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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  • 5-6
    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
  • 12
    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


  1. Preheat oven to 350 degrees.
  2. Boil chicken breasts until done, and remove to cool. Shred chicken breasts and place in a large bowl.
  3. In a separate bowl, combine spices, then stir in olive oil.
  4. Add spice mixture to shredded chicken and incorporate thoroughly.
  5. Cut tortillas into fours.
  6. Lightly 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).
  7. Top final layer with chopped green chiles (drained), then sprinkle with cilantro to taste (dried or fresh chopped).
  8. Bake 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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