Hi, I am Laura. Today, I’m gonna show you how to make creamy chicken enchillada casserole recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Creamy Chicken Enchillada Casserole Recipe
Creamy Chicken Enchillada Casserole is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Creamy Chicken Enchillada Casserole is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook creamy chicken enchillada casserole using 16 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Creamy Chicken Enchillada Casserole:
- Prepare 1 large can of Green enchillada sauce
- Take 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)
- Make ready 1 smallest can of olives (sliced ripened)
- Make ready 1 dash ground cumin
- Get 1 dash chili powder
- Prepare 1 box instant rice (small box)
- Make ready 1 bag of flour tortillas 16 count
- Prepare 1 can cream of chicken soup with herbs
- Prepare 1 can diced green chiles
- Make ready 4 green onions (diced)
- Prepare 1 jar queso cheese dip (medium or mild) Found in the chip isle.
- Prepare 32 oz shredded mozzarella cheese
- Make ready 32 oz shredded sharp cheddar cheese
Steps 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.
So that’s going to wrap it up with this special dish creamy chicken enchillada casserole recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
