Recipe: Tasty Chicken Enchilada Bake

Chicken Enchilada Bake. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Freeze option: Cover and freeze unbaked. In a large skillet over medium heat, heat oil.

This is a Chicken Enchilada Casserole, and it's sososososo delicious. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if that is possible, baking it under a layer of cheese. This easy chicken enchilada casserole makes for a super-simple weeknight dinner. You can have Chicken Enchilada Bake using 7 ingredients and 12 steps. Here is how you cook it.

Ingredients of Chicken Enchilada Bake

1. It's of Ingredients.
2. Prepare 20 of corn tortillas (approx amt).
3. Prepare 2 can of cream of chicken soup.
4. You need 2 cup of sour cream.
5. It's 2 large of chicken breasts.
6. You need 1 tsp of each ground cumin, chili powder, garlic powder.
7. It's 1 pinch of cayenne pepper.

Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal! Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. Chicken Enchilada Casserole Ingredients: As I mentioned above, the ingredient list for this recipe is super-flexible, so feel free to add in any of your favorite fillings for chicken enchiladas.

Chicken Enchilada Bake instructions

1. Cut up chicken breasts into bite sized pieces, sprinkle with spices, cook until no longer pink inside. Set aside.
2. Warm tortillas up in skillet to make more pliable, easier to roll.
3. Mix sour cream an chicken soup, do not dilute!.
4. Take a tablespoon of mixture, place on tortilla,.
5. Add 2 Tablespoon chopped chicken.
6. Roll up, place in caserole pan..
7. Repeat until one layer is complete.
8. Cover with some of the soup mixture.
9. Make second layer or use separate pan and cover with remaning sauce..
10. Top with cheese if desired.
11. Bake at 350° F for 35 to 50 minutes or until golden and melty on top..
12. Serve and enjoy.

I like to use: Cooked chicken: Either from my recipe for baked chicken breasts, or I often just shred a rotisserie chicken. Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives.