Chicken Enchilada Bake

Brenda Andrews

By
@mrsbumblebee

Easy quick meal. You can increase the heat by buying hotter enchilada sauce. Left overs are amazing and it freezes well - if you have any left!!. I make it in small containers and freeze one and eat one that night!


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Comments:

Serves:

10

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

5 c
cubed rotisserie chicken
28 oz
green enchilada sauce
1-1/4 c
sour cream
12
corn tortillas, 9 inch
4 c
shredded monterey cheese

Directions Step-By-Step

1
Preheat oven to 375 degrees. Grease a 13 x 9-in baking dish.
2
Mix the chicken, enchilada sauce, sour cream in a bowl.
3
Cut tortillas in to 1-1/2 inch strips.
4
Place enough tortilla pieces to cover the bottom of the baking dish. Cover with half the chicken mixture. Add more tortillas on top. Sprinkle with 1/3rd of the cheese. Layer with the remaining chicken mixture, tortillas and rest of cheese.
5
Cover and bake 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand 10 minutes before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy