Save Recipe Print
Chicken and Tortilla Enchilada Bake
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings

Ingredients

Directions

Heat the oven to 350 degrees F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.

Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce.

Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.

Categories:

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Italian Baked Chicken and Pastina

Recipe courtesy of Giada De Laurentiis

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Fried Buffalo Wings With Blue Cheese Dip

Recipe courtesy of Food Network Kitchen

Buffalo-Chicken Macaroni and Cheese

Recipe courtesy of Food Network Kitchen

Buffalo Chicken Dip

Recipe courtesy of Rose Bleszcz

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories