Chicken and Cheese Enchilada Casserole

Served as part of a complete meal when added to my Spanish rice and Refried beans.(see my hub for the recipe).
Served as part of a complete meal when added to my Spanish rice and Refried beans.(see my hub for the recipe).
The chicken and cheese filling done and ready to place in 9x13x2in casserole dish.
The chicken and cheese filling done and ready to place in 9x13x2in casserole dish.
The bottom layer of tortillas are placed in a butter sprayed dish like this.
The bottom layer of tortillas are placed in a butter sprayed dish like this.
A seventh tortilla in quartered and fills in the gaps. Same way for the top layer
A seventh tortilla in quartered and fills in the gaps. Same way for the top layer
After top layer is in place over the filling the tomato puree & salsa mixture is spread, and covered with cheese.
After top layer is in place over the filling the tomato puree & salsa mixture is spread, and covered with cheese.
After about 20 minutes in the oven and cheese is well melted, let rest five minutes and add 1/3 cup fresh chopped shallots.
After about 20 minutes in the oven and cheese is well melted, let rest five minutes and add 1/3 cup fresh chopped shallots.

Tastes Better Than Regular Enchiladas With Less Calories

Why a Casserole instead of regular Enchiladas? Aside being faster and cheaper (less tortillas) you cut down the calorie count by at least 500 calories for the entire dish (about 10 tortillas). Served with Spanish rice and refried beans takes it to the next level!

Ingredients

1-9x13x2 in. casserole dish

About 14 regular size corn tortillas

Filling

1 medium onion diced

2 tablespoons extra virgin olive oil

1/2 a tablespoon minced garlic

3- 12.5 oz. cans chicken breast

1 tablespoon chili powder

1/8 teaspoon pepper

1/8 teaspoon salt

1/2 cup tomato puree & 1/2 cup salsa

6 oz. of Monterey Jack and Cheddar blend cheese

Topping

1/2 cup tomato puree & 1/2 cup salsa

1/2 tablespoon chili powder

Dash of salt

11/2 cup of Monterey Jack & Cheddar blend

1/3 cup of fresh chopped shallots

Directions

Sautee a medium diced onion in 2 tablespoons of olive oil. When the onion becomes transparent, add 1/2 a tablespoon of minced garlic. Then add 3 drained cans of chicken after the chicken cooked a bit, (drain any excess water out of the pan into the sink) add 1/8 teaspoon pepper, 1/8 teaspoon salt and add 1 tablespoon chili powder. Next add in 1/2 a cup of tomato puree and 1/2 cup of salsa, followed by the 6 oz. of Monterey Jack and cheddar blend cheese. Mix together well over medium heat until the cheese is melted completely. Next spray your casserole dish with butter flavor cooking spray, and arrange the tortillas like in the first picture. Now like in the second tortilla picture quarter a seventh tortilla and fill in any gaps. Pour the filling mixture on top of the layer of tortillas, and level it with a spoon. Next assemble the top layer of tortillas just as you did the first layer. Mix together in a bowl 1/2 cup of tomato puree, 1/2 cup salsa,1/2 tablespoon chili powder and a dash of salt. Take the mixture and spread it thinly over the top layer of tortillas with the back of a spoon.( if you come up short just add in a little more salsa and blend it in). Now sprinkle 1 1/2 cups of Monterey Jack & Cheddar blend cheese over the top. Bake at 350 degrees for about 15-20 minutes or until it bubbles slightly and the top cheese is well melted. Allow to cool 5 minutes add fresh chopped shallots and then serve.

Other Nifty@50 recipes

New Orleans Red Beans & Rice

Bounty of the Bayou Jambalaya

Green Pasteles

Raisin Bread Flan

Plantain Casserole

Three Chef's Spaghetti

Chicken and Cheese Enchilada Casserole

Classic Cuban Sandwich & Black Bean Soup

Red Beans and Rice Puerto Rican Style

Arroz Con Pollo Y Gandules

Cuban Ham & Egg Melt Breakfast Sandwich

Spanish Rice & Refried Beans

Farmer's Breakfast Casserole

Super Quick Quesadillas

Jalapeno Cheese Meatloaf

Italian Breakfast Casserole

New Orleans Chowder

Cuban Style Pork & Potatoes

Banana Chocolate Chip Coffee Cake

Four Fast & Fun Mexican Dessert Recipes

How To Make A Better Mac N Cheese

Low Carb Pizza From Scratch



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Comments 16 comments

trose 6 years ago

This looks absolutely wonderful. Yum!


nifty@50 profile image

nifty@50 6 years ago Author

It tastes even better the next day! And with a little sour cream on the casserole should be outlawed! Thanks for posting!


montecristodog 6 years ago

Bueno. Now that I am retired, I might cook this dish myself. Thanks.


nifty@50 profile image

nifty@50 6 years ago Author

I enjoy cooking, especially on the weekends when I have more time to cook more comprehensive dishes. Thanks for your post!


oceansnsunsets profile image

oceansnsunsets 6 years ago from The Midwest, USA

Tastes better, and less calories? I am there! Sounds so good too.


nifty@50 profile image

nifty@50 6 years ago Author

And it beats rolling all those tortillas! It is definitely quicker & easier! Thanks for your post oceansnsunsets!


Leslie Jo Barra profile image

Leslie Jo Barra 6 years ago

Sounds good. I make a super simple casserole for enchiladas because my family doesn't like soggy tortillas. Yours sounds much thinker and tastier.


nifty@50 profile image

nifty@50 6 years ago Author

It is very tasty! And has the texture almost of a lasagna. Thanks for your interest Leslie Jo Barra!


billyaustindillon profile image

billyaustindillon 6 years ago

Great recipe - a little cilantro with that sour cream perhaps?


nifty@50 profile image

nifty@50 6 years ago Author

Fresh cilantro sounds good to me too, thanks for posting billyaustindillon! If you're watching your waist line I suggest Greek yogurt ( much less calories than sour cream yet much tastier than low fat sour cream!)


cblack profile image

cblack 6 years ago from a beach somewhere

This sounds delicious and much better than the frozen ones I usually cook. I will have to give this a try. Thanks!


nifty@50 profile image

nifty@50 6 years ago Author

Thanks cblack for your post! This recipe is quick and easy and the filling is the same as my quesadillas which are even faster to make!


Peggy W profile image

Peggy W 5 years ago from Houston, Texas

Could use cooked chicken instead of canned also, I would imagine. Even cooked turkey? We love Mexican food and this sounds easy and good. Thanks for the recipe.


nifty@50 profile image

nifty@50 5 years ago Author

Thanks Peggy W for your post! Fresh is always best, turkey or ground beef works well also!


tonymac04 profile image

tonymac04 5 years ago from South Africa

Looks stunningly scrumptious. Thanks for the ideas. Bookmarked as usual!

Love and peace

Tony


nifty@50 profile image

nifty@50 5 years ago Author

This Is the quick way to make Mexican food for up to nine people in a flash! Thanks tonymac04 for kind words & post!

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