Overnight Chicken Enchilada Bake

Name: Overnight Chicken Enchilada Bake
Prep time: 9 h 40 min
Cook time: 9 h 40 min
Total time: 9 h 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 128 grams Old El Paso® Chopped Green Chiles; 305 grams condensed cream of chicken soup; 12 6-inchs (6-inch) corn tortillas, quartered; 567 grams Old El Paso® Enchilada Sauce; 59 milliliters sliced green onions; 473 milliliters oz. shredded Cheddar cheese; 454 grams boneless skinless chicken breast halves, cut into thin bite-sized pieces; 227 grams sour cream

Overnight Chicken Enchilad It is a good option if you're following a gluten free diet. Head to the store and pick up chicken breast halves, green onions, cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 9 hours and 40 minutes.

Instructions

Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Aluminum Foil

Heat large nonstick skillet over medium-high heat until hot.

Equipment you will use

Frying Pan

Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently.

Ingredients you will need

Whole Chicken

Remove from heat. Stir in soup, sour cream and chiles.

Ingredients you will need

Sour Cream

Chili Pepper

Soup

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.

Ingredients you will need

Enchilada Sauce

Tortilla

Sauce

Equipment you will use

Baking Pan

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.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Sauce

Equipment you will use

Aluminum Foil

Heat oven to 375°F.

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Oven

Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown.

Ingredients you will need

Cheese

Sauce

Equipment you will use

Baking Pan

Oven

Let stand 15 minutes before serving.

Sprinkle with onions.

Ingredients you will need

Onion

Equipment

Ingredients

Servings:

128grams

Old El Paso® Chopped Green Chiles 305grams

condensed cream of chicken soup 126-inchs

(6-inch) corn tortillas, quartered 567grams

Old El Paso® Enchilada Sauce 59milliliters

sliced green onions 473milliliters

oz. shredded Cheddar cheese 454grams

boneless skinless chicken breast halves, cut into thin bite-sized pieces 227grams

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.