Overnight Chicken Enchilada Bake

A saucy, Southwestern casserole is made the night before. Bake it the next day for a no-fuss dinner.

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  • prep time 30 min
  • total time 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
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
2
(10-oz.) cans Old El Paso™ Enchilada Sauce
12
(6-inch) corn tortillas, quartered
8
oz. (2 cups) shredded Cheddar cheese
1/4
cup sliced green onions

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 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.
  • 2 Spread 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.
  • 3 Heat 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.
  • 1 Spray 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.
  • 2 Spread 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.
  • 3 Heat 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.

EXPERT TIPS

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Expert Tips

Overnight casseroles are prepared with ingredients that improve with a little extra mingling time. Don't be tempted to bake this casserole immediately; corn tortillas need time to absorb the enchilada sauce and soften.

Serve this flavorful Mexican-style casserole with greens tossed with orange slices, diced avocado, jicama sticks and citrus vinaigrette. Serve fruit sherbet and sugar cookies for dessert.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
390
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
),
Cholesterol
85mg
85%;
Sodium
930mg
930%;
Total Carbohydrate
28g
28%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
12%;
Calcium
28%;
Iron
12%;
Exchanges:
2 Starch; 2 1/2 Very Lean Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.