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Chicken Enchilada Bake

Chicken Enchilada Bake recipe
photo by:kraft
We like a rolled enchilada, but not always the rolling. Cheesy and authentic-tasting with a jalapeño kick, this chicken bake is prepped in just 20 minutes.
20 min
45 min
8 servings
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I loved the flavor the jalepenos gave it, I used red enchilada sauce and my husband loved it! I used flour tortillas because that's all I had but I sliced them and they still tasted great! Def make again!
Delicious and easy. Very versatile. I will add my own twist to the recipe next time.
This was so easy and delish! I topped with avocado and sour cream. My very picky eight year old even asked me to make again. Next time I might coat the tortillas in the sauce first as they were a little dry. I thought we would have leftovers but everyone had seconds.
Wonderful casserole! I put a layer of tortillas on the bottom of the pan, then added the chicken and cheese, then cut up the remaining tortillas into strips to top it all like a previous review said to. I also used green enchilada sauce. Next time I'll try red and top with avocado. It was so easy, flavorful and fresh.
This was an excellent weekday dish. Like many of you, I tweaked the recipe to suit my preferences. I had leftover chicken from Sunday's dinner so this recipe was timely for a Monday night. Instead of enchilada sauce, I used a can of dice tomatoes and a dry pkg. of enchilada mix. I cut the tortillas into strips and sprinkled on top - easier to serve. Topped with shredded lettuce and a dollop of sour cream. Fast and easy.
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