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
- 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°.
Test Kitchen Tips
Nutrition Facts1 cup: 469 calories, 29g fat (14g saturated fat), 113mg cholesterol, 1077mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 34g protein.
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.
Feb 9, 2019
Delicious recipe! Going to take this to feed our guards at work!
Feb 3, 2019
Tasty and easy, but does anyone know why the sour cream curdles?
May 29, 2018
Delish! Very easy compared to they way I usually make Chicken enchiladas.
Mar 19, 2018
Good recipe! I made one half recipe and baked in an 8-inch square pan. I didn't have green enchilada sauce, so I substituted with Salsa Verde. I also used pepper jack cheese and flour tortillas since I didn't have corn tortillas. This was very good, and I will make it again.
Dec 13, 2017
Really easy and yummy. My family enjoyed it.
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!