Chicken Enchillada Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 540.2
  • Total Fat: 29.4 g
  • Cholesterol: 136.2 mg
  • Sodium: 1,406.3 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 36.5 g

View full nutritional breakdown of Chicken Enchillada Bake calories by ingredient


Introduction

Something I made up when all I had left was 1/2 a can of enchillada sauce, some cheese, a bag of frozen chicken thighs, and some corn tortillas. Werd. Something I made up when all I had left was 1/2 a can of enchillada sauce, some cheese, a bag of frozen chicken thighs, and some corn tortillas. Werd.
Number of Servings: 4

Ingredients

    6 small corn tortillas
    7.5 oz green enchillada sause
    10 oz salsa
    4 chicken thighs
    2 1/2 cups grated cheddar cheese
    1/2 tbsp. olive oil or use cooking spray

Directions

To make the filling, dice and sautee the chicken thighs in olive oil heated in a medium-high skillet. Then add enchillada sause and salsa and simmer for 20 minutes. Meanwhile, spray a medium-sized pyrex baking dish with cooking spray and line the bottle with corn tortillas. Once your filling is done, put 1/2 the filling, lightly sprinkle with cheese, then make another tortilla layer and repeat. Cover the top with salsa and cheese and bake for 30 mins ina 400 degree oven. Cool it. Eat it.

Number of Servings: 4

Recipe submitted by SparkPeople user BENNISACK.