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Chicken Enchilada Bake Recipe

Chicken Enchilada Bake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing YIELD:10 servings

Ingredients

  • 4-1/2 cups shredded 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

  • 1. Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
  • 2. Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.

Nutritional Facts

1 cup: 469 calories, 29g fat (14g saturated fat), 113mg cholesterol, 1077mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 34g protein.

Reviews for Chicken Enchilada Bake

Sort By :
MY REVIEW
Reviewed Apr. 13, 2016

"I made this last year! I had forgotten which site had the recipe, but I remembered the photo! I wouldn't settle for any other!!! The family will be so happy at the table tonight!"

MY REVIEW
Reviewed Apr. 8, 2016

"Very easy! Yummy even to my pickiest eater. Thank you for sharing! I used flour tortillas since we try and stay away from corn shell since my husband doesn't like them."

MY REVIEW
Reviewed Mar. 30, 2016

"Yummy and very easy great dish"

MY REVIEW
Reviewed Mar. 28, 2016

"again reading this recipe (along with several others) I'll be making it as I have all the ingreds either in freezer/frig/pantry. ok after checking I have colby/jack or straight cheddar or mozzarella. < should work right?"

MY REVIEW
Reviewed Jan. 22, 2015

"Took this to work and got rave reviews! This recipe rocks! I added salsa on top and that made it even better."

MY REVIEW
Reviewed Dec. 24, 2014

"Followed directions exactly. So easy to make. This was very good. It tasted even better as I ate it as leftovers. Family loved it. Will definitely make it again."

MY REVIEW
Reviewed Nov. 25, 2014

"This was pretty good. For the chicken I cooked up and shredded boneless, skinless breasts and flavored it with salt, pepper, and cumen. I added a mixture of onions and peppers (poblano, red sweet, and cubanelle) on top of the chicken layer. We served it with refried beans on the side and a little additional salsa and sour cream on the top."

MY REVIEW
Reviewed Nov. 17, 2014

"Fast and easy to make. My family loved it!"

MY REVIEW
Reviewed Nov. 9, 2014

"Made this tonight. The sour cream looked like it curdled and the looks and flavor of this dish left little to be desired. Texture and taste were all wrong here.

Won't be making this again."

MY REVIEW
Reviewed Jun. 6, 2014

"This was incredibly flavorful. I saw it and thought it sounded good and I knew I could substitute low fat ingredients to make it lower in calories and fat. I did use 30 oz of enchilada sauce (3 cans) and wish I hadn't because it was extremely soupy but still extremely delish! I wasn't sure what to have as a side dish...I did buy 2 chickens...ate some as a meal the night I bought it...tore off the rest for this recipe and made it the next day...doing this made it even quicker to prepare when I got home from a long day at work. In case you're a weight watcher I made this with light everything and I made it 8 servings instead of 10 and it equaled 12pp."

MY REVIEW
Reviewed Apr. 24, 2014

"I made this a couple of weeks ago. I didn't pay attention to the amount of chicken I needed thinking 1 rotisserie chicken would be enough. It wasn't. Needed 2 to get 4 1/2 cups. So, it was kind of soupy. But, it was really good and I will make it again with the right amount of chicken this time."

MY REVIEW
Reviewed Sep. 17, 2013

"Very easy! Perfect comfort food."

MY REVIEW
Reviewed Jul. 28, 2013

"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."

MY REVIEW
Reviewed Jul. 27, 2013

"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."

MY REVIEW
Reviewed Jul. 15, 2013

"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!!!!"

MY REVIEW
Reviewed Jul. 10, 2013

"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!"

MY REVIEW
Reviewed Apr. 22, 2013

"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."

MY REVIEW
Reviewed Apr. 20, 2013

"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."

MY REVIEW
Reviewed Apr. 14, 2013

"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!"

MY REVIEW
Reviewed Apr. 11, 2013

"Needs salsa and peppers"

MY REVIEW
Reviewed Apr. 11, 2013

"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"

MY REVIEW
Reviewed Apr. 5, 2013

"It ended up being like chicken enchilada soup. Not so fond of the recipe."

MY REVIEW
Reviewed Mar. 18, 2013

"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~"

MY REVIEW
Reviewed Mar. 16, 2013

"Very tasty and easy to make!"

MY REVIEW
Reviewed Mar. 14, 2013

"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."

MY REVIEW
Reviewed Feb. 25, 2013

"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!"

MY REVIEW
Reviewed Feb. 17, 2013

"Both my husband and I loved it!"

MY REVIEW
Reviewed Nov. 7, 2012

"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."

MY REVIEW
Reviewed Oct. 6, 2012

"I didn't feel like de-boning rotisserie chicken, so I used canned white chicken breast...it was Awesome! Plus a major time saver."

MY REVIEW
Reviewed Aug. 24, 2012

"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!"

MY REVIEW
Reviewed Aug. 11, 2012

"That`s very tasty but little bit savory from sour cream, next time I need put less sour cream."

MY REVIEW
Reviewed Jul. 31, 2012

"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."

MY REVIEW
Reviewed Jul. 20, 2012

"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."

MY REVIEW
Reviewed May. 27, 2012

"Quick, easy and yummy. Next time I will use a little less sauce."

MY REVIEW
Reviewed May. 8, 2012

"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."

MY REVIEW
Reviewed Apr. 7, 2012

"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!"

MY REVIEW
Reviewed Jan. 1, 2012

"This was pretty good. I halved the receipe b/c I didn't want to be eating leftovers all week."

MY REVIEW
Reviewed Dec. 12, 2011

"Awesome!!!!"

MY REVIEW
Reviewed Oct. 15, 2011

"very good will be making again."

MY REVIEW
Reviewed Sep. 9, 2011

"Easy & delicious!"

MY REVIEW
Reviewed Jul. 25, 2011

"This is a very easy and quick recipe, my family loved it!"

MY REVIEW
Reviewed May. 24, 2011

"Very easy and tastes great. I used pepper jack cheese. Will make again."

MY REVIEW
Reviewed Apr. 16, 2011

"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."

MY REVIEW
Reviewed Mar. 6, 2011

"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."

MY REVIEW
Reviewed Feb. 12, 2011

"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!"

MY REVIEW
Reviewed Feb. 1, 2011

"Delicious. I can't wait to make again."

MY REVIEW
Reviewed Feb. 1, 2011

"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!"

MY REVIEW
Reviewed Jan. 12, 2011

"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."

MY REVIEW
Reviewed Nov. 23, 2010

"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."

MY REVIEW
Reviewed Oct. 24, 2010

"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!"

MY REVIEW
Reviewed Oct. 3, 2010

"Love this recipe"

MY REVIEW
Reviewed Aug. 26, 2010

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

MY REVIEW
Reviewed Aug. 12, 2010

"Great! I only used 1/2 a can of the enchilada sauce (since I have young kids) and only cooked it for 35 m inutes. Plenty of time. Tasted great!"

MY REVIEW
Reviewed Jul. 16, 2010

"Indulgent and delicious"

MY REVIEW
Reviewed Feb. 16, 2010

"nice flavor it is a little soupy next time i will use 12 tortillas . it was easy and good thank you"

MY REVIEW
Reviewed Jan. 29, 2010

"When kids are pickey about what they eat, this is the best meal to make! Everyone will love it!"

MY REVIEW
Reviewed Dec. 27, 2009

"I used smoked chicken , added a 4 oz. can of diced green chiles, another can of the green enchilada sauce and used 11 corn tortillas...it was delicious. My family loved it very much. This is the second time I have made this. It's a keeper."

MY REVIEW
Reviewed Nov. 21, 2009

"This is a super flavorful recipe! I've also made it using ground beef instead of the chicken and red enchilada sauce instead of green. It's also good garnished with sliced tomato and olives! I always say, "If it's a Taste of Home recipe, it's sure to be good!""

MY REVIEW
Reviewed Nov. 5, 2009

"this was awesome!!!"

MY REVIEW
Reviewed Nov. 1, 2009

"This is very easy and very good. I added a can of Mexican corn to this and was still good."

MY REVIEW
Reviewed Nov. 1, 2009

"Easy and very good."

MY REVIEW
Reviewed Sep. 4, 2009

"I found this to be soupy but the flavor was AMAZING!!! I'll make it again but roll it up in my tortilla's instead and eat it the traditional way. YUM!!!"

MY REVIEW
Reviewed Sep. 3, 2009

"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!"

MY REVIEW
Reviewed Jul. 30, 2009

"This dish is even better in a smaller and deeper dish. It was a huge hit at my house. Great for left over chicken."

MY REVIEW
Reviewed Jul. 28, 2009

"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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Wine Pairings

Sweet White Wine

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