Easy Chicken Enchilada Bake
This Easy Chicken Enchilada Bake is a creamy, cheesy twist on the classic meal using Fritos in place of tortillas. A delicious meal made in just 30 minutes.
- 2 tablespoons olive oil
- 2 pounds chicken thighs or breasts cut into 1 inch cubes
- salt and pepper to taste
- 15 ounces red enchilada sauce
- 1 cup sour cream
- 10.5 ounces cream of chicken
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 10.25 ounce bag of Fritos chips
- 2 1/2 cups shredded Mexican blend cheese
- 1/2 head of lettuce chopped, for topping
- 1 roma tomato chopped, for topping
In a medium skillet heat 2 tablespoons of oil, . Add cubed chicken, season with salt and pepper. Cook until the sides are golden brown and chicken is completely cooked through, about 5-7 minutes. Remove from heat and set aside.
Preheat oven to 350 degrees.
In a medium bowl mix together enchilada sauce, sour cream, cream of chicken, cumin, chili powder, 1 1/2 cups Mexican blend cheese, and chicken. Stir together until well combined.
In a 1 quart casserole dish, pour Frito chips in the bottom, add chicken mixture on top of the chips, and then sprinkle remaining cheese on top. Bake uncovered for 20-25 minutes or until warm and bubbly and cheese is melted on top.
Calories: 492kcal | Carbohydrates: 31g | Protein: 23g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1177mg | Potassium: 390mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1345IU | Vitamin C: 3.5mg | Calcium: 310mg | Iron: 1.9mg