Chicken Enchilada Bake Recipe

Name: Chicken Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 Tbsp. margarine; 1/2 c. chopped onion; 1 garlic clove, minced; 1/2 (4 oz.) can green chilies, chopped; 1/2 c. salsa; 1/2 c. sour cream; 1 can cream of chicken soup; 1/2 c. milk; 1 1/2 c. cooked chicken; 1/2 lb. Monterey Jack cheese; 1/2 lb. Cheddar cheese; 9 corn tortillas; black olives (optional)

Servings: persons

1 1/2 Tbsp. margarine
1/2 c. chopped onion
1 garlic clove, minced
1/2 (4 oz.) can green chilies, chopped
1/2 c. salsa
1/2 c. sour cream
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. cooked chicken
1/2 lb. Monterey Jack cheese
1/2 lb. Cheddar cheese
9 corn tortillas
black olives (optional)

1
Heat oven to 350u00b0.
2
Melt margarine and saute onion and garlic in it.
3
Add sour cream, soup and milk.
4
Mix well.
5
Shred chicken. Mix with salsa and chilies.
6
Shred cheeses together.
7
In 9 x 13-inch pan, layer 1/3 cheese, 3 tortillas, 1/3 chicken mixture and 1/3 cheese.
8
Repeat until used up, using cheese last.
9
Bake 30 minutes until bubbly and browned.
10
Top with olives.
11
Yields 8 servings.

1088

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: 1 1/2 Tbsp. margarine, 1/2 c. chopped onion, 1 garlic clove, minced, 1/2 (4 oz.) can green chilies, chopped, 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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