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Recipes - Chicken Enchilada Bake

Recipe Name

Chicken Enchilada Bake

Submitted by

jeg84

Recipe Description

Quantity	1	Quantity Unit	9X9 inch pan	Servings
Prep Time (minutes)	20	Cook Time (minutes)	50	Ready In (minutes)	70

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/4	pound, raw	chicken breast, boneless, skinless
1/4	cup	mexican sauces
1 2/3	tablespoons	Reduced-fat sour cream
1/2	slice, large (1/4" thick)	Onion, chopped
1/4	teaspoon	garlic minced
1/8	teaspoon	Spices, ground cumin
1/8	teaspoon	chili powder
1 1/8	ounces	tortillas, corn
1/4	cup, diced	Monterey Jack Cheese
1/4	cup	Tomatoes canned, diced, Not drained

Steps

Sequence	Step

1	Poach chicken breast in water 15 minutes. Remove and cool. Chop into bite size pieces.
2	Saute onion and garlic in a small amount of cooking oil. Add chicken, seasonings and canned tomatoes. Simmer 5-10 minutes
3	In a greased 9x9 inch square pan, layer half of the chicken, enchilada sauce, sour cream, tortillas (torn into pieces) and cheese. Repeat layers.
4	Cover and bake at 375 degrees for 30 minutes. Uncover; bake 10 minutes or until bubbly. Let stand 15 minutes before serving.

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