Chicken Enchilada Bake

2
Brenda Andrews

By
@mrsbumblebee

Easy quick meal. You can increase the heat by buying hotter enchilada sauce. Left overs are amazing and it freezes well - if you have any left!!. I make it in small containers and freeze one and eat one that night!

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 5 c
    cubed rotisserie chicken
  • 28 oz
    green enchilada sauce
  • 1-1/4 c
    sour cream
  • 12
    corn tortillas, 9 inch
  • 4 c
    shredded monterey cheese

How to Make Chicken Enchilada Bake

Step-by-Step

  1. Preheat oven to 375 degrees. Grease a 13 x 9-in baking dish.
  2. Mix the chicken, enchilada sauce, sour cream in a bowl.
  3. Cut tortillas in to 1-1/2 inch strips.
  4. Place enough tortilla pieces to cover the bottom of the baking dish. Cover with half the chicken mixture. Add more tortillas on top. Sprinkle with 1/3rd of the cheese. Layer with the remaining chicken mixture, tortillas and rest of cheese.
  5. Cover and bake 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand 10 minutes before serving.

Printable Recipe Card

About Chicken Enchilada Bake

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy



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