Chicken Enchilada Cornbread Casserole Recipe

Easy Chicken Enchilada Casserole {4 Ingredients!}

WebFeb 11, 2022 · Instructions. Preheat oven to 350°F (180°C). Grease a 2-quart baking dish. Spread ¼ cup of the enchilada sauce in a thin layer …

Rating: 4.8/5(13)
1. Preheat oven to 350F (180C). Spray a 2-quart baking dish with nonstick spray.
2. In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
3. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
4. Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.

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Healthy Chicken Enchilada Casserole Kim's Cravings

WebJul 22, 2023 · Preheat the oven and prep your dish. Preheat your oven to 375ºF and grease your 8×8-inch (or other similar-sized) pan with …

Rating: 4.5/5(95)
1. Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
2. In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
3. Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
4. Serve immediately, garnished with avocado, tomato and cilantro, if desired.

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Healthy Chicken Enchilada Casserole—Easy and Quick

WebJan 21, 2024 · Preheat the oven to 350 ° convection or 375 ° conventional. 2. Trim two skinless boneless chicken breasts and cut them into three …

Rating: 4.4/5(95)
1. Start by preheating the oven to 350° convection or 375° conventional.
2. Trim two skinless boneless chicken breast and cut into three pieces each. These vary a lot in size. Aim for about 1 1/2 pound, but anywhere from 1 to 2 pounds total should be fine.
3. In a medium saucepan, add one 15 oz. can tomato sauce, one tablespoon chili powder, one teaspoon paprika, one teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, one teaspoon salt, 1/2 teaspoon pepper. Mix well. Add the chicken and bring to boil over medium-high heat—cover and decrease to simmer for 20 minutes.
4. Check the temperature of the chicken to be sure it is 165° or more. Remove to cutting board and shred. Divide into three equal piles.

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