this on the bottom of the baking dish, bean side up, and repeat 3 more times so the bottom is evenly covered.
- 4. Using ½ of the chicken mix spread evenly over tortilla. Then layer with a little less than ½ of the bag with the Queso cheese. Use a little more enchilada sauce to wet the layer. Then do it again with 4 more tortilla with refried bean, then chicken mix, cheese & sauce.
- 5. Top with the last 4 tortilla, cover with enchilada sauce and then the last of the Queso cheese and the cheddar cheese. Bake for 30-40 min @ 350 degrees.
CHICKEN ADOBO ENCHILADA BAKE
We loved the Filipino and Mexican flavors in this hearty casserole. The chicken marinade gives this dish a nice little kick and pairs well with the rest of the ingredients. This is a bit of a labor of love to assemble, but the final result is worth the steps. Cheesy and spicy, this enchilada bake is delish.
Provided by Monica H
Categories Casseroles
Time 3h
Number Of Ingredients 21
Steps:
- 1. Place chicken in a plastic container. Mix vinegar, salt, Adobo seasoning, paprika, honey, olive oil, and garlic.
- 2. Pour over chicken. Cover chicken and let marinate 2-4 hours.
- 3. When ready to make the chicken, add 3 tablespoons olive oil to a ceramic baking pan and place in oven. Preheat oven to 375.
- 4. In the meantime, slice up onions into rings.
- 5. When temp is at 375, remove pan. Add onions, extra 3 garlic cloves, and chicken. Pour a splash of water into the container from marinade and pour over the top of chicken. Bake, uncovered, for 60 minutes or until chicken is done.
- 6. Remove chicken from pan, setting it aside. Let cool a bit, then roughly chop chicken and onions.
- 7. Drain black beans. In a bowl, mix together refried and black beans.
- 8. Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes.
- 9. Pour out liquid from pan. Scrape any baked chicken bits from bottom of pan (don't discard bits). Pour 1 ladle of enchilada sauce into pan. Tear up tortillas; add to baking pan. Spread a few spoonfuls of bean mixture on top of tortillas.
- 10. On top of the beans, add chicken. Then add corn and tomato mixture.
- 11. Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce.
- 12. Repeat layers until you run out of room! My top layer ended up being cheese topped with rest of chicken, poured over with rest of enchilada sauce. Cover with foil and bake at 375 for 50 minutes.
- 13. Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly.
- 14. Sprinkle top with chopped cilantro or scallions (optional).
CHICKEN ENCHILADA BAKE WITH SALSA CREAM SAUCE
Not sure where I got this recipe, but it's a real favorite with my grandkids. I usually make it earlier in the day and then pop it into the oven when ready for dinner.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. In a medium pan over medium heat, melt butter. Add flour and blend.
- 2. Whisk in stock, salt and pepper. Stir until mixture boils and is thickened, about 2 minutes.
- 3. Remove from heat. Stir in sour cream and salsa and mix well.
- 4. Cover the bottom of a 9 x 13-inch baking dish with 1/3 of the sauce.
- 5. Scatter half of the tortilla strips on top. Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
- 6. Top with remaining tortillas, sauce and cheese. Preheat oven to 375ºF. Bake, covered 30 minutes.
- 7. Remove cover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving.
- 8. Garnish with lime wedges and papaya slices.
CHICKEN, SPINACH & CHIPOTLE ENCHILADA BAKE
Steps:
- Heat oven to 350°F.
- Combine enchilada sauce, sour cream and peppers. Heat oil in medium nonstick skillet on medium heat. Add spinach; cook 2 to 3 min. or just until wilted, stirring frequently. Remove from heat. Add chicken and 1/2 cup enchilada sauce mixture; mix lightly.
- Spread half the remaining enchilada sauce mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 4 tortillas, cutting into pieces and overlapping edges as necessary to form even layer. Top with half each of the chicken mixture and cheese; repeat all layers. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min. Sprinkle with onions.
Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
CHICKEN ENCHILADA QUINOA BAKE
Categories Cheese Chicken Bake Wheat/Gluten-Free Dinner Casserole/Gratin
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 and grease a 2 qt. baking dish. In a medium sauce pan, heat the oil over medium heat. Add the onion and jalapeño and cook, stirring often, until softened, about 5 minutes. Add the quinoa and water and bring to a boil. Cover, reduce heat, and simmer until the water is absorbed and the quinoa is cooked through, about 15 minutes. In a large bowl, combine the quinoa mixture, black beans, corn, diced tomatoes, chicken, cumin, chili powder, enchilada sauce, and salt to taste (about 1/2 - 3/4 tsp.) Stir in half of each cheese. Pour the mixture into the prepared baking dish. Sprinkle with the remaining cheese, and cover the dish with aluminum foil. Bake 15-20 minutes, then remove foil and bake an additional 10 minutes, or until the cheese is melted and browning. Remove from the oven and allow to cool 10 minutes before plating. Sprinkle with desired garnishes and serve. *Note: I poached the chicken in water, and ended up using the poaching liquid in the recipe.
EASY CHICKEN ENCHILADA CRESCENT BAKE
Make and share this Easy Chicken Enchilada Crescent Bake recipe from Food.com.
Provided by Pillsbury
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
- Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
- Bake at 375°F 15 to 20 minutes.
- Makes 8 servings.
Nutrition Facts : Calories 306.8, Fat 10.3, SaturatedFat 4.2, Cholesterol 66.2, Sodium 766.8, Carbohydrate 34.2, Fiber 2.7, Sugar 4.8, Protein 18.2
SALSA VERDE CHICKEN ENCHILADA BAKE - THE DEFINED DISH
Bound to be a family favorite, this easy peasy Salsa Verde Chicken Enchilada Bake is going to be well-loved in all of your kitchens.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- In a large bowl combine the chicken, ½ cup salsa verde, black beans, garlic powder, cumin, chili powder, the chopped cilantro and 1 cup monterey jack cheese. Stir to combine and add a pinch of salt, if needed.
- In an oven-safe skillet (preferably cast iron) pour ¾ cup of the salsa verde and spread in an even layer. Place 3 tortillas on top of the salsa verde in a single layer (it's okay if they overlap a bit and don't fill the entire bottom of the skillet) then spread ½ of the chicken mixture over the tortillas in an even layer. Next, top the chicken mixture with 3 more tortillas and pour ¾ cup of salsa verde on top and spread to evenly coat the tortillas. Place the remaining chicken mixture on top.
- For the last layer, place the remaining 3 more tortillas on top of the chicken mixture and cover with the remaining salsa verde and sprinkle with the remaining ½ cup of the monterey jack cheese. Transfer to the oven and bake, uncovered, until hot and bubbly and the cheese is golden brown, 18 to 20 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving! To serve, garnish with cilantro if desired!
CHICKEN ENCHILADA BAKE
Make and share this Chicken Enchilada Bake recipe from Food.com.
Provided by Please Delete
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In medium saucepan, melt margarine; sautéing onions and garlic until tender.
- Stir in 1/2 of the olives(reserve other 1/2 for top), green chilies, sour cream and soup; mix well.
- Set aside 3/4 cup of the mixture.
- Stir in chicken and 1/2 cup cheese in with mixture in sauce pan.
- Warm tortillas and fill with chicken mixture; roll up.
- Place seam side down in 12x8 baking dish.
- In small bowl, combine reserved 3/4 cup of mixture and milk.
- Spoon over tortillas.
- Bake 30-35 minutes or until bubbly.
- Sprinkle with cheese and black olives.
- Enjoy.
CHICKEN ENCHILADA BAKE
We like a rolled enchilada, but not always the rolling. Cheesy and authentic-tasting with a jalapeño kick, this chicken bake is prepped in just 20 minutes.
Provided by My Food and Family
Categories Bread
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese and tortillas. Spray lightly with cooking spray; cover.
- Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with sour cream.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CHICKEN ENCHILADA BAKE
Easy quick meal. You can increase the heat by buying hotter enchilada sauce. Left overs are amazing and it freezes well - if you have any left!!. I make it in small containers and freeze one and eat one that night!
Provided by Brenda Andrews
Categories Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375 degrees. Grease a 13 x 9-in baking dish.
- 2. Mix the chicken, enchilada sauce, sour cream in a bowl.
- 3. Cut tortillas in to 1-1/2 inch strips.
- 4. Place enough tortilla pieces to cover the bottom of the baking dish. Cover with half the chicken mixture. Add more tortillas on top. Sprinkle with 1/3rd of the cheese. Layer with the remaining chicken mixture, tortillas and rest of cheese.
- 5. Cover and bake 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand 10 minutes before serving.
CHICKEN ENCHILADA BAKE RECIPE - (4.5/5)
Provided by hazelljbmh
Number Of Ingredients 13
Steps:
- I cooked my frozen chicken breasts in the crockpot with 1/2 cup of water for 2 - 3 hours until done. Once chicken is cooked shredded by using two forks; set aside. Preheat the oven to 350 degrees. In a medium pot over medium heat, combine the onion, chicken broth, garlic, and pepper and bring to a boil. Reduce to a simmer, cover, and cook for about 3 minutes or until onions are tender. In a small bowl, mix the sour cream and flour until smooth. Add to the pot and cook, stirring occasionally, until thickened (about 5 - 7 minutes). Remove from the heat and stir in the shredded chicken. Set aside. Spray a 2-quart casserole dish with non-stick cooking spray. Cut tortillas into 1-inch-long strips and line the bottom of the dish with them. Top with a layer of the chicken filling, then the black beans, then the green chilies, repeat another layer, then finish with the enchilada sauce. Bake for 25 minutes. Top with the cheese and bake for another 5 minutes or until the cheese has melted. Let it sit for 10 minutes before cutting. Top with fresh cilantro.
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