Prize Winning Chicken Enchilada Casserole
Prep Time: 75 minutes
Cook Time: 30 minutes
Prize-Winning Chicken Enchilada Casserole
Instead of plain tortillas, this enchilada casserole uses crepes made with our coating mix for extra flavor.
- 3 ounces (half a box) House-Autry Oven-Baked Chicken Seasoned Coating Mix
- 2 large eggs
- 1/2 cup flour
- 1 cup milk or cream
- 6 ounces cream cheese
- 1 cup chopped cooked chicken
- 1 can (4-ounce) diced green chilies
- 1/4 large onion - chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups shredded Monterrey Jack cheese
- 1 can mild diced tomatoes and chilies
- 1 small can tomato sauce
- 1/2 cup whipping cream
Crepes: (Yield: 8 crepes) Combine House-Autry Oven-Baked Chicken Seasoned Coating Mix, eggs, flour and milk in a bowl; whisk until completely mixed. The batter will be thick and lumpy. Cover and chill for one hour. Place a lightly greased 8-inch skillet over medium heat until hot. Pour scant 1/4 cup of batter into skillet and quickly tilt in all directions so batter covers bottom of skillet. Cook about one minute or until crepe can be shaken loose from skillet. Turn and cook about 30 seconds. Repeat procedure with remaining batter. Stack finished crepes between sheets of wax paper.
Casserole: Stir together cream cheese, chicken, green chilies, onion, salt and pepper with one cup cheese in large bowl. Spoon about 1/3 cup chicken mixture down center of each crepe. Roll up and place in a lightly greased 13x9 inch baking dish. Cook diced tomatoes and chilies, tomato sauce and cream in a sauce pan over medium-high heat until heated through. Pour mixture evenly over crepes and sprinkle with remaining cup of cheese. Bake at 350°F for 20 minutes until cheese melts and tomato mixture bubbles.
This recipe was submitted by Gail Fuller of Raleigh, NC, who won 1st prize in House-Autry's recipe contest at the 2008 NC State Fair.
Products used in this recipe:
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