Best Oh So Good Chicken Enchilada Bake Recipes

CHICKEN ENCHILADAS

Steps:

• In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
• Preheat oven to 400 degrees.
• Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
• Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
• Place on baking dish seam side down, top with sauce. Then top with cheese.
• Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

OH-SO-GOOD CHICKEN

Steps:

• In a skillet, heat oil over medium heat. Saute mushrooms.
• Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

CHICKEN ENCHILADA BAKE

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.

OH SO GOOD CHICKEN ENCHILADA BAKE

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.