Best Creamy Cheesy Gooey Enchilada Casserole Recipes

CHEESY ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
• Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
• Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.

MAKE AHEAD CHEESE ENCHILADA CASSEROLE

Steps:

• Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
• Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
• Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
• Dip each tortilla into sauce to coat both sides.
• Spoon about 1/4 cup of the cheese mixture onto each tortilla.
• Roll tortilla around filling.
• Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
• Pour remaining sauce over enchiladas.
• Sprinkle with 1/4 cup cheddar cheese.
• Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
• Garnish with sour cream and sliced black olives.
• **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350°F oven for 35 minutes.

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 CHEESY GOOEY ENCHILADA CASSEROLE

Steps:

• 1. Pre-heat oven to 350.
• 2. Place both chicken breasts in a pot of boiling water with spices of your choice, I always add two dried chili peppers and some pepper flakes but you could do it without that easily. Boil for about an hour until the chicken is cooked through and will easily pull apart with a fork!
• 3. Get this chicken out of the pot and shred it on a cutting board. Drain the water from the pot and put the chicken back.
• 4. Mix in the 8 oz of sour cream and 1-2 cups of the shredded cheese depending on how cheesy you like it. We like it cheesy in this house!
• 5. Then pull out whatever baking dish size or shape you have that best fits. In the bottom, pour some of the enchilada sauce until it completely coats the bottom to prevent sticking.
• 6. Let the layering begin!! Lay down the tortillas to cover the bottom of the pan (I usually have 4 per layer with the pans I use). Then a thin layer of the refried beans (I've found it easier to do the bean spreading if you heat the beans up prior).
• 7. Then a layer of the cheesy/sour cream/chicken mixture.
• 8. At this point, you can add olives or tomatoes or anything else you want and then top with a layer of the enchilada sauce. Another layer of tortillas and repeat until you've just barely reached the top of the dish!
• 9. Finish with a layer of tortillas and cover that with JUST the remaining cheese and sauce. Cover with some aluminum foil and bake for 15 minutes. Take the foil off and bake for another 5-10 until its gooey and bubbly.
• 10. Cut up and serve! We always add extra sour cream to the top at the end! Enjoy :)