Recipe: Enchilada Casseroles (21)

CHICKEN ENCHILADA CASSEROLE
2 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped chilies
1 c. chicken broth
1 pkg. (12 count) corn tortillas
1 (8 oz.) can sliced black olives
1 lb. cheddar cheese, grated
Boil chicken breasts in saucepan until fully cooked. Cut into bite size pieces; set aside. Mix together soups, chilies, olives and chicken broth; add chicken to mixture. In a 9"x13" pan, place 4 tortillas on bottom of pan. Spoon part of mixture on top; sprinkle with cheese. Layer again with tortillas; repeat process until tortillas are gone. Top with cheese; bake at 375 degrees for 45 minutes or until bubbly. Serves 6 to 8.

ENCHILADA CASSEROLE
1 1/2 lb. ground beef
1/2 chopped med. onion
1 sm. can enchilada sauce
1 sm. can tomato sauce
1 doz. corn tortillas
1 1/2 lb. Monterey Jack cheese (white)
1 can pitted olives, sliced or chopped
Brown meat and onions until meat is browned. Drain. Season with salt, pepper and garlic powder. Heat together enchilada and tomato sauce. Grate cheese. Heat tortillas in small amount of oil (about 1/4 inch). Dip them into sauce; then place in 9 x 13 inch pan. Line pan with 6 tortillas. Sprinkle with 1/2 of meat, olives and cheese. Repeat and pour remaining sauce over all. Heat in oven until bubbling at 350 degrees (about 30 minutes).

ENCHILADA BEAN CASSEROLE
6 c. enchilada sauce (see recipe
below) or use Rosarita Enchilada Sauce
12 corn tortillas
4 c. cooked and mashed pinto beans or
Rosarita Vegetarian Refried beans
3 c. brown rice
1 1/2 c. chopped green onions
3/4 c. chopped black olivesENCHILADA SAUCE:
3 c. tomato sauce
3 c. water
1/2 tsp. garlic powder
1/2 tsp. onion powder
3 tbsp. chili powder
5 tbsp. cornstarch
Spread 2 cups of sauce over the bottom of an oblong baking dish. Set aside. Place 1/2 cup beans and some rice, onions, and olives in the center of each tortilla. Repeat until all ingredients are used. Roll up tortillas and place, seam side down, in baking dish. Pour remaining sauce over the rolled tortillas. Cover and bake at 350 degrees for 30 minutes. Serves 6 to 8. Combine all ingredients in a saucepan. Cook, stirring constantly, until mixture boils and thickens. Makes 6 cups.

CHICKEN ENCHILADA CASSEROLE
1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter or margarine
2 c. chopped chicken or turkey
1 (4 oz.) can green chili peppers,
rinsed, seeded and chopped*
1/4 c. all-purpose flour
3 tbsp. butter or margarine
1 tsp. corriander seed
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. dairy sour cream
1 1/2 c. shredded Monterey jack
cheese (6 oz.)
12 (6 inch) tortillas
*(Use Jalapeno peppers if you like it hot). In a large saucepan cook onion and green pepper in 2 tablespoons butter or margarine until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside. For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, corriander, and salt. Stir in chicken broth all at once; cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350 degree oven about 25 minutes or until bubbly. Serves 6.

ENCHILADA CASSEROLE
12 white corn tortillas
1 c. sliced black olives
2 lb. ground beef or chicken, chopped
2 c. enchilada sauce
1 c. each Jack and cheddar cheese
1/4 c. chopped onion
1/4 c. green chilies (optional)
1 1/2 c. sour cream
Brown ground beef add onions. Drain grease from beef. Coat tortillas with enchilada sauce and layer bottom of pan. Sprinkle 1/3 meat, 1/3 cheese, some onion, 1/3 olives over layer of tortillas. Repeat twice more. Cover with cheese and remaining sauce. Bake at 350 degrees for 30 minutes.

CHICKEN ENCHILADA CASSEROLE
1 dozen tortillas
2 c. grated Cheddar cheese
1/4 c. flour
1/4 c. margarine or butter
2 c. chicken broth
1 c. sour cream
4 oz. green chilies, chopped
2 (6.5 oz.) cans chunked chicken
1 med. onion, chopped
In saucepan, melt margarine. Add flour and chicken broth. Stir constantly until bubbly. Add sour cream and chilies. Hold each tortilla under hot water for 5 seconds to soften. Line a well greased 9 x 13 inch baking dish with 6 tortillas. Layer 1/2 of each of the remaining ingredients: Onion, chicken, sauce, and cheese. Layer the remaining tortillas and ingredients. Bake at 425 degrees for 20 minutes.

ENCHILADA CASSEROLE
1 pkg. corn tortillas
1 lb. lean hamburger
Salt and garlic salt
1 med. onion, chopped
1 can pinto beans
1 lb. Velveeta cheese
1 can cream of chicken soup
8 oz. can tomato sauce
1 can chopped green chiles, drained
Line 9x13 pan with raw meat, salts, 6 tortillas (overlapping edges). Sprinkle on onions, beans, cheese cubes, or slices. Cover with another layer of tortillas. Mix soup and sauce; pour over top. Sprinkle on chiles. Bake at 350 degrees for 1 hour.

LOW FAT ENCHILADA CASSEROLE
1 (16 oz.) can red kidney beans
(reserve 1 tbsp. bean juice)
3/4 c. sliced scallions
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
6 corn tortillas (6 inch)
1 (11 oz.) can vacuum-packed whole
kernel corn, undrained
1 1/2 c. coarsely shredded
reduced-fat Cheddar cheese (6 oz.)
1 (4 oz.) chopped green chilies
1 (14 1/2 oz.) can chunky pasta style
stewed tomatoes
1/2 c. reduced-fat sour cream
1. Put beans, reserved bean liquid, 1/2 cup of scallions, chili powder, garlic, and cumin a medium size bowl. Mash with potato masher to make a chunky puree. 2. To assemble; cut corn tortillas in half, line inside of baking dish with four tortilla halves. Spread bean mixture on tortillas, top with four tortillas halves, spoon corn on top, and sprinkle with half of the cheese and all the chilies. Top with remaining four tortillas halves, spread with remaining bean mixture, spoon tomatoes and liquid over beans, and sprinkle with remaining cheese. 3. Cover tightly with foil. Bake 40 to 45 minutes at 350 degrees. 4. To serve, top with dollops of sour cream and sprinkle with remaining 1/4 cup scallions. Yield: four servings.

ENCHILADA CASSEROLE
2 lbs. ground meat
1 lg. onion, chopped
1 pkg. (10 oz.) frozen chopped spinach
1 can (16 oz.) tomatoes
1 can (10 oz.) Ro-tel tomatoes &
chilies
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 can cream of mushroom soup
1 can golden mushroom soup
8 oz. sour cream
1/4 c. milk
16 corn tortillas
1 can (4 oz.) chopped green chilies
1/2 lb. grated cheddar cheese
Cook and drain meat. In separate skillet, cook onion until transparent and add to meat. Cook and drain spinach. Mix with tomatoes, Ro-tel, salt and pepper. Combine with meat and simmer until thickened. Mix soups, sour cream, milk and garlic powder. Place tortillas on the bottom and sides of 3 quart casserole. Spoon meat mixture over tortillas. Scatter green chilies on top. Next, layer some grated cheese. Place a layer of tortillas on the cheese and cover with the soup mixture. Sprinkle with more cheese. Bake at 350 degrees for 35 to 40 minutes. Serves 8 to 10.

CHICKEN ENCHILADA CASSEROLE
1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. margarine
2 c. chopped cooked chicken
1 (4 oz.) can green chili peppers,
rinsed, seeded, and chopped
3 tbsp. margarine
1/4 c. all purpose flour
1 tsp. coriander (ground)
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese
12 (6 inch) flour tortillas
Preheat oven to 350 degrees. In large saucepan, cook onion and green pepper in 2 tablespoon margarine until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside. Melt 3 tablespoon margarine; stir in flour, coriander, and salt. Pour in chicken broth. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 this sauce into chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each tortilla with about 1/4 cup chicken mixture; roll up. Arrange rolls in 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven for 25 minutes. Serves 6. Medical Records

ENCHILADA CASSEROLE - MICROWAVE
1 lb. hamburger
1/4 c. onion, chopped
1 clove garlic, minced
8 oz. can tomato sauce
1/2 c. water
1 1/2 - 2 1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
4 round corn tortillas
2 c. shredded cheddar cheese
Mix and brown beef, onion and garlic. Stir in tomato sauce, water, chili powder, salt and pepper. Microwave on high until slightly thickened. Alternately layer tortillas, meat sauce and cheese in 1 1/2 quart round casserole, ending with cheese layer. Microwave on high until cheese melts, 1 to 3 minutes. Let stand 2 to 3 minutes before serving. Serve with sour cream.

QUICK CHICKEN ENCHILADA CASSEROLE
6 c. chopped cooked chicken
1 can cream of chicken soup
1 can golden mushroom soup
3/4 soup can milk
1 (8 oz.) carton sour cream
2 tbsp. onion flakes
1 sm. can chopped green chilies
2/3 lb. cheddar or Monterey jack
cheese, shredded
1 bag nacho cheese chips, crushed
Combine the chicken soups, milk, sour cream, onion flakes and chilies in a bowl and mix well. Add the cheese, reserving 1 cup. Layer half the chips, all the chicken mixture, the remaining cheese and remaining chips in a 9 x 13 inch baking dish. Bake at 350 degrees for 35 to 40 minutes.

SISTER VAL'S CHICKEN ENCHILADA CASSEROLE
1 lb. boneless chicken breast
1 tsp. cooking oil
1 (4 oz.) can diced green chili
peppers (mild)
1 (4 oz.) can sliced mushrooms
1 (4 oz.) can sliced black olives
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. oregano
1 doz. corn tortillas
1 (10 oz.) can enchilada sauce (mild)
1 c. sour cream
2 c. grated marbled Jack cheese
Cut up and cook chicken in oil adding mushrooms, olives, chili peppers and spices. Dip tortillas in hot oil to soften, a few seconds on each side. (Tortillas may be softened in microwave according to package instructions). Dip each tortilla in enchilada sauce and stack aside. Coat bottom of a 13 x 9 inch baking dish with remaining enchilada sauce. Layer tortillas (halved), chicken, sour cream, cheese. Repeat ending with tortillas topped with cheese. Cover with foil and bake at 350 degrees for 30 minutes. Serves 4-6.

GOVERNOR'S MANSION CHICKEN ENCHILADA CASSEROLE
1 sm. can chopped green chili
1 lg. can Ashley enchilada sauce
1 can cream of chicken soup
1 sm. can Pet milk
2 c. chicken broth
1 1/2 dozen corn tortillas
2 c. grated longhorn cheese
2 tbsp. chopped onion
1 stewing chicken, boned & chopped

LAYERED TURKEY ENCHILADA CASSEROLE
Saute onions and chili in butter. Combine all liquids and add onion and chill. Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese. Pour liquid over all and refrigerate overnight or several hours. Bake at 350 degrees for 1 hour. Emily Dickinson
1 can (16 oz.) tomato sauce
1 can (4 oz.) chopped mild green
chilies, drained
1 clove garlic, minced or crushed
through a press
1 tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
1/4 tsp. black pepper
1/2 lb. cooked turkey, unsliced
1 bunch scallions (6 to 8)
9 corn tortillas
1 pkg. (10 oz.) frozen corn, thawed
2 1/2 c. grated Cheddar cheese (about
3/4 lb.)
Preheat the oven to 375 degrees. Lightly grease a shallow 1 quart baking dish. In a medium bowl, combine the tomato sauce, green chilies, garlic, chili powder, cumin, oregano and black pepper. Cut the turkey with the grain into 2 inch wide pieces and then cut the pieces across the grain into 1/4 inch thick strips. Coarsely chop the scallions. Line the bottom of the baking dish with 3 tortillas, overlapping them. Spread one third of the sauce over the tortillas. Cover the tortillas with half the turkey, scallions and corn, and 1 cup of the cheddar. Top with 3 more tortillas, half the remaining sauce, all of the remaining turkey, corn and scallions, and 1 cup of the cheddar. Top with another 3 tortillas, the remaining sauce and the remaining 1/2 cup cheddar. Bake the casserole, uncovered, for 25 minutes.

BARBARA'S CHICKEN ENCHILADA CASSEROLE
1 c. chopped onion
1/2 c. chopped green bell pepper
1 (4 oz.) can green chili peppers,
rinsed and seeded
1 tsp. coriander ground seed
2 c. cooked chopped chicken or turkey
3 tbsp. butter
1/4 c. all-purpose flour
2 1/2 c. chicken broth
1 c. dairy sour cream
1 1/2 c. (6 oz.) shredded Monterey
Jack cheese
12 (6 inch) flour tortillas
1 (3 oz.) pkg. cream cheese
In large skillet, cook onion and green pepper in the 2 tablespoons butter until tender. Combine in a bowl with chopped chicken and green chili peppers, set aside. In same skillet, melt the 3 tablespoons butter or margarine. Blend flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Remove from heat; stir in cream cheese, return to heat until cheese has melted. Remove from heat, stir in sour cream and 1/2 cup of Monterey Jack cheese. Stir 1/2 cup of the sauce into the chicken. Dip each tortilla front and back into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 9x13x2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or until bubbly. Serves 6.

DIANE'S SOUR CREAM OF CHICKEN ENCHILADA CASSEROLE
2 cans cream of chicken soup
1 pt. sour cream
1 egg
1 can chopped green chilies
1-2 doz. corn tortillas
1 lb. grated Cheddar cheese
3 chicken breasts, cooked and shredded
Combine soup, sour cream, egg and green chilies in saucepan and heat until mixed well. Heat oil in fry pan. Dip tortillas in oil until soft (4-5 seconds). Layer in long flat pan starting with tortillas, chicken, soup mixture and cheese until all is used. Cover with foil and bake at 350 degrees for 30 minutes.

CHICKEN ROTEL ENCHILADA CASSEROLE
1 whole chicken
1 can Rotel tomatoes & green chilies,
chopped
1 med. bag tortilla chips
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. box Velveeta cheese
1/2 onion, chopped
Boil chicken and debone and skin. Combine soups and tomatoes and green chilies. Heat until warm. Place ingredients in layers in a large long dish or pan, starting with chips, then chicken, then soup mixture. Cut cheese into pieces and put some on top of soup mixture. Keep layering, ending with cheese. Bake in 350 degree oven until hot and bubbly. Sprinkle chopped onion over each layer.

BEEF OR CHICKEN ENCHILADA CASSEROLE
2 lbs. hamburger or 5 deboned,
skinless chicken breasts, boiled & drained
1 can enchilada sauce (La Victoria)
1 can cream of mushroom soup
1 can cream of chicken soup
1 doz. corn tortillas
1 can chopped olives (or more)
1 onion, chopped fine
Big bunches grated cheese
1 can diced green chili (sm. or lg.
to taste)
Salt, pepper & garlic to taste
Saute meat mix with enchilada sauce, soups, onion, chili, olives, garlic, salt and pepper; mix well. Layer sauce with tortillas and cheese leaving off last layer of cheese. Put cheese on top the last 5 minutes or baking. Cover and bake 45 minutes in 350 degree oven. Serves 10.

FIRECRACKER ENCHILADA CASSEROLE
2 lbs. ground beef
1 lg. onion, chipped
2 tbsp. chili powder
2-3 tsp. ground cumin
1 tsp. salt
1 (15 oz.) can ranch style beans
6 frozen corn tortillas, thawed
1 1/2 c. (6 oz.) shredded Monterey
Jack cheese
1 1/2 c. (6 oz.) shredded Cheddar
cheese
1 (10 oz.) can tomatoes and green
chiles
1 (10 3/4 oz.) can cream of mushroom
soup, undiluted
Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings. Add chili powder, cumin and salt; stir well. Cook meat mixture over low heat 10 minutes. Spoon meat mixture into a 13x9 inch baking pan. Layer beans, tortillas and cheese over meat mixture. Pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese. Spread soup over top of casserole.

FIREHOUSE ENCHILADA CASSEROLE
Ground meat (beef, chicken, or turkey)
Tortillas
Cheddar cheese
Onions
Lettuce
Brown meat and season to taste with chili powder and chili seasonings or packaged taco seasoning. Let cook down for 10 minutes. Drain. Alternately layer tortillas (which have been slightly cooked in hot oil), chopped onions, chopped lettuce, grated cheese, and meat, ending with meat layered over tortillas and topped with cheese. Amounts vary according to number of personnel on shift. Can be made ahead and warmed up quickly which is great for on-duty firefighters.