Chicken Enchilada Bake
Transform your weeknight dinners with this irresistible Chicken Enchilada Bake, a comforting, layered casserole loaded with bold Tex-Mex flavors. Perfect for busy evenings, this recipe combines tender shredded chicken tossed in zesty enchilada sauce, creamy sour cream, and green chilies, all seasoned with the warm spices of taco seasoning. Nestled between soft corn tortillas and smothered in a gooey Mexican blend cheese, this dish is baked to bubbly perfection in just 25 minutes. The result? A satisfying, cheesy, and slightly spicy masterpiece that's sure to become a family favorite! Garnished with fresh cilantro for a vibrant finish, this easy-to-make casserole is perfect for feeding a crowd, reheats beautifully, and pairs wonderfully with a side of Mexican rice or a fresh green salad.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Enchilada sauce
- 0.5 cups Sour cream
- 1 can (4 ounces) Chopped green chilies
- 1 packet (1 ounce) Taco seasoning
- 12 small (6-inch) Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Chopped fresh cilantro
- 1 as needed Cooking spray
Instructions
Preheat the oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, sour cream, green chilies, and taco seasoning. Mix until well combined.
Spread a thin layer (about 1/4 cup) of enchilada sauce on the bottom of the prepared baking dish.
Place 4 corn tortillas over the sauce, overlapping them slightly to cover the surface.
Spread half of the chicken mixture evenly over the tortillas. Sprinkle 1/3 of the shredded cheese on top.
Add another 4 tortillas on top of the cheese layer, then spread the remaining chicken mixture evenly on top. Sprinkle with another 1/3 of the cheese.
Top with the final 4 tortillas. Pour the remaining enchilada sauce over the top and spread it evenly to cover. Sprinkle with the remaining cheese.
Cover the dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro before serving.
Cut into squares and serve warm. Enjoy your Chicken Enchilada Bake!
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 9648 mg | 419% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 25.8 g | ||
| Protein | 300.1 g | 600% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2106 mg | 162% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3426 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
