- 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
- 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.
Reviews forChicken Enchilada Bake
"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."
"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!"
"A bit soupy but great flavor! We served it over rice to help sop up the delicious sauce!"
"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."