Chicken-Chilada Bake Recipe

Name: Chicken-Chilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh minced garlic cloves; 2 tablespoons vegetable oil; 1 (12 ounce) can tomatoes; 2 cups chopped onions; 2 (4 ounce) cans mild green chilies, chopped; 1 teaspoon garlic salt; ½ teaspoon oregano; ½ cup water; 3 cups cooked chicken (cut into 1/2-inch cubes); 2 cups monterey jack cheese, grated; 2 cups sour cream; ⅓ cup shortening or ⅓ cup oil; 15 tortillas

Servings: persons

2 fresh minced garlic cloves
2 tablespoons vegetable oil
1 (12 ounce) can tomatoes
2 cups chopped onions
2 (4 ounce) cans mild green chilies, chopped
1 teaspoon garlic salt
½ teaspoon oregano
½ cup water
3 cups cooked chicken (cut into 1/2-inch cubes)
2 cups monterey jack cheese, grated
2 cups sour cream
⅓ cup shortening or ⅓ cup oil
15 tortillas

1
Set oven to 325 degrees.
2
Saute the minced garlic in oil until tender.
3
Add tomatoes (breaking up with a fork), onio.
4
n, green chilies, garlic salt, oregano and 1/2 cup water.
5
Cook over low heat until thickened.
6
In a bowl, combine the cubed cooked chicken, grated cheese and sour cream; mix.
7
In a frypan, heat shortening or oil.
8
Dip the tortillas in oil, just enough to make them limp; drain.
9
Fill the tortillas with chicken mixture; roll up.
10
Place open side down in a baking dish.
11
Spoon tomato mixture over top.
12
Bake for 15 minutes, or until hot.

1129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 fresh minced garlic cloves, 2 tablespoons vegetable oil, 1 (12 ounce) can tomatoes, 2 cups chopped onions, and more.

Yes, Chicken-Chilada Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Chilada Bake

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