Chicken Enchilada Bake
Total TimePrep: 20 min. Bake: 50 min. + standing
- 4-1/2 cups shredded rotisserie chicken
- 1 can (28 ounces) green enchilada sauce
- 1-1/4 cups sour cream
- 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
- 4 cups shredded Monterey Jack cheese
- Fresh minced parsley, optional
- 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 longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.
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° If desired, sprinkle with parsley.
Test Kitchen Tips
Sep 22, 2019
I always make this with flour tortillas because my husband prefers them to corn tortillas. I also sauté some jalapeño and onion and mix it with my shredded chicken for more flavor as well as add a layer of Mexican rice. I feel like this gives more flavor as well as makes it more filling! My husband loves enchiladas and with these adjustments he swears it is the best enchilada casserole he has ever had.
Aug 20, 2019
Horrible- swimming in sauce and not a lot of flavor. The sour cream also curdled.
Aug 6, 2019
Was kind of bland for my taste. I will try it with some seasoning next time.
Jul 15, 2019
My husband loved this dish and asked that we add it to our regular rotation. After reading some of the other reviews, I did do a little tweaking - mixing in a can of Rotel and some green chilis with the chicken. I also coated boneless, skinless chicken breasts with taco seasoning before cooking rather than using a rotisserie chicken. But it was an easy dish to make, rather following the recipe closely or making a few changes and will be great for a quick weeknight meal.
Jul 12, 2019
Yummy! I added finely chopped onions to the layers. Used only 3/4 C sour cream and added it to the salsa. Used chopped cilantro on layers. Served it with Spanish rice and homemade fresh salsa.
May 29, 2019
This was very delicious. I poached two large chicken breasts in chicken broth and shredded. I pretty much followed the recipe as is. To amp up the flavors I added rotel tomates, diced green chilles, chopped scallions, and chopped pickled jalepenos to the shredded chicken mixture. I also added a little salsa verde to the chicken mixture. It tastes so much better the next day! It was not too soupy because I used two small cans of green enchilada sauce between layers. I was running low on sour cream but it still came out amazing. I used white corn tortillas.
Mar 4, 2019
One of the best! I make this at least twice a month, as my kids love it! Individual portions freeze and microwave well and are great for fast lunches. I did cut the enchilada sauce back to two of the smaller cans. Have also made this (x5) to feed 40-50 Campus Ministry kids. It was the first time there wasn't enough left to feed the servers!
Feb 24, 2019
This is so easy and deliscious. I will make it regularly
Feb 18, 2019
Delicious! We used 2/3 of a 28oz can of green enchilada sauce, and it came out great! Lots of room for add-ons, like jalapeños. Very filling dish, and tasted just like a mexican restaurant!
Feb 12, 2019
We loved this recipe. I boiled chicken tenders in chicken broth and shredded as that is what I had on hand. This is yummy and over the top delicious. I will double this next time as leftovers were just as good.