Comida Kraft
Recipe Box

Chicken Enchilada Bake

Chicken Enchilada Bake is rated 4.4411764705882355 out of 5 by 34.
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

Rated 4 out of 5 by from This is an easy weeknight recipe. This is an easy weeknight recipe. I also added half of an onion and a green pepper which I chopped and sauteed before adding to the mix. I also added a can of nacho cheese soup. It was very cheesy, but who doesn't like cheese?! I used boneless skinless chicken thighs which I seasoned with chipotle taco seasoning and baked before I shredded it. This would be great with cilantro, lime, black beans...I could go on and on. Definately will make again!
Date published: 2011-04-08
Rated 5 out of 5 by from This was an excellent weekday dish. 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.
Date published: 2009-05-18
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 Wonderful casserole! 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.
Date published: 2009-07-29
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 4 out of 5 by from Like most, I also changed this a tad. Like most, I also changed this a tad. I diced up my corn tortilla's, used 10 instead of six. I also used on jalapeno that was diced and deveined with no seeds. I also used a 4 oz can of Green Chilli's. Topped it off with mozzarella cheese, and baked till it was toasty.
Date published: 2011-09-27
Rated 5 out of 5 by from This was so easy and delish! 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.
Date published: 2009-08-28
Rated 5 out of 5 by from This recipe was delicious! This recipe was delicious! I dipped tortillas in sauce and layered like lasagna - tortillas, chicken mixure, cheese, tortillas, chicken, cheese, etc. Needed 2 cans of sauce and 12 tortillas. No leftovers here - next time I need a double batch!
Date published: 2010-06-23
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