Best Cheesy Chicken Enchilada Casserole Recipes

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

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.

CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE

Steps:

• --Spanish Rice--
• In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
• -- Casserole --
• Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
• In a large casserole dish, layer the ingredients in the following manner:
• Enchilada sauce (1/3 of large can)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Enchilada sauce (1/3 of can)
• Spanish Rice (see above)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Top with last third of enchilada sauce
• Top with broken Corn Chips
• Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

CHEESY CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken breasts, cool, debone, and coarsely chop.
• Crush enough tortilla chips to cover bottom of a 9x13 pan.
• Layer chicken over the chips.
• Mix together onion, green chilies, soup, and milk.
• Pour over the chicken.
• Place Velveeta slices all over the top.
• Crush enough tortilla chips to cover the cheese.
• Bake at 350 degrees for 25 minutes.
• Garnish with salsa and sour cream.

GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
• Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.
• Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.

CHEESY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 425°F. Spray round 2-quart casserole or 11x7-inch glass baking dish with cooking spray.
• In large bowl, mix chicken, beans, salsa, chili powder and garlic powder; stir in cheese. Spoon into baking dish. In small bowl, mix Bisquick mix, milk and butter. Pour and spoon evenly over chicken mixture.
• Bake 30 to 35 minutes or until crust is golden brown. Top with lettuce, tomato and onions. Serve with guacamole, sour cream and pickled sliced jalapeño chiles, if desired.

CHEESY CHICKEN ENCHILADA CASSEROLE

Steps:

• Dice chicken and bacon and start browning in a large skillet.
• Dice peppers and onions and add to chicken when it is 2/3 browned.
• Continue to saute and add garlic, lime, cilantro, corn and seasonings after a few minutes.
• Add re-fried beans and 1/3 of the cheese and stir into filling until everything is soft and melted and then turn off the heat.
• Pour a third of the enchilada sauce into the bottom of a foil pan or casserole dish.
• Take half of the tortillas and fill with the chicken filling and roll up to create a bottom layer in the casserole dish. As you make the enchilada rolls can can also pre-cut them into halves or thirds for easier serving.
• Add a little cheese, some more enchilada sauce and some salsa.
• Fill the rest of the tortillas to make an upper layer and then top with remaining sauce, salsa, and cheese.
• Place in oven and bake at 350 for 30 minutes or until the top cheese is nice and browned.
• Serve and enjoy!