Best 7 Chicken Enchilada Bake Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our irresistible Chicken Enchilada Bake. This delectable dish combines tender chicken, a flavorful enchilada sauce, and a medley of Mexican cheeses, all enveloped in a soft, fluffy tortilla. Each bite offers a symphony of textures and a burst of bold, authentic flavors.
This recipe is a perfect blend of simplicity and indulgence. With options for both stovetop and oven preparation, it caters to various cooking preferences. Whether you're short on time or want to impress your guests with a homemade Mexican feast, this versatile bake has got you covered.
For those who prefer a classic approach, the stovetop method allows you to simmer the enchilada sauce to perfection, infusing it with rich, savory flavors. Alternatively, the oven method offers a convenient and hands-off approach, ensuring a perfectly baked and gooey casserole.
To elevate your culinary experience, the recipe includes a homemade enchilada sauce that strikes the perfect balance between heat and flavor. Made with aromatic spices, fire-roasted tomatoes, and a touch of chili powder, this sauce adds a vibrant depth to the dish.
Accompanying the Chicken Enchilada Bake are three additional tantalizing recipes:
- **Creamy Tomatillo Enchilada Sauce**: This tangy and creamy sauce is crafted from fresh tomatillos, adding a unique zing to your enchiladas.
- **Easy Cheese Quesadillas**: These crispy quesadillas, filled with a gooey blend of cheese and your favorite toppings, make a delightful appetizer or snack.
- **Loaded Guacamole**: Prepare to be amazed by this fully loaded guacamole, packed with tantalizing ingredients like corn, black beans, and a hint of lime.
With its detailed instructions, helpful tips, and vibrant photos, this recipe guide will empower you to create an unforgettable Mexican meal that will leave your taste buds dancing. Get ready to embark on a culinary journey that celebrates the vibrant flavors of Mexico.
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN ENCHILADA RICE BAKE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.
- Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro.
OLE! CHICKEN ENCHILADA BAKE
My recipe for a layered enchilada verde casserole. Recipe may be halved and baked in an 8 x 8 baking dish.
Provided by The Spice Guru
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
- WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
- POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
- ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
- POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
- SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
- POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
- REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
- SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
- BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!
CHICKEN AND TORTILLA ENCHILADA BAKE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 350 degrees 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 with the remaining enchilada sauce.
- Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.
OH SO GOOD CHICKEN ENCHILADA BAKE
My friends and family love this. I have even brought this to one of our work pot luck luncheon's. It is always a big hit.
Provided by Mary Shemi
Categories Tacos & Burritos
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. In a medium pot put the chopped onion, entire can of diced Tomatoes with Onion & Peppers and Green Chile and all the chicken. Salt to taste. Simmer on a low-med heat for about 30 min.
- 2. When chicken is done, strain liquids keeping everything else. Let cool enough so you can handle it. Once cooled, break apart the chicken until it shredded. Mix chicken with all the rest of the veggies.
- 3. In your favorite 10x10 bake ware, pour a small amount of the enchilada sauce to just cover the bottom. Take 1 corn tortilla and spread refried beans on it (like you would peanut butter on bread) using 1/8 of the can of beans. Place this on the bottom of the baking dish, bean side up, and repeat 3 more times so the bottom is evenly covered.
- 4. Using ½ of the chicken mix spread evenly over tortilla. Then layer with a little less than ½ of the bag with the Queso cheese. Use a little more enchilada sauce to wet the layer. Then do it again with 4 more tortilla with refried bean, then chicken mix, cheese & sauce.
- 5. Top with the last 4 tortilla, cover with enchilada sauce and then the last of the Queso cheese and the cheddar cheese. Bake for 30-40 min @ 350 degrees.
CHICKEN ENCHILADA BAKE
Make and share this Chicken Enchilada Bake recipe from Food.com.
Provided by Please Delete
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In medium saucepan, melt margarine; sautéing onions and garlic until tender.
- Stir in 1/2 of the olives(reserve other 1/2 for top), green chilies, sour cream and soup; mix well.
- Set aside 3/4 cup of the mixture.
- Stir in chicken and 1/2 cup cheese in with mixture in sauce pan.
- Warm tortillas and fill with chicken mixture; roll up.
- Place seam side down in 12x8 baking dish.
- In small bowl, combine reserved 3/4 cup of mixture and milk.
- Spoon over tortillas.
- Bake 30-35 minutes or until bubbly.
- Sprinkle with cheese and black olives.
- Enjoy.
CHICKEN ENCHILADA BAKE WITH SALSA CREAM SAUCE
Not sure where I got this recipe, but it's a real favorite with my grandkids. I usually make it earlier in the day and then pop it into the oven when ready for dinner.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. In a medium pan over medium heat, melt butter. Add flour and blend.
- 2. Whisk in stock, salt and pepper. Stir until mixture boils and is thickened, about 2 minutes.
- 3. Remove from heat. Stir in sour cream and salsa and mix well.
- 4. Cover the bottom of a 9 x 13-inch baking dish with 1/3 of the sauce.
- 5. Scatter half of the tortilla strips on top. Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
- 6. Top with remaining tortillas, sauce and cheese. Preheat oven to 375ºF. Bake, covered 30 minutes.
- 7. Remove cover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving.
- 8. Garnish with lime wedges and papaya slices.
Tips:
- Prep your Ingredients: Before you start cooking, make sure all your ingredients are measured, chopped, and ready to go. This will help you save time and ensure that your casserole is cooked evenly.
- Use a Quality Salsa: The salsa is a key ingredient in this dish, so choose one that you enjoy the taste of. If you like spicy food, go for a hotter salsa. If you prefer milder flavors, choose a mild or medium salsa.
- Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165°F (74°C), then remove it from the heat and let it rest for a few minutes before shredding it.
- Layer Wisely: When assembling the casserole, layer the ingredients in the following order: tortillas, chicken, salsa, cheese, and sour cream. This will help to ensure that the casserole is cooked evenly and that the flavors are well-blended.
- Bake Until Golden Brown: Bake the casserole for 20-25 minutes, or until the cheese is melted and golden brown. Keep an eye on it to make sure that it doesn't overcook.
Conclusion:
This chicken enchilada bake is a quick and easy meal that's perfect for busy weeknights. It's also a great way to use up leftover chicken. With its flavorful filling, gooey cheese, and crispy tortillas, this casserole is sure to be a hit with your family and friends. Serve it with your favorite toppings, such as guacamole, salsa, sour cream, and cilantro. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #mexican #easy #chicken #one-dish-meal #inexpensive #meat #chicken-breasts #3-steps-or-less
You'll also love
