How To Make Chicken and Tortilla Enchilada Bake
Ready in under an hour, enjoy mouthwatering layers of tender chicken, enchilada sauce, and cheese in this 4-ingredient enchilada bake.
Serves:
Ingredients
- 2cupsenchilada sauce,prepared
- 9corn tortillas
- 2cupschicken,cooked
- 2cupsMexican cheese blend,shredded
Instructions
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Heat the oven to 350 degrees F. Spread ¼ cup of enchilada sauce in the bottom of a 9-inch pie plate.
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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 ½ the chicken and ½ cup of cheese. Repeat the layers.
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Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce.
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Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.
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Serve and enjoy.
Nutrition
- Calories: 584.18kcal
- Fat: 34.40g
- Saturated Fat: 16.04g
- Trans Fat: 0.85g
- Monounsaturated Fat: 10.30g
- Polyunsaturated Fat: 3.97g
- Carbohydrates: 34.98g
- Fiber: 5.44g
- Sugar: 8.66g
- Protein: 33.97g
- Cholesterol: 119.82mg
- Sodium: 1538.74mg
- Calcium: 496.94mg
- Potassium: 282.90mg
- Iron: 2.12mg
- Vitamin A: 202.28µg
- Vitamin C: 3.52mg
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