Chicken & Tortilla Enchilada Bake

“I got this recipe out of one of those "free" recipe books you get from some of the internet sites. This one came out of a Pace Cookbook.”

Ingredients Nutrition

  • 1 (17 1/2 ounce) jar enchilada sauce
  • 9 6-inch corn tortillas
  • 2 cups cooked chicken, chopped or shredded
  • 2 cups shredded Mexican blend cheese


  1. Preheat oven to 350 F.
  2. Spread 1/4 cup enchilada sauce in bottom of a 9" pie plate.
  3. Pour remaining enchilada sauce into a shallow dish that is big enough to dip the corn tortillas.
  4. Dip 3 tortillas in sauce to coat and place in bottom of pie place, overlapping as necessarry.
  5. Top with half of the chicken and 1/2 cup cheese.
  6. Dip 3 more tortillas in sauce and place on top of cheese.
  7. Top this layer with remaining chicken and 1/2 cup cheese.
  8. Dip remaining tortillas in sauce and place on top of cheese.
  9. Spread remaining sauce over the top of the tortillas.
  10. Bake for 25 minutes, top with remaining cheese and bake for 5 minutes more, or until cheese is melted.
  11. Cut in pie shaped wedges to serve.

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