Yield 8 Number Of Ingredients 12 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!
Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Season chicken with salt and pepper and wrap in parchment-paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked though, about 1 hour. Remove chicken from foil and pour any juices that have accumulated into a medium bowl. Remove skin from chicken and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside. Add salsa, both soups, and onions to bowl of accumulated juices; stir to combine. Spread 1/2 cup of the salsa mixture in bottom of a 9-by-13-inch baking dish. Place half of the tortilla strips in an even layer over salsa mixture, followed by half of the chicken, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream, and half of the cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight. Uncover and transfer baking dish to oven and heat oven to 300 degrees. Bake until casserole is heated through and cheese is melted, about 1 hour. Serve immediately with cilantro, if desired.
Yield 9 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix. Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat. In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate. Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside. For sauce, in the same pan melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat. Stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up and arrange in a 13x19x2 baking dish. Pour remaining sauce over and sprinkle with remaining cheese. Bake, uncovered in a 350 oven about 25 minutes or until bubbly. Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
Time 1h Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper. Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken, fold in half, and arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving. In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.
More about “party chicken enchilada casserole recipes”
Time 1h5m Yield 10 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas. Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn. Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese. Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
