Best Jens Firehouse Chicken Enchilada Casserole Recipes

FIREHOUSE ENCHILADAS

Firehouse Enchiladas image

Tweaked from: http://themeadowbrookblog.blogspot.com/2009/12/firehouse-chicken-enchiladas.html Posted to keep up with all my recipes.

Provided by Marie007

Categories One Dish Meal

Time 55m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken breasts, shredded
1 (8 ounce) package cream cheese
1 (28 ounce) can green enchilada sauce
3 -4 cups Mexican blend cheese
8 large flour tortillas
2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon dried red pepper, Crushed
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon cumin, Ground

Steps:

Cook chicken and shred.
Season and cook with 1/2 Cup water. Simmer until water is gone.
Add cream cheese and melt.
Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan.
Divide the filling into 1/8ths.
Place filling in middle of tortilla and sprinkle with cheese.
Roll tortilla and place seam side down in pan.
Cover with remaining sauce and top with cheese.
Cook at 350* 35-45 minutes, until bubbly.

Nutrition Facts : Calories 818.5, Fat 42.3, SaturatedFat 20, Cholesterol 129.6, Sodium 1965.1, Carbohydrate 69.3, Fiber 4.7, Sugar 5.4, Protein 38.9

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.

CHICKEN ENCHILADA CASSEROLE I

Chicken Enchilada Casserole I image

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Provided by PANZER33

Categories World Cuisine Recipes Latin American Mexican

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g

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.