Best Jens Firehouse Chicken Enchilada Casserole Recipes

EASY CHICKEN ENCHILADA CASSEROLE

Easy Chicken Enchilada Casserole image

With just 4 basic ingredients you can have a healthy and easy chicken enchilada casserole ready to go in the oven -- with only 10 minutes of prep time!

Provided by Blair Lonergan

Time 45m

Number Of Ingredients 5

Ingredients

2 cups (about 12 ounces) diced or shredded cooked chicken ((such as the meat from a rotisserie chicken))
1 ¾ cups enchilada sauce, divided
1 cup shredded Mexican-blend cheese, divided
8 (6 inch) corn tortillas
Optional garnish: sour cream, sliced green onion or red onion, diced tomatoes, fresh cilantro, lime wedges, sliced olives, diced avocado or guacamole

Steps:

Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
Garnish with optional toppings and serve.

Nutrition Facts : Calories 262 kcal, Carbohydrate 10 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 1158 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 /4 of the casserole, UnsaturatedFat 4 g

CHICKEN ENCHILADA BAKE

Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

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.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

JEN'S FIREHOUSE CHICKEN ENCHILADA CASSEROLE

Jen's Firehouse Chicken Enchilada Casserole image

This is my go-to receipe when I have to make something for a pot luck. This dish can be made with either chicken, ground beef or ground turkey. I take some shortcuts while making this receipe. Instead of having two different cheese I just buy a large bag of shredded mexican cheese. As far as the chicken, depending on the mood I am in, sometimes I used two large can of the chicken you can get at Costco. This is amazing leftover! And it freezes great.

Provided by Jen Frame @chickofgrace

Categories Chicken

Number Of Ingredients 10

Ingredients

2 cup(s) shredded cheddar cheese
2 cup(s) shredded mozzarella cheese
2 tablespoon(s) olive oil
1 large white onion, diced small
4 ounce(s) can diced green chilis
10 ounce(s) can cream of mushroom soup
8 ounce(s) slices black olives
4 large flour tortillas, each cut into 6 pie shaped wedges
1 cup(s) salsa(whatever kind you like)
4 cup(s) diced, cooked chicken meat

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.