Recipe - Garland,TX

I make my chicken enchilada casserole like jessica c., but I add a half can of green chiles to the sauce. I also use the precooked grilled chicken strips from Costco to save time. I just chop them up into bite-sized pieces.

I found a recipe on www.food.com for a casserole that uses leftover chicken tortilla soup that is outstanding. http://www.food.com/recipe/leftover-chicken-tortilla-soup...
The only change I made was to substitute green chiles for the black olives. We just like it better that way.

Good luck!
W. in Carrollton

We make pan fried enchilladas all the time since my husband is Mexican. I use a deep frying pan.

Cook over med-high heat.

Lightly cover the bottom of the pan with vegetable oil. Rip 8 - 10 white corn tortillas into the pan and stir around in the oil until soft. Pour in your favorite enchillada sauce. Bring to a boil.

At this point, you can add shredded chicken, beef, or I like to add taco seasoned turkey or hamburger.

Sprinkle on top with shredded cheddar cheese, jack cheese mix, or whatever cheese you like. Cover with lid and reduce heat to low.

Once the cheese has melted, serve. My husband likes it without any meat with a few fried eggs on top... enchilladas con huevos.

Enjoy! :)

Hi
I like to cook chicken tacos in my crockpot and then make enough to have left over for another meal I call "Chicken Enchiladasagna" :) First I cook the chicken tacos in my crockpot it's super easy - 4-6 boneless skinless chicken breasts in your crockpot mixed with a 1/2 cup of water and 1 envelope of taco seasoning mix. Cook on hi for 6 hrs or low for 8 hrs. Shred the chicken once it's cooked. NOW for the Enchiladasagna part: Get a 9x 12 pan, lightly spray the bottom. Take soft FLOUR tortilla shells and layer the bottom of your pan. Put a layer of the chicken on top. Then a layer of shredded moneterey/colby Jack cheese and thinly sliced onions (if you like them). Then another layer of tortillas, pour a can of Enchilada sauce over the top and sprinkle with more cheese. Cover and bake at 350 for about 45 mins. Take out of the oven, uncover and let stand about 5-10 minutes and cut and serve. You can also toss peppers diced if your family eats them on the top too or scallions as well.

I made a super easy enchilada caserole a few months ago:
Corn Tortillas
1 can refried beans
1 can black beans
1 can corn
1 can enchilada sauce
Shredded Cheese of your choice
about 1 lb. meat of your choice

Precook the meat (either plain, with packaged Taco seasoning or with just a little chili powder, cumin, garlic, salt and pepper).
Place a layer of corn tortillas in the bottom of an oven-safe dish (I used a deep Corning Ware for lots of layers).
Layer refried beans, black beans mixed with corn and meat with cheese in whatever order you choose, separating each layer with a layer of corn tortillas.
Top with a final layer of corn tortillas
Pour entire can of enchilada sauce over the caserole and cover with cheese.
Bake at 350 until cheese is melted and caserole is hot all the way through.

Enjoy!

I didn't read the others but here is a really easy one.

Cook chicken and shred. Roll in tortillas with some shredded cheese. For the sauce mix 1 can cream of chicken soup, 8 oz sour cream, and 1 can drained Rotel. Top with shredded cheese and bake about 30 minutes at 350.

I usually make them during the day and stick them in the fridge to bake later. Makes dinner time much easier :)

I'm not good at writing out recipes but I'll tell you how I make my sauce.

First, heat up a little oil, throw in some chopped onion and garlic and cook until onions are soft. Then add a little flour and stir for a minute or so, then add a couple cups of water (I use the water that I cooked the chicken in). Also add in some chopped green chile (I use fresh but anything will do). Oh yeah, and seasonings, salt pepper, red chile powder, cumin. Bring to a boil and then let simmer until desired consistency.

Mix with your shredded chicken (I mix sour cream with the chicken before adding to the sauce). Then layer with the corn tortillas (I dip in hot oil before putting in the casserole pan), chicken mix, and cheese. Bake at about 350 until the cheese is melted.

I make chicken enchiladas that I found on the food network that are reeeally good and pretty easy. Go to foodtv.com and search chicken enchiladas...it the recipe by tyler florence. I follow his recipe exactly and they come out a little spicy, but the second day they mellow out a little and taste perfect:)

go to cooks.com they have many great recipies

I rarely leave recipes as is... but this one I don't touch except to follow it. Although I prefer thighs to breast meat, because they're juicier. Just double the number.

http://www.foodnetwork.com/recipes/tyler-florence/chicken...

Rick Bayless has a good recipe that we like, but unfortunately don't get to make it too often because it is time consuming to make enchiladas. I like the idea of a casserole, and I may try to adapt the recipe to do it in layers instead of rolling individual enchiladas. Thanks for the idea! Anyway, my idea of a great enchilada recipe will have red sauce (medium spicy, not too hot), chicken, and lots of cheese, then topped with shredded lettuce and drizzled with sour cream. I don't do the green sauces because I'm allergic to tomatilloes, but I'm sure they are delicious too. Anyway, the recipe is called Red Chile Enchiladas with Chicken and Melted Cheese and it's from his cookbook Mexican Everyday.

Ingredients:
4 medium (about 1 oz. total) dried guajillo chiles, stemmed, seeded & torn into flat pieces
2 large garlic cloves, peeled and quartered
1 28-oz. can diced tomatoes in juice (preferably fire-roasted)
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1 Tbsp. canola oil, plus extra for the tortillas
2 cups chicken broth, plus a little more if needed
12 corn tortillas
salt
1/2 tsp. sugar
2 generous cups (about 8 oz.) coarsely shredded cooked chicken
1 cup (4 oz.) shredded Mexican melting cheese like Chihuahua, quesadilla, or asadero
1 small white onion, cut into rings, for garnish (optional)
Cilantro, for garnish (optional)

Note: I usually boil the chicken with a little garlic and some sliced onion and salt for flavor. When it's cool enough to handle, shred it with a fork. Also, depending on how stuffed you want your enchiladas, you may want to increase the amount of chicken. You can always use any extra for a different recipe, or chicken salad. Also, I never go by the recipe when it comes to cheese. I always use more because I like it gooey with cheese. :) If you like a little heat, like I do, you can also add in a couple of canned chipotle chiles when you blend the sauce, otherwise this sauce is pretty mild.

Directions:

Preheat the oven to 350. Set a small or medium skillet over medium heat and once it’s hot, toast the chile pieces a few at a time, pressing them against the hot surface with a spatula until aromatic and lightened in color underneath–about 10 seconds per side. Transfer the toasted chiles to a blender, and add the garlic, tomatoes and juices, cumin and black pepper. Blend to as smooth a consistency as possible.

Heat the oil in a large saucepan over medium-high. Set a mesh strainer over the pan and pour in the sauce. Press through the strainer to remove bits of chile skin. Then cook, stirring until the sauce is reduced to the consistency of tomato paste, about 7 to 10 minutes. Pour in the broth, reduce the heat to medium low and simmer for 10 minutes. Taste the sauce and season with sugar and salt/

Brush or spray both sides of the tortillas with oil and then stack in twos on a baking sheet. Bake just long enough to make them soft and pliable, about 3 minutes. Remove from the oven and cover with a towel to keep warm.

Spread 1/2 cup sauce over the bottom of a 13×9 baking dish, and stir another 1/2 cup sauce into the chicken. Lay out a warm tortilla, top with a portion of the chicken and roll up. Lay seam side down in the baking dish. Continue filling and rolling the rest of the tortillas and ladle the remaining sauce over the enchiladas and sprinkle with the cheese.

Bake 10-15 minutes, until the cheese starts to brown. Garnish with onion rings and cilantro if desired.

Other notes: You don't have to strain the sauce, especially if you have a really great blender, but if you don't you will have bits of the chile skin that will create a contrasting texture. If you can't find the chile pods, you can sub 2 to 3 Tablespoons of chile powder like pure guajillo powder, pure ancho powder, pure hot or mild New Mexico powder, or regular grocery-store chili powder (but with grocery-store chili powder skip the cumin and black pepper), and add 1 teaspoon of flour to the blender.

Hope you like this recipe! I'm going to try it layering the tortillas, chicken, sauce, and cheese lasagna style like another poster suggested.

I make an enchilada casserole that I think is super yummy.
1. boil and tear up the chicken (for some reason it doesn't seem as tasty if the chicken is cut)
2.layer in greased casserole dish, 1st-corn tortillas, 2nd torn up chicken, 3rd hatch green chili enchilada sauce, 4th cheese-repeat to make 3-4 layers.
3. bake at 350 until the cheese is bubbly and starts to brown (about 25-45 min, depending on your oven, the number of layers, and the size of your casserole dish) I use a standard size brownie pan and mine are ready in about 1/2 hr.

I like the 'hot' enchilada sauce, but if I"m making it for friends I will use 'medium', depending on where you live you may not be able to find it, but you probably wouldn't notice much difference with a different brand...I'm from South Central NM, so I'm used to good (feel free to read 'good' as: 'the kind I'm used to' ;-) chiles, but I can only get them when I go back to visit, because I'm not willing to pay the shipping costs...my friends and family laugh at me because I always come home with a suitcase full of tortillas and green chile stuff (actual chiles, sauces, you name it!)