Chicken Enchilada Bake

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12 INGREDIENTS • 15 STEPS • 1HR

Chicken Enchilada Bake

Recipe

5.0

4 ratings

This easy Chicken Enchilada Bake recipe is filling, delicious and a great solution to those weeknight dinner dilemmas.

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Chicken Enchilada Bake

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This easy Chicken Enchilada Bake recipe is filling, delicious and a great solution to those weeknight dinner dilemmas.

Creating content and connecting with foodies.

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1HR

Total Time

$2.69

Cost Per Serving

Ingredients

Servings

4

us / metric

2

Skinless Chicken Breasts

1/2

Yellow Onion, chopped

1/2 cup

1/2 cup

Canned Mild Diced Green Chiles, drained

4 Tbsp

Black Olives, sliced

3/4 cup

Enchilada Sauce

1 3/4 cups

Shredded Mexican Cheese Blend

I used Clover® Organic Shredded Three Cheese Mexican Blend

8

Flour Tortillas

as needed

to taste

to taste

Ground Black Pepper

1/3 cup

Italian Flat-Leaf Parsley, chopped

Nutrition Per Serving

VIEW ALL

Calories

649

Fat

30.4 g

Protein

41.0 g

Carbs

53.4 g

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Chicken Enchilada Bake

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Cooking Instructions

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step 1

Preheat oven 350 degrees F (180 degrees C).

step 2

Pound Skinless Chicken Breasts (2) so that they are flattened. Season with Salt (to taste) and Ground Black Pepper (to taste). In a pan with a bit of Olive Oil (as needed) brown them for 3 minutes per side, for a total of 6 minutes.

step 3

When the chicken breasts are a nice golden brown, move them over to a cutting board and cut them into cubes.

step 4

Heat around 1 tsp of Olive Oil (as needed) in a large saute pan over medium-high heat.

step 5

Add the Yellow Onion (1/2) and cook for 3 to 4 minutes, stirring occasionally, until translucent.

step 6

Add the cubed chicken, Canned Mild Diced Green Chiles (1/2 cup) and Black Olives (4 Tbsp) to the pan. Stir gently to mix.

step 7

Pour in Enchilada Sauce (1/3 cup) and toss to coat.

step 8

Add in Sour Cream (1/2 cup) and chopped Italian Flat-Leaf Parsley (1/3 cup).

step 9

Add in Shredded Mexican Cheese Blend (3/4 cup) and fold in until the cheese is melted and combined.

step 10

Lightly coat the inside of a medium-size rectangular baking dish with Olive Oil (as needed). Working with one Flour Tortillas (8) at a time, spoon some chicken mixture onto each and roll up.

step 11

Line the filled tortillas in the dish.

step 12

Drizzle with the remaining Enchilada Sauce (1/3 cup).

step 13

Top with the remaining Shredded Mexican Cheese Blend (1 cup) Cover with foil and bake on the center oven rack for 25 minutes.

step 14

Remove foil and continue baking for 10 minutes more until the sauce is bubbling and the cheese is melted.

step 15

Serve with a green salad and enjoy!

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Tags

Budget-Friendly

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