One of my favorite easy weeknight meals has always been enchiladas – and cheesy baked chicken enchilada pie. This casserole ...

[feast_advanced_jump_to] No more stressing over what to make for dinner, because this crockpot chicken enchilada casserole is a fool-proof meal that can be thrown together quickly with minimal effort.

Memories of this dish are what inspired this week’s Creamy Green Chicken and Roasted Corn Enchilada Casserole. While the dish is different from my neighbor’s more classic enchilada dish ...

Reserve ½ cup of the enchilada sauce ... to make 2 more layers of the tortillas, chicken mixture, and cheese. You should have 3 layers total. Bake until bubbling and golden brown, 30 to 35 ...

In a large mixing bowl season the shredded chicken with the spices ... Cover with foil and bake for 45 minutes. Serve with sour cream, cilantro, green onions, and hot sauce.

In a large frying pan, sear your chicken thighs for 9 minutes until they're beginning to brown and are cooked through. At around the 7 minute mark, add the remaining onions and some peppers. Cook for ...

Bake covered first – Covering them for ... In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste, then season ...

This enchilada recipe showcases cooked chicken, but if you wish you can substitute thin strips of steak or small shrimp. The recipe is from Tieghan Gerard’s cookbook “Half Baked Harvest Quick ...

Stir in chicken and onions and peppers. Pour about a cup of the enchilada sauce into the bottom of 9 x 13 inch casserole dish that has been sprayed with cooking spray. Place 6 tortillas on top of ...