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chicken enchilada bake

jeanneben avatar
Recipe by
Jeanne Benavidez
@jeanneben
Odessa, TX

This is a great dish to make for your family or take to a gathering. It seems like a lot of work but it is really very easy, once you have done your food prep. For the rice, I use left-over Spanish rice or just whip up one of the packaged Spanish/Mexican rice mixes...easy shortcut. I like to get all of the chopping and shredding, etc. done ahead of time. Then it's just cook the chicken, prep the tortillas and assemble.... quick and easy!!

yield 6 - 8
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For chicken enchilada bake

  • 2 lb
    boneless, skinless, chicken (thighs or breasts), cut into bite-size pieces
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 Tbsp
    minced garlic
  • 1/2 md
    onion, finely diced
  • 1 can
    (22.6 oz) cream of chicken soup
  • 1/2 can
    water for thinning the soup
  • 1 can
    (4 oz) diced green chili peppers (hot or mild, your choice)
  • 2 c
    prepared mexican/spanish rice
  • 1/2 c
    sliced black olives
  • 12 oz
    shredded cheese (cheddar, colby jack, mexican blend, your choice)
  • 18
    corn tortillas
  • cooking oil
  • OPTIONAL GARNISHES:
  • avocado, chopped onion, shredded lettuce, diced tomatoes, chopped green onion, diced jalapeno pepper, cilantro, sour cream, tortilla chips, salsa

How To Make chicken enchilada bake

  • 1
    PREPARE: Preheat oven to 375 F Spray 9 x 13 baking pan
  • 2
    Place the chicken in a bowl and season with garlic powder, onion powder, salt and pepper.
  • 3
    Put oil in a large skillet; add the seasoned chicken, onion, garlic and cook until the chicken is done. Place in a bowl and set aside.
  • 4
    In a separate pan, add the soup, water (to thin it out a bit) and diced green chilis. Heat on medium low heat. (You will be dipping tortillas in it).
  • 5
    Prep the tortillas: In the same pan you cooked the chicken, add oil, if needed, and fry the tortillas a little on both sides until they get a little firm but not crisp. Then dip them in the soup mixture, making sure they get completely covered.
  • 6
    ASSEMBLE: Spread a thin layer of the soup on the bottom of the baking dish. (Just about 1 ladle full)
  • 7
    Place a layer of tortillas (@ 6) in the bottom of the baking dish. Spread ½ of the rice, ½ of the chicken, and 1 cup of cheese. Repeat this process one more time.
  • 8
    Top it off with a layer of dipped tortillas; pour the remaining soup mixture evenly over the layers and cover with a good layer of cheese.
  • 9
    Bake at 375 F for about 10 - 15 minutes, just to get the cheese melted and starting to bubble.
  • 10
    Serve with your favorite toppings. Enjoy!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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