How To make Chicken Enchilada Bake
2 c chicken; cooked, diced
1/2 lb Velveeta; cubed
1 pinto beans; drained
2 1/2 oz ripe olives; sliced
1/2 c salsa
2 tb garlic powder
1/2 c milk
1 egg
1 c self-rising corn meal mix
3 tb vegetable oil
2 tb chili powder
Use for garnish: Shredded lettuce, chopped onion, chopped tomato, avocado slices, sour cream and salsa.
Heat oven to 400F. Grease a 2-quart baking dish. In a large bowl combine chicken, cheese, beans, olives, salsa, chili powder; blend well. Spoon into greased baking dish; set aside. In a med bowl beat egg. Stir in milk, corn meal and oil; blend well. Pour evenly over chicken mixture. Bake at 400F for 30-35 min or until golden brown. Serve with toppings as desired.
Formated by Sarah Gruenwald 7-7-97
Contributor: The Homemakers School -----
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Chicken Enchilada Casserole
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Chicken Enchiladas
These Chicken Enchiladas make the ultimate comfort food meal! Tortillas stuffed with shredded chicken, lots of cheese and baked in the most delicious homemade enchilada sauce! Super-easy and ready in just 35 minutes.
RECIPE:
If you love Mexican food like I do then look no further than my ultimate chicken enchiladas! Soft tortillas filled with a juicy and succulent chicken filling, plenty of cheesy goodness, and a flavor-packed red enchilada sauce. I love to top my enchiladas with slices of avocado, sour cream, and cilantro, it’s the perfect comforting family meal and I don’t know anyone who doesn’t love this recipe.
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Chicken Enchilada Casserole | Easy Recipe
Chicken Enchilada Casserole is ultra simple and satisfying, perfect for either a weeknight meal or to bring to a party!
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Love & Best Dishes: Chicken Enchilada Casserole Recipe
Chicken Enchilada Casserole Recipe - Paula has had many requests for easy chicken casserole recipes, so today she's sharing a wonderful Chicken Enchilada Casserole!
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GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.