Chicken Enchilada Bake

A. Hall


Often, when my family asks what's for dinner, I answer, "It's experiment night!" Some nights, that means we'll end up ordering pizza. Other nights, my experiments are perfectly edible. And sometimes, just sometimes, my kitchen experiment turns out to be one of the best-tasting things I've ever had. This is one of those.


★★★★★ 1 vote

1 Hr
30 Min


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chicken breast halves, skinless and boneless
1 tsp
chili powder
1/2 tsp
1/2 tsp
garlic powder
1/4 tsp
kosher salt
1/8 tsp
cayenne pepper
2 tsp
olive oil
8-inch soft flour tortillas
28 oz
can green chile enchilada sauce
3 c
mexican blend shredded cheese
4 oz
can chopped green chiles
olive oil cooking spray

How to Make Chicken Enchilada Bake


  • 1Preheat oven to 350 degrees.
  • 2Boil chicken breasts until done, and remove to cool. Shred chicken breasts and place in a large bowl.
  • 3In a separate bowl, combine spices, then stir in olive oil.
  • 4Add spice mixture to shredded chicken and incorporate thoroughly.
  • 5Cut tortillas into fours.
  • 6Lightly coat bottom of a 9x13 inch glass baking dish with olive oil cooking spray, then layer as follows: tortilla pieces, enchilada sauce, shredded chicken, cheese. Repeat layers (I divide the ingredients into halves to make just two layers).
  • 7Top final layer with chopped green chiles (drained), then sprinkle with cilantro to taste (dried or fresh chopped).
  • 8Bake at 350 degrees for 25-30 minutes. Let stand 5 minutes, then slice and serve.

Printable Recipe Card

About Chicken Enchilada Bake

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

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