Chicken Enchilada Bake


  • 1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces
  • 1 can cream of mushroom soup (10 3/4 ounce) - *Or make your own homemade cream condensed soup, see link below 
  • 1 can cream of chicken soup (10 3/4 ounce) - *Or make your own homemade cream condensed soup, see link below
  • 10 ounce can Rotel (drain excess liquid) 
  • 1/2 cup sour cream
  • 1/4 cup milk 
  • 1 teaspoon garlic powder
  • 1 1/2 cup shredded Mexican blend cheese (divided in half)
  • *12 corn tortillas - prepared/softened - see note below (flour tortillas can be  substituted for corn - If you use flour tortillas, skip the softening process)    
  • fresh lime (optional) cut into wedges
  • fresh cilantro (optional)
Preheat oven to 350 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray. 

Prepare your corn tortillas (*see note below)and set aside. In a large bowl mix the soups, rotel, sour cream, garlic powder and milk.Reserve 3/4 of the mixture and set aside. With the remaining 1/4 of mixture, add the cooked chicken and 3/4 cup shredded cheese. Next, add a little sauce to the bottom of the baking pan, enough to coat the bottom lightly (see photo). Spoon chicken mixture into each tortilla, roll and place seam down in baking dish, side by side (see photo). Spoon the reserved sauce evenly over rolled tortillas and top with remaining cheese. 

Place in oven on middle rack and bake for approximately 30-35 minutes until cheese bubbles. Serve hot with fresh cilantro sprinkled on top and fresh squeezed lime juice. Enjoy!

Note: I use The Pioneer Woman's method from her White Chicken Enchiladas recipe to softened the corn tortillas - briefly dropping the tortillas in hot canola oil for 6-8 seconds on each side and then placing them on paper towel to soak up the excess oil. Head here for the simple steps and another great recipe: White Chicken Enchiladas