Chicken Enchilada Bake
By
Jeanne Benavidez
@jeanneben
15
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!!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6 - 8
Prep:
30 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
2 lbboneless, skinless, chicken (thighs or breasts), cut into bite-size pieces
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1 tsponion powder
-
1 tspgarlic powder
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1 Tbspminced garlic
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1/2 mediumonion, finely diced
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1 can(s)(22.6 oz) cream of chicken soup
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1/2 can(s)water for thinning the soup
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1 can(s)(4 oz) diced green chili peppers (hot or mild, your choice)
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2 cprepared mexican/spanish rice
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1/2 csliced black olives
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12 ozshredded cheese (cheddar, colby jack, mexican blend, your choice)
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18corn tortillas
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·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
- PREPARE:
Preheat oven to 375 F
Spray 9 x 13 baking pan - Place the chicken in a bowl and season with garlic powder, onion powder, salt and pepper.
- 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.
- 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).
- 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.
- ASSEMBLE:
Spread a thin layer of the soup on the bottom of the baking dish. (Just about 1 ladle full) - 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.
- 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.
- Bake at 375 F for about 10 - 15 minutes, just to get the cheese melted and starting to bubble.
- Serve with your favorite toppings.
Enjoy!!!
