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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Servings 8

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( 14 ) Ratings

14 Ratings

5 Stars

4 Stars 20%

3 Stars

2 Stars 13%

1 Stars

Member Reviews ( 6 )

b6c72306-7746-4c10-9c5e-b69536ff176e

ingredients 8
Prep Time 30 min
Total Time 9 hr 40 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

sherylc2005

report Posted Jul. 12, 2010 10:48 AM

This recipe is so easy and it is absolutely delicious. By the time it is finished cooking, you cannot wait to eat it. It is definitely a recipe worth cooking and sharing. If making for a large crowd, I would make three recipes of it.

book2459

report Posted May. 10, 2010 9:55 AM

My daugher in law's new favorite! It is so easy, I have bought a broasted chicken and even grilled my chicken either way is great. My friend used salsa instead of green chiles, which was good.

lstanton

report Posted Mar. 11, 2010 7:29 PM

This is absolutely amazing. Not only is it super easy, my family loves it. Even my picky eater wants seconds. Plus what a huge bonus to spend 10 minutes making it the morning or night before you need it. A suggestion: use green enchilada sauce and always have cooked cubed or shredded chicken in the freezer for quick fixes.

watermelon51

report Posted Mar. 4, 2010 6:12 PM

Tasted great!! I made a few changes. This will be great as regular enchalda's also. Found this was better the next day. Not so runny.

kris44

report Posted Feb. 11, 2010 12:09 PM

It was very good. It was perfect, put it together the night before so the next evening I just threw it in the oven and my hands were free to do whatever I wanted. Was even better as leftovers the next day!