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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 10 minutes.
time
prep:
10 min
total:
40 min
servings
total:
8 servings
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posted:
4/19/2010
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!
posted:
12/18/2009
Delicious and easy. Very versatile. I will add my own twist to the recipe next time.
posted:
8/28/2009
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.
posted:
7/29/2009
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.
posted:
5/18/2009
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.
posted:
11/3/2006
K:9803v3E:98047
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