Today I have a delicious recipe to share that is loaded with flavor, smothered in goodness - Chicken Enchilada Bake! When my 16 year old daughter said, "This tastes like it came from a restaurant!" I knew it was good!
Back in November I shared a Creamy Chicken Bake that has become one of my most popular recipes to date. A reader on Facebook mentioned that she makes enchiladas with a similar sauce. I did a Google search and found Chicken Enchiladas II on Allrecipes.com that had rave reviews and similarities to the sauce on the Chicken Bake. I decided to give the enchiladas a try, changing up the recipe a bit. When deciding what ingredients to use, I remembered a comment a reader left on my Creamy Chicken Bake, stating she might add Rotel to the recipe, which is what I did with this recipe! SO DARN GOOD! Perfect!
I made this recipe using corn tortillas, but you can substitute with flour. Please note, corn tortillas are by far the best for this recipe! If you use flour tortillas, skip the softening process. You can also substitute the Mexican blend cheese for cheddar.
I highly recommend using fresh squeezed lime juice and cilantro when serving!
Chicken Enchilada Bake
- 1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces
- 1 can cream of mushroom soup (10 3/4 ounce)
- 1 can cream of chicken soup (10 3/4 ounce)
- 10 ounce can Rotel (drain excess liquid)
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 1/2 cup shredded Mexican blend cheese (divided in half)
- *12 corn tortillas - prepared/softened - see note below. (Flour tortillas can be substituted for corn - I highly recommend using corn. If you use flour tortillas, skip the softening process.)
- fresh lime (optional) cut into wedges
- fresh cilantro (optional)
Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray. Prepare your corn tortillas and set aside. In a large bowl mix the soups, rotel, sour cream, garlic powder and milk. Reserve 3/4 of the mixture and set aside. with the remaining 1/4 of mixture, add the cooked chicken and 3/4 cup shredded cheese. Next, add a little sauce to the bottom of the baking pan, enough to coat the bottom lightly (see photo). Spoon chicken mixture into each tortilla, roll and place seam down in baking dish, side by side (see photo). Spoon the reserved sauce evenly over rolled tortillas and top with remaining cheese. Place in oven on middle rack and bake for approximately 30-35 minutes until cheese bubbles. Serve hot with fresh cilantro sprinkled on top and fresh squeezed lime juice. Enjoy!
*I used The Pioneer Woman's method from her White Chicken Enchiladas recipe to softened the corn tortillas - briefly dropping the tortillas in hot canola oil for 6-8 seconds on each side and then placing them on paper towel to soak up the excess oil. Head here for the simple steps and another great recipe: White Chicken Enchiladas