I’m always looking for great casserole recipes because they are so easy to throw together and just toss in the oven while I take care of other things…dishes, vacuuming, manicures…you get the idea. I’ve tried a few different chicken enchilada recipes and always thought they were either too dry or sort of flavorless. This recipe solved all of those problems! It had lots of delicious, creamy sauce and the flavor was amazing!
Cheesy Chicken Enchiladas
1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded cheddar/monterey jack blend (8 oz)
1 medium tomato, diced
10 flour or corn tortillas (6 inches)
2 medium green onions, thinly sliced
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-inch baking dish.
- In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Top mixture with diced tomatoes. Roll up and place seam sides down in baking dish with sauce.
- Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
Adapted from Betty Crocker
I’m a huge fan of lasagna…who isn’t with all of that creamy, delicious cheese…but I’ve had little success with oven lasagnas. They are usually too dry, not to mention they take over an hour in the oven, and in these hot summer months who wants that? When I saw this recipe, I knew I had to try it. In less than 30 minutes I had a delicious, saucy lasagna that is lower in calories than a traditional lasagna. What’s not to love?!? I know my picture is not the prettiest thing in the world, but I promise this dish is fantastic! If you want to see some much better pictures, click here, where I found the original recipe.
1 1/2 tablespoons extra virgin olive oil
1/2 large onion, chopped
8 oz mushrooms, sliced
2 garlic cloves, minced
2 (14.5 oz) cans Italian stewed tomatoes, drained and chopped
1/4 cup tomato sauce
1 tsp basil
1 tsp oregano
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.