Chicken Enchilada Bake

45 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Mix chicken, cream cheese, green chiles, ½ cup Mexican blend cheese, ½ cup enchilada sauce, cumin, garlic powder, and salt until fully combined.
  3. 3Spread ½ cup enchilada sauce across the bottom of a 9x13, edge to edge.
  4. 4Layer half the tortilla quarters over the sauce.
  5. 5Spread the entire filling edge to edge.
  6. 6Pour ¾ cup sauce over the filling.
  7. 7Sprinkle remaining 1 cup Mexican blend cheese on top.
  8. 8Add second tortilla layer.
  9. 9Pour remaining ¾ cup sauce over everything.
  10. 10Top with all the Monterey Jack.
  11. 11Cover tightly with foil and bake 25 minutes.
  12. 12Remove foil, scatter crushed Chili Cheese Fritos on top.
  13. 13Bake uncovered 10-15 minutes until bubbly and golden.
  14. 14Rest 10 minutes before cutting.

Ingredients

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

Equipment

9x13 panfoil

Tips

  • Rest 10 minutes before cutting.