Serves 6
45 min
Chicken Enchilada Bake
Recipe GLPR06844a4f885567
A comforting Mexican-inspired casserole featuring tender shredded chicken layered with tortilla pieces, enchilada sauce, and melted cheddar cheese. Aromatic green onions, cilantro, and jalapeños are sautéed and folded throughout, while fresh lime juice brightens the dish. This one-baking-dish meal is perfect for family dinners and serves six.
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Ingredients
14.5-oz. can diced tomatoes
10-oz. can enchilada sauce
3 tablespoons extra-virgin olive oil
1 bunch green onions, white and light green parts only, sliced
1/4 cup fresh cilantro, chopped
2 jalapeño peppers, finely chopped (optional)
½ Juice from half a lime
2 cups shredded rotisserie chicken
6 flour tortillas (soft taco size), cut into bite-size pieces
2 cups shredded cheddar cheese, divided
Salt and pepper to taste
Directions
Preheat your oven to 350°F. Lightly coat a 9x13-inch square baking dish with cooking spray and set it aside.
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the sliced green onions, cilantro, and jalapeños (if using). Sauté for 3 to 5 minutes, stirring occasionally, until softened and fragrant.
Remove the skillet from heat and stir in the shredded chicken. Season with salt and pepper to taste.
In a small bowl, combine the diced tomatoes and enchilada sauce.
Spread a thin layer of the tomato-enchilada sauce mixture on the bottom of the prepared baking dish.
Add half of the tortilla pieces in an even layer, then spread half of the chicken mixture over the tortillas.
Sprinkle 1 cup of cheddar cheese over the chicken layer.
Add the remaining tortilla pieces, followed by the remaining chicken mixture and remaining sauce.
Top with the remaining 1 cup of cheddar cheese.
Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
Remove from the oven and drizzle with fresh lime juice. Let rest for 3 to 5 minutes before serving.
