Chicken Enchilada Bake

Name: Chicken Enchilada Bake
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 20 corn tortillas (approx amt); 2 can cream of chicken soup; 2 cup sour cream; 2 large chicken breasts; 1 tsp each ground cumin, chili powder, garlic powder; 1 pinch cayenne pepper

Mae Leigh @cook_3580248

Was fantastic, very flavorful.

Mae Leigh @cook_3580248

Was fantastic, very flavorful.

Saved

Ingredients

1 hour

12 servings

Ingredients
20corn tortillas (approx amt)
2 cancream of chicken soup
2 cupsour cream
2 largechicken breasts
1 tspeach ground cumin, chili powder, garlic powder
1 pinchcayenne pepper

Saved

Steps

1 hour

1

Cut up chicken breasts into bite sized pieces, sprinkle with spices, cook until no longer pink inside. Set aside
2

Warm tortillas up in skillet to make more pliable, easier to roll
3

Mix sour cream an chicken soup, do not dilute!
4

Take a tablespoon of mixture, place on tortilla,
5

Add 2 Tablespoon chopped chicken
6

Roll up, place in caserole pan.
7

Repeat until one layer is complete
8

Cover with some of the soup mixture
9

Make second layer or use separate pan and cover with remaning sauce.
10

Top with cheese if desired
11

Bake at 350° F for 35 to 50 minutes or until golden and melty on top.
12

Serve and enjoy