Real Recipes From Real Home Cooks ®

chicken enchilada bake

Recipe by
Kathy Klein
The Villages, FL

This is a recipe from Taste of Home that I modified.

yield 10 serving(s)
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For chicken enchilada bake

  • 4 1/2 c
    shredded rotisserie chicken
  • 1 can
    (28 oz.) green enchilada sauce
  • 2 c
    sour ceam
  • 6
    8" flour tortillas cut into 1-1/2" pieces
  • 4 c
    shredded 4-cheese mexican cheese

How To Make chicken enchilada bake

  • 1
    Preheat oven to 375 degrees. In a greased 13 x 9 baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
  • 2
    Bake covered 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving.
  • 3
    Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375 degrees. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 degrees.

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