Healthy nutrients is food that includes a number vitamins and minerals that the physique wants to stay healthy. For that we cannot just cook foodstuff particularly for family we love. If you are searching for thoughts for cooking for the household today or want to cook dinner this Creamy Chicken Enchillada Casserole recipe then you've come to the right place. Find the finest Creamy Chicken Enchillada Casserole recipes in simple terms on our weblog and find different recipes too. We present in simple terms the best of these Creamy Chicken Enchillada Casserole recipes.
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Interesting isn't it, natural and organic residing is a need now not a choice. Optimistically you will benefit from the article above. Now we come back to the creamy chicken enchillada casserole recipe. To make creamy chicken enchillada casserole you need 16 ingredients and 14 steps. Here's how to cook the recipe..
The ingredients needed to make Creamy Chicken Enchillada Casserole:
- Use 1 of large can of Green enchillada sauce.
- You need 4 of habanero (diced without seeds).
- You need 2 of habanero (diced with seeds).
- Get 2 of rotisserie styled cooked whole chickens.
- Provide 1 can of Sweet corn (drained).
- Get 1 of smallest can of olives (sliced ripened).
- Use 1 dash of ground cumin.
- You need 1 dash of chili powder.
- Use 1 box of instant rice (small box).
- Get 1 of bag of flour tortillas 16 count.
- Prepare 1 can of cream of chicken soup with herbs.
- Provide 1 can of diced green chiles.
- Get 4 of green onions (diced).
- Take 1 of jar queso cheese dip (medium or mild) Found in the chip isle..
- Provide 32 oz of shredded mozzarella cheese.
- You need 32 oz of 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..
Dinnertime can be a delicious time. LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. Easy and cheesy, this enchilada casserole was great. We love the idea to layer the tortillas rather than rolling them.
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