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    You are in: Home / Recipes / Ole! Chicken Enchilada Bake Recipe
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    Ole! Chicken Enchilada Bake

    Ole! Chicken Enchilada Bake. Photo by The Spice Guru

    1/1 Photo of Ole! Chicken Enchilada Bake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    The Spice Guru's Note:

    My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    ENCHILADA VERDE SAUCE

    • 1 (19 ounce) can mild green enchilada sauce

    MOCK CORN TORTILLAS

    CHEESY CHICKEN FILLING

    TOPPING

    • 8 ounces shredded Mexican blend cheese

    GARNISH

    Directions:

    1. 1
      PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
    2. 2
      WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
    3. 3
      POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
    4. 4
      ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
    5. 5
      POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
    6. 6
      SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
    7. 7
      POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
    8. 8
      REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
    9. 9
      SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
    10. 10
      BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!

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    Ratings & Reviews:

    • on March 26, 2010

      55

      super simple but heavenly!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ole! Chicken Enchilada Bake

    Serving Size: 1 (165 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 262.5
     
    Calories from Fat 174
    66%
    Total Fat 19.3 g
    29%
    Saturated Fat 10.2 g
    51%
    Cholesterol 52.1 mg
    17%
    Sodium 1196.6 mg
    49%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 1.0 g
    4%
    Sugars 6.0 g
    24%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    chicken

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