Chicken Enchilada Bake Recipe

4.5 82 91
Chicken Enchilada Bake Recipe
Chicken Enchilada Bake Recipe photo by Taste of Home
Publisher Photo

Chicken Enchilada Bake Recipe

Read Reviews
4.5 82 91
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing

Ingredients

  • 4-1/2 cups cubed cooked 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

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
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: 469 calories, 29g fat (14g saturated fat), 113mg cholesterol, 1077mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 34g protein.

  • 4-1/2 cups cubed cooked 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
  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

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Reviews forChicken Enchilada Bake

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sarah User ID: 8867088 276588
Reviewed Oct. 22, 2017

"I just made this for sunday dinner with mex rice, refried beans,and guacamole, and it was a big success. My husband said it was better than our favorite tex/mex restaurant makes them. Delicious!"

MY REVIEW
sarah User ID: 8867088 276587
Reviewed Oct. 22, 2017

"I just made this for Sunday dinner with mexican rice,refried beans and guacamole. It was a big success! My husband said it was better than our favorite tex/mex restaurant makes it."

MY REVIEW
pursuite User ID: 8486296 276536
Reviewed Oct. 20, 2017

"I can't wait to make this! Looks delicious, easy to make."

MY REVIEW
Nancn58 User ID: 8487529 274670
Reviewed Sep. 30, 2017

"we love this recipe. We alter it a little sometimes in of chicken we use browned ground turkey.

We love all the flavors.. Mexican food is one of our favorites."

MY REVIEW
greatwithoutgluten User ID: 6330173 270190
Reviewed Jul. 31, 2017

"I liked this. I made my own green enchilada sauce and seasoned chicken."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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 :)"

MY REVIEW
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."

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