Chicken Enchilada Bake
8 ingredients
8 steps
Ingredients
- 2 (7 3/4 ounce) cansel pato Mexican tomato sauce
- 6 taco-size corn tortillas, cut into 1-inch strips and divided
- 1 (4 ounce) can diced green chilies, divided
- 2 cups shredded Mexican blend cheese, divided
- 2 cups shredded rotisserie chicken meat
- sliced green onion
- avocado, slices
- sour cream
Directions
-
1Preheat oven to 400 degrees.
-
2Pour 1/2 can of tomato sauce in the bottom of an 11-by-7-inch baking dish.
-
3Top with half of tortillas, chiles and chicken and 1/3 cup cheese.
-
4Pour remaining 1/2 can of sauce over the top, then repeat layers.
-
5Pour remaining can of sauce over the top and sprinkle with remaining cheese.
-
6Cover with plastic wrap and microwave on HIGH for 10 minutes.
-
7Remove plastic wrap and tent loosely with foil, bake for 10 minutes.
-
8Top with green onions, avocado and sour cream.
Products Matching These Ingredients
heirloom tomato
sunset
Italian tomato puree
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B NOVA 1
Organic tomato pulp
Kazidomi
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Seasoning mix, taco
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Taco sauce, traditional
Spartan
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Golden reserve honey, mexican coffee blossom
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D
Seasoning mix, taco
E NOVA 4
Mexican style salsa, medium
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Mexican style salsa, hot
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El pato, green enchilada sauce, original
El Pato
C NOVA 4
Magret Fresco de pato
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Le duo bloc de foie gras de pato
Labeyrie
E NOVA 3
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