Chicken Enchilada Bake Recipe

Chicken Enchilada Bake Recipe Chicken Enchilada Bake Recipe photo by Taste of Home Rating 5

Your family is going to gobble up this cheesy, Southwestern chicken bake…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado

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Chicken Enchilada Bake Recipe
  • Prep: 20 min. Bake: 50 min. + standing
  • Yield: 10 Servings
20 50 70

Ingredients

  • 4-1/2 cups cubed rotisserie chicken
  • 1 can (28 ounces) green enchilada sauce
  • 1-1/4 cups (10 ounces) sour cream
  • 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
  • 4 cups (16 ounces) shredded Monterey Jack cheese

Directions

  • In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
  • Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings.

Nutritional Facts 1 cup equals 469 calories, 29 g fat (14 g saturated fat), 113 mg cholesterol, 1,077 mg sodium, 16 g carbohydrate, 1 g fiber, 34 g protein.

Originally published as Chicken Enchilada Bake in Taste of Home August/September 2009, p43

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chicken Enchilada Bake

Chicken Enchilada Bake Recipe

Chicken Enchilada Bake

Tell us what you think of this recipe.
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(1-10) of 23 reviews

Reviewed on Apr. 16, 2011 by matteliz@swbell.net

I MIGHT make this again. I thought it was pretty good, and so did my husband, but my kids didn't like it. I used salsa verde in place of the enchilada sauce, and my son insisted it was too hot. But, it was wonderfully quick and easy to assemble, which is important to me.

Reviewed on Mar. 06, 2011 by john blythe

I agree with the person who recommended 12 tortillas instead of 9 Holds up very well. This is delicious and creamy next time I think I will crisp up the tortillas but very good as is.

Reviewed on Feb. 12, 2011 by donovansquared

Very good! My husband doesn't like spicy food so I only used a 10oz can of green enchilada sauce and it was perfect. I only had cheddar cheese on hand and it was great. I will definitely make again!

Reviewed on Feb. 01, 2011 by micheleclow

Delicious. I can't wait to make again.

Reviewed on Feb. 01, 2011 by LeeAHend

Would definitely make this again, it is a very quick prep (as the recipe states) when you buy the cooked rotisserie chicken from the store!

Reviewed on Jan. 12, 2011 by selinamalex

To make a rotissere and then cut it up and put the chicken back in the oven was way to time consuming. The prep for this recipe should be 2 1/2 hours, not 20 min. Plus, putting in 28 oz. of enchilada sauce in a 13 x 9 was way too much. It over-flowed. Would probably not make again.

Reviewed on Nov. 23, 2010 by abbyeh

One of my favorite recipe finds from Taste of Home! I have found the flavor can change a lot depending on the type/strength of the flavor of the rotisserie chicken you buy. The more flavor in the chicken, the better IMO. My new favorite: Walmart buttery garlic rotisserie chicken. Or maybe butter garlic, something like that. The chicken was super yummy, and made this dish fantastic. It made me think to sit down and finally review it today, actually.

Reviewed on Oct. 24, 2010 by MzExpeess

Been making this recipe for the past year and am just getting around to reviewing it. It's absolutely delicious and I've shared the recipe many times over. I increase the amount of chicken and use a dozen tortillas because it's a saucy dish that can easily handle the extras. Don't be fooled by the simplicity of this dish, it's full of flavor and will have everyone going back for second helpings!

Reviewed on Oct. 03, 2010 by mapawells51

Love this recipe

Reviewed on Aug. 26, 2010 by Kulpins

Tasty!!! I added some Queso fresco and some Roasted Poblanos the second time around . Itwas even better.

 
 
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