Chicken Enchilada Bake Recipe
- 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 shredded Monterey Jack cheese
- 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.
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.
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
"Disappointed. I can eat it, but not a recipe I want to make again."
"This recipe tastes good but too much sour cream. I would cut it in half if I make it again. Better still serve it on the side. The recipe is similar to a layered chicken enchilada that I created several years ago for the microwave."
"May I please note the changes I made that incorporated what I saw in the reviews? This took your wonderful recipe, Melanie, over the top in deliciousness. Hope you will give it a try.4-1/2 cups shredded rotisserie chicken1 can (28 oz.) green enchilada sauce1/2 onion, chopped2 tablespoons cumin seedGarlic Salt and Seasoned Pepper, to taste1-1/4 cups small curd cottage cheese9 (6-inch) corn tortillas, cut into 1-1/2" pieces4 cups combined Mexican cheese and Monterey Jack cheeseA layer of defrosted corn kernelsSour cream and chopped cilantro, to servePreheat oven to 375 degrees. Combine shredded chicken, green enchilada sauce, chopped onion, cumin seed, cottage cheese, and garlic salt/seasoned pepper to taste.In a greased 13x9-inch baking dish, layer half of the chicken combo. Top with 4 cut tortillas. Repeat layers, but before you add the rest of the tortillas add a layer of defrosted corn kernels. Top with remaining tortillas and the combined cheeses.bake covered, 40 minutes. Uncover; bake 10 minutes. Definitely let this stand 15 minutes before serving (it will not make the casserole cold and will firm it up). Top each serving with chopped cilantro and a dollop of sour cream."
"Finally a meal that my husband loves! Thank you so much for sharing! My husband is hard to please so thank you! Even my little 7 month old loved it which is quite interesting! It's the first thing that he's eaten that he hasn't hated :)"
"This tasted good but was too soupy. I added green chilis that I think gave it some needed zip. It also got soggy since we didn't use all of it, but reducing the amount of sauce will help that."
"Delicious! I used two 10 oz cans enchilada sauce because I couldn't find a 28oz can. It was perfect. Not too soupy. I used 16 oz of sour cream and 3 cups cheese. This worked out well. The corn tortillas kind of dissolved in the casserole leaving a corn flavored yumminess. We liked it. Definitely let it sit 15-20 minutes before serving to let it firm up. My picky husband loved it!"
"A bit soupy but great flavor! We served it over rice to help sop up the delicious sauce!"
"Like some others, I found the tortillas to be mushy. I decided to substitute frozen whole corn kernels for the second tortilla layer. Cut down the sauce by about 1/3. I don't use sour cream until I serve them. Instead I use small curd cottage cheese, which I do with regular enchiladas. I also add chopped onion and some green chiles since we like more spice."
"Tasty but kinda mushy at the same time. I don't think I'll make this again."
"Not impressed. Sour cream curdled and it was a strange texture. I added chili peppers to up the taste, even then it was bland. Served with refried beans and Mexican rice on the side. Needed to have all 3 in one bite to get a good flavor. Won't be making again."
"Very good, although found to be a little too soupy. It also needs alittle salt. I used medium green enchiladas sauce to give it a little spice. Might be better to leave the tortilla shells whole and layer. Will def try again with some modifications. Also added lettuce, tomato and sour cream on top when serving. Family loved it! Great with shredded pork, as I had some leftover to use up."
"Found an old 2010 Taste of Home collection book and this was in the main dish section. Husband very much liked this dish. Next time may add something else as a layer, such as black olives or even shredded lettuce/onions/tomatoes for a topping. Came out very creamy and cheesy. Nice comfort meal. I have made once using the pre-made chicken. This last time, cooked boneless-skinless chicken in crockpot using red salsa and just shredded with a fork. A little more work, but saved a little money/time going out and buying a rotisserie chicken."
"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!"
"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."
"Yummy and very easy great dish"
"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?"
"Took this to work and got rave reviews! This recipe rocks! I added salsa on top and that made it even better."
"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."
"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."
"Fast and easy to make. My family loved it!"
"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."
"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."
"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!"
"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."
"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."
"Needs salsa and peppers"
"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"
"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~"
"Very tasty and easy to make!"
"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."
"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!"
"Both my husband and I loved it!"
"That`s very tasty but little bit savory from sour cream, next time I need put less sour cream."
"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."
"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."
"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 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!"
"This was pretty good. I halved the receipe b/c I didn't want to be eating leftovers all week."
"very good will be making again."
"easy & delicious!"
"Very easy and tastes great. I used pepper jack cheese. Will make again."
"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."
"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!"
"Delicious. I can't wait to make again."
"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."
"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."
"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!"
"Love this recipe"
"Tasty!!! I added some Queso fresco and some Roasted Poblanos the second time around . Itwas even better."
"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!"
"Indulgent and delicious"
"nice flavor it is a little soupy next time i will use 12 tortillas . it was easy and good thank you"
"When kids are pickey about what they eat, this is the best meal to make! Everyone will love it!"
"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."
"this was awesome!!!"
"This is very easy and very good. I added a can of Mexican corn to this and was still good."
"easy and very good."
"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!!!"
"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!"
"This dish is even better in a smaller and deeper dish. It was a huge hit at my house. Great for left over chicken."
"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."