Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, creamy chicken enchillada casserole. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love! Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. It's basically my favorite cream cheese chicken enchiladas in pie form.
Creamy Chicken Enchillada Casserole is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Creamy Chicken Enchillada Casserole is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have creamy chicken enchillada casserole using 16 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Creamy Chicken Enchillada Casserole:
- Make ready 1 large can of Green enchillada sauce
- Get 4 habanero (diced without seeds)
- Take 2 habanero (diced with seeds)
- Make ready 2 rotisserie styled cooked whole chickens
- Get 1 can Sweet corn (drained)
- Prepare 1 smallest can of olives (sliced ripened)
- Make ready 1 dash ground cumin
- Prepare 1 dash chili powder
- Make ready 1 box instant rice (small box)
- Prepare 1 bag of flour tortillas 16 count
- Get 1 can cream of chicken soup with herbs
- Make ready 1 can diced green chiles
- Get 4 green onions (diced)
- Prepare 1 jar queso cheese dip (medium or mild) Found in the chip isle.
- Make ready 32 oz shredded mozzarella cheese
- Prepare 32 oz shredded sharp cheddar cheese
Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
Instructions to make Creamy Chicken Enchillada Casserole:
- Remove skin. Use fork to remove meat from breast of chickens. Place meat in large bowl. Making sure there are no bones, stir the meat with fork until all meat is shredded. Refrigerate over night.
- Add following ingredients to bowl of shredded chicken:
- Add one large hand full of each kind of cheese to mixture.
- Stir well. Mixture should be thick and creamy.
- Cut tortillas into 1 or 2 in squares. Place single layer of tortilla squares on bottom of large glass casserole dish, making sure each piece over laps each other.
- Scoop mixture onto tortilla squares. Smooth out as much as possible. Place another layer of 1 or 2 in cut tortillas on top making sure to over lap each peice. Press firmly. Repeat layering of mixture and tortillas until desired thickness making sure to press firmly. Leaving enough room on top about 1 in deep.
- Prepare instant rice according to instructions on box. (I found that the serving size for two people was enough to cover one layer of the casserole)
- Add rice to casserole dish. (There should be a layer of tortillas between the rice and the mixture)
- Add remaining mozzarella cheese to top of casserole. Smooth out.
- With the remaining sharp cheddar cheese create a border around the top of the dish. About 2 in wide.
- Chop green onions.
- Add olives and green onions to top of mozzarella cheese.
- Place casserole dish on cookie sheet and bake for 45 min at 350°F. CAUTION: REMOVE CAREFULLY. CASSEROLE WILL BE HEAVY.
- You may have left over casserole mixture. This will make great cassadillas for the next day. Place mixture between two flour tortillas. Then add cheese on top. Microwave until cheese is melted and bubbling. Garnish with slices of avacado.
If you are using chicken breasts, simply Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs. NOTE for a quicker prep time: don't roll the individual. Easy and cheesy, this enchilada casserole was great. We love the idea to layer the tortillas rather than rolling them.
So that is going to wrap it up with this exceptional food creamy chicken enchillada casserole recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
