Foodie Friday! - Chicken Enchilada Bake

Yes, it's me... and yes it is actually a Foodie Friday!  I was browsing Facebook the other morning when I was off work and spotted this recipe.  Credit goes to 12 Tomatoes for the recipe, just click here to see the original.

 

I had no idea what I was going to make for dinner that night and when I scrolled and found this recipe it looked perfect! 

 

#1 - We love Mexican food! 

#2 - I had most of the ingredients already!

But more importantly, it looked easy!

 

No, things have not changed in the Morris house.  I am still trying to find the kitchen again, and when I am there it is only briefly. 

 

So I headed to the grocery store to get the few items I needed.  After closing the store that evening Michael walked in the door, smelled dinner ready, and said, "Oh, what's for dinner!"  It tasted as good as it smelled!  This was a delicious, quick meal so I wanted to share the recipe with you. 

 

Chicken Enchilada Bake

 

19 oz. Red Enchilada Sauce

26 oz cooked canned chicken

3-4 Burrito-sized Flour Tortillas

3 cups  Mexican Blend shredded cheese

1, 4.5 ounce can of green chilies, diced

 

Spray a large round baking dish with nonstick spray.  Pour just enough of the enchilada sauce in the pan to cover the bottom, tilt pan to spread evenly.

 

Combine the chicken, 1-1/2 cups of the cheese, and the chilies in a bowl and stir to blend.

 

Next place a tortilla over the thin layer of sauce in the pan followed by 1/3 of the chicken mixture, and 1/3 of the sauce.  Repeat the tortilla, chicken, sauce layers - finishing with the last tortilla. Since I was out of sauce I covered the top tortilla with the remaining 1-1/2 cups of Mexican cheese - making sure the tortilla was completely covered.

 

Cover with foil and bake at 350 degrees for 45-55 minutes, until bubbly.  Remove from oven and let sit for 5 minutes to set.

 

I served this with some Mexican Rice on the side.

 

You could easily make this with ground beef, veggies, or all cheese.

 

Sorry I don't have any pictures - my camera lives at the store now, but trust me it is delish!

 

**********

 

I made a few changes from the original recipe.  The original recipe used a 9 x 13 pan and 2 layers (overlapping several tortillas for each tortilla layer).  I found a large baking dish to work well, I just added an extra layer.

 

Next time I would probably have a little more sauce on hand.  (I'm a sauce person, so you can never have enough in my opinion!)  The dish was plenty moist, but I would probably put sauce on the very top tortilla, before the 1-1/2 cup of cheese just because, not because it needs it. 

 

The original recipe calls for cooking chicken for the recipe - of course I take the easy way out and just use canned chicken.

 

 

Enjoy!

 

Happy Friday!