This casserole is so yummy and is much easier to make than rolling individual enchiladas.
2 cups diced or shredded chicken breast
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 Tbsp. minced garlic
1 (15 oz.) can black beans, rinsed and drained
1 (4.5 oz.) can diced green chili peppers, drained
1 (10 oz.) can green enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz.) container sour cream
Preheat oven to 350 degrees F. Bake chicken breasts on a non-stick cookie sheet for 45 minutes, or until cooked through. Cut chicken into cubes or shred. In a bowl, combine chicken, cumin, chili powder, minced garlic, black bean, enchilada sauce, and green chilies; stir to combine.
Increase oven temperature to 375 degrees F. Spray an 11x7 inch baking dish with non-stick spray. Place 4 tortillas on the bottom of the baking dish. Spoon half of the chicken mixture over the tortillas, spreading it out evenly. Spread half of the sour cream over the chicken mixture and sprinkle with half of the cheese.
Lay 3-4 tortillas on top and spoon the remaining chicken mixture onto them. Spread remaining sour cream over chicken mixture and sprinkle on remaining cheese. Cover with foil and bake for 30 minutes, or until bubbly and heated through. Let stand 10 minutes before serving.
Mix the first 6 ingredients together in a large bowl. Layer 1/3 of the torn tortillas on bottom of a greased 9x13 inch pan. Layer on 1/3 of the chicken mixture and then 1/3 of cheese. Repeat twice more with remaining tortillas, chicken mixture and cheese. Bake at 350 degrees F for 30 minutes or until bubbly. Serves 6-8.
Preheat oven to 350 degrees F. Combine soups, broth, chilies and onion in bowl; mix well. Alternate layers of tortillas, chicken, soup mixture and cheese in casserole. Bake for 30 minutes. Yield: 8-12 servings.
6 chicken breast halves, boned and skinned, cut into thin strips
1/2 cup onion
1 clove garlic
3 Tbsp. cornstarch
4 cups cold chicken broth
1 1/2 cups shredded Monterrey Jack cheese, divided
1/2 cup Miracle Whip
1/2 cup sour cream
1 (4 oz.) can chopped green chilies, undrained
1/2 cup sliced ripe olives, diced
12 flour tortillas
Heat oil in large skillet, over medium heat, add chicken, onions, and garlic.
Cook, stirring frequently, until chicken is golden brown and cooked through, about 10 minutes.
In saucepan, stir together cornstarch and chicken broth, stirring constantly. Bring to a boil over medium heat. Boil 1 minute. Set aside.
Stir 1 cup cheese, Miracle Whip, sour cream, chilies, and 1/4 cup olives into chicken until smooth.
Remove 1 cup sauce and stir into chicken mixture. Spoon 2 Tbsp. of chicken mixture into each tortilla; roll to enclose. Place tortilla seam side down in 9x13 inch baking pan. Spoon over remaining sauce. Top with remaining cheese and olives. Bake at 350 degrees F for 25 minutes or until hot.
Cook onion in margarine, and stir in flour. Add broth (or bouillon) to flour mixture and cook until thickened. Remove from heat. Add sour cream. In large bowl, combine 1 cup of the sour cream mixture with the chicken. Add 1 cup cheese, chilies, pimento and chili powder, and mix well.
Dip each tortilla into remaining hot sour cream sauce to soften. Put a portion of chicken mixture in center of the tortilla and roll up like a crepe. Arrange, seam-side down, in a lightly greased 9x13 inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Cover and refrigerate or bake immediately at 350 degrees F for 25-45 minutes.
Combine ingredients in a large bowl. Tear tortillas into small pieces and fold into mixture. Pour into greased 9x13 inch pan. Sprinkle top with reserved cheese. Bake at 350 degrees F for 30-40 minutes.
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Chicken Green Chile Enchilada Casserole
9 (6 inch) corn tortillas, cut in half
2 (10 oz.) cans enchilada sauce
2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 oz.) cans diced green chiles
1 cup fresh corn kernels
1 lb. skinless, boneless chicken breast halves - boiled and cut into small pieces.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Chicken Enchilada Casserole
1/2 cup onions, chopped
1 Tbsp. butter
1 can cream of mushroom soup
1 can enchilada sauce
1 lb. chicken, cooked and cut into small pieces
10 soft shell tortillas
1 package cheddar cheese, shredded (8 oz.)
Cook the onion in butter until tender and mix in the soup, enchilada sauce and chicken. Cover the bottom of a casserole dish with two tortillas and spread some of the soup mixture on the tortillas. Top with 1/4 of the cheese. Keep layering this until the ingredients are gone. Top with the remaining cheese. Bake at 350 degrees F for 25 minutes.