Best Chili Enchilada Casserole Recipes

QUICK AND EASY GREEN CHILI-POTATO ENCHILADA CASSEROLE #5FIX

Steps:

• Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom.
• Spread 4 cups of tortilla chips in an even layer on top of the sauce.
• Spread 1 bag Simply Potatoes diced potatoes with onions over the chips.
• Pour remaining open can of enchilada sauce over the potatoes.
• Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses.
• Last layer is chips the last can of sauce and the rest of the cheeses.
• Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes.

GREEN CHILI CHICKEN ENCHILADA CASSEROLE

Steps:

• Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
• Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.

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.

CHICKEN CHILI ENCHILADA CASSEROLE

Steps:

• 1. Preheat oven to 350º Empty the cheeses into a bowl and combine. Now open the cans of sauce. Lightly grease a medium size baking dish.
• 2. Prep the vegetables. Place the vegetable in a heated fry pan with olive oil. Now fry until the onions & peppers are slightly tender then add the taco seasoning a little at a time and stir to mix. Turn off heat and add the chicken, Salsa Verde and sour cream. Taste the mixture to see if you need more taco seasoning.
• 3. In a prepared casserole, add a light layer of green chili enchilada sauce, layer of corn tortillas, a layer of chicken vegetable mix. layer of cheese, a layer thin layer of green chili enchilada sauce and layer of corn tortillas and ect. ending with corn tortillas.
• 4. Coat remaining layer of corn tortillas with the green chili enchilada sauce. Place tooth pics in and around the top of the casserole then cover with aluminum foil. Bake 1 hour 15 minutes. Uncover pull out toothpicks and sprinkle with remaining cheese. Bake another 20 to 30 minutes or until the cheese is melted and browned.
• 5. Cool for 15 minutes. Cut and serve.
• 6. NOTE: If the bottom of your casserole looks wet bake additional 15 minutes before adding the last of the cheese and baking again.

CHILI ENCHILADA CASSEROLE

Steps:

• 1. Reserve some doritos for topping (about 1 cup).
• 2. Crush remaining doritos and put in bottom of lasagna pan. Add cooked chili and top with one package of cheddar cheese. Bake for 20 minutes @ 375 degrees.
• 3. Remove from oven. Put container of sour cream on top then another package of cheddar cheese and remaining (crushed) doritos. Bake for an additional 10 minutes, same temperature.