Sour cream, chopped scallions and sliced olives for serving
1. Stir enchilada sauce mix and water in medium saucepan. Add tomato sauce and green chiles. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally, 5 minutes or until thick. Remove from heat. Stir in Chicken.
2. Place one third of tortilla pieces in bottom of lightly greased 9x13 inch baking dish. Top with one third of chicken mixture. Sprinkle with one third of onions and 1/2 cup cheese. Rep0eat each layer twice, ending with cheese.
3. Broil 5 to 8 minutes or until golden and bubbling.
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