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Thursday, April 19, 2018

Chicken Enchilada Bake


Your family is going to gobble up this cheesy, Southwestern chicken bake…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado

TOTAL TIME: Prep: 20 minutes.
Bake: 50 minutes + standing
YIELD: 10 servings

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces/284ml) sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese

1. Preheat oven to 375°. In a greased 13 x 9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.

2. Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. 
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°.  

Nutritional Facts: 1 cup: 469 calories, 29g fat (14g saturated fat), 113mg cholesterol, 1077mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 34g protein.

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