Chicken Enchilada Bake
Chicken Enchilada Bake is a comforting and flavorful dish that combines tender chicken, zesty green chilies, and creamy sauce wrapped in soft tortillas. Topped with melted cheese and olives, this casserole is perfect for family dinners and gatherings, satisfying even the pickiest eaters with its delicious taste.
Ingredients
Instructions
- Heat oven to 350°.
- Melt margarine; sauté onion and garlic until tender.
- Stir in 1/4 cup olives, chilies, sour cream, and soup; mix well.
- Reserve 3/4 cup sauce.
- Fold in chicken and 1/2 cup cheese to remaining sauce.
- Warm tortillas as directed on package.
- Fill tortillas with chicken mixture.
- Roll up and place seam side down in ungreased 12 x 8 baking dish.
- Combine reserved sauce and milk.
- Spoon over tortillas.
- Bake at 350° for 30 to 35 minutes.
- Sprinkle with remaining cheese and olives.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using spicy cream of chicken soup. If you don't have margarine, butter works well as a substitute. You can also swap the Cheddar cheese for Monterey Jack for a creamier texture. To save time, use rotisserie chicken instead of cooking your own. This Chicken Enchilada Bake can be made ahead and refrigerated before baking.
Serving Suggestions
Serve the Chicken Enchilada Bake hot, garnished with fresh cilantro or green onions. It pairs beautifully with Spanish Rice (Arroz Espanol) and a side of refried beans for a complete meal. A simple green salad with avocado and lime dressing complements this dish well. Consider serving with tortilla chips and salsa for a fun appetizer.
Storage & Reheating
Leftover Chicken Enchilada Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, cover the dish with foil, and heat for about 20-25 minutes or until warmed through. You can also microwave individual portions for 1-2 minutes, but the oven method helps retain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchilada Bake contains roughly 827 calories, with 15g protein, 63g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (64% of the Daily Value), protein (30% of the Daily Value), and calcium (28% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1083mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can assemble the Chicken Enchilada Bake a day in advance. Just prepare it up to the baking step, cover it tightly, and refrigerate. When you're ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
What can I substitute for sour cream?
If you need a substitute for sour cream, plain Greek yogurt works well and adds a nice tangy flavor. You can also use a dairy-free yogurt alternative if you're looking for a non-dairy option without compromising on the creaminess of the dish.
Can I freeze Chicken Enchilada Bake?
Yes, this dish freezes well! Once completely cooled, cover it tightly with plastic wrap and then foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through, or bake from frozen, extending the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).