Welcome to the wonderful world of Chicken Enchilada Bake! This delicious dish was part of the regular dinner rotation when I was growing up, and contrary to its name, it in no way resembles enchiladas. It does involve chicken and baking, but the last time I checked, spooning a thick sauce onto a bed of tortilla chips does not an enchilada make.
Looking at the ingredient list, it’s probably not something that you would come across in 2011 and think, “I want to make that,” but hopefully you’ll consider it when someone who’s been eating it for the last twenty-seven years vouches for it and that person’s boyfriend who ate it for the first time in 2010 will do the same. That boyfriend has found a new love in life, and its name is not Kirsten.
About the ingredients…cream of chicken soup, cream of celery soup, chicken breasts, cheddar cheese, sour cream, and a few bits of green. I am not a fan of canned soup or chicken breasts. I am not a fan of preservatives and other weird ingredients in processed foods. But all of that goes out the window when it comes to Chicken Enchilada Bake (or Cheetos). Forget everything you’ve learned from Michael Pollan and Eric Schlosser (my college commencement speaker, by the way), and make this super unhealthy but super comforting and delicious meal. Your loved ones will love you even more, at least until you run out of leftovers. When that happens, make them oatmeal cream pies.
Chicken Enchilada Bake
Serves 6-8
- 2 cans cream of celery soup
- 1 can cream of chicken soup
- 3 lbs. boneless, skinless chicken breasts, baked and cooled
- 1 small carton sour cream (about a cup)
- 1-4oz. can diced green chiles
- 4-6 tbsp green onions (white + green parts), chopped
- 2 cups grated sharp cheddar cheese
- Tortilla chips for serving
Notes:
- Do not use reduced fat or other lighter versions of the soups. The results will be runny and less delicious.
- My mom always serves steamed broccoli on the side, which I recommend. It makes you feel like a little less of a glutton and helps to keep your blood flowing freely. She actually replaces the tortilla chips with broccoli on her plate, but I don’t support that move.
- If you’ve read this far and you’re a vegetarian, a vegetarian version is possible. My dad has been eating it for years. Just nix the chicken and replace the can of chicken soup with another can of celery soup. At least that’s how I think my mom does it.
- Combine all of the ingredients except one cup of the cheddar in a large bowl.
- Mix well and transfer to an 8×10 baking dish.
- Sprinkle with the remaining cheddar.
- Bake at 350 for 30-45 minutes, until the cheese is melted and bubbly.
- Serve over tortilla chips.
Same exact recipe that I have.
May I suggest running it under a broiler before you serve?
And, you might be pleasantly surprised that sliced water chestnuts and black olives add that broccoli-vegetable alternative that you so desperately need.
Plus try uber elegant: two shades of chips!
this must be a totally 80′s recipe, nina gave it to me as long ago. i would like to suggest that it makes the perfect solution to all the turkey leftovers. i prefer dark meat and the taste is the same or better. also i use salsa instead of chilies. everybody likes to eat this! even tom the chicken hater. i’ve used the cream soups from the coop too, a little runnier, but fine. you can’t hurt this recipe!
Over the years I’ve tried a few tweaks too (like adding mushrooms instead of chicken for that pesky vegetarian) but I keep coming back to the original! Sometimes the original really is the best!
Funny I have a similar recipe we used to eat growing up called Chicken Divine. It isn’t a mexican version and includes the broccoli in the dish, I will have to pass along sometime. Something really winter/childhood comforting about it.
This was a big hit at my house – thanks!!
Glad you liked it!