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Chicken Enchilada Bake Recipe

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This recipe for Chicken Enchilada Bake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, May 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless skinless breasts, cut into thin bite-size pieces
1 can cream of chicken soup
1 (8 oz) container sour cream
2 (10 oz) cans enchilada sauce
12 corn tortillas, quartered
2 cups shredded cheddar cheese
1/4 cup sliced green onions

Directions:
Directions:
Spray 13 x 9 baking dish with cooking spray.

Heat skillet over medium high heat that has been sprayed with cooking spray. Add chicken, stirring frequently. Remove from heat. Stir in soup and sour cream.

Spread 1/4 cup of enchilada sauce in baking dish. Arrange 1/2 of the tortilla pieces over sauce, overlapping if necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread 1/2 of chicken mixture over sauce. Top with 1 cup of cheese. Repeat layers, starting with tortilla pieces.

Cover tightly with foil sprayed with cooking spray.

Refrigerate 8 hours or overnight.

Heat oven to 375. Bake covered, 30 minutes. Uncover; bake an additional 20-25 minutes or until sauce is bubbly.

Let stand 15 minutes before serving. Sprinkle with onions.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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