Easy Chicken Enchilada Bake

This is a super easy, super yummy recipe for a quick and flavorful meal. Make one for yourself or a bunch for the whole family! They also make a great freezer meal for planning ahead or giving to others. Just bake, cool, and freeze – and when you’re ready to eat simply thaw and reheat!

This recipe uses canned chicken…I used Hormel. I know it sounds sacrilegious to use canned poultry, but give it a try and you will be surprised. You could very easily swap leftover chicken meat or sliced chicken strips as well. 

 This recipe makes two hearty portions.

Ingredients: 

8 corn tortillas
1 8 oz package green chile enchilada sauce (I used Frontera)
2 10 oz cans of canned chicken 
4 oz cream cheese
1 cup shredded cheese (I used Monterey/Colby Jack blend)
1/4 cup vegetable or canola oil
1 tbsp lemon pepper seasoning
1/2 tsp cumin

Preheat oven to 350 degrees.

First we fry the tortillas. This is probably the most time-consuming part of the recipe. Heat oil in a medium skillet over medium-high heat.

One at a time, fry the tortillas. Place gently in the oil and allow to sit about 10-15 seconds, and then flip. Again, sit for 10-15 seconds and remove from oil using tongs. Place on a baking sheet lined with paper towels to absorb excess oil.

In another pan, heat 1 tbsp of oil over medium heat. Add chicken and stir gently to coat.
Then, sprinkle cumin and lemon pepper and cook for about 2-3 minutes.Add cream cheese and mix gently. Heat for another 23 minutes, stirring gently. Remove from heat.

   

In a baking dish (mine was about 8″x 6″) pour 1/4 of the enchilada sauce to coat the bottom. Pour the remaining sauce in a shallow bowl for coating the tortillas.

Place one tortilla in the sauce and dredge to coat. Place the tortilla into the bottom of the baking dish.
Add a tablespoon or so of chicken to the tortilla and then sprinkle shredded cheese to cover.

    

Repeat the steps, layering another two or three tortillas on top of the first and ending with shredded cheese. You don’t want the ‘tower’ of tortillas to be more than an inch taller than your baking dish.

Repeat the same process with another ‘tower’ stacked to the same height. 

Cover with foil and bake for 15 minutes, uncover and bake another 10 minutes or so, or until cheese is melted and bubbly. Top with salsa or sour cream and chives and enjoy!

Note: Again, these also make a great freezer meal. Just bake, cool, and freeze – and when you’re ready to eat, just thaw and reheat!

   

 – Chef Genny

Easy Chicken Enchilada Bake
Serves 2
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Ingredients
  1. 8 corn tortillas
  2. 1 8oz package green chile enchilada sauce (I used Frontera)
  3. 2 10oz cans of canned chicken
  4. 4 oz cream cheese
  5. 1 cup shredded cheese (I used monterey/colby jack blend)
  6. 1/4 cup vegetable or canola oil
  7. 1 tbsp lemon pepper seasoning
  8. 1/2 tsp cumin
Instructions
  1. Preheat oven to 350 degrees.
  2. First we fry the tortillas. This is probably the most time-consuming part of the recipe. Heat oil in a medium skillet over medium-high heat.
  3. One at a time, fry the tortillas. Place gently in the oil and allow to sit about 10-15 seconds, and then flip. Again, sit for 10-15 seconds and remove from oil using tongs. Place on a baking sheet lined with paper towels to absorb excess oil.
  4. In another pan, heat 1 tbsp of oil over medium heat. Add chicken and stir gently to coat.
  5. Then, sprinkle cumin and lemon pepper and cook for about 2-3 minutes.
  6. Add cream cheese and mix gently. Heat for another 23 minutes, stirring gently. Remove from heat.
  7. In a baking dish (mine was about 8"x 6") pour 1/4 of the enchilada sauce to coat the bottom. Pour the remaining sauce in a shallow bowl for coating the tortillas.
  8. Place one tortilla in the sauce and dredge to coat. Place the tortilla into the bottom of the baking dish. Add a tablespoon or so of chicken to the tortilla and then sprinkle shredded cheese to cover.
  9. Repeat the steps, layering another two or three tortillas on top of the first and ending with shredded cheese. You don't want the 'tower' of tortillas to be more than an inch taller than your baking dish.
  10. Repeat the same process with another 'tower' stacked to the same height.
  11. Cover with foil and bake for 15 minutes, uncover and bake another 10 minutes or so, or until cheese is melted and bubbly.
Notes
  1. These also make a great freezer meal. Just bake, cool, and freeze - and when you're ready to eat, just thaw and reheat!
Half Baked Cooks http://halfbakedcooks.com/

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