Chicken Enchilada Bake

My big-boy second grader just stepped onto the bus for the first time this year. We have been on the wildest, most indescribable journey with him. He has faced so many scary things in his little life, yet he continues to grow and thrive...and SMILE. So I sit here on his first day of second grade, typing through tears to tell you about this incredible dinner I made the other night. 

I'm not kidding. This chicken enchilada bake was INCREDIBLE. It's my new favorite meal. It's a pan of totally delicious chicken enchiladas with no structure and minimal effort. Two of my favorite things.

Start out with a bit of olive oil in a skillet. Add cilantro, green onions and jalapeños (optional). Cook for 3 to 5 minutes, or until soft and fragrant.

Stack 6 flour tortillas (soft taco size) and cut into bite-size pieces.

Throw them into a bowl along with the green mixture from the skillet, tomatoes, shredded chicken, cheese, lime juice and enchilada sauce.

Mix well and pour everything into a square baking dish. Throw on a bit more cheese and bake for 30 minutes and that is IT! Top with sour cream, avocados, crushed tortilla chips or extra enchilada sauce, if desired.

I hope you love this one, too! Have a great week, friends.

Chicken Enchilada Bake

Totally delicious deconstructed enchiladas with minimal effort.

Contributed by Megan Porta from pipandebby.com.

Published Aug 29, 2014

Serves: 6

Total time: 45 min

Chicken

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 bunch green onions, sliced (white and light green parts only)
  • 1/4 cup cilantro, chopped
  • 2 jalapeño peppers, finely chopped (optional)
  • 6 flour tortillas (soft taco size), cut into bite-size pieces
  • 2 cups shredded chicken (recommendation: pull meat from a Rotisserie chicken)
  • 14.5-oz. can diced tomatoes
  • 2 cups shredded cheddar cheese, divided
  • 10-oz. can enchilada sauce
  • Juice from half of a lime
  • Salt and pepper, to taste
Instructions:
  1. Preheat oven to 350 degrees F. Coat a square baking dish with cooking spray and set aside. Heat olive oil in skillet over medium heat. Add green onions, cilantro and jalapeños (if using). Cook for 3 to 5 minutes, or until soft and fragrant.
  2. Add the green mixture to a large bowl, along with tortilla pieces, chicken, tomatoes, 1 cup of the cheese, enchilada sauce, lime juice, salt and pepper. Pour mixture into prepared baking dish and top with the remainder of the cheese.
  3. Bake in the preheated oven for 25 minutes, or until heated through. Top with sour cream, avocados, crushed tortilla chips or extra enchilada sauce, if desired.