How To make Chicken Enchilada Casserole
3 T Butter or margarine, melted
1 c Chopped onion
1/2 c Chopped green bell pepper
1 Clove garlic, minced
1 1/2 c Cubed cooked chicken
2 c 15 oz ranch style beans
1 c 4 oz green chilies,chopped
2 t Flour
1 1/2 c Chicken broth
1 c Shredded monterey jack
12 6 inch corn tortillas
Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through.
How To make Chicken Enchilada Casserole's Videos
How To Make Sour Cream Chicken Enchilada Casserole
3 cups of cooked shredded chicken
1 ½ cups of sour cream
1 can of cream of chicken soup
1 can of diced green chilies
1 16 oz jar of salsa (if you’re not a fan of salsa, you can use a can of diced tomatoes or tomato sauce)
6 – 8 flour tortillas cut into pieces
16 oz of shredded Monterey Jack & Cheddar cheese
Mix together sour cream, soup, green chilies and salsa. Place enough of the sauce to lightly cover the bottom of a 9x13 inch baking dish. Place half the tortillas over the sauce. Top tortillas with half of the chicken, then top chicken with half of the cheese. Pour half of the sauce over the cheese and start over with the layers ending with remaining cheese. Cook in a 350 degree preheated oven for 30 to 45 minutes or until casserole is heated through and cheese is melted. This can be made ahead of time and frozen before baking. Thaw casserole before baking.
Slow Cooker Chicken Enchilada Casserole
RECIPE:
INGREDIENTS:
1.5 lbs. boneless skinless raw chicken breasts
1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
Add these ingredients at the end:
10 corn tortillas (I used an entire 11.7 ounce bag)
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
SLOW COOKER SIZE:
6-quart
INSTRUCTIONS:
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas in to strips, add to chicken and sauce.
Stir.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
Stir again.
Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 - 60 minutes longer.
Top with sour cream (optional)
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Chicken Enchilada Casserole: Super Easy 1976 Dinner! Family Approved!
The 1970s were all about getting a delicious dinner on the table quickly! And these convenient Chicken Enchiladas do not disappoint!
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1 Onion, Chopped
3 TBS Butter
1- 13 oz can Evaporated Milk
2 Cans Cream of Chicken Soup
2- 4 oz cans Chopped Green Chiles
2 1/2 - 3 Cups Chopped, Cooked Chicken
Or
3- 5 Oz Cans of Chicken
2 Cups Shredded Cheddar Cheese
12 Corn Tortillas
Set oven to 350. In a large pan, melt butter and saute onions until softened. Add evaporated milk and soups, stir until smooth. Add chiles and chicken and stir until everything is incorporated. Grease a 9x14 baking dish and line the bottom with 6 tortillas. Pour half of the chicken mixture over and spread evenly. Sprinkle evenly with 1 cup of the cheese. Repeat another layer in same order, ending with cheese. Cover with foil and bake 45 minutes. Let sit for about 10 minutes before cutting.
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Chicken Enchiladas Casserole - Laura Vitale - Laura in the Kitchen Episode 817
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My family loves this dinner! Green Chicken ENCHILADAS Recipe
Here is an easy way to make green enchiladas. I am headed to the grocery store then back home to cook dinner. My family loves when I make this!
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0:00 Intro
0:07 Grocery Shopping
0:24 Making The Chicken
2:17 Green Salsa
3:30 Mexican Rice
5:55 Prep Corn Tortillas
_______________________________
⭐️ CHECK OUT THESE RECIPES
⭐️ MEXICAN RICE
INGREDIENTS
24 oz jar green salsa
14 to 16 corn tortilla
1 lb chicken boneless breast or thighs
1 Liter of water
1 Tbsp chicken bouillon powder
onion
2 cloves garlic
1/4 tsp dried Mexican oregano
*salt and season shredded chicken to taste
4 oz Cotija cheese
Mexican crema
MUSIC
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Chicken Enchilada Casserole
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