Chicken Enchilada Bake
Hearty, hot, and ready when you need to serve a hungry crew, this Chicken Enchilada Bake does not disappoint.
MAIN INGREDIENTS
- 3-4 chicken breasts - cut into cubes
- ½ chopped onion
- 1 teaspoon granulated garlic
- 8 white corn tortillas
- 1 cup fiesta blend shredded cheese or ½ cup sharp cheddar and ½ cup monterey jack
- 1 8 ounce can cream of chicken
- 1 4 ½ ounce can chopped green chiles
- ½ cup chicken broth
- ½ cup sour cream
SEASONING
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Dried or Fresh Parsley (optional)
COOK THIS
- Preheat oven to 375°F
- In a 9x13” baking dish, combine all ingredients except the tortillas.
- Cut the corn tortillas into 4 cuts each direction to about 1 inch squares. Add to the mixture and carefully mix so you don’t break the tortillas.
- Bake for 40 minutes. Garnish with parsley and serve.
MAIN INGREDIENTS
- 3-4 chicken breasts - cut into cubes
- ½ chopped onion
- 1 teaspoon granulated garlic
- 8 white corn tortillas
- 1 cup fiesta blend shredded cheese or ½ cup sharp cheddar and ½ cup monterey jack
- 1 8 ounce can cream of chicken
- 1 4 ½ ounce can chopped green chiles
- ½ cup chicken broth
- ½ cup sour cream
SEASONING OPTIONS
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Dried or Fresh Parsley
COOK THIS
- Preheat oven to 375°F
- In a 9x13” baking dish, combine all ingredients except the tortillas.
- Cut the corn tortillas into 4 cuts each direction to about 1 inch squares. Add to the mixture and carefully mix so you don’t break the tortillas.
- Bake for 40 minutes. Garnish with parsley and serve.
