Best 2 Chicken Chili Enchilada Casserole Recipes

Chicken chili enchilada casserole is a mouthwatering dish that combines the flavors of chili and enchiladas into one hearty and satisfying meal. With a crispy tortilla layer topped with a delicious chicken chili filling, smothered in cheese, and baked to perfection, this casserole is sure to be a hit at your next gathering. Whether you prefer a classic chili recipe or a spicy one, there are endless variations to suit your taste preferences. Gather your ingredients and get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN ENCHILADA CASSEROLE WITH CHILI GRAVY RECIPE - (4.6/5)

Chicken Enchilada Casserole with Chili Gravy Recipe - (4.6/5) image

Provided by Kylesgranny

Number Of Ingredients 19

Ingredients

1 1/2 lbs. chicken, cooked and chopped
1 recipe of Chili Gravy (recipe follows)
1/2 can (15 oz) corn
1/2 can (15 oz) beans (your choice)*
1/2 cup chopped onion
flour tortillas
2 cups shredded cheese
sliced black olives, optional
Chili Gravy
1/4 cup vegetable oil
1/4 cup flour
1 tsp. black pepper
1 tsp. salt
2 tsp. cumin
2 Tbsp. chili powder
1 tsp. paprika
1 tsp. oregano
1/4 tsp. cayenne
2 cups beef stock

Steps:

1. Preheat oven to 350 degrees. 2. Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly. 3. Lay tortillas on top and then another thin layer of gravy. 4. Spread chicken over this. 5. Mix together the corn, beans and onion. Spread this over the chicken. 6. Sprinkle on half the cheese. 7. Top with more tortillas and another layer of gravy. 8. Top with remaining cheese and olives. 9. Bake for 30 minutes or until hot and bubbly. *You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf. Chili Gravy 1. Mix oil and flour in saucepan over medium heat until bubbly. 2. Add spices and mix in well. 3. Add beef stock and heat until somewhat thickened. This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

CHICKEN CHILI ENCHILADA CASSEROLE

Chicken Chili Enchilada Casserole image

Some days I feel the need to cook some thing different. I know I can't compare to my brothers south western cooking but I try. So this Chicken chili Enchilada Casserole hits the spot on cool chilly days. Served with a spicy bean & rice side dish and a toss salad we have all the comforts of the Southwestern flair!

Provided by Goldie Barnhart

Categories Casseroles

Time 2h15m

Number Of Ingredients 14

Ingredients

2 c rotisserie chicken, shredded
18-20 6 inch, corn tortillas cut into quarters
1 20 oz. can green chili enchilada sauce
4 Tbsp salsa verde/ may add more to taste
1 medium spanish onion, cut in half and sliced
1 clove garlic, grated
1/2 green bell peper, sliced
1/2 red bell pepper, sliced
1 jalapeno, diced
1/2 to 1 pkg old el paso, taco seasoning
1 pkg shredded monterey cheese
1 pkg shredded pepper jack cheese
1 8 oz. container reduced fat sour cream
2 to 3 Tbsp olive oil

Steps:

1. Preheat oven to 350º Empty the cheeses into a bowl and combine. Now open the cans of sauce. Lightly grease a medium size baking dish.
2. Prep the vegetables. Place the vegetable in a heated fry pan with olive oil. Now fry until the onions & peppers are slightly tender then add the taco seasoning a little at a time and stir to mix. Turn off heat and add the chicken, Salsa Verde and sour cream. Taste the mixture to see if you need more taco seasoning.
3. In a prepared casserole, add a light layer of green chili enchilada sauce, layer of corn tortillas, a layer of chicken vegetable mix. layer of cheese, a layer thin layer of green chili enchilada sauce and layer of corn tortillas and ect. ending with corn tortillas.
4. Coat remaining layer of corn tortillas with the green chili enchilada sauce. Place tooth pics in and around the top of the casserole then cover with aluminum foil. Bake 1 hour 15 minutes. Uncover pull out toothpicks and sprinkle with remaining cheese. Bake another 20 to 30 minutes or until the cheese is melted and browned.
5. Cool for 15 minutes. Cut and serve.
6. NOTE: If the bottom of your casserole looks wet bake additional 15 minutes before adding the last of the cheese and baking again.

Tips:

Choose high-quality ingredients for the best flavor. Organic and free-range chicken, fresh vegetables, and flavorful spices will make all the difference.
Don't be afraid to adjust the recipe to your liking. Add more or less spice, vegetables, or cheese depending on your preferences.
Make sure to cook the chicken thoroughly before adding it to the casserole. This will help to prevent foodborne illness.
If you don't have time to make the enchilada sauce from scratch, you can use a store-bought variety. Just be sure to choose one that is flavorful and not too spicy.
Be careful not to overcook the casserole. The chicken and vegetables should be tender, but not mushy.

Conclusion:

Chicken chili enchilada casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its combination of flavorful chicken, spicy chili, and creamy cheese, this casserole is sure to be a hit with the whole family.