- 4-1/2 cups cubed cooked 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 (16 ounces) shredded Monterey Jack cheese
- In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
- Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Yield: 10 servings.
Reviews forChicken Enchilada Bake
"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."
"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 :)"
"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."