Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole&hellip;and will ask for it again and again. It’s real comfort food! &mdash;Melanie Burns, Pueblo West, Colorado

Chicken Enchilada Bake

chicken

(28 ounces) green enchilada sauce

sour cream

corn tortillas (6 inches),

Monterey Jack cheese

parsley,

I cut the recipe in half for the most part -- used 8x8 casserole so 8&quot; round tortilla on bottom; mixed all the rest of the ingredients together (subbed pre-shred Mexican cheese) ... cut 4-3&quot; corn tortillas into small pieces and added to the mix and poured into casserole.  We enjoyed and will make again with a couple of changes.... enjoy

My family absolutely loved this recipe!! It is very easy to make and super easy to customize to your family&#039;s tastes. I stirred in a can of green chilies to the enchilada sauce and used pepper jack cheese. So good.

Only changes I made to ingredients were adding taco seasoning to chicken thighs and shredding after they were given time to cool. Because we are in quarantine it wasn’t possible to go out and get a rotisserie chicken. I don’t often review recipes if I significantly change them but this couldn’t be avoided. For those that don’t like the ‘curdling’ of the sour cream: add the sour cream, enchilada sauce(2/3 of can), and chicken together in a bowl and mix till creamy. (I use sour cream in my lasagna instead of ricotta as it gives a similar taste and texture without being to dry.) I knew I wanted to avoid that texture in this recipe so I mixed them all together and layered as written with no issues and no ‘curdling’. No issues with blandness, but they may have been from the added taco seasoning.  My PICKY family loved this. I’ll definitely make again.

Easy, tasty twist on classic rolled-up green enchiladas. We loved it! I didn&#039;t change a thing except to cook and shred my own chicken breasts. I used Las Palmas brand of green enchilada sauce, and we found it flavorful and mild but not at all bland. I didn&#039;t add extra seasonings to the chicken, but I can see how coating them in taco seasoning before tossing into the Instant Pot could up the flavor factor. 

I appreciate the freezer instructions. Since it&#039;s just two of us, I divided the ingredients between two 8&quot; x 8&quot; pans, baking one and freezing the other for another time.

Comforting and delicious!  I read the reviews and was going to add some Rotel but forgot to.  This is wonderful just as it’s written in the recipe!

Excellent.  Can use for company.  Might want to spice it up just a little.

As I made this casserole last night, I questioned whether it would really be tasty with so few simple ingredients.  Not to worry--my family loved it.  The only thing I did to jazz it up was to sprinkle a chicken seasoning on my chopped chicken since I had used chicken breasts that I had stewed, certain to be bland.  The casserole turned out very well and I will definitely serve it again.

I have this same recipe and it is tasty. Made it for first time 3 yrs ago

I panicked when I couldn&#039;t find this recipe...thank goodness I saved it in my Taste of Home&#039;s recipe box.  We just absolutely loved this.  I too (review below) used flour tortillas because of personal preference.  I also added chopped green chilies from a can (I may have used 2 cans).  I could eat this every week.

I always make this with flour tortillas because my husband prefers them to corn tortillas. I also sauté some jalapeño and onion and mix it with my shredded chicken for more flavor as well as add a layer of Mexican rice. I feel like this gives more flavor as well as makes it more filling! My husband loves enchiladas and with these adjustments he swears it is the best enchilada casserole he has ever had.

chicken enchilada bake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 10

Cost: $2.24 /serving

Author : Taste of Home

Ingredients

Instructions

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