Cheesy Enchiladas Bake (Print Version)
Layers of savory chicken, tangy sauce, and gooey cheese baked until bubbly and golden.
# Ingredients:
→ Main Components
01 -
8 corn tortillas
02 -
2 cups shredded cooked chicken
03 -
1 cup shredded cheddar cheese
04 -
1 cup shredded Monterey Jack cheese
05 -
1 can (10 ounces) condensed cream of chicken soup
06 -
1 cup sour cream
07 -
1 cup red enchilada sauce
# Steps:
01 -
Set oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
02 -
In a large bowl, combine shredded chicken, 1 cup mixed shredded cheese, and 1/2 cup enchilada sauce until evenly incorporated.
03 -
Spoon the chicken mixture equally onto the center of each corn tortilla. Roll each tortilla tightly and arrange seam side down in the prepared baking dish.
04 -
In a separate bowl, stir together condensed cream of chicken soup, sour cream, and the remaining 1/2 cup enchilada sauce until smooth. Evenly pour the mixture over the arranged tortillas.
05 -
Sprinkle the remaining 1 cup shredded cheese evenly over the sauced enchiladas.
06 -
Place the baking dish in the oven and bake uncovered for 20 to 25 minutes, or until hot and bubbling around the edges.
07 -
Remove from the oven and let stand for several minutes before serving hot.
# Notes:
01 -
For extra flavor, garnish with chopped fresh cilantro, sliced green onions, or diced jalapeño before serving.