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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
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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 Sep. 03, 2009 by cjrobins48
I cut the recipe in half, but used 3 cups of rotisserie chicken. I used Hatch Green Enchilada Sauce as the Old El Paso brand was not as flavorful. My husband and I have leftovers for one more night. GREAT RECIPE and very EASY! I served it with individual salads of shredded lettuce, sliced tomatoes, avocado slices and vinaigrette dressing drizzled over. I also used a deeper casserole dish!
Reviewed on Jul. 30, 2009 by tbasnett
This dish is even better in a smaller and deeper dish. It was a huge hit at my house. Great for left over chicken.
Reviewed on Jul. 28, 2009 by bbwdreamsicle
I made this tonight and it was DELICIOUS! Cant wait to eat the leftovers through the week. I used 3 10 oz packages of Tyson grilled chicken strips and cubed them instead of the rotisserie chicken (then I bought some other flavors for wraps for lunch) I also added 5 additional tortillas and bumped up the sour cream to 2 cups. I had to use a jack/cheddar blend because my store didnt have JUST monteray jack. It was so good, the only thing I would do different is use a full fat cheese instead of the 2% because it didnt melt as nicely as it could have. (It kinda stayed in sheets) But I will definitely make again.
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