Chicken and Potato Enchilada Bake Recipe

Chicken and Potato Enchilada Bake Recipe

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!

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


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

To serve:

  • 2 oz potato chips, per serving


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


  • 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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