5-Ingredient Chicken Enchilada Bake

I had some chicken breasts the other day that I wanted to use up, but I didn't necessarily want to eat them as chicken breasts. Know what I mean? I was wanting to make a kind of a casserole with them. I am a huge fan of the casserole!
I love making and eating casseroles. They are a fabulous opportunity to get rid of the bits and pieces in your refrigerator or larder!
5-Ingredient Chicken Enchilada Bake

I had been eyeballing a recipe for a Chicken Enchilada Bake casserole that I had seen in a book I have by Taste of Home, entitled 201 Recipes You'll Make Forever.
How could you possibly resist a cookery book with a name like that. If its a recipe that you'll awnt to make forever, I'll have a piece of that one please!
5-Ingredient Chicken Enchilada Bake

I love the Taste of Home Cookbooks. I fell in love with their magazine when it first came out way back when. The recipes were in the form of recipe cards and I used to religiously clip out the ones I liked and popped them into a little metal recipe box I had.
Sadly, I had to leave that behind me in the UK. Kind of a shame really because that small tin recipe box was one that I had had since I was 19 years old. It was a wedding gift from the older woman I used to board with when I had my first job away from home.
5-Ingredient Chicken Enchilada Bake

Her name was Mrs. Boates and she lived in an old Victorian house at the top of a steep hill. I rented a bedroom and board in her house when I had my first away from home job. She was such a good cook and made the best Corn Chowder.
She would make me homemade sandwiches for my lunch every day using the loveliest homemade bread. I remember thinking she was a really old lady, but in all reality, I am probably older now than she was then! Funny how that goes!
5-Ingredient Chicken Enchilada Bake

Anyways, I digress. This recipe comes from that cookbook. It was posted by Melanie Burns of Pueblo West, CO. The original recipe made enough for 10 people.
I am only one person and so I adapted it to make enough for just two to three hearty servings. I love Tex Mex, and I am sure I could have frozen some of it, but I don't have a lot of space in my freezer at the moment either. If you are wanting to have the full recipe, just ask me and I will be happy to oblidge.
5-Ingredient Chicken Enchilada Bake

WHAT YOU NEED TO MAKE CHICKEN ENCHILADA BAKE
Five simple ingredients simply layered. It doesn't get much easier than this!

2 boneless, skinless chicken breasts, poached and shredded
8 ounces (227g) green enchilada sauce
1/3 cup (40g) dairy sour cream
3 corn tortillas cut into 1 1/2-inch pieces
1 1/4 cups (163g) shredded Monterey Jack Cheese

It is very easy to poach your own chicken breasts to use in a recipe such as this one, or you could just use the equivalent of leftover cooked chicken breast meat. To poach them, I just pop them into a saucepan and cover with a mixture of half chicken stock and half water.
Bring to the boil, then reduce to a simmer. Cover and simmer for about 10 minutes, then take off the heat and leave to cool in the liquid. Always tender and juicy and perfectly cooked, ready to cube or shred or whatever and really tasty.
5-Ingredient Chicken Enchilada Bake

The Green Enchilada Sauce I had was Frontera Green Chili Enchilada Sauce. It comes in just the right size of pouch for this recipe. I buy it at Foodland/Sobey's. Its delicious.
I used pre-grated Jack cheese for expediency. Full fat sour cream, and some corn tortillas I had in the cupboard. I don't think flour tortillas would work that well and might get soggy in the long cook time. I do think that you could use crushed tortilla chips however!
5-Ingredient Chicken Enchilada Bake

HOW TO MAKE CHICKEN ENCHILADA BAKE
Nothing could really be easier! I know I say that a lot, but it's true! I am rather lazy and if I can find something that is not only quick and easy to make but delicious, I'm making it!

Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 4 by 8-inch baking dish.Whisk the enchilada sauce and sour cream together in a bowl.Layer half of each of the following into the dish: chicken, sauce mixture, tortillas, cheese. Repeat the layers.Cover tightly and bake in the preheated oven for 35 minutes. Uncover and bake for 10 minutes longer.Let stand for 15 minutes and then serve.

I enjoyed mine with a kale salad that I had purchased at the shops. It was the steakhouse flavor with a blue cheese dressing. Ideally it should have been the Mexican one, but I had to use what I had!
It was really tasty. Hearty, cheesy, not overly spicy, rich and delicious. I will make this again sometime in the full version when I am having my sister and Dan over for supper. My father wouldn't like it as he doesn't like anything that is out of the ordinary!
I really hope you will want to give it a go and like I said, if you want the full recipe just let me know! E-mail me or whatever!
5-Ingredient Chicken Enchilada Bake

I am a huge fan of Tex Mex flavors here in The English Kitchen. Some other favorites I have cooked are:
CHICKEN CON QUESO BAKE - A tasty casserole bake loaded with plenty of spicy chicken, cheese and rice in a spicy rich cheesy sauce. Delicious!
EASY MEXICAN CORN CHOWDER - Corn Chowder was something I made frequently for my family when they were growing up. For this recipe, I updated it with some fresh and lively Tex Mex Flavors with most delicious results!
Yield: 2-3Author: Marie Rayner