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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!
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