Easiest Chicken Enchilada Bake E-V-E-R

Submitted by Tallie in Pacific NW

"From Tasteofhome.com Aug/Sept 2009...too EZ to pass up mom!"

 

• Ready In: 1hr 10mins
• Ingredients: 5
• Yields: 10 enchiladas
• Serves: 10

ingredients

• 4 1⁄2 cups cubed cooked rotisserie chicken
• 1 (28 ounce) can green enchilada sauce
• 1 1⁄4 cups sour cream
• 9 corn tortillas, cut into 1-1/2in pieces (6 in)
• 4 cups shredded monterey jack cheese

directions

1. In a greased 13X9in baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
2. Cover and bake @ 375 for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

Reviews

[seal angel]

I have made this whenever I have leftover chicken and don't want to roll enchiladas. Very easy to throw together.

 

[Stacee R.]

The ease of this recipe is spot on! My grocery store didn't have a rotisserie chicken at 7 am so I used 4 roasted chicken breasts. Since the breasts were roasted bone-in and didn't have any seasoning, I had to change up the steps of the recipe. I shredded the chicken and mixed it with 2 cups of sour cream. To that I added 1 T of chili powder and 1 T of minced garlic. I then followed the directions by having my first layer be the chicken mixture, then enchilada sauce, tortillas and cheese. Repeat. We put out a "taco topping" bar so everyone could add their favorites: diced onion, tomato, avocado, olives, etc. A little bit of Recipe #217809 and it was perfect! Thanks for sharing! ***Made for Spring PAC 2013***

 

[aronsinvest]

Super easy put together. Very minimal ingredients. An easy dinner. Thanks for posting.