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Recipe " EASY CHICKEN ENCHILADA BAKE"
EASY CHICKEN ENCHILADA BAKE
THIS FAST AND EASY ENCHILADA BAKE IS READY IN 30 MINUTES AND ISN'T LIKE TRADITIONAL ENCHILADAS WHERE YOU HAVE TO CAREFULLY FILL AND ROLL UP EACH TORTILLA INDIVIDUALLY.
INSTEAD YOU STIR TOGETHER SHREDDED CHICKEN WITH SOUR CREAM, SALSA, AND TACO SEASONING.
RATHER THAN FILLING AND ROLLING TORTILLAS, YOU CUT UP TORTILLAS AND LAYER THEM IN A BAKING PAN WITH THE CHICKEN MIXTURE, TOMATOES, AND CHEESE.
THERE'S SO MUCH FLAVOR AND A TOUCH OF HEAT FROM THE SALSA AND TACO SEASONING.
THE JUICY TOMATOES AND GOOEY MELTED CHEESE WITH THE SOFT TORTILLA SHELLS MAKE THIS AN INSTANT FAMILY FAVORITE.
YOU CAN PREP THIS UP TO TWO DAYS IN ADVANCE AND BAKE IT OFF WHEN YOU'RE READY FOR AN EASY MAKE-AHEAD MEAL AND YOU'LL LIKELY HAVE PLANNED LEFTOVERS.
YIELD: ONE 9X9-INCH PAN, ABOUT 6 TO 8 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 30 MINUTES
INGREDIENTS:
2 HEAPING CUPS COOKED AND SHREDDED CHICKEN (USE ROTISSERIE CHICKEN OR LEFTOVER CHICKEN TO SAVE TIME)
1 CUP PLAIN GREEK YOGURT OR SOUR CREAM
2 TABLESPOONS TACO SEASONING (I USED MEDIUM HEAT)
2 CUPS (16 OUNCES) SALSA, DIVIDED (I USED A CHUNKY MEDIUM HEAT AND RECOMMEND A CHUNKIER SALSA; USE LESS IF YOURS IS THINNER)
8 FLOUR OR CORN TORTILLAS (I USED FLOUR)
4 ROMA TOMATOES, CHOPPED
2 CUPS SHREDDED MEXICAN CHEESE BLEND (MONTEREY JACK, CHEDDAR, ETC.)
CILANTRO, BLACK OLIVES, GREEN CHILES, OPTIONAL AND TO TASTE
SOUR CREAM, GUACAMOLE, SALSA, OPTIONAL FOR SERVING
DIRECTIONS:
PREHEAT OVEN TO 400F DEGREES. TO A LARGE BOWL, ADD THE CHICKEN, GREEK YOGURT OR SOUR CREAM, TACO SEASONING, 1 1/2 CUPS SALSA, AND STIR TO COMBINE; SET ASIDE.
TO AN 9X9-INCH BAKING PAN OR SIMILAR (I USED AN 8X11-INCH BAKING DISH), ADD THE REMAINING 1/2 CUP SALSA AND SPREAD EVENLY.
PLACE HALF THE TORTILLAS ON TOP OF THE SALSA IN BAKING PAN.
TOP WITH HALF OF THE CHICKEN MIXTURE, HALF OF THE TOMATOES, HALF OF THE CHEESE, AND ANY OPTIONAL INGREDIENTS.
REPEAT LAYERING PROCESS USING REMAINING INGREDIENTS (TORTILLAS, CHICKEN MIXTURE, TOMATOES, CHEESE, OPTIONAL INGREDIENTS).
TIP - AT THIS POINT YOU CAN WRAP IN FOIL AND REFRIGERATE FOR UP TO 2 DAYS BEFORE BAKING.
BAKE FOR ABOUT 20 MINUTES OR UNTIL CHEESE IS BUBBLY AND LIGHTLY GOLDEN.
OPTIONALLY TOP WITH SOUR CREAM, GUACAMOLE, OR SALSA PRIOR TO SERVING.
DISH WILL KEEP AIRTIGHT IN THE FRIDGE FOR UP TO 4 DAYS OR IN THE FREEZER FOR UP TO 3 MONTHS.
