Southwest Chicken Enchilada Bake

Ellen Whiteman

Southwest Chicken Enchilada Bake is a delicious and flavorful dish made with chicken, green chiles, sour cream, onion, cheddar cheese, Monterey Jack cheese, garlic powder, salt and pepper, enchilada sauce, and flour or corn tortillas. It is a perfect choice for those following a gluten-free diet. This dish is packed with Southwest flavors and has a spicy kick. It is easy to make and is sure to be a crowd-pleaser.

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🌾 Gluten Free
Southwest
Cheese
Spicy
Enchilada
Bake

20 mins

45 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 10g
Fiber - 2g
Sodium - 800mg

Ingredients

Total: 10Serves: 4
4/3 lbs chicken
Notes:

poached (about 2.67 breasts)

8 oz green chiles
2 c sour cream
1 medium onion
Notes:

chopped

16 oz cheddar cheese
Notes:

shredded

16 oz monterey jack cheese
Notes:

shredded

1 t garlic powder
1 t salt and pepper
4 small cans enchilada sauce
Notes:

green or red

8 package flour or corn tortillas

Instructions

Step 1 : Preparation

Chop the chicken into small pieces.

Step 2 : Mixing

Combine the chicken, green chiles, sour cream, onion, half the cheddar cheese, garlic powder, salt and pepper in a large bowl and mix well.

Step 3 : Assembling

Grease two 9x13 inch baking dishes. Spread the bottom of each pan with just enough of the enchilada sauce to cover. Spoon the chicken mixture in the center of each tortilla, roll to enclose the filling. Arrange the tortillas seam side down in the prepared dishes, allowing the tortillas to touch.

Step 4 : Baking

Pour the remaining enchilada sauce on top of the tortillas. Sprinkle with the remaining cheddar cheese. Bake at 350 degrees for 45 minutes.

Step 5 : Serving

Serve hot and enjoy!


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