Chicken enchilada bake. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Freeze option: Cover and freeze unbaked. In a large skillet over medium heat, heat oil.
This is a Chicken Enchilada Casserole, and it's sososososo delicious.
It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if that is possible, baking it under a layer of cheese.
This easy chicken enchilada casserole makes for a super-simple weeknight dinner.
You can cook Chicken enchilada bake using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Chicken enchilada bake
- Prepare 5 of cooked chicken breasts...shredded.
- Prepare 1 of can black beans OR pinto beans drained.
- Prepare 1 of can corn drained.
- Prepare 1 of small can of chopped green chiles.
- Prepare 1 of paket of taco seasoning.
- Prepare 1 of can enchilada sauce. You can use mild or hot whatever you prefer.
- You need 1 of tube of refrigerated biscuits (7.5 oz) cut into smaller peices.
- You need 1 of cheese. I like a lot of cheese and used almost a full bag..
- Prepare 1 of tomato to garnish.
- It's 1 of bunch of cilantro.
Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal! Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. Chicken Enchilada Casserole Ingredients: As I mentioned above, the ingredient list for this recipe is super-flexible, so feel free to add in any of your favorite fillings for chicken enchiladas.
Chicken enchilada bake step by step
- In a skillet warm up enchilada sauce, chicken, corn, black beans and taco seasoning until all mixed together. About 5 mins should be good.
- Remove skilet from heat. Cut up the raw biscuit dough into pieces and mix in with the chicken mixture..
- Put everuthing into a non stick sprayed baking dish....I used a 9x13. Then top with some chopped cilantro (if desired) and plenty of cheese..
- Cook at 350 for 25-30 mins until cheese is melty and gooey..
- Top with chopped tomatoes and cilantro. Maybe some sour cream!.
I like to use: Cooked chicken: Either from my recipe for baked chicken breasts, or I often just shred a rotisserie chicken. Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives.