Chicken & Tortilla Enchilada Bake Recipe 🐔🌮

Description

This delicious Chicken & Tortilla Enchilada Bake recipe is one of those delightful finds from a “free” recipe book you get from various internet sites. This particular gem came out of a Pace Cookbook, and it’s perfect for a savory pie night. The recipe is incredibly easy to follow, making it ideal for beginner cooks, and it’s sure to be a hit with both toddlers and kids. Not only is it easy and quick to prepare, but it’s also quite affordable, making it a great choice for a weeknight meal.

Recipe Category

Savory Pies

Keywords

Grains, Cheese, Toddler Friendly, Kid Friendly, Savory, < 60 Mins, Beginner Cook, Easy, Inexpensive

Nutrition Information (Per Serving)

• Calories: 522 kcal
• Fat: 27.8 g
• Saturated Fat: 14.1 g
• Cholesterol: 121.8 mg
• Sodium: 1645.8 mg
• Carbohydrate: 32.9 g
• Fiber: 4.3 g
• Sugar: 4.8 g
• Protein: 35.1 g

Servings

4 servings

Ingredients

• 9 6-inch corn tortillas
• 2 cups cooked chicken, shredded
• 2 cups shredded cheese (cheddar or your favorite blend)
• 1 15-ounce can enchilada sauce

Cooking Times

Instructions

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the oven is hot and ready when it’s time to bake.
2. Prepare the Pie Plate: Spread 1/4 cup of enchilada sauce evenly on the bottom of a 9-inch pie plate. This will prevent the tortillas from sticking and add extra flavor to the base of your enchilada bake.
3. Dip the Tortillas: Pour the remaining enchilada sauce into a shallow dish that is wide enough to dip the tortillas. Dip 3 corn tortillas into the sauce, making sure each is well-coated, and then place them in the pie plate, overlapping as necessary to cover the bottom completely.
4. Layer with Chicken and Cheese: Spread half of the shredded chicken over the tortillas, followed by 1/2 cup of shredded cheese.
5. Second Layer of Tortillas: Dip 3 more tortillas in the enchilada sauce and place them on top of the cheese layer. Again, cover with the remaining shredded chicken and another 1/2 cup of cheese.
6. Top Layer: Dip the final 3 tortillas in the sauce and place them on top of the last cheese layer. Spread any remaining enchilada sauce over the top layer of tortillas to ensure they are fully covered.
7. Bake the Enchilada Bake: Place the pie plate in the preheated oven and bake for 25 minutes. This will allow the flavors to meld and the dish to heat through.
8. Add the Final Cheese Layer: After 25 minutes, sprinkle the remaining shredded cheese on top of the bake and return it to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
9. Serve: Remove the pie plate from the oven and let it cool for a few minutes. Cut the enchilada bake into pie-shaped wedges to serve. Enjoy this warm, cheesy, and flavorful dish with your family.

Tips for Success

• Chicken Preparation: You can use leftover rotisserie chicken or quickly cook some chicken breasts or thighs in a skillet before shredding them.
• Cheese Choices: While cheddar cheese is a classic choice, feel free to experiment with other types like Monterey Jack, Colby, or a Mexican cheese blend for a different flavor profile.
• Tortilla Dipping: Ensure each tortilla is fully coated in the enchilada sauce to avoid dry spots and enhance the overall flavor.
• Garnishing Ideas: Consider garnishing with fresh cilantro, a dollop of sour cream, or a sprinkle of sliced green onions for added freshness and color.

Enjoy Your Meal!

This Chicken & Tortilla Enchilada Bake is not only easy to prepare but also packed with rich flavors that the whole family will love. Perfect for a quick dinner on busy weeknights or a cozy weekend meal, this dish is sure to become a staple in your household. 🌮🍗🧀