A saucy, Southwestern make-ahead chicken enchilada casserole is made the night before and baked the next day for a no-fuss dinner. It's the perfect solution for busy weeknights!
Overnight Chicken Enchilada Bake
- Prep Time 30 min
- Total 9 hr 40 min
- Ingredients 8
- Servings 8
Ingredients
- 1 lb. boneless skinless chicken breast halves, cut into thin bite-sized pieces
- 1 (10 3/4-oz.) can condensed cream of chicken soup
- 1 (8-oz.) container sour cream
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 12 (6-inch) corn tortillas, quartered
- 8 oz. (2 cups) shredded cheddar cheese
- 1/4 cup sliced green onions
Instructions
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Step1Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
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Step2Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortilla pieces. Cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.
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Step3Heat oven to 375°F. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.
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Nutrition
390
Calories
20g
Total Fat
25g
Protein
28g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1/8 of Recipe
- Calories
- 390
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 11g
- 55%
- Cholesterol
- 85mg
- 28%
- Sodium
- 930mg
- 39%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 26%
- 26%
- Vitamin C
- 12%
- 12%
- Calcium
- 28%
- 28%
- Iron
- 12%
- 12%
Exchanges:
2 Starch; 2 1/2 Very Lean Meat; 3 1/2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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