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Chicken Enchilada Bake

103 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 50 min. + standing

Makes

10 servings

Updated: Oct. 11, 2023
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! —Melanie Burns, Pueblo West, Colorado
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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

Directions

  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.

Can you freeze Chicken Enchilada Bake?

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.


Test Kitchen Tips
  • A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
  • Be careful not to marinate chicken and seafood for too long in acidic ingredients such as lemon juice or wine. The acid breaks down fibers and can cause a mushy texture if left on too long.
  • Check out our tastiest chicken enchilada recipes.

    • Nutrition Facts

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