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Tuesday, October 6, 2009

Chicken Enchilada Bake

Submitted by Timara

4-6 boneless skinless chicken breast
2 cans chicken stock
2 cans cream of chicken soup
1 small can green chilies

Cook the above in a crock pot for 3-4 hours.

In a baking dish, layer 1/2 chicken mixture, layer of corn tortillas (about 6), layer shredded Monterey jack cheese, layer the rest of the chicken mixture, layer of more corn tortillas and cheese. Top with a can of green chile enchilada sauce. Bake at 350 degrees for 30 minutes. Let stand for 10-15 minutes.


  1. This was so yummy! I loved it! Had to take some Zantac along with it though :(

  2. It is definitely spicy! I should mention the spice is toned down when you crumble tortilla chips and put some sour cream on top! Yum!