Let enchilada casserole cool completely (or freeze before baking). I didn’t use the bullion and halved the salt, just personal preference. Thanks for sharing this recipe! Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. While I try to always add rice of some sort to this dish- you can use your own preference. Sprinkle about 1 12 cups of cheese into mixture, Meanwhile, place approximately 5-6 tortillas on the bottom of your baking dish, Once your chicken mixture is heated pour half of it on top of your tortillas, Then dish out the remainder chicken filling on top of the tortillas. Next time I'll split into two 8x8s and freeze one. Thanks Faye. The consistency of this mixture should be like chicken salad: make sure not too runny. Blend until smooth. Get all our latest recipes and exclusive deals straight to your email. The sauce is amazing! See that young man much too close to my oldest? 1 cup white rice. If you are feeling lazy, like I often am, then you may substitute the onion with 1 teaspoon onion powder. There isn’t an overly tangy flavor, so I suggest others with lactose-free family members could do the same and enjoy it. Get free recipes sent straight into your inbox! Add the milk to the remaining soup mixture to thin them out a bit. Make a double batch so you can repeat the experience … Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). https://recipes.sparkpeople.com/recipe-detail.asp?recipe=614563 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), 1 (4 ounce) can chopped green chiles, drained, 1 (6 ounce) can black olives, drained and sliced, Back to Creamy Chicken Enchilada Casserole. You can do this by lightly heating a skillet with oil and fry briefly for a few second on each side. I made the exact recipe, but didn’t need 36 corn tortillas – probably about 12 and that was just fine. ","Cover the pan with aluminum foil and bake at 350 degrees F for 20 minutes. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through. We will be making this often, and I plan to freeze a couple as well. My family loves it. Just note that the longer the enchiladas are refrigerated, the softer the tortillas will become so it is a good idea to either char the tortillas or better yet, use thicker tortillas like La Tortilla Factory. YAY! Before we add the chicken and beans to the sauce, remove ½ cup enchilada sauce and spread it evenly in the bottom of the prepared baking dish (it will be thin). While the flavor was good, it was quite dry. You can use leftover chicken, rotisserie chicken, or pre-shredded chicken from the grocery store. It\u2019s easy, creamy, bursting with flavor with the BEST homemade green chile sour cream sauce (without any cream soup)! Double the sauce and use only 12 tortillas Add chicken and cook 3-5 minutes, or until golden brown on one side. Repeat with another layer of tortillas, 1/3 chicken mixture, and 1 cup cheese. 1/2 teaspoon salt. This post may contain affiliate links. Just keep in your fridge and bake within 24 hours. this link is to an external site that may or may not meet accessibility guidelines. Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. Share on Twitter It’s safe to say I am obsessed with enchiladas. Freshly grated Monterrey Jack cheese is creamy, buttery and melts beautifully. You can add some flavor to the chicken by boiling it in chicken broth, adding a couple cloves of garlic, and make sure your water is at least salted. My favorite Creamy Green Chile Chicken Enchiladas in easy layered chicken enchilada casserole form! This layered chicken enchilada casserole delivers all the creamy, cheesy enchilada goodness without assembling and rolling up every individual tortilla which saves you at least half the prep time. I usually have multiple burners going so this process can be done in minutes. ","Optional: char tortillas over flame of gas burner until lightly charred in spots. Share via Email. Creamy Chicken Enchilada Casserole comes together quickly, freezes beautifully, and makes for a delicious and hearty main dish. Melt butter in olive oil over medium heat in a large saucepan. Sprinkle Colby-Jack cheese over chicken layer. You still want the tortillas soft and pliable. Their sweet corn flavor is a delectable complement to the green chili sauce, but most importantly, corn tortillas hold up better layered in between the sauce. 15 %, (10 3/4 ounce) can cream of celery soup, Campbell's Condensed 98% Fat Free, (10 3/4 ounce) can cream of chicken soup, Campbell's Condensed 98% Fat Free, (10 3/4 ounce) can cream of mushroom soup, Campbell's Condensed 98% Fat Free, cups reduced-fat Mexican cheese blend (or more to taste). When stored correctly, this enchilada casserole is good for up to 5 days. Now that we’ve layered the bottom of the dish with plain sauce, stir in in chicken and beans. Flip chicken and add 1 1/2 cups chicken broth. Homemade Salsa Recipe – zesty! Lay 3 tortillas on top of the mixture. Your daily values may be higher or lower depending on your calorie needs. Repeat with remaining rice and chicken. Top evenly with 1/3 of the chicken mixture, followed by 1 cup of cheese. Step 4 Bake in the … And they taste exactly the same as if they were rolled up and served like a traditional enchilada. I haven't tried a baked avocado recipe yet, but this one is on my list!! You can make individual enchiladas and roll them up, or you can layer it like lasagna. Optional: char tortillas over flame of gas burner until lightly charred in spots. He has stolen her heart. This green chicken enchilada casserole can be made ahead of time, refrigerated then baked when ready for the ultimate make-ahead dinner! This recipe is a keeper! Preheat oven to 350. My bouillon comes in a cube & is usually mixed with 1 cup of water. Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chiles, chicken bouillon, ground cumin, salt and cayenne pepper. This layered chicken enchilada casserole reheats exceptionally well both in the oven and in the microwave. I have to say it was a good decision and made making them so much easier! Thanks for all of the time and energy that you put into your recipes. ~ Carole. Print. Preheat the oven to 350 F. Spray oil to a 13 * 9-inch baking dish. Error: API requests are being delayed for this account. And no worries, I only link to products that I both use and love! Super stoked to partner with @slotdogdotcom @frank, Mrs. Slowpoke stuffed some peppers last night and, I walked my mom through roasting a turkey breast a, This error message is only visible to WordPress admins, How to Make Canned Refried Beans Taste Better - Simply Side Dishes, Easy Chunky Guacamole Recipe - Simply Side Dishes, Ham and Cheese Sliders - Slowpoke Cooking, Preheat oven or Traeger to 350 degrees and lightly coat an 8×8 baking dish with cooking spray, Sprinkle about 1 1\2 cups of cheese into mixture, Add your remaining cheese on top and cover with foil, Garnish with tomatoes, olives, cilantro, lettuce, salsa and sour cream if you’d like.