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!
Read great reviews from people who tried this recipe on Pinterest!
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!
Not a fan of canned soups? Make your own homemade condensed cream soups!
Chicken Enchilada Bake
Ingredients
- 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) – *Or make your own, see link below
- 1 can cream of chicken soup (10 3/4 ounce) – *Or make your own – see link below
- 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)
Directions
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.
Prepare your corn tortillas (*see note below) 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!
NOTE: I use 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
*MAKE YOUR OWN HOMEMADE CONDENSED CREAM SOUPS
Thanks so much for stopping by!
Cheers!
Liza
I’ve made this recipe several times and it’s a hit each time! Leftovers are just as tasty and are great for lunches or snacks!
Loretta Bennett
Couldn’t you do this without rolling up the chicken in the tortilla and just scatter the tortillas cut up into the mix and cooking
Joyce
Can I make this ahead of time and bake later?
Whitney
Do you mix milk with each of the condensed cans? Or just what’s in the cans?
Mary Neumann
Only 1/4 cup of milk total, Whitney. Do not follow the directions on the soup cans.
Gary prince
Made this tonight and it is great thanks for sharing
Jane Johnson
How many servings does this recipe make?
Mary
This was really great!! Everyone loved it and I thought it was very quick to make! Yummy
Janet inman
Sounds yummy
Tina
Can this be frozen and cooked later?
Cecile Shands
I have made a similar recipe for years. I use cream of chicken soup an a small can of green chilies added to the sauce and the chicken mixture. I also add onions to the chicken mixture. I think my sister-in law got the recipe from a magazine in the 70.s. everyones favorite!
Tatiana
Can I prepare it the night before and bake it the next day?
Anonymous
Would this recipe work with ground beef instead of chicken?
Will
In Texas we call this King Ranch Chicken Casserole
Lori Vinson
I use crushed Doritos. I put a layer on bottom then the filling. Then a layer of crushed doritos on top with extra cheese. Kids love it
spice4life
If you don't want to fry and roll the tortillas just layer like lasagne and bake. Tastes delish. Thanks for the recipe. Making tonight. Just wish I had some cilontro.
Anonymous
How many does it serve?
Elaine
This recipe looks really
great. Any Suggestions on making a Beef Enchilada Bake????
Ernie Goodrow
I GUESS SINCE I WORKED AS A CHEF IN A MEXICAN REST> IN TEXAS< I DIDN"T FIND THIS RECIPE HAD ENOUGH MEXICAN FLAVOR> SO I ADDED CUMIN AND A LITTLE JALAPENO JUICE TO THE CHICKEN SAUCE> OTHERWISE AN EASY QUICK DINNER
Karen Smidt
I have made a receipe simular to this receipe since the mid eighties. I used tortilla chips instead of corn tortillas. I just layered the ingredients starting with the soup mixture and ending with cheese. My family loves it!!!
D. Adkins
I spray the tortillas with PAM on one side and stack them in a dish. I zap them in my microwave oven for one – two min. This softens them quickly and w/o being greasy.
spice4life
Great to know! Thanks so much for the idea.
Jane
Whenever I put tortillas in the microwave they get real tough, can hardly cut. What am I doing wrong?
Rose
no more than 15 seconds in the microwave and you need to spray a little water on the tortilla.