Comida Kraft
Recipe Box

Chicken Enchilada Bake

Prep Time
20
min.
Total Time
45
min.
Servings

8 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Combine first 4 ingredients.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese and tortillas. Spray lightly with cooking spray; cover.
  • Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with sour cream.

Healthy Living

Good news! You'll save 30 calories and 4g of fat per serving by preparing with KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Make Ahead

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake 30 min. or until heated through before topping with remaining cheese and baking until melted.

Special Extra

Sprinkle with chopped fresh cilantro before serving.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 360
Total fat 18g
Saturated fat 9g
Cholesterol 100mg
Sodium 760mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 2g
Protein 29g
% Daily Value
Vitamin A 40 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Chicken Enchilada Bake is rated 4.833333333333333 out of 5 by 6.
  • 2016-07-29T09:03CST
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  • clientName_khcrm
Rated 5 out of 5 by from Love this recipe! Love this recipe! Fast and super easy. I layered a few tortillas on the bottom and spread refried beans first, than spread all the other ingredients. I cut up the tortillas to cover the top of the casserole. It was amazing! I also didn't add quite as much of the sauce but served it with fresh pico de gallo. Perfect dinner!
Date published: 2013-05-07
Rated 5 out of 5 by from This was a hit with my family. This was a hit with my family. I did cut the tortillas into strips and layer everything twice - could have used a little more liquid. I also added some garlic pepper (one of my staples) and a little chili powder for extra flavor. I was looking for something to use leftover chicken and this was a great way to do it!
Date published: 2012-04-11
Rated 5 out of 5 by from Wow! Wow! I followed some reviews' suggestions: added drained Rotel, layered ingredients, cut up tortillas. I used black beans instead of corn, used green enchilada sauce and skipped the jalapeños. This recipe is at the top of my faves list!
Date published: 2012-12-20
Rated 5 out of 5 by from I left out the jalepenos and added some cumin. I left out the jalepenos and added some cumin. Otherwise, it was a dish my whole family enjoyed.
Date published: 2012-04-19
Rated 5 out of 5 by from Very easy and extremely yummy. Very easy and extremely yummy. Comfort Mexican food!
Date published: 2013-05-25
  • 2016-07-29T09:03CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_5
  • loc_en_US, sid_98047, PRD, sort_relevancy
  • clientName_khcrm

K:9803v3E:98047

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