Name: Chicken and Potato Enchilada Bake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 16 oz tomato salsa; ½ cup chicken broth; 2 tbsp all-purpose flour; 1½ cups chicken breasts; 1½ cups potatoes; 8 flour tortillas; 1½ cups cheddar cheese; cooking spray; 2 oz potato chips

Photos of Chicken and Potato Enchilada Bake Recipe

If you love chicken enchiladas, this recipe is a must-try! Savory chicken, beans and potatoes make this enchilada casserole one of our favorites!

How To Make Chicken and Potato Enchilada Bake

This chicken and potato enchilada bake recipe is a must-try. Layers of savory chicken, earthy potatoes and vibrant tomato salsa in every bite.

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Serves:

Ingredients

16 oz tomato salsa, pureed
½ cup chicken broth, or vegetable broth
2 tbsp all-purpose flour
1½ cups chicken breasts, skinless and boneless, roasted or poached, diced
1½ cups potatoes, roasted and diced
8 flour tortillas, or corn tortillas, small
1½ cups cheddar cheese, grated and divided
cooking spray

To serve:

2 oz potato chips, per serving

Instructions

Preheat the oven to 375 degrees F and grease a baking casserole of your choice.
In a mixing bowl, combine pureed salsa, chicken or vegetable broth, and flour. Whisk until evenly incorporated.
Pour half of the sauce onto your greased baking casserole then set aside.
Divide your chicken, potatoes, and 1 cup of cheese evenly between 8 tortillas.
Roll these up, then layer on top of the casserole.
Pour the remaining sauce to coat the enchiladas, then sprinkle with the remaining cheese.
Transfer to the oven and bake for 15 to 20 minutes, or until sauce is bubbly, cheese has melted, and tortillas slightly turn crisp.
Serve with potato chips and enjoy!

Nutrition

Sugar: 7g
:
Calcium: 463mg
Calories: 761kcal
Carbohydrates: 61g
Cholesterol: 168mg
Fat: 31g
Fiber: 10g
Iron: 4mg
Potassium: 1936mg
Protein: 59g
Saturated Fat: 14g
Sodium: 1346mg
Vitamin A: 1211IU
Vitamin C: 57mg

Nutrition Disclaimer

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