Chicken Enchilada Bake

Chicken Enchilada Bake

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Jeanne Benavidez


This is a great dish to make for your family or take to a gathering. It seems like a lot of work but it is really very easy, once you have done your food prep. For the rice, I use left-over Spanish rice or just whip up one of the packaged Spanish/Mexican rice mixes...easy shortcut. I like to get all of the chopping and shredding, etc. done ahead of time. Then it's just cook the chicken, prep the tortillas and assemble.... quick and easy!!


☆☆☆☆☆ 0 votes

6 - 8
30 Min
15 Min


  • 2 lb
    boneless, skinless, chicken (thighs or breasts), cut into bite-size pieces
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 Tbsp
    minced garlic
  • 1/2 medium
    onion, finely diced
  • 1 can(s)
    (22.6 oz) cream of chicken soup
  • 1/2 can(s)
    water for thinning the soup
  • 1 can(s)
    (4 oz) diced green chili peppers (hot or mild, your choice)
  • 2 c
    prepared mexican/spanish rice
  • 1/2 c
    sliced black olives
  • 12 oz
    shredded cheese (cheddar, colby jack, mexican blend, your choice)
  • 18
    corn tortillas
  • ·
    cooking oil

  • ·
    avocado, chopped onion, shredded lettuce, diced tomatoes, chopped green onion, diced jalapeno pepper, cilantro, sour cream, tortilla chips, salsa

How to Make Chicken Enchilada Bake


    Preheat oven to 375 F
    Spray 9 x 13 baking pan
  2. Place the chicken in a bowl and season with garlic powder, onion powder, salt and pepper.
  3. Put oil in a large skillet; add the seasoned chicken, onion, garlic and cook until the chicken is done. Place in a bowl and set aside.
  4. In a separate pan, add the soup, water (to thin it out a bit) and diced green chilis. Heat on medium low heat. (You will be dipping tortillas in it).
  5. Prep the tortillas: In the same pan you cooked the chicken, add oil, if needed, and fry the tortillas a little on both sides until they get a little firm but not crisp. Then dip them in the soup mixture, making sure they get completely covered.
    Spread a thin layer of the soup on the bottom of the baking dish. (Just about 1 ladle full)
  7. Place a layer of tortillas (@ 6) in the bottom of the baking dish. Spread ½ of the rice, ½ of the chicken, and 1 cup of cheese. Repeat this process one more time.
  8. Top it off with a layer of dipped tortillas; pour the remaining soup mixture evenly over the layers and cover with a good layer of cheese.
  9. Bake at 375 F for about 10 - 15 minutes, just to get the cheese melted and starting to bubble.
  10. Serve with your favorite toppings.

Printable Recipe Card

About Chicken Enchilada Bake

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Southwestern

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