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


15 min.


45 min.



Bake: 30 min.

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What You'll Need

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