Chicken Enchilada Bake

  Dinner

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food!

Chicken Enchilada Bake

Average Rating: 4.424778

TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
YIELD: 10 servings.

Ingredients

  • 4-1/2 cups shredded rotisserie chicken
  • 1 can (28 ounces) green enchilada sauce
  • 1-1/4 cups sour cream
  • 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
  • 4 cups shredded Monterey Jack cheese
  • Fresh minced parsley, optional

Instructions

  • 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.
  • 2. Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.

    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° If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 428 calories, 27g fat (14g saturated fat), 103mg cholesterol, 709mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 32g protein.

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