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

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4.5 68 77
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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
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES: 10 servings


  • 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

Nutritional Facts

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


  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.
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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Lorilee726 User ID: 8943915 254797
Reviewed Sep. 29, 2016

"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."

pslohr User ID: 4639286 252160
Reviewed Aug. 3, 2016

"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."

JGa2595176 User ID: 496732 249685
Reviewed Jun. 22, 2016

"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."

MindYocum User ID: 8833814 247046
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!"

Ladywinter User ID: 2585180 246795
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."

nimojagw User ID: 7181547 246328
Reviewed Mar. 30, 2016

"Yummy and very easy great dish"

Psalm127-3 User ID: 7749892 246162
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?"

romo09 User ID: 8213414 218540
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."

normdunkin User ID: 7399515 215781
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."

love_derek02 User ID: 4354675 181169
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."

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