Easy Chicken Enchilada Bake
"This fast and easy enchilada bake is ready in 30 minutes and isn't like traditional enchiladas where you have to carefully fill and roll up each tortilla individually. Instead you stir together shredded chicken with sour cream, salsa, and taco seasoning. Rather than filling and rolling tortillas, you cut up tortillas and layer them in a baking pan with the chicken mixture, tomatoes, and cheese. There's so much flavor and a touch of heat from the salsa and taco seasoning. The juicy tomatoes and gooey melted cheese with the soft tortilla shells make this an instant family favorite. You can prep this up to two days in advance and bake it off when you're ready for an easy make-ahead meal and you'll likely have planned leftovers...."
INGREDIENTS
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2 heaping cups Cooked and shredded Chicken or
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can use Rotisserier Chicken.
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1 cup Plain Greek Yogurt or Sour Cream
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2 TBSP Taco Seasoning-Mild
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2 cups-16 ounces Salsa, divided, recommend a chunkier Salsa
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8 Flour or Corn Tortillas
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4 Roma Tomatoes, chopped
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2 cups Shredded Mexican Cheese blend w/Monterey Jack, Cheddar, etc.
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Cilantro, Black Olives, Green Chiles, opt to taste
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Sour Cream, Gucamole, Salsa optional for serving.
Comments & Reviews
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