chicken enchilada bake

Name: Chicken Enchilada Bake
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 pound(s) boneless, skinless, chicken (thighs or breasts), cut into bite-size pieces; 1 teaspoon(s) onion powder; 1 teaspoon(s) garlic powder; 1 tablespoon(s) 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 cup(s) prepared mexican/spanish rice; 1/2 cup(s) sliced black olives; 12 ounce(s) shredded cheese (cheddar, colby jack, mexican blend, your choice); 18 corn tortillas; cooking oil; ## OPTIONAL GARNISHES:; avocado, chopped onion, shredded lettuce, diced tomatoes, chopped green onion, diced jalapeno pepper, cilantro, sour cream, tortilla chips, salsa

7 Pinches

Jeanne Benavidez

Odessa, TX

Updated on Oct 22, 2019

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!!

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prep time 30 Min

cook time 15 Min

method Bake

yield 6 - 8

Ingredients

2 pounds boneless, skinless, chicken (thighs or breasts), cut into bite-size pieces
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon minced garlic
1/2 medium onion, finely diced
1 can (22.6 oz) cream of chicken soup
1/2 can water for thinning the soup
1 can (4 oz) diced green chili peppers (hot or mild, your choice)
2 cups prepared mexican/spanish rice
1/2 cup sliced black olives
12 ounces shredded cheese (cheddar, colby jack, mexican blend, your choice)
18 corn tortillas
cooking oil
OPTIONAL GARNISHES:
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

Step 1

PREPARE: Preheat oven to 375 F Spray 9 x 13 baking pan

Step 2

Place the chicken in a bowl and season with garlic powder, onion powder, salt and pepper.
Step 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.
Step 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).
Step 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.
Step 6

ASSEMBLE: Spread a thin layer of the soup on the bottom of the baking dish. (Just about 1 ladle full)
Step 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.
Step 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.
Step 9

Bake at 375 F for about 10 - 15 minutes, just to get the cheese melted and starting to bubble.
Step 10

Serve with your favorite toppings. Enjoy!!!
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