Easy Chicken Enchilada Bake
Serves 610 mins prep20 mins cook
In this chicken enchilada bake, instead of rolling tortillas, you cut them up and layer them in a baking pan with chicken, tomatoes, cheese, and more!
0 servings
What you need
Instructions
-1 Preheat oven to 400F degrees. To a large bowl, add the chicken, Greek yogurt or sour cream, taco seasoning, 1 1/2 cups salsa, and stir to combine; set aside. -1 To an 9×9-inch baking pan or similar (I used an 8×11-inch baking dish), add the remaining 1/2 cup salsa and spread evenly. -1 Place half the tortillas on top of the salsa in baking pan. -1 Top with half of the chicken mixture, half of the tomatoes, half of the cheese, and any optional ingredients. -1 Repeat layering process using remaining ingredients (tortillas, chicken mixture, tomatoes, cheese, optional ingredients). Tip – At this point you can wrap in foil and refrigerate for up to 2 days before baking. -1 Bake for about 20 minutes or until cheese is bubbly and lightly golden. Optionally top with sour cream, guacamole, or salsa prior to serving. Dish will keep airtight in the fridge for up to 4 days or in the freezer for up to 3 months.View original recipe