Recipe Yummy Chicken enchilada bake

Chicken enchilada bake. - In a large skillet over medium heat, heat oil. It's cheesy, it's spicy, it's sinfully 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.

Serve with a salad to make it a complete meal! Pour remaining sauce over top; sprinkle with remaining cheese. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. I like to use: Cooked chicken: Either from my recipe for baked chicken breasts, or I often just shred a rotisserie chicken.

You need 5 cooked chicken breasts...shredded.
We need 1 can black beans OR pinto beans drained.
You need 1 can corn drained.
You need 1 small can of chopped green chiles.
We require 1 paket of taco seasoning.
You require 1 can enchilada sauce. You can use mild or hot whatever you prefer.
We need 1 tube of refrigerated biscuits (7.5 oz) cut into smaller peices.
You need 1 cheese. I like a lot of cheese and used almost a full bag..
We need 1 tomato to garnish.
We require 1 bunch of cilantro.

If desired, serve with lettuce, tomato, sour cream and olives. 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. I like to use: Cooked chicken: Either from my recipe for baked chicken breasts, or I often just shred a rotisserie chicken. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!! This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled.

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!.

If desired, serve with lettuce, tomato, sour cream and olives. 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. I like to use: Cooked chicken: Either from my recipe for baked chicken breasts, or I often just shred a rotisserie chicken. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!! This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. Skip to primary navigation Skip to footer navigation The easiest Sour Cream Chicken Enchilada Casserole packed with chicken, cheese and an amazing sour cream sauce. It comes together in no time and it tastes divine. You are going to love it… These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas.

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