Overnight Chicken Enchilada Bake

Overnight Chicken Enchilada Bake

A saucy, Southwestern casserole is made the night before. Bake it the next day for a no-fuss dinner.

Prep Time

30

Minutes

Total Time

9:40

Hrs:Mins

Makes

8

servings

1
lb. boneless skinless chicken breast halves, cut into thin bite-sized pieces
1
(10 3/4-oz.) can condensed cream of chicken soup
1
(8-oz.) container sour cream
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
2
(10-oz.) cans Old El Paso® Enchilada Sauce
12
(6-inch) corn tortillas, quartered
8
oz. (2 cups) shredded Cheddar cheese
1/4
cup sliced green onions
  1. Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
  2. Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortilla pieces. Cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.
  3. Heat oven to 375°F. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Overnight casseroles are prepared with ingredients that improve with a little extra mingling time. Don't be tempted to bake this casserole immediately; corn tortillas need time to absorb the enchilada sauce and soften.
Serve this flavorful Mexican-style casserole with greens tossed with orange slices, diced avocado, jicama sticks and citrus vinaigrette. Serve fruit sherbet and sugar cookies for dessert.

Nutrition Information:

1 Serving (1/8 of Recipe)
  • Calories 390
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 11g,),
  • Cholesterol 85mg;
  • Sodium 930mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 1/2 Very Lean Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.