Chicken Enchilada Casserole With Chili Gravy Recipe 465

CHICKEN ENCHILADA CASSEROLE WITH CHILI GRAVY RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly. 3. Lay tortillas on top and then another thin layer of gravy. 4. Spread chicken over this. 5. Mix together the corn, beans and onion. Spread this over the chicken. 6. Sprinkle on half the cheese. 7. Top with more tortillas and another layer of gravy. 8. Top with remaining cheese and olives. 9. Bake for 30 minutes or until hot and bubbly. *You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf. Chili Gravy 1. Mix oil and flour in saucepan over medium heat until bubbly. 2. Add spices and mix in well. 3. Add beef stock and heat until somewhat thickened. This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

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.

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!

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.