Chicken Enchilada Bake Recipe

Name: Chicken Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; ¼ cup flour; 2 cups chicken broth; 1 cup sour cream; 1 (7 ounce) can green chilies, diced; 2 cups cooked chicken, chopped; 1 small onion, chopped; 2 cups sharp cheddar cheese, shredded; ¼ cup green onion, thinly sliced; 6 corn tortillas

Servings: persons

¼ cup butter
¼ cup flour
2 cups chicken broth
1 cup sour cream
1 (7 ounce) can green chilies, diced
2 cups cooked chicken, chopped
1 small onion, chopped
2 cups sharp cheddar cheese, shredded
¼ cup green onion, thinly sliced
6 corn tortillas

1
["In 1 1/2 to 2 quart pan, melt butter over medium heat and add flour and stir until bubbly.", "Whisk in broth, stir until boiling.", "Remove from heat.", "Mix in sour cream and chiles.", "Cover bottom of 9"" by 13"" baking dish with 1/3 cup of the sauce.", "Quickly dip tortillas in water.", "Drain briefly and cut into 1 inch strips Scatter 1/2 of the tortillas over sauce, then cover evenly with all the chicken and chopped onion, 2-3 of the cheese and 1/3 of the sauce.", "Top with remaining tortillas., sauce and cheese.", "Cover dish and bake in 400 degree oven for 30-35 minutes.", "Sprinkle with green onions and serve."]

1009

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 10 ingredients. The key ingredients include: ¼ cup butter, ¼ cup flour, 2 cups chicken broth, 1 cup sour cream, and more.

Yes, Chicken Enchilada 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 Enchilada Bake

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