30 Exotic Creamy Chicken Enchillada Casserole delicious & tasty!
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Creamy Chicken Enchillada Casserole
You can cook Creamy Chicken Enchillada Casserole using 16 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Creamy Chicken Enchillada Casserole :
- Use large can of Green enchillada sauce.
- You need to prepare habanero (diced without seeds).
- Use habanero (diced with seeds).
- You need rotisserie styled cooked whole chickens.
- Use Sweet corn (drained).
- You need smallest can of olives (sliced ripened).
- You need ground cumin.
- Use chili powder.
- Prepare instant rice (small box).
- Prepare bag of flour tortillas 16 count.
- You need to prepare cream of chicken soup with herbs.
- You need to prepare diced green chiles.
- You need green onions (diced).
- Use jar queso cheese dip (medium or mild) Found in the chip isle..
- Prepare shredded mozzarella cheese.
- Provide shredded sharp cheddar cheese.
Short Tips:
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- 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..
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