Best Chicken Spinach Chipotle Enchilada Bake Recipes

CHICKEN ENCHILADA BAKE

Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

SKILLET CHIPOTLE CHICKEN ENCHILADA BAKE

Skillet Chipotle Chicken Enchilada Bake image

The super easy Skillet Chipotle Chicken Enchilada Bake is the perfect way to get dinner on the table on a busy weeknight!

Provided by Gaby Dalkin

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

3 chicken breasts, cut in half
1/2 can from 1 (28 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
1 small jar green chiles
2 chipotles in adobo, chopped
2 to 3 cups shredded Monterey Jack cheese
6 6-inch corn tortillas
1 cup black beans
1 cup fresh corn, removed from the cob
scallions and cilantro to garnish

Steps:

Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
Preheat the oven to 375° F.
In a medium sized skillet, layer the ingredient, starting with a layer of sauce followed by 3 tortillas, 1/2 of the chicken, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Top with scallions and cilantro to serve. Cut into wedges as needed.

Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g