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Chicken Enchilada Bake Recipe

Chicken Enchilada Bake Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 cup: 469 calories, 29g fat (14g saturated fat), 113mg cholesterol, 1077mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 34g protein.

Reviews for Chicken Enchilada Bake

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Reviewed 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."

Reviewed Dec. 13, 2017

"Really easy and yummy. My family enjoyed it."

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!"

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."

Reviewed Oct. 20, 2017

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

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."

Reviewed Jul. 31, 2017

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

Reviewed May. 21, 2017

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

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."

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."

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