Chicken & Tortilla Enchilada Bake
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 513
- Total Fat
- 25
- Saturated Fat
- 12
- Carbohydrates
- 35
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 36
- Cholesterol
- 110
- Sodium
- 1482
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
2 cups prepared enchilada sauce
9 corn tortillas (6-inch)
2 cups shredded or chopped cooked chicken
2 cups shredded Mexican cheese blend (about 8 ounces)
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.