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Overnight Chicken Enchilada Bake Recipe


  • Overnight Chicken Enchilada Bake
    Overnight Chicken Enchilada Bake

    1 pound. boneless skinless chicken breast halves, cut in to thin bite-sized pieces

  • 1 (10 3/4-oz.) can condensed cream of chicken soup
  • 1 (8-oz.) container sour cream
  • 1 (5-oz.) can Aged El Paso® Chopped Green Chiles
  • Two (10-oz.) cans Aged El Paso® Enchilada Sauce
  • 12 (6-inch) hammer toe tortillas, quartered
  • Eight ounce. (2 mugs) shredded Cheddar cheese
  • 1/4 mug sliced green onions

How to make Overnight Chicken Enchilada Bake

  • Spray 13×9-inch (3-quart) cup cooking dish as well as 16×12-inch linen of foil along with quality cooking food squirt. Heat big quality skillet more than medium-high heat till hot. Add chicken; prepare 3 to 4 moments or till chicken is no longer red in center, mixing frequently. Remove through warmth. Mix within soup, sour cream and chiles.
  • Spread 1/4 mug from the enchilada sauce in dispersed cooking dish. Set up 1 / 2 of the tortilla pieces over sauce, overlapping because required. Tea spoon as well as distribute One mug enchilada sauce equally over tortillas. Distribute 1 / 2 of chicken mixture over sauce. Top along with 1 mug of the cheese. Repeat layers, beginning with tortilla pieces. Include firmly with dispersed aluminum foil. Refrigerate at least 8 hrs or even immediately.
  • Heat oven to 375°F. Bake covered 30 minutes. Discover cooking dish; bake one more 20 to Twenty five minutes or till sauce is actually bubbly and cheese begins to brown. Allow remain Fifteen minutes prior to serving. Sprinkle along with onions.
  • Overnight Chicken Enchilada Bake is ready to serve.

Prep Time: 30 minutes
Total Time: 9 hours 40 minutes
Servings: 8 servings