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PCLinuxOS Recipe Corner Bonus:
Overnight Chicken Enchilada Bake

Overnight Chicken Enchilada Bake


1 lb. boneless skinless chicken breast halves, cut into thin bite-sized pieces
1(10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) container sour cream
1 (4.5-oz.) can Chopped Green Chiles
2 (10-oz.) cans Enchilada Sauce
12 (6-inch) corn tortillas, quartered
8 oz. (2 cups) shredded Cheddar cheese
1/4 cup sliced green onions


1. Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Heat large nonstick skillet over medium-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.

2. Spread 1/4 cup of the 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 the cheese. Repeat layers, starting with tortilla pieces. Cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.

3. Heat oven to 375F. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.

Expert Tips:

Overnight casseroles are prepared with ingredients that improve with a little extra mingling time. Don't be tempted to bake this casserole immediately; as corn tortillas need time to absorb the enchilada sauce and soften.

Serve this flavorful Mexican-style casserole with greens tossed with orange slices, diced avocado, jicama sticks and citrus vinaigrette. Serve fruit sherbet and sugar cookies for dessert.

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