Chicken Enchilada Bake
Layers of tortillas, cheesy chicken filling, and enchilada sauce—this Chicken Enchilada Bake is a no-roll, all-flavor dinner win.
Servings: 4 servings
Ingredients
- 4 cups cooked shredded chicken boiled or rotisserie
- 2 tbs taco seasoning
- 28 oz green chili enchilada sauce
- corn tortillas
- ¾ cup sour cream
- 2 cups monterey jack or pepper jack cheese
Instructions
- Preheat oven to 375℉.
- In a bowl add the shredded chicken and taco seasoning stir to combine.
- In a 2 QT baking dish, add a thin layer of enchilada sauce and place a layer of about 4 corn tortillas, spread a small scoop of sour cream on each tortilla spread it out evenly, layer the shredded chicken and a light layer of cheese on top. Total of three layers.
- Bake covered with foil for 35 minutes, uncover additional 10 minutes.
Video
Nutrition
Calories: 612kcal | Carbohydrates: 20g | Protein: 53g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 181mg | Sodium: 2279mg | Potassium: 420mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2201IU | Vitamin C: 5mg | Calcium: 482mg | Iron: 3mg
