Overnight Chicken Enchilada Bake

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

  • 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
  • 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.
  • 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.
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