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Kima

Lazy Night Cheesy Chicken Tortilla Bake

Some nights you want enchiladas but not the rolling. Everything gets stacked in one pan, and it comes out creamy, cheesy and perfect for feeding a hungry table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the chicken filling
  • 2 cups cooked shredded chicken
  • 1 packet taco seasoning
  • 1 cup sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 1 can green chiles 14 oz can
For the queso
  • 16 oz Velveeta Queso Blanco
  • 1 can Rotel tomatoes 10 oz can
For stacking
  • 6 burrito-size flour tortillas

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Skillet

Method
 

  1. Heat your oven to 375°F and grease a 9x13-inch baking dish.
  2. In a big bowl, stir together the chicken, taco seasoning, sour cream, cheddar and green chiles until it looks creamy and well mixed.
  3. Tear or trim the tortillas so they fit the dish.
  4. Chop the Velveeta into chunks and put them in a skillet with the Rotel. Cook on medium-low, stirring often, until it's fully melted and smooth.
  5. Spread a thin layer of queso on the bottom of the dish. Add a layer of tortillas, then half the chicken mixture, then more queso.
  6. Repeat the layers until everything is used up. Finish with a generous pour of queso on top.
  7. Bake at 375°F for 25 to 30 minutes, until it's bubbling at the edges and hot all the way through.
  8. Let it sit for 5 to 10 minutes before cutting.

Notes

  • Leftovers keep in the fridge for up to 3 days. Reheat a slice covered with foil so it doesn't dry out.
  • No cooked chicken? A store-bought rotisserie chicken works great.
  • Stir the queso the whole time it melts, or it can stick and scorch on the bottom.
  • Serve it with a crisp green salad or some rice to balance all that cheesy goodness.