Chicken Enchilada Bake
From chefmeow 16 years ago
- 30 minutes to make
- Serves 6
CHICKEN ENCHILADA BAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Parsons Estate in Kaufman, Texas in 1994.
Ingredients
- 1 white onion chopped shopping list
- 1/4 cup butter shopping list
- 4 cups shredded cooked chicken shopping list
- 1 cup hot water shopping list
- 1 chicken bouillon cube shopping list
- 1 can cream of chicken soup shopping list
- 1 can chili beans shopping list
- 1 can whole kernel corn shopping list
- 1 small can chopped tomatoes shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon chili powder shopping list
- 2 cups grated pepper jack cheese shopping list
- 5 flour tortillas torn into pieces shopping list
How to make it
- Sauté onion in butter until onions are softened then add chicken.
- Dissolve bouillon cube in hot water then add to chicken.
- Add cream of chicken soup, beans, pepper and chili powder then stir to combine.
- In rectangular pan place a layer of torn tortillas to cover bottom of baking dish.
- Add a layer of chicken mixture and cover with half of the cheese.
- Add another layer of torn tortillas then follow with another layer of chicken.
- Top with remaining cheese then bake at 350 for 30 minutes.
People Who Like This Dish 2
- grk Houston, TX
- maybelline Hot Springs, AK
- chefmeow Garland, TX
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