CHEESY ENCHILADA BAKE RECIPES

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CHEESY CHICKEN ENCHILADA SKILLET BAKE RECIPE ... - EPICURIOUS



Cheesy Chicken Enchilada Skillet Bake Recipe ... - Epicurious image

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Provided by Anna Stockwell

Total Time 25 minutes

Cook Time 25 minutes

Yield 4–6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

  • Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  • Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
  • Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

CHICKEN ENCHILADA BAKE RECIPE: HOW TO MAKE IT



Chicken Enchilada Bake Recipe: How to Make It image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 6

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, FatContent 27g fat (14g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 16g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 32g protein.

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