Chicken Enchilada Bake

A. Hall

By
@Piquant

Often, when my family asks what's for dinner, I answer, "It's experiment night!" Some nights, that means we'll end up ordering pizza. Other nights, my experiments are perfectly edible. And sometimes, just sometimes, my kitchen experiment turns out to be one of the best-tasting things I've ever had. This is one of those.


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Comments:

Serves:

4-6

Prep:

1 Hr

Cook:

30 Min

Method:

Bake

Ingredients

5-6
chicken breast halves, skinless and boneless
1 tsp
chili powder
1/2 tsp
cumin
1/2 tsp
garlic powder
1/4 tsp
kosher salt
1/8 tsp
cayenne pepper
2 tsp
olive oil
12
8-inch soft flour tortillas
28 oz
can green chile enchilada sauce
3 c
mexican blend shredded cheese
4 oz
can chopped green chiles
olive oil cooking spray
cilantro

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Boil chicken breasts until done, and remove to cool. Shred chicken breasts and place in a large bowl.
3
In a separate bowl, combine spices, then stir in olive oil.
4
Add spice mixture to shredded chicken and incorporate thoroughly.
5
Cut tortillas into fours.
6
Lightly coat bottom of a 9x13 inch glass baking dish with olive oil cooking spray, then layer as follows: tortilla pieces, enchilada sauce, shredded chicken, cheese. Repeat layers (I divide the ingredients into halves to make just two layers).
7
Top final layer with chopped green chiles (drained), then sprinkle with cilantro to taste (dried or fresh chopped).
8
Bake at 350 degrees for 25-30 minutes. Let stand 5 minutes, then slice and serve.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican