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

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

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."

pslohr User ID: 4639286 252160
Reviewed Aug. 3, 2016

"Very good, although found to be a little too soupy. It also needs alittle salt. I used medium green enchiladas sauce to give it a little spice. Might be better to leave the tortilla shells whole and layer. Will def try again with some modifications. Also added lettuce, tomato and sour cream on top when serving. Family loved it! Great with shredded pork, as I had some leftover to use up."

JGa2595176 User ID: 496732 249685
Reviewed Jun. 22, 2016

"Found an old 2010 Taste of Home collection book and this was in the main dish section. Husband very much liked this dish. Next time may add something else as a layer, such as black olives or even shredded lettuce/onions/tomatoes for a topping. Came out very creamy and cheesy. Nice comfort meal. I have made once using the pre-made chicken. This last time, cooked boneless-skinless chicken in crockpot using red salsa and just shredded with a fork. A little more work, but saved a little money/time going out and buying a rotisserie chicken."

MindYocum User ID: 8833814 247046
Reviewed Apr. 13, 2016

"I made this last year! I had forgotten which site had the recipe, but I remembered the photo! I wouldn't settle for any other!!! The family will be so happy at the table tonight!"

Ladywinter User ID: 2585180 246795
Reviewed Apr. 8, 2016

"Very easy! Yummy even to my pickiest eater. Thank you for sharing! I used flour tortillas since we try and stay away from corn shell since my husband doesn't like them."

nimojagw User ID: 7181547 246328
Reviewed Mar. 30, 2016

"Yummy and very easy great dish"

Psalm127-3 User ID: 7749892 246162
Reviewed Mar. 28, 2016

"again reading this recipe (along with several others) I'll be making it as I have all the ingreds either in freezer/frig/pantry. ok after checking I have colby/jack or straight cheddar or mozzarella. < should work right?"

romo09 User ID: 8213414 218540
Reviewed Jan. 22, 2015

"Took this to work and got rave reviews! This recipe rocks! I added salsa on top and that made it even better."

normdunkin User ID: 7399515 215781
Reviewed Dec. 24, 2014

"Followed directions exactly. So easy to make. This was very good. It tasted even better as I ate it as leftovers. Family loved it. Will definitely make it again."

love_derek02 User ID: 4354675 181169
Reviewed Nov. 25, 2014

"This was pretty good. For the chicken I cooked up and shredded boneless, skinless breasts and flavored it with salt, pepper, and cumen. I added a mixture of onions and peppers (poblano, red sweet, and cubanelle) on top of the chicken layer. We served it with refried beans on the side and a little additional salsa and sour cream on the top."

kmoake User ID: 7305819 99507
Reviewed Nov. 17, 2014

"Fast and easy to make. My family loved it!"

kalarotti User ID: 8087095 100474
Reviewed Nov. 9, 2014

"Made this tonight. The sour cream looked like it curdled and the looks and flavor of this dish left little to be desired. Texture and taste were all wrong here.

Won't be making this again."

scubacas User ID: 5298067 99506
Reviewed Jun. 6, 2014

"This was incredibly flavorful. I saw it and thought it sounded good and I knew I could substitute low fat ingredients to make it lower in calories and fat. I did use 30 oz of enchilada sauce (3 cans) and wish I hadn't because it was extremely soupy but still extremely delish! I wasn't sure what to have as a side dish...I did buy 2 chickens...ate some as a meal the night I bought it...tore off the rest for this recipe and made it the next day...doing this made it even quicker to prepare when I got home from a long day at work. In case you're a weight watcher I made this with light everything and I made it 8 servings instead of 10 and it equaled 12pp."

jenny4b User ID: 5323220 210871
Reviewed Apr. 24, 2014

"I made this a couple of weeks ago. I didn't pay attention to the amount of chicken I needed thinking 1 rotisserie chicken would be enough. It wasn't. Needed 2 to get 4 1/2 cups. So, it was kind of soupy. But, it was really good and I will make it again with the right amount of chicken this time."

Chitakm User ID: 7036159 183647
Reviewed Sep. 17, 2013

"Very easy! Perfect comfort food."

mikro602 User ID: 7353058 100467
Reviewed Jul. 28, 2013

"After reading prior reviews, I decided to use 12 tortillas - I WISH I HADN'T. I think the key to this recipe is using CORN tortillas. Corn tortillas are super flavorful and they soak up a lot (most) of the enchilada sauce. I think next time I'll try using 10 corn tortillas. Other than that, I stuck to the recipe exactly, and the results were spectacular. I wasn't sure if I would need to be buy 1 or 2 rotisserie chickens (I've never used one for a recipe, so I had no idea how much meat I could get from one). I ended up getting 1 rotisserie chicken from Walmart, and it ended up having enough meat for this dish. This recipe was easy and the flavor was SO GOOD!!! I would highly recommend this dish to anyone."

kleescraga User ID: 3865772 182249
Reviewed Jul. 27, 2013

"This is a wonderful recipe, amazingly tasty just as is, but reviewers seem to like adding stuff they like so I am telling you that chicken tenders marinated in TofH's Herb Italian Dressing and grilled added another layer of flavor."

kleescraga User ID: 3865772 167034
Reviewed Jul. 15, 2013

"Even after reading all reviews, I was shocked at how 5 simple ingredients could combine to make such a savory tasting dish. I divided the amounts by 4 for the two of us, so I have enough of a 15 oz. can of enchilada sauce to make it again soon and I definitely will! Keeper recipe!!!!"

karenella User ID: 7047799 169433
Reviewed Jul. 10, 2013

"This is very good and so simple to make, thanks to using store bought rotisserie chicken. I also used 12 corn tortillas, and I fried them til partially crisp before adding to casserole, that way they don't become too soggy. Try this with whatever enchilada sauce and cheese you prefer; I used the suggested combination. Very good and easy!"

pampalmilla User ID: 5702146 181166
Reviewed Apr. 22, 2013

"This dish turned out great. I served it at a margarita party and everyone loved it. Several asked for recipe. Thanks so much for the recipe."

sgallirn User ID: 2123169 167033
Reviewed Apr. 20, 2013

"Very Bland. I even added Rotel diced tomatoes with green chiles (a 1/2 can b/c I halfed the recipe) to it. We had refried beans on the side which, when you ate it WITH those, the dish had a little more flavor. Thank God I didn't make 10 servings of it."

imjustme1986 User ID: 7223203 99504
Reviewed Apr. 14, 2013

"Absolutely amazing!! I made a couple altercations to it. I used canned chicken breast, I added a can of diced tomatoes and chilies to the chicken mixture, I put cheese on each layer, then I topped with jalapenos and diced green onions. Turned out.. Amazing!"

SandyGayle User ID: 1332341 182508
Reviewed Apr. 11, 2013

"Needs salsa and peppers"

DaveSS User ID: 7179487 105687
Reviewed Apr. 11, 2013

"The recipe say yield 1o serving and it is baked in a 13X9 but served in ramican dish which looks better I will give that a try next time"

laurenthebaker User ID: 7213623 105685
Reviewed Apr. 5, 2013

"It ended up being like chicken enchilada soup. Not so fond of the recipe."

Geneva T. User ID: 6846119 167025
Reviewed Mar. 18, 2013

"Hubby and I really enjoyed these. Had for dinner last night, and making them again tonight. Going to add some avacado to the mix. We did need to put a little extra sauce on, just a little dry for our taste, but otherwise, just a fantastic easy dish to prepare!! Can see why it was award winning dish, congratulations~"

cLeighw User ID: 2420825 169431
Reviewed Mar. 16, 2013

"Very tasty and easy to make!"

pudgiebutt User ID: 2545611 210870
Reviewed Mar. 14, 2013

"I make this recipe another way , but it all comes out the same!I useChopped, chick breast,and rotel chiles(mild)corn tortillas,and the kicker campbell soup festa chez soup,and a can of cream of chick soup.I lay the corn tortillas, then the mixture, and after i get done with the layers i top it of with mexican shredded chez,olives,jap peppers bake til turn s brown.It's tasy and filling."

rainbodell User ID: 1416543 185654
Reviewed Feb. 25, 2013

"This was an awesome dish to make! I substituted 1/2 pepper jack cheese and it added just enough spiciness. Also, couldn't find enchilada sauce, so used green salsa sauce. Still, it was delicious and my family enjoyed it. Will definitely make it again!"

lisaloves User ID: 7128679 115576
Reviewed Feb. 17, 2013

"Both my husband and I loved it!"

Sarah K User ID: 6959338 99503
Reviewed Nov. 7, 2012

"I blended the enchilada sauce together with the sour cream, which made it a lot easier to pour over the chicken (rather than trying to "spread" sour cream, which is a pain). This was delicious, and really, really easy to make. This is going in my permanent collection."

2oodles User ID: 5907087 182506
Reviewed Oct. 6, 2012

"I didn't feel like de-boning rotisserie chicken, so I used canned white chicken was Awesome! Plus a major time saver."

tramar User ID: 1227142 210869
Reviewed Aug. 24, 2012

"I really had to make adjustments to this recipe!!

I didn't have the chicken so sauteed ground turkey with onion,used bottled mild green sauce and cream of mushroom soup instead of sour cream! I also used Cheddar Cheese instead of Monterey Jack! It was still yummy!
I believe I invented a new recipe!"

ekatiakarpova User ID: 6312133 114444
Reviewed Aug. 11, 2012

"That`s very tasty but little bit savory from sour cream, next time I need put less sour cream."

clouda9 User ID: 6786643 182248
Reviewed Jul. 31, 2012

"Incredibly delicious recipe and I already have the guys asking me to make another batch.

**I used red enchilada sauce and added one sauteed onion too."

ezondii User ID: 1189790 164878
Reviewed Jul. 20, 2012

"easy and very tasty. Not too spicy for the faint of heart, great next day warm up for lunch. Threw in a can of Mexicorn to make it a one dish meal, will certainly do this one again."

Brenda1527 User ID: 2392550 144571
Reviewed May. 27, 2012

"quick, easy and yummy. Next time I will use a little less sauce."

a1pattig User ID: 4310500 169421
Reviewed May. 8, 2012

"I made this recipe on Cinco de Mayo for a group of ladies and they all loved it. It's so tasty and everyone could eat it because it wasn't too spicy. Great dish. Thank you."

carrie carney User ID: 1551037 182505
Reviewed Apr. 7, 2012

"My husband loved this and it even went over well with my 4 and 6 year olds. I couldn't find green enchilada sauce so I had to use red, but want to try it with green the next time. Also I used flour tortillas. This was good cold the next day!"

smurf_45 User ID: 4214511 115575
Reviewed Jan. 1, 2012

"This was pretty good. I halved the receipe b/c I didn't want to be eating leftovers all week."

marrisa_s User ID: 6152461 185652
Reviewed Dec. 12, 2011


beckyrn2010 User ID: 4887946 125092
Reviewed Oct. 15, 2011

"very good will be making again."

mnrweiss User ID: 340782 183646
Reviewed Sep. 9, 2011

"easy & delicious!"

boutte902 User ID: 4150937 114443
Reviewed Jul. 25, 2011

"This is a very easy and quick recipe, my family loved it!"

jjsche User ID: 2459256 115574
Reviewed May. 24, 2011

"Very easy and tastes great. I used pepper jack cheese. Will make again."

[email protected] User ID: 77962 114442
Reviewed Apr. 16, 2011

"I MIGHT make this again. I thought it was pretty good, and so did my husband, but my kids didn't like it. I used salsa verde in place of the enchilada sauce, and my son insisted it was too hot. But, it was wonderfully quick and easy to assemble, which is important to me."

john blythe User ID: 849983 125091
Reviewed Mar. 6, 2011

"I agree with the person who recommended 12 tortillas instead of 9 Holds up very well. This is delicious and creamy next time I think I will crisp up the tortillas but very good as is."

donovansquared User ID: 4372541 181164
Reviewed Feb. 12, 2011

"Very good! My husband doesn't like spicy food so I only used a 10oz can of green enchilada sauce and it was perfect. I only had cheddar cheese on hand and it was great. I will definitely make again!"

micheleclow User ID: 6777152 99502
Reviewed Feb. 1, 2011

"Delicious. I can't wait to make again."

LeeAHend User ID: 1308923 182504
Reviewed Feb. 1, 2011

"Would definitely make this again, it is a very quick prep (as the recipe states) when you buy the cooked rotisserie chicken from the store!"

selinamalex User ID: 5758665 210868
Reviewed Jan. 12, 2011

"To make a rotissere and then cut it up and put the chicken back in the oven was way to time consuming. The prep for this recipe should be 2 1/2 hours, not 20 min. Plus, putting in 28 oz. of enchilada sauce in a 13 x 9 was way too much. It over-flowed. Would probably not make again."

abbyeh User ID: 4009471 100466
Reviewed Nov. 23, 2010

"One of my favorite recipe finds from Taste of Home! I have found the flavor can change a lot depending on the type/strength of the flavor of the rotisserie chicken you buy. The more flavor in the chicken, the better IMO. My new favorite: Walmart buttery garlic rotisserie chicken. Or maybe butter garlic, something like that. The chicken was super yummy, and made this dish fantastic. It made me think to sit down and finally review it today, actually."

MzExpeess User ID: 3236415 114441
Reviewed Oct. 24, 2010

"Been making this recipe for the past year and am just getting around to reviewing it. It's absolutely delicious and I've shared the recipe many times over. I increase the amount of chicken and use a dozen tortillas because it's a saucy dish that can easily handle the extras. Don't be fooled by the simplicity of this dish, it's full of flavor and will have everyone going back for second helpings!"

mapawells51 User ID: 5485198 100462
Reviewed Oct. 3, 2010

"Love this recipe"

Kulpins User ID: 5099568 182503
Reviewed Aug. 26, 2010

"Tasty!!! I added some Queso fresco and some Roasted Poblanos the second time around . Itwas even better."

jcanter User ID: 1787073 164876
Reviewed Aug. 12, 2010

"Great! I only used 1/2 a can of the enchilada sauce (since I have young kids) and only cooked it for 35 m inutes. Plenty of time. Tasted great!"

cheeriogirl User ID: 2355136 125090
Reviewed Jul. 16, 2010

"Indulgent and delicious"

bradburs User ID: 4492352 169420
Reviewed Feb. 16, 2010

"nice flavor it is a little soupy next time i will use 12 tortillas . it was easy and good thank you"

erin7angulo User ID: 4847245 167023
Reviewed Jan. 29, 2010

"When kids are pickey about what they eat, this is the best meal to make! Everyone will love it!"

TC51 User ID: 1167020 182501
Reviewed Dec. 27, 2009

"I used smoked chicken , added a 4 oz. can of diced green chiles, another can of the green enchilada sauce and used 11 corn was delicious. My family loved it very much. This is the second time I have made this. It's a keeper."

kengrants User ID: 4608201 115573
Reviewed Nov. 21, 2009

"This is a super flavorful recipe! I've also made it using ground beef instead of the chicken and red enchilada sauce instead of green. It's also good garnished with sliced tomato and olives! I always say, "If it's a Taste of Home recipe, it's sure to be good!""

92260 User ID: 4511221 169419
Reviewed Nov. 5, 2009

"this was awesome!!!"

Kar51 User ID: 60522 105680
Reviewed Nov. 1, 2009

"This is very easy and very good. I added a can of Mexican corn to this and was still good."

Kar51 User ID: 60522 115493
Reviewed Nov. 1, 2009

"easy and very good."

missionmiller6 User ID: 4109699 144570
Reviewed Sep. 4, 2009

"I found this to be soupy but the flavor was AMAZING!!! I'll make it again but roll it up in my tortilla's instead and eat it the traditional way. YUM!!!"

cjrobins48 User ID: 1947809 210867
Reviewed Sep. 3, 2009

"I cut the recipe in half, but used 3 cups of rotisserie chicken. I used Hatch Green Enchilada Sauce as the Old El Paso brand was not as flavorful. My husband and I have leftovers for one more night. GREAT RECIPE and very easy! I served it with individual salads of shredded lettuce, sliced tomatoes, avocado slices and vinaigrette dressing drizzled over. I also used a deeper casserole dish!"

tbasnett User ID: 237227 99460
Reviewed Jul. 30, 2009

"This dish is even better in a smaller and deeper dish. It was a huge hit at my house. Great for left over chicken."

bbwdreamsicle User ID: 3871878 210866
Reviewed Jul. 28, 2009

"I made this tonight and it was DELICIOUS! Cant wait to eat the leftovers through the week. I used 3 10 oz packages of Tyson grilled chicken strips and cubed them instead of the rotisserie chicken (then I bought some other flavors for wraps for lunch) I also added 5 additional tortillas and bumped up the sour cream to 2 cups. I had to use a jack/cheddar blend because my store didnt have JUST monteray jack. It was so good, the only thing I would do different is use a full fat cheese instead of the 2% because it didnt melt as nicely as it could have. (It kinda stayed in sheets) But I will definitely make again."

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