Jens Firehouse Chicken Enchilada Casserole Recipes

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.

CREAMY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
• Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

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!

JEN'S FIREHOUSE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
• In a small bowl, toss the grated cheese together and set aside.
• In a large frying pan, heat the oil over medium heat. Add onion and saute until soft.
• Stir in the green chilis, soup and half the cheese.
• Cook, stirring constantly, over medium-low heat until the cheese melts.
• Line the bottom of the prepared baking pan with 9 of the tortilla wedges
• Spead evenly with 1/2 cup of salsa
• Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce
• Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
• Top with the remaining shreded cheese.
• Bake uncovered at 325 degrees for 50 mintues or until hot and bubbly.
• Let stand on a wire rack for about 10 minutes.