Carole's Enchilada Bake ****

Carole Tabb


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!


☆☆☆☆☆ 0 votes

6 srvgs.
15 Min
45 Min


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  • 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(s)
    cream of chicken soup
  • 1 can(s)
    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.

Printable Recipe Card

About Carole's Enchilada Bake ****

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtag: #Family Fare

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