Real Recipes From Real Home Cooks ®

carole's enchilada bake ****

Recipe by
Carole Tabb
Blaine, WA

You can use pieces of cooked beef roast in lieu of chicken if you prefer. The flavor is amazing; feel free to adjust the seasoning to suit your tastes & ENJOY!

yield 6 srvgs.
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For carole's enchilada bake ****

  • 1 c
    diced sweet onion
  • 1
    poblano peppers, seeded and diced or jalapeno if preferred
  • 1 Tbsp
    vegetable oil
  • 2 clove
    minced garlic
  • 1 can
    cream of chicken soup
  • 1 can
    rotel diced tomatoes with green chilies
  • 1/2 c
    sour cream
  • 1 1/2 Tbsp
    taco seasoning mix
  • 10
    6-inch corn tortillas, cut to fit chosen baking dish
  • 3 c
    shredded cooked chicken
  • 4 c
    cheddar/jack cheese, shredded
  • 1
    head romaine lettuce, thinly shredded

How To Make carole's enchilada bake ****

  • 1
    Preheat oven to 350°.
  • 2
    Sauté onions & pepper in hot oil in a large skillet over medium-high heat until tender. Add garlic and sauté. Stir in soup and next 4 ingredients; remove from heat.
  • 3
    Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Sprinkle with romaine. Arrange tortillas, slightly overlapping, over soup mixture; top with chicken, Cheddar/Jack cheeses, romaine and soup mixture. Repeat layers once. Top with remaining tortillas, soup mixture, and cheeses.
  • 4
    Bake at 350° for 40 to 45 minutes or until bubbly and golden. Remove from oven let stand 15 minutes before serving.