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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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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Donna User ID: 9009233 266169
Reviewed May. 21, 2017

"Disappointed. I can eat it, but not a recipe I want to make again."

Carole User ID: 3645144 265968
Reviewed May. 14, 2017

"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."

camelgal105 User ID: 8446314 264294
Reviewed Apr. 4, 2017

"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 chicken
1 can (28 oz.) green enchilada sauce
1/2 onion, chopped
2 tablespoons cumin seed
Garlic Salt and Seasoned Pepper, to taste
1-1/4 cups small curd cottage cheese
9 (6-inch) corn tortillas, cut into 1-1/2" pieces
4 cups combined Mexican cheese and Monterey Jack cheese
A layer of defrosted corn kernels
Sour cream and chopped cilantro, to serve
Preheat 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."

smormark User ID: 8761789 260285
Reviewed Jan. 25, 2017

"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 :)"

RebeccaSmKev User ID: 7835402 259268
Reviewed Jan. 5, 2017

"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."

teach71 User ID: 6024199 257969
Reviewed Dec. 11, 2016

"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!"

jstowellsupermom User ID: 7101358 255024
Reviewed Oct. 4, 2016

"A bit soupy but great flavor! We served it over rice to help sop up the delicious sauce!"

dgstone User ID: 1257747 254940
Reviewed Oct. 2, 2016

"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."

laura70 User ID: 10385 254924
Reviewed Oct. 2, 2016

"Tasty but kinda mushy at the same time. I don't think I'll make this again."

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."

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