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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
This recipe is:
Contest Winning
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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Reviewed on Apr. 22, 2013 by pampalmilla
This dish turned out great. I served it at a margarita party and everyone loved it. Several asked for recipe. Thanks so much for the recipe.
Reviewed on Apr. 20, 2013 by sgallirn
Very Bland. I even added Rotel diced tomatoes with green chiles (a 1/2 can b/c I halfed the recipe) to it. We had refried beans on the side which, when you ate it WITH those, the dish had a little more flavor. Thank God I didn't make 10 servings of it.
Reviewed on Apr. 14, 2013 by imjustme1986
Absolutely amazing!! I made a couple altercations to it. I used canned chicken breast, I added a can of diced tomatoes and chilies to the chicken mixture, I put cheese on each layer, then I topped with jalapenos and diced green onions. Turned out.. Amazing!
Reviewed on Apr. 11, 2013 by SandyGayle
Needs salsa and peppers
Reviewed on Apr. 11, 2013 by DaveSS
The recipe say yield 1o serving and it is baked in a 13X9 but served in ramican dish which looks better I will give that a try next time
Reviewed on Apr. 05, 2013 by laurenthebaker
It ended up being like chicken enchilada soup. Not so fond of the recipe.
Reviewed on Mar. 18, 2013 by Geneva T.
Hubby and I really enjoyed these. Had for dinner last night, and making them again tonight. Going to add some avacado to the mix. We did need to put a little extra sauce on, just a little dry for our taste, but otherwise, just a fantastic easy dish to prepare!! Can see why it was award winning dish, congratulations~
Reviewed on Mar. 16, 2013 by cLeighw
Very tasty and easy to make!
Reviewed on Mar. 14, 2013 by pudgiebutt
I make this recipe another way , but it all comes out the same!I useChopped, chick breast,and rotel chiles(mild)corn tortillas,and the kicker campbell soup festa chez soup,and a can of cream of chick soup.I lay the corn tortillas, then the mixture, and after i get done with the layers i top it of with mexican shredded chez,olives,jap peppers bake til turn s brown.It's tasy and filling.
Reviewed on Feb. 25, 2013 by rainbodell
This was an awesome dish to make! I substituted 1/2 pepper jack cheese and it added just enough spiciness. Also, couldn't find enchilada sauce, so used green salsa sauce. Still, it was delicious and my family enjoyed it. Will definitely make it again!
Reviewed on Feb. 17, 2013 by lisaloves
Both my husband and I loved it!
Reviewed on Nov. 07, 2012 by Sarah K
I blended the enchilada sauce together with the sour cream, which made it a lot easier to pour over the chicken (rather than trying to "spread" sour cream, which is a pain). This was delicious, and really, really easy to make. This is going in my permanent collection.
Reviewed on Oct. 06, 2012 by 2oodles
I didn't feel like de-boning rotisserie chicken, so I used canned white chicken breast...it was Awesome! Plus a major time saver.
Reviewed on Aug. 24, 2012 by tramar
I really had to make adjustments to this recipe!!I didn't have the chicken so sauteed ground turkey with onion,used bottled mild green sauce and cream of mushroom soup instead of sour cream! I also used Cheddar Cheese instead of Monterey Jack! It was still yummy!I believe I invented a new recipe!
I really had to make adjustments to this recipe!!
I didn't have the chicken so sauteed ground turkey with onion,used bottled mild green sauce and cream of mushroom soup instead of sour cream! I also used Cheddar Cheese instead of Monterey Jack! It was still yummy!
I believe I invented a new recipe!
Reviewed on Aug. 11, 2012 by ekatiakarpova
That`s very tasty but little bit savory from sour cream, next time I need put less sour cream.
Reviewed on Jul. 31, 2012 by clouda9
Incredibly delicious recipe and I already have the guys asking me to make another batch.**I used red enchilada sauce and added one sauteed onion too.
Incredibly delicious recipe and I already have the guys asking me to make another batch.
**I used red enchilada sauce and added one sauteed onion too.
Reviewed on Jul. 20, 2012 by ezondii
Easy and very tasty. Not too spicy for the faint of heart, great next day warm up for lunch. Threw in a can of Mexicorn to make it a one dish meal, will certainly do this one again.
Reviewed on May. 27, 2012 by Brenda1527
Quick, easy and yummy. Next time I will use a little less sauce.
Reviewed on May. 08, 2012 by a1pattig
I made this recipe on Cinco de Mayo for a group of ladies and they all loved it. It's so tasty and everyone could eat it because it wasn't too spicy. Great dish. Thank you.
Reviewed on Apr. 07, 2012 by carrie carney
My husband loved this and it even went over well with my 4 and 6 year olds. I couldn't find green enchilada sauce so I had to use red, but want to try it with green the next time. Also I used flour tortillas. This was good cold the next day!
Reviewed on Jan. 01, 2012 by smurf_45
This was pretty good. I halved the receipe b/c I didn't want to be eating leftovers all week.
Reviewed on Dec. 12, 2011 by marrisa_s
Awesome!!!!
Reviewed on Oct. 15, 2011 by beckyrn2010
very good will be making again.
Reviewed on Sep. 09, 2011 by mnrweiss
Easy & delicious!
Reviewed on Jul. 25, 2011 by boutte902
This is a very easy and quick recipe, my family loved it!
Reviewed on May. 24, 2011 by jjsche
Very easy and tastes great. I used pepper jack cheese. Will make again.
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