Chicken Enchilada Bake
Next time you don’t have a lot of time to make dinner, whip up this chicken enchilada bake! It will be done in 35 minutes and taste like it took hours! Enjoy the flavors of red enchilada sauce, shredded chicken, melted cheddar cheese, and any toppings your heart desires!
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Ingredients
- 2 10 oz cans red enchilada sauce
- 6 6 inch corn tortillas
- 2 cups shredded chicken
- 1/2 cup chopped onion
- 1 4 oz can chopped green chilies
- 2 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees F.
- Spread a small amount of enchilada sauce on the bottom of a 9x9 inch baking dish. Top with 2 corn tortillas, 1 cup chicken, 1/4 cup onion, 1/2 of the can of chilies, 1 cup cheese, and drizzle with a little enchilada sauce. Repeat layers. Top with remaining corn tortillas, cheese and sauce.
- Bake uncovered for 35 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
- Top with favorite toppings such as: avocado, sour cream, pico de gallo
Notes
Storage: Once your enchilada bake cools, transfer the leftovers to an airtight container and it’ll keep in the fridge for 3 to 4 days. You can reheat it in the microwave for a couple of minutes - then enjoy!