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Chicken Enchilada Bake
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Recipe

12 INGREDIENTS • 15 STEPS • 1HR

Chicken Enchilada Bake

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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Food Guru
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This easy Chicken Enchilada Bake recipe is filling, delicious and a great solution to those weeknight dinner dilemmas.
1HR
Total Time
$2.69
Cost Per Serving
Ingredients
Servings
4
US / Metric
Yellow Onion
1/2
Yellow Onion, chopped
Sour Cream
1/2 cup
Canned Mild Diced Green Chiles
1/2 cup
Canned Mild Diced Green Chiles, drained
Black Olives
1/4 cup
Black Olives, sliced
Enchilada Sauce
3/4 cup
Enchilada Sauce
Shredded Mexican Cheese Blend
1 3/4 cups
Shredded Mexican Cheese Blend
I used Clover® Organic Shredded Three Cheese Mexican Blend
Olive Oil
as needed
Salt
to taste
Italian Flat-Leaf Parsley
1/3 cup
Nutrition Per Serving
VIEW ALL
Calories
649
Fat
30.4 g
Protein
41.0 g
Carbs
53.4 g
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Cooking InstructionsHide images
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 (1/4 cup) 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
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American
Budget-Friendly
Comfort Food
Chicken
Shellfish-Free
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