Chicken & Tortilla Enchilada Bake

Campbell's Chicken & Tortilla Enchilada Bake Recipe

Tender chicken, enchilada sauce, cheese and corn tortillas are layered and baked together to get mighty big flavor with only four ingredients!

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Bake: 30 min.

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What You'll Need

2 cups prepared enchilada sauce
9 corn tortillas (6-inch)
2 cups shredded or chopped cooked chicken
2 cups shredded Mexican cheese blend (about 8 ounces)

How to Make It

  • 1

    Heat the oven to 350°F. Spread 1/4 cup enchilada sauce in the bottom of a 9-inch pie plate.

  • 2

    Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and 1/2 cup cheese. Repeat the layers. Coat the remaining tortillas with the enchilada sauce and place on top. Spread the remaining enchilada sauce over the top.

  • 3

    Bake for 25 minutes or until the filling is hot and bubbling. Sprinkle with the remaining cheese.

  • 4

    Bake for 5 minutes or until the cheese is melted.

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Recipe Nutritional Information

Made With

Pace Enchilada Sauce

calories

534

totalfat

24g

saturatedfat

12g

cholesterol

116mg

sodium

1503mg

totalcarbohydrate

39g

dietaryfiber

6g

protein

38g

vitamina

31%DV

vitaminc

4%DV

calcium

46%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25730

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