Chicken Enchilada Bake

Chicken Enchilada Bake

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Kathy Klein

By
@KMK1969

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10
Prep:
25 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 4 1/2 c
    shredded rotisserie chicken
  • 1 can(s)
    (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

Step-by-Step

  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.

Printable Recipe Card

About Chicken Enchilada Bake

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



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