Chicken Enchilada Bake

Easy and quick way to enjoy enchiladas without all the work.

Photo by jennie R.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Roasted Chicken (from Deli)

  • 1

    32oz can Las Palmas Enchilada Sauce

  • 2

    dz White Corn Tortillas

  • 4

    cups Mexican Blend Cheese

  • sour cream

  • Mexican Green Onion, finely chopped

  • Chives

Directions

Prepare oval baking dish with Cooking Oil/Spray Preheat oven 425 degrees Shred Chicken, set aside. Pour a thin layer of Enchilada sauce into dish. Pour enchilada sauce into a pie plate, place several tortillas into sauce. Place a layer of sauce covered tortillas in the baking dish, add a thin layer of chicken, cheese, and a little layer of sauce. Layer 3 times ending with a layer of tortillas (each layer should be approx. 6 tortillas), cover with sauce and sprinkle with a little cheese. Bake for about 30 minutes or until cheese is melted and browned on top. Let rest about 5 minutes, then serve with sour cream, chopped Mexican Green Onion & chives

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