- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Chicken Enchilada Bake
"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!"