Chicken Enchilada Bake

chicken enchillada bake

I didn’t make a huge one, but it would be very easy to increase the amount of everything to suit your needs.


8 oz. cream cheese

1 can cream of chicken soup (I honestly think you can sub mushroom, celery or whatever kind you have on hand)

2/3 c. hatch chilies, chopped

2 chicken breasts, cooked and chopped


1 tbsp. cumin

1 tsp. black pepper

2 tsp. salt

1 tsp. smoked paprika

2 tsp. garlic powder (not garlic salt)

3/4 c. milk

1 12 oz. package tortillas

1 can pinto beans

1 can black beans

1 lb. Monterey cheese, shredded

1 c. cotija cheese, finely shredded

1/2 c. onion diced

1/2 c. red pepper, diced

In a bowl, mix cream cheese (room temperature), cream of chicken soup, chilies, chicken, cumin, pepper, salt, paprika, garlic powder, and milk,  Put a small amount of the mixture on the bottom of a baking dish, then do a layer of tortillas, cheese (both kinds), beans (either both or you can alternate).  Repeat again using more of the cream cheese mixture than used on the bottom layer.  Finish by topping with a layer of the cheese then onions and red pepper.  If you don’t want to put the onions and peppers on top you can mix it in the layers.

Bake in a 350 F. oven for 45 minutes or until it’s bubbly and the cheese has just started to brown on the edges.  It will be very hot when you take it out of the oven, obviously… let it cool so it sets up.

Normally I put black olives in this recipe, but for some reason tonight I did not…. This is one of those recipes you can adjust and do what suits your tastes.



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