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Overnight Chicken Enchilada Bake

(15)
  7 reviews
  • 30 min prep time
  • 9 hr 40 min total time
  • 8 ingredients
  • 8 servings
  • Pinterest
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  • Save
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A saucy, Southwestern casserole is made the night before. Bake it the next day for a no-fuss dinner.

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

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

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
31%
Saturated Fat
11g
55%
Cholesterol
85mg
28%
Sodium
930mg
39%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
12%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
12%
12%
Calcium
28%
28%
Iron
12%
12%
Exchanges:
2 Starch; 2 1/2 Very Lean Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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