Chicken Enchilada Bake

55 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Preheat oven to 350°F.
  3. 3Preheat oven to 350°F.
  4. 4Mix chicken, cream cheese, green chiles, ½ cup Mexican blend cheese, ½ cup enchilada sauce, cumin, garlic powder, and salt until fully combined.
  5. 5Mix chicken, cream cheese, green chiles, ½ cup Mexican blend cheese, ½ cup enchilada sauce, cumin, garlic powder, and salt until fully combined.
  6. 6Mix chicken, cream cheese, green chiles, ½ cup Mexican blend cheese, ½ cup enchilada sauce, cumin, garlic powder, and salt until fully combined.
  7. 7Spread ½ cup enchilada sauce across the bottom of a 9x13, edge to edge.
  8. 8Spread ½ cup enchilada sauce across the bottom of a 9x13, edge to edge.
  9. 9Spread ½ cup enchilada sauce across the bottom of a 9x13, edge to edge.
  10. 10Layer half the tortilla quarters over the sauce.
  11. 11Layer half the tortilla quarters over the sauce.
  12. 12Layer half the tortilla quarters over the sauce.
  13. 13Spread the entire filling edge to edge.
  14. 14Spread the entire filling edge to edge.
  15. 15Spread the entire filling edge to edge.
  16. 16Pour ¾ cup sauce over the filling.
  17. 17Pour ¾ cup sauce over the filling.
  18. 18Pour ¾ cup sauce over the filling.
  19. 19Sprinkle remaining 1 cup Mexican blend cheese on top.
  20. 20Sprinkle remaining 1 cup Mexican blend cheese on top.
  21. 21Sprinkle remaining 1 cup Mexican blend cheese on top.
  22. 22Add second tortilla layer.
  23. 23Add second tortilla layer.
  24. 24Add second tortilla layer.
  25. 25Pour remaining ¾ cup sauce over everything.
  26. 26Pour remaining ¾ cup sauce over everything.
  27. 27Pour remaining ¾ cup sauce over everything.
  28. 28Top with all the Monterey Jack.
  29. 29Top with all the Monterey Jack.
  30. 30Top with all the Monterey Jack.
  31. 31Cover tightly with foil and bake 25 minutes.
  32. 32Cover tightly with foil and bake 25 minutes.
  33. 33Cover tightly with foil and bake 25 minutes.
  34. 34Remove foil, scatter crushed Chili Cheese Fritos on top.
  35. 35Remove foil, scatter crushed Chili Cheese Fritos on top.
  36. 36Remove foil, scatter crushed Chili Cheese Fritos on top.
  37. 37Bake uncovered 10-15 minutes until bubbly and golden.
  38. 38Bake uncovered 10-15 minutes until bubbly and golden.
  39. 39Bake uncovered 10-15 minutes until bubbly and golden.
  40. 40Rest 10 minutes before cutting.
  41. 41Rest 10 minutes before cutting.
  42. 42Rest 10 minutes before cutting.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 3 cups shredded rotisserie chicken
  • 3 cups shredded rotisserie chicken
  • 1 block (8 oz) cream cheese, softened
  • 1 block (8 oz) cream cheese, softened
  • 1 block (8 oz) cream cheese, softened
  • 1 can (4 oz) diced green chiles, drained
  • 1 can (4 oz) diced green chiles, drained
  • 1 can (4 oz) diced green chiles, drained
  • 2 cans (10 oz each) red enchilada sauce (or green sauce!)
  • 2 cans (10 oz each) red enchilada sauce (or green sauce!)
  • 2 cans (10 oz each) red enchilada sauce (or green sauce!)
  • 12 corn tortillas, cut into quarters
  • 12 corn tortillas, cut into quarters
  • 12 corn tortillas, cut into quarters
  • 1.5 cups Mexican blend cheese
  • 1.5 cups Mexican blend cheese
  • 1.5 cups Mexican blend cheese
  • 1.5 cups Monterey Jack, freshly shredded
  • 1.5 cups Monterey Jack, freshly shredded
  • 1.5 cups Monterey Jack, freshly shredded
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1 cup crushed Chili Cheese Fritos
  • 1 cup crushed Chili Cheese Fritos
  • 1 cup crushed Chili Cheese Fritos

Equipment

9x13 baking dishfoil

Tips

  • Truly zero technique is required for this one, just layer everything and bake it.
  • Rest 10 minutes before cutting.