Best 10 Pams Chicken Enchilada Casserole Recipes
Craving a hearty Mexican-inspired casserole that will tantalize your taste buds? Look no further than Pam's Chicken Enchilada Casserole! This mouthwatering dish is a delightful fusion of classic enchilada flavors with the added comfort of a creamy casserole. Prepare to embark on a culinary journey as we explore the secrets behind this delectable recipe, sure to become a family favorite and a hit at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
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!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE
Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we're using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn't love lasagna and enchiladas? This dish is packed with veggies and protein and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans and chicken are delicious and make for a healthy weeknight meal. Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.
Provided by Ali Maffucci
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
- Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
- Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
- While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
- Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
- Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.
MAMA'S CHICKEN ENCHILADA CASSEROLE
Make and share this Mama's Chicken Enchilada Casserole recipe from Food.com.
Provided by Sammy Mae
Categories Chicken Breast
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Heat soup, Milnot, and chiles in medium saucepan over medium-low heat, stirring occasionally, until heated through.
- While heating soup mixture, tear each tortilla into quarters.
- In 13" x 9" casserole dish, layer tortillas, chicken, soup mixture, and cheese until all are used.
- Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 322.7, Fat 18.1, SaturatedFat 8.6, Cholesterol 68.1, Sodium 826.6, Carbohydrate 19.4, Fiber 1.9, Sugar 1.7, Protein 20.8
PAM'S CHICKEN ENCHILADA CASSEROLE
Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
- Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
- Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
- Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.
Nutrition Facts : Calories 639.2 calories, Carbohydrate 28.6 g, Cholesterol 142.4 mg, Fat 41.4 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 24.4 g, Sodium 1165.9 mg, Sugar 1.9 g
CHICKEN ENCHILADA CASSEROLE
I often make various versions of this flat enchilada dish, as it is quicker than rolling up the tortillas and tastes very much the same. (You could roll them for traditional enchiladas if you want to take the time.) This is one version I enjoyed, so I'm posting here for future reference. I hope you enjoy it too. I'm sure you could use regular cream cheese instead of the neufchatel cheese and plain cheddar cheese or Monterey jack cheese instead of the Mexican blend cheese and it would turn out the same. In fact, you could use pepper jack cheese and skip the jalapeno.
Provided by Cook In Northwest
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon, then drain it on paper towels. Pour off most of the bacon grease, leaving about 1 tablespoons in the pan (enough to saute the onion and peppers.) Put the garlic, onion, and peppers in the remaining grease and fry until translucent. Combine the cream cheese with the chicken, bacon, and cooked onion mixture. Mix until the cream cheese has melted or fully incorporated into the mix.
- Spray a large casserole dish with Pam (or butter it or grease it lightly) to keep the tortillas from sticking. Alternately, you can pour a little of the enchilada sauce in the bottom. Put 4 tortillas on the bottom of the casserole. You want the bottom covered, so tear them into pieces so the entire bottom is covered. Put 1/2 of the chicken mixture on top of the tortillas. Layer another 4 tortillas on top, tearing to fit as before. Put the remaining chicken mixture on top and cover it with the remaining tortillas, tearing to fit as before. Pour the enchilada sauce over all. Top with the shredded cheese. Bake about 30 minute at 350F or until the center has puffed a little and is lightly browned.
Nutrition Facts : Calories 595.4, Fat 35.6, SaturatedFat 18, Cholesterol 89.3, Sodium 1122.9, Carbohydrate 49.8, Fiber 6.8, Sugar 5.1, Protein 21.4
SIMPLE CHICKEN ENCHILADA CASSEROLE
I like to use this for OAMC sessions. I usually divide the recipe into two making 2 8 x 8 pans. Try different kinds of beans and cheeses for a change.
Provided by Watkinslady30
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine onion, green chilis, soups, and chicken together in a large bowl.
- Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
- Spread 1/3 of the soup mixture over the top.
- Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
- Repeat two more times.
- Bake for 30 minutes at 350 F or until bubbly.
- Top with salsa, black olives, and sour cream, if desired.
- Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.
Nutrition Facts : Calories 561.3, Fat 31.2, SaturatedFat 15.2, Cholesterol 114.8, Sodium 1174.9, Carbohydrate 31.7, Fiber 1.8, Sugar 3.2, Protein 37.2
CHICKEN ENCHILADA CASSEROLE
This recipe belonged to my Mother-in-law, it was my husband's favorite when he was a kid. It is a little timely, however very good, and my kids like it. I've found that the red enchilada sauce I use (Old El Paso) only comes in a big can here, so if you can find a smaller can, that will be perfect. You always have more sauce than anything. Hope you enjoy this recipe, we have!!
Provided by kids and dogs
Categories One Dish Meal
Time 1m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil your chicken.
- In the meantime, add all liquid ingredients, in a large bowl; stir.
- When your chicken is done, debone and shred.
- Layer in a casserole dish as follows-
- A little sauce on bottom, to keep from sticking, Chicken, Frito's, cheese, sauce, Repeat - I usually only have two layers, ending with cheese on top.
- Cover with foil, Bake at 350F or until cheese has melted.
- About 30 minutes.
Nutrition Facts : Calories 254.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 56.9, Sodium 1049.5, Carbohydrate 8.8, Fiber 1.3, Sugar 5.2, Protein 15.3
PATTI'S CREAMY CHICKEN ENCHILADAS
Make and share this Patti's Creamy Chicken Enchiladas recipe from Food.com.
Provided by urbanhippiemama
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
- Add 2/3 of the shredded cheese.
- Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
- Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
- Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
- Bake 30 minutes.
Nutrition Facts : Calories 1071.8, Fat 47.2, SaturatedFat 16.1, Cholesterol 82.6, Sodium 2790.2, Carbohydrate 126.1, Fiber 8.9, Sugar 7.9, Protein 34.8
PAM'S CHICKEN ENCHILADA CASSEROLE
Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
- Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
- Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
- Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.
Nutrition Facts : Calories 639.2 calories, Carbohydrate 28.6 g, Cholesterol 142.4 mg, Fat 41.4 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 24.4 g, Sodium 1165.9 mg, Sugar 1.9 g
PAM'S CHICKEN ENCHILADA CASSEROLE
Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
- Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
- Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
- Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.
Nutrition Facts : Calories 639.2 calories, Carbohydrate 28.6 g, Cholesterol 142.4 mg, Fat 41.4 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 24.4 g, Sodium 1165.9 mg, Sugar 1.9 g
Tips:
- For a more flavorful enchilada casserole, use a combination of different types of chiles in the sauce, such as ancho, guajillo, and pasilla.
- Be sure to shred the chicken finely so that it evenly distributes throughout the casserole.
- If you don't have any enchilada sauce on hand, you can make your own by simmering tomato sauce, chili powder, cumin, oregano, and garlic in a saucepan.
- Feel free to add other ingredients to your casserole, such as black beans, corn, or zucchini.
- Top the casserole with plenty of cheese before baking it so that it gets nice and bubbly.
- Serve the casserole with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
Pam's Chicken 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 enchilada sauce, tender chicken, and melted cheese, this casserole is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love