Mexican

Overnight chicken Enchiolada Bake is for Dinner.

Overnight chicken Enchiolada Bake takes 30 minutes to prepare.

Overnight chicken Enchiolada Bake takes 30 minutes to cook.

Overnight chicken Enchiolada Bake makes 8 servings.

The ingredients for Overnight chicken Enchiolada Bake are:

1 lb. boneless chicken breast halves, cut into thin bite-sized pieces.
1 (10 oz. can) condensed cream of chicken soup
1 (8 oz.) container sour cream -reduced fat
1 (4.5 oz ) can Old El Paso Chopped Green chiles
2 (10 oz cans) of Old El Paso Enchilada Sauce
12 (6-inch) corn tortillas, quartered
8 oz. (2 cups) Shredded cheddar cheese
1/4 cup sliced green onions

Here is how you make Overnight chicken Enchiolada Bake:

Spray 13x9 in. pan and foil cover with non-stick cooking spray. Heat large nonstick skillet over med-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.Spread 1/4 cup of 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 cheese. Repeat layers, starting with tortilla pieces. cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight. Heat oven to 375 degrees F. Bake covered 30 min. Uncover baking dish:bake and additional 20-25 minute4s or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions. Serves 8 Serving Size: 8 serviingsNumber of Servings: 8Recipe submitted by SparkPeople user NADEAN48.

The nutritional information for Overnight chicken Enchiolada Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 286.0

• Total Fat: 13.2 g
• Cholesterol: 40.0 mg
• Sodium: 1,008.4 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 3.5 g
• Protein: 13.3 g

Overnight chicken Enchiolada Bake is Mexican cuisine.