Mexican

Overnight Chicken Enchilada Bake is for Dinner.

Overnight Chicken Enchilada Bake takes 540 minutes to prepare.

Overnight Chicken Enchilada Bake takes 50 minutes to cook.

Overnight Chicken Enchilada Bake makes 8 servings.

The ingredients for Overnight Chicken Enchilada Bake are:

Chicken Breast, no skin, 1lb - cut into small pieces

Cambell's- Healthy Request, Cream of Chicken Soup - 1 can

Sour Cream, reduced fat - 1 cup

Chopped green chilies - 1 can

Enchilada Sauce (Old El Paso) - 2 cans

TORTILLAS, Flour, MISSION Fajita 6in - 12 tortillas cut into quarters

Cabot 75% Light Vermont Cheddar - 8 oz shredded

Here is how you make Overnight Chicken Enchilada Bake:

1. Spray 13x9 glass baking dish with cooking spray. Cook chicken in a skillet until no longer pink in the center. Remove from heat. Stir in soup, chilies and sour cream.2. In baking dish, spread 1/4 cup of enchilada sauce. Arrange half the tortillas on the bottom, overlapping as necessary. Spoon and spread 1 cup of the enchilada sauce over the tortillas. Spread half the chicken mixture over the sauce. Top with half the cheese. Repeat layers starting with the tortillas. 3. Spray 16x12 sheet of aluminum foil with cooking spray. Cover baking dish tightly and refrigerate overnight (at least 8 hours).4. Heat oven to 375 F. Bake covered 30 minutes. Uncover baking dish; bake another 20 - 25 minutes longer until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with green onions, salsa and additional sour cream, if desired. (not included in nutritional information.)Serving Size: Makes 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user MISSBETSY821.

The nutritional information for Overnight Chicken Enchilada Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 348.2

• Total Fat: 10.0 g
• Cholesterol: 55.9 mg
• Sodium: 1,031.7 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 1.9 g
• Protein: 28.2 g

Overnight Chicken Enchilada Bake is Mexican cuisine.