QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes all in one pot! It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 F degrees.
- Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
- In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
- Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
- Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
- Place the dish in the oven and bake for 25 minutes.
- Top with chopped cilantro, green onions, and tomatoes before serving.
Nutrition Facts : ServingSize 1 enchilada, Calories 319 kcal, Carbohydrate 22 g, Protein 18 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 872 mg, Fiber 2 g, Sugar 6 g
GREEN CHILE CHICKEN ENCHILADA CASSEROLE
If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick.
Provided by Andrea Russo
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
- Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
- Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
- Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
- Stir green chile salsa into the remaining chicken mixture.
- Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
- Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
- Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 39.1 g, Cholesterol 56.3 mg, Fat 21.1 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 9.4 g, Sodium 1322.4 mg, Sugar 4.7 g
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.
Provided by Alicia
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
- Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
- Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
- Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g
GREEN CHICKEN CHILE ENCHILADA CASSEROLE
If you like green chile peppers you'll love this green chicken enchilada casserole layered with corn tortillas, shredded chicken, and Monterey Jack cheese.
Provided by The Dover's
Categories Main Dish Recipes Casserole Recipes Chicken
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
- Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 31.3 g, Cholesterol 94.3 mg, Fat 23.7 g, Fiber 6 g, Protein 30 g, SaturatedFat 12.6 g, Sodium 1495.6 mg, Sugar 5.7 g
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