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Chicken Enchilada Layer Bake
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Chicken Enchilada Layer Bake

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 chicken breasts
2-3 Tbsp extra virgin olive oil
4 cans cream of chicken soup
1 can Ro*Tel sauce
2 pkg flour tortillas wraps (small size)
2 pkg Mexican or Monterey Jack Shredded Cheese
1 can green enchilada sauce
1 can red enchilada sauce
1 jar salsa
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Let's Make It
1
Prepare pan with cooking spray and set aside. Preheat oven to 350°F. Brown chicken breasts in olive oil till completely cooked. Let stand for 5 minutes to cool slightly, and then slice chicken into 2 inch strips. Mix soup and Ro*Tel Sauce together.
2
Spoon soup mixture on bottom of pan for a thin layer. Add the flour tortilla over top of the soup mixture as a layer. Add chicken, cheese, enchilada sauce (green or red - alternate on layers), salsa and top with another layer of tortilla wraps. Add soup mixture, chicken, cheese, sauce, salsa ... continue till pan is full. Top with cheese.
3
Bake for 45 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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