Chicken Enchilada Bake Recipe
- 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
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Chicken Enchilada Bake(31)
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Very easy! Perfect comfort food.
After reading prior reviews, I decided to use 12 tortillas - I WISH I HADN'T. I think the key to this recipe is using CORN tortillas. Corn tortillas are super flavorful and they soak up a lot (most) of the enchilada sauce. I think next time I'll try using 10 corn tortillas. Other than that, I stuck to the recipe exactly, and the results were spectacular. I wasn't sure if I would need to be buy 1 or 2 rotisserie chickens (I've never used one for a recipe, so I had no idea how much meat I could get from one). I ended up getting 1 rotisserie chicken from Walmart, and it ended up having enough meat for this dish. This recipe was easy and the flavor was SO GOOD!!! I would highly recommend this dish to anyone.
This is a wonderful recipe, amazingly tasty just as is, but reviewers seem to like adding stuff they like so I am telling you that chicken tenders marinated in TofH's Herb Italian Dressing and grilled added another layer of flavor.
Even after reading all reviews, I was shocked at how 5 simple ingredients could combine to make such a savory tasting dish. I divided the amounts by 4 for the two of us, so I have enough of a 15 oz. can of enchilada sauce to make it again soon and I definitely will! Keeper recipe!!!!
This is very good and so simple to make, thanks to using store bought rotisserie chicken. I also used 12 corn tortillas, and I fried them til partially crisp before adding to casserole, that way they don't become too soggy. Try this with whatever enchilada sauce and cheese you prefer; I used the suggested combination. Very good and easy!
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