Chicken Enchilada Bake Recipe
- 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.
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.
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
"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."
"Really easy and yummy. My family enjoyed it."
"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!"
"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."
"I can't wait to make this! Looks delicious, easy to make."
"I liked this. I made my own green enchilada sauce and seasoned chicken."
"Disappointed. I can eat it, but not a recipe I want to make again."
"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."
"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 chicken1 can (28 oz.) green enchilada sauce1/2 onion, chopped2 tablespoons cumin seedGarlic Salt and Seasoned Pepper, to taste1-1/4 cups small curd cottage cheese9 (6-inch) corn tortillas, cut into 1-1/2" pieces4 cups combined Mexican cheese and Monterey Jack cheeseA layer of defrosted corn kernelsSour cream and chopped cilantro, to servePreheat 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."