Recipe for Enchilada Bake from the Southwestern section.
Enchilada Bake2 (7.75 ounce) cans El Pato Mexican Style
Tomato Sauce, divided
6 taco size corn tortillas, cut into 1-inch strips and divided
1 (4 ounce) can diced green chiles, divided
2 cups shredded rotisserie chicken meat
1 cup shredded Mexican blend cheese, divided
Sliced green onions
Avocado slices
Sour cream Preheat oven to 400 degrees F. Pour 1/2 can of tomato sauce in the bottom of an 11 x 7-inch baking dish. Top with half of tortillas, chiles and chicken and 1/3 cup cheese. Pour remaining 1/2 can of sauce over the top, then repeat layers. Pour remaining can of sauce over the top and sprinkle with remaining cheese. Tent loosely with aluminum foil. Bake at 325 degrees F for 25 to 30 minutes or until bubbly. Top with green onions, avocado and sour cream. Makes 6 servings. Nutrition Per Serving: 260 calories, 12 g protein, 15 g total fat (7 g sat., 0 g trans), 17 g carbohydrate, 3 g fiber, 1 g sugar, 50 mg cholesterol, 700 mg sodium
We hope you enjoy your freshly made Enchilada Bake. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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