Overnight Chicken Enchilada Bake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A saucy, Southwestern casserole is made the night before. Bake it the next day for a no-fuss dinner.
Ingredients
1 lb. boneless skinless chicken breast halves, cut into thin bite-sized pieces
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
2 (10-oz.) cans Old El Paso™ Enchilada Sauce
12 (6-inch) corn tortillas, quartered
8 oz. (2 cups) shredded Cheddar cheese
1/4 cup sliced green onions
Instructions
Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortilla pieces. Cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.
Heat oven to 375 °F. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.
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