Chicken Enchilada Bake

Yummy and easy-to-make enchilada recipe!


Cooked cubed chicken breast 2 Cup (32 tbs)
Yellow onion 1/2 , chopped
Olive oil 1 Teaspoon
Sour cream 1/2 Cup (8 tbs) (Clover Organic)
Chopped italian parsley 1/3 Cup (5.33 tbs)
Canned diced green chilies 4 Ounce , draine (1 can)
Sliced black olives 1/4 Cup (4 tbs)
Enchilada sauce 3/4 Cup (12 tbs) (prepared, red chile)
Shredded mexican cheese blend 1 3/4 Cup (28 tbs) , divided (Clover Organic, 3 cheese)
Flour tortillas 8 (fajita size)



Preheat oven to 350F.

Grease baking dish with olive oil.


Heat olive oil in a pan. Saute onions for 3-4 minutes until translucent.

Add cubed chicken, green chilies, sliced olives and mix well.

Pour half the quantity of sauce and toss well to coat.

Add sour cream, chopped parsley and stir well to combine.

Add cheese blend and stir until cheese is melted.

Spoon chicken mixture over tortillas and roll it.

Fill baking dish with tortilla rolls and drizzle remaining enchilada sauce over it.

Top with remaining cheese and cover with aluminium foil.

Pop into oven and bake for 25 minutes.

Remove foil and bake for 10 minutes.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 620Calories from Fat 299

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 1681 mg70.04%

Total Carbohydrates 49 g16.3%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet