Chook Me!

Looking for an awesome chicken enchilada casserole!?

Need a little help. Family wants something different this year for the holidays. Love Mexican food but don't have many recipes. We have decided on Chicken Enchilada Casserole, black beans and rice. Any and all recipes would be appreciated. Thanks in advance.

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1. Hi Luv2cook, I had a quick look online for you. I hope this helps,there are many to choose from. All the best. Rab
2. 3 chicken breasts, cooked, chopped/shredded (whichever you prefer) A couple tablespoons of lemon juice 3-4 stalks of celery, diced 1 1/2 cups of white rice (cook according to directions on bag/box) 2 large cans of your favorite enchilada sauce Tortillas Cheddar Cheese Sorry the measurements aren't exact (it's a family recipe): Saute lemon juice and celery in a large skillet. Add cooked rice, a can of enchilada sauce, and cooked chicken. Roll the mix in tortillas and put in a baking dish. Pour the remaining can of enchilada sauce over the top, making sure to get the edges so that they don't dry out. Pile up the cheese on top. Bake at 350 for 30 minutes.
3. heres a couple different recipes i think you'll all love! my family does. Chicken Enchilada Casserole Verde David Herzog 10 fajita-size flour tortillas 8 oz. reduced-fat cream cheese, softened 3 cups cooked, shredded chicken breast meat 1 10.75 oz. can Healthy Request cream of chicken soup 3 7 oz. containers salsa verde 2 cups reduced-fat shredded Mexican cheeses, Monterrey jack or cheddar cheese 2 green onions, washed and chopped Reduced-fat sour cream, for garnish Diced fresh tomato, for garnish Heat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray. Spread each tortilla with some of the softened cream cheese. Combine the shredded chicken, cream of chicken soup and one container of the salsa verde in a bowl. Place half of the tortillas spread with cream cheese in the bottom of the baking dish, top with half of the chicken mixture and half of the cheese. Top with the remaining tortillas and chicken mixture. Pour remaining two containers of salsa verde over the top, sprinkle with the remaining cheese and sprinkle with the green onions. Cover with foil and bake for 25 to 30 minutes, until heated through. Cut into squares and serve, garnished with a dollop of reduced-fat sour cream and some diced fresh tomato. Makes 8 servings. Chicken or Pork Tortilla Casserole 4 chicken breasts cooked and shredded or 1 lb. cooked and cubed pork ½ pound tortilla chips 1 pound cheddar cheese, grated, add some pepper jack cheese 2 Ortega chilies, diced Mix together: 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup milk or sour cream 1 large chopped onion 1 7 oz can green chili salsa Grease a 12 inch Dutch oven. Crumble half of the chips into bottom; then layer of chicken, a layer of soup mixture, a layer of cheese. Repeat layers, ending with cheese. Bake at 300° for 1 ½ hours Serves 8 heres one you can use diced or ground chicken in instead of ground beef or trukey Dutch Oven Enchiladas Supreme Daryl Westbroek, IDOS 14” Dutch oven 12 bottom coals, 16 top coals (about 350o) 1 lb. lean ground beef 1 lb. lean ground pork 1 large onion, diced 3 cloves garlic, pressed or minced 1 tsp. salt 2 15 oz. cans red kidney beans, drained 1 10 ¾ oz. can tomato soup 2 14 oz. cans enchilada sauce 2 cans Rotel’s tomatoes & chilies, pour off a little of the liquid ¼ c. fresh cilantro, chopped 1 tsp. cumin 1 c. fresh mushrooms, sliced 1 large green bell pepper, diced 1 7 oz. can diced mild green chilies or 4 jalapenos diced, seeds removed 1 bunch green onions, chopped 1 package large flour tortillas 2 c. grated cheddar cheese, 2 c. Monterey Jack cheese OR 4 c. mixed Mexican grated cheeses Sliced olives 2 Roma tomatoes, diced Brown ground beef and pork, salt, garlic, and ¾ of the onion. Drain off excess fat, add beans. In a medium bowl mix tomato soup, enchilada sauce, Rotel’s, cilantro, and cumin. In another, combine mushrooms, green pepper, green onion, chilies, and the rest of the large onion. Reduce the total amount of chilies if a milder product is desired. Pour a small amount of sauce into Dutch oven (just enough to cover the bottom). Use 1 tortilla and pieces of a second one to cover the bottom of the oven. Alternate tortillas, meat, sauce, vegetables, and cheese in three layers. End with cheese on top. Cook 45 to 60 minutes to bland flavors. Top with sliced olives and diced tomatoes. Provide sour cream, tortilla chips, and salsa for garnish. Serves 20 heres a tamale pie u may like also Dave’s Dutch Tamale Pie Dave Herzog 1 lb. ground turkey (try lean ground round) 1 ½ Tbs. chili powder ½ tsp. cumin 1 tsp. fajita seasoning 2 Tbs. garlic, minced 1 28oz. can diced tomatoes 1 15 oz. can whole kernel corn (try hominy, YUM!) 1 8 oz. can diced green chilies 1 can sliced black olives, drained 1 ½ c. shredded Colby cheddar cheese ½ c. chicken broth 1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag) ½ c. milk 2 Tbs. melted butter or vegetable oil 1 large egg In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn, olives, and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture. Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375 degrees for 35 to 45 minutes until bread is firm and baked through. Serves 6