Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy chicken enchillada casserole. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Creamy Chicken Enchillada Casserole is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Creamy Chicken Enchillada Casserole is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have creamy chicken enchillada casserole using 16 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Creamy Chicken Enchillada Casserole:
- Take 1 large can of Green enchillada sauce
- Make ready 4 habanero (diced without seeds)
- Get 2 habanero (diced with seeds)
- Get 2 rotisserie styled cooked whole chickens
- Prepare 1 can Sweet corn (drained)
- Make ready 1 smallest can of olives (sliced ripened)
- Make ready 1 dash ground cumin
- Prepare 1 dash chili powder
- Prepare 1 box instant rice (small box)
- Get 1 bag of flour tortillas 16 count
- Take 1 can cream of chicken soup with herbs
- Get 1 can diced green chiles
- Get 4 green onions (diced)
- Take 1 jar queso cheese dip (medium or mild) Found in the chip isle.
- Get 32 oz shredded mozzarella cheese
- Prepare 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 is going to wrap this up with this exceptional food creamy chicken enchillada casserole recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
