Best 10 Leftover Chicken Enchilada Casserole Recipes

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
• Remove chicken from the pot and shred with two forks.
• Preheat oven to 375 F degrees.
• Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
• Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
• Serve warm.

SHORTCUT CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
• Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
• Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
• Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

CHICKEN ENCHILADA CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
• In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

LEFTOVER CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
• Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
• Repeat steps 2 and 3 for the remaining 3 tortillas.
• Pour enchilada sauce and remaining yogurt over rolled tortillas.
• Top with remaining cheese.
• Bake for 30-40 minutes.
• Serve with rice and side of veggies.
• Enjoy and thank me later!

CREAMY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
• Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
• Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
• Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
• Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
• Remove from heat.
• Stir in chicken, chiles and seasoning mix
• Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese
• Layer with remaining tortillas. Top with salsa and remaining cheese
• Bake for 30 to 35 minutes or until heated through and cheese is melted

CHICKEN ENCHILADA CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
• Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

FUNKY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
• Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
• Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
• Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Pour 1/2 of the can of enchilada sauce in the bottom of an 11 by 7 inch pan.
• Take 6 tortillas and tear or cut 4 of them in half, then dip all of the tortillas (cut and not cut) into the sauce, coating both sides. Arrange the 4 cut tortillas along the edges of the pan, so that the straight cut side faces to the outside, and layering them. Place the two whole tortillas in the center of the pan, to completely cover the bottom of the pan.
• Mix together the filling: Chicken, Sour Cream, Salsa, Diced Green Chiles, Pinto beans, Hominy (or corn).
• Spread half of the filling over the tortillas in the pan.
• Sprinkle 1/4 cup of the cheese over the filling.
• Spread the rest of the filling over the cheese.
• Tear/cut 4 more tortillas in half and arrange around the edges. Place the last two tortillas over the top to completely cover the filling. Pour and spread the last half of the enchilada sauce over the top of the tortillas and sprinkle the last 1/4 cup of cheese over the top.
• Bake in the oven at 350 degrees for about 40 minutes.