What are some of the most delightful things in your life? Is it spending time with the ones you love most? Or maybe you enjoy a night alone in the peace and quiet? Well, whichever is your ideal scenario, add an extra taste of joy with some Enchilada Delight Bake. It’s creamy, cheesy, and loaded with all the chicken and veggies you could ever dream of. And it’s got those savory, spicy Tex-Med flavors you love so much. Oh, and a bonus point. There is no need to make a mess rolling up tortillas with this one. It’s all baked in for some tender, gooey goodness. So, let’s make the most of this special time with Enchilada Delight Bake!
Ingredients
- 2 tablespoons canola oil
- 1 1/2 cups sweet onion, diced
- 2 large poblano peppers, seeded and diced
- 3 cloves garlic, minced
- 2 (10.75-ounce) cans cream of chicken soup
- 1 (8-ounce) container sour cream
- 2 (4.5-ounce) cans diced green chiles
- 1 cup chicken broth
- 1 (1-ounce) envelope taco seasoning mix
- 18 (6-inch) corn tortillas, quartered
- 6 cups chicken, cooked and shredded
- 2 cups extra-sharp cheddar cheese, shredded
- 2 cups Pepper Jack cheese, shredded
- cilantro leaves, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a large skillet over medium-high heat, add the oil, the onion, and the peppers and sauté until tender, about 5 minutes.
Step 4 –Add the garlic to the onion mixture and sauté for 1 minute.
Step 5 –Stir the cream of chicken soup, the sour cream, the green chiles, the broth, and the taco seasoning into the onion mixture, then transfer the skillet from the heat.
Step 6 –Spread 1 cup of the soup mixture in the prepared baking dish.
Step 7 –Arrange 24 of the tortilla quarters, slightly overlapping, over the soup mixture.
Step 8 –Top the tortilla quarters with 3 cups of the chicken, 3/4 cup of the cheddar, 3/4 cup of the Pepper Jack cheese, and 1 1/2 cups of the soup mixture.
Step 9 –Repeat the layers once, starting with 24 of the tortilla quarters and ending with 1 1/2 cups of the soup mixture.
Step 10 –Top the bake with the remaining tortilla quarters, the remaining soup mixture, the remaining cheddar cheese, and the remaining Pepper Jack cheese.
Step 11 –Bake the enchilada bake until bubbly and golden, about 45-50 minutes.
Step 12 –Transfer the enchilada bake to a wire rack and let stand for 15 minutes.
Step 13 –Serve the bake garnished with the cilantro.
