Easy Chicken Enchilada Bake
All of the flavors of your favorite chicken enchiladas, baked into a cheesy, layered casserole. This hearty casserole is perfect for feeding a crowd or sharing at a potluck.
Servings: 8 servings
Calories: 683kcal
Ingredients
For the sauce
- 2 10 oz. cans green enchilada sauce
- 1 4 oz. can diced green chilies
- 1/2 cup sour cream
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
For the casserole
- 4 cups cooked shredded chicken
- 16-18 small tortillas
- 3 cups shredded Mexican blend cheese
- Taco toppings for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
- In a medium bowl, whisk together the ingredients for the sauce. Spread a think layer of sauce in the bottom of the prepared pan.
- Layer 5-6 tortillas over the sauce, tearing to fit as needed. Top with half of the chicken, one cup of the sauce and 1/3 of the cheese. Repeat once.
- Finish with a final layer of tortillas, then the remaining sauce and cheese.
- Bake for 35-40 minutes, or until the casserole is golden brown and bubbling. Let stand 5-10 minutes before serving.
- Top with your favorite taco toppings, if desired.
Nutrition
Serving: 1g | Calories: 683kcal | Carbohydrates: 67g | Protein: 38g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Cholesterol: 103mg | Sodium: 981mg | Fiber: 4g | Sugar: 2g