Chicken & Tortilla Enchilada Bake
Tender chicken, enchilada sauce, cheese and corn tortillas are layered and baked together to get mighty big flavor with only four ingredients!
Ingredients
2 cups enchilada sauce
9 corn tortilla(6-inch)
2 cups shredded or chopped boneless, skinless chicken breasts, cooked
2 cups shredded Mexican blend cheese(about 8 ounces)
9 corn tortilla(6-inch)
2 cups shredded or chopped boneless, skinless chicken breasts, cooked
2 cups shredded Mexican blend cheese(about 8 ounces)
Instructions
Heat the oven to 350°F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.
Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread the remaining enchilada sauce over the top.
Bake for 25 minutes or until the filling is hot and bubbling. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread the remaining enchilada sauce over the top.
Bake for 25 minutes or until the filling is hot and bubbling. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Chicken & Tortilla Enchilada Bake
Tender chicken, enchilada sauce, cheese and corn tortillas are layered and baked together to get mighty big flavor with only four ingredients!
Directions
Print
Heat the oven to 350°F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread the remaining enchilada sauce over the top.Bake for 25 minutes or until the filling is hot and bubbling. Sprinkle with the remaining cheese.Bake for 5 minutes or until the cheese is melted.
Ingredients
2 cups enchilada sauce9 corn tortilla(6-inch)2 cups shredded or chopped boneless, skinless chicken breasts, cooked2 cups shredded Mexican blend cheese(about 8 ounces)
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