Quick Chicken Enchilada Casserole

Quick Chicken Enchilada CasseroleQuick Chicken Enchilada Casserole


  • 6-8 corn tortillas, torn up
  • 1 8 oz can. corn
  • 1 8 oz. can reduced sodium black beans
  • 3 roma tomatoes, diced
  • 2 cups shredded chicken (or chicken cut into 1/2 inch pieces)
  • 1/2 cup light sour cream
  • 1/2  cup salsa
  • 3/4 cup reduced fat Mexican or cheddar cheese


  1. Grease an 8 x 8 baking dish and preheat oven to 350 degrees.  Line bottom of baking dish with half the tortillas.
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  3. Combine all other items except cheese and mix well.  This is the “enchilada” filling!
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  5. Spread half of the enchilada filling into baking dish over the tortillas.
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  7. Sprinkle half the cheese onto the enchilada layer.
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  9. Repeat!  I like to add an extra layer of salsa onto the top of mine, but it’s up to you!
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  11. Bake for 25 minutes at 350 or until bubbly!

Chicken Alfredo Baked Ziti Recipe

Chicken Alfredo Baked Ziti

Chicken Alfredo Baked Ziti Recipe

You will enjoy this yummy and cheesy dish with super tasty sauce for sure!



  • 12 ounces ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 batch alfredo sauce (see below)
  • 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
  • (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)


  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk (I used 1%)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper



  1. Preheat oven to 375 degrees F.
  2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
  3. Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
  4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.


  1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Ground Chicken Casserole Recipe

Ground Chicken Casserole Recipe

Ground Chicken Casserole Recipe


  • 1 (225 g) box macaroni & cheese dinner mix (Kraft dinner)
  • 3 tablespoons butter or 3 tablespoons margarine, for pasta dinner
  • 1/4 cup milk, for pasta dinner
  • 1 tablespoon olive oil
  • 1 medium walla walla onion, chopped (sweet)
  • 1 (10 ounce) can sliced mushrooms, well drained
  • 1 lb ground chicken
  • fresh ground pepper
  • 1 (14 ounce) can stewed tomatoes
  • 1 cup fresh basil leaf, rolled and chopped in strips
  • breadcrumbs (optional)
  • 1/2 cup grated parmesan cheese


  1. Preheat oven to 400°F.
  2. Prepare pasta dinner as directed on package, with butter or margarine and milk.
  3. Place in a 2 quart casserole.
  4. Heat olive oil in large frypan, add chopped onion and sliced mushrooms, sauté till onions are just turning brown, 5 minutes.
  5. Add ground chicken, pepper and scramble fry with onions and mushrooms turning often until no longer pink, 5 to 8 minutes.
  6. Add stewed tomatoes, simmer for 3 or 4 minutes.
  7. Add chicken/tomato mixture to casserole.
  8. Stir to mix with pasta.
  9. Add chopped basil, turn several times to distribute through casserole.
  10. Sprinkle Parmesan cheese over top of casserole and bread crumbs if using.
  11. Bake uncovered for 20 to 25 minutes, until bubbling around edges and Parmesan is melted and crisp.

Time: 55 Minutes
Servings: 4