Chicken Enchilada Bake Recipe
Chicken Enchilada Bake Recipe photo by Taste of Home

Chicken Enchilada Bake Recipe

Publisher Photo
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
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES: 10 servings

Ingredients

  • 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

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.

Directions

  1. In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
  2. 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.
Originally published as Chicken Enchilada Bake in Taste of Home August/September 2009, p43

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.

Sweet White Wine

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

Reviews for Chicken Enchilada Bake

AVERAGE RATING
   (64)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (11)
3 Star
 (5)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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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.

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