Best Quick Easy Enchilada Casserole Recipes
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
QUICK AND EASY GREEN CHILI-POTATO ENCHILADA CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. I have a large family, (12 of us) and I buy the large bags of tortilla chips from a grocery warehouse. We always had a fourth of a bag left because by then they would be all crushed and the kids wouldn't eat them. One day my husband gave me a challenge to try to come up with some way to use the crushed chips, at the same time one of my grandsons decided he was going vegetarian. So I took it on as a double challenge and also decided I could only use what I had on hand. This is how the recipe was born. Ingredients can be adjusted to fit whatever size casserole dish you might want to use. Serve with a dollop of sour cream and a side of mexican rice (optional) I make it in a large alluminum tray (20 3/4"L x 12 13/16"W x 3 3/8"D) the qty of the ingredients are for this pan but can be adjusted for any size casserole pan.
Provided by GrammyDarlene
Categories Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
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.
CROCK POT CHICKEN ENCHILADA CASSEROLE-QUICK AND EASY MEXICAN RECIPE
Looking for a delicious Mexican recipe? Try this super easy Crock pot Chicken Enchilada casserole. Your favorite enchilada recipe cooked in a crock pot!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Boil chicken until cooked through. Shred using a stand-up or hand mixer.
- Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
- In a larg bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside.
- Spray the inside of yourcrock pot casserole dish with non-stick cooking spray.
- Pour a little enchilada sauce on the bottom of your pan, then start your layering.
- Cover the bottom of the pan with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
- Top with shredded cheese.
- Continue layering tortillas, chicken, sauce, and cheese.
- You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
- Place the lid on the casserole and cook on low for 2-3 hours.
- Cut and serve with sour cream, tomatoes, cilantro and onions.
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
Categories Chicken Bake Quick & Easy Casserole/Gratin Potluck
Yield 8 people
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. 2. Combine the cooked shredded chicken breasts with sour cream and garlic salt, set aside. 3. Pour about 1/2 inch enchilada sauce in the bottom of a 9 by 13 inch baking dish. 4. Place 4-5 tortillas on top of the sauce in a single layer. 5. Top with half of the chicken mixture. 6. Sprinkle with one third of the cheese. 7. Pour one third of the remaining enchilada sauce over the cheese. 8. Repeat the layers (tortillas, chicken mixture, cheese and sauce). 9. Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers. 10. Sprinkle with remaining cheese and top with any remaining enchilada sauce. 11. Cover with foil and bake 45 minutes. 12. Remove foil the last 5 minutes. Cool slightly before serving.Enjoy!
QUICK & EASY ENCHILADA CASSEROLE
Steps:
- Preheat oven to 350 degrees F. In large pan brown ground beef with onion. Drain off grease. Add taco seasoning.
- In the meantime while browning beef - in medium sauce pan combine soups (undiluted), enchilada sauce, and green chiles - heat. Add half of the soup mixture to the ground beef.
- Grease a 9 x 12 pan (can use larger pan). Put a layer of tortillas (made to fit) in bottom of pan. Then add half of the ground beef mixture on top of tortillas. Then a layer of cheese. Repeat with the tortillas, ground beef mixture, and cheese. Put another layer of tortillas. Then pour the pan of left soup mixture on top. Top off with remaining cheese.
- Bake for 30 minutes or until the cheese is melted and bubbling. Let sit for a couple of minutes. Serve with a spoonful of sour cream and green onions on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
QUICK & EASY ENCHILADA CASSEROLE
I have prepared this casserole for over 30 years and it is wonderful...very quick and easy to fix...I have always served this with a lettuce, tomato, green onion, and mayonaise salad.
Provided by chefnini
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a 10 inch square casserole dish spread one can of the chili.
- Microwave tortillas until soft.
- Put 2 tablespoons mozzarella cheese on top of each tortilla and roll up.
- Place rolled up tortillas on top of chili in casserole.
- Pour the other can of chili on top of tortillas.
- Bake in 350 oven for 45 minutes.
- Serve with chopped onions on top.
Nutrition Facts : Calories 481.3, Fat 22.7, SaturatedFat 10.7, Cholesterol 69.7, Sodium 1489, Carbohydrate 50.4, Fiber 13.4, Sugar 3.9, Protein 24.5
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