Chicken Enchilada Bake

This is crowd pleaser. The original recipe used canned cream of chemical soup but we don’t eat that stuff anymore. I was able to make a whole food version and Patrick loves it even more.

Chicken Enchilada Bake

1/2 cup chopped onion, any kind you have on hand
1 (4 ounce) can diced green chiles
1 Tbsp adobe sauce (optional)
2 cups sour cream
1/4 cup milk
salt, pepper, red pepper, paprika, cumin, cayenne, chili powder, onion powder, garlic powder
2 cups shredded cooked chicken breast meat
2 cups shredded cheddar cheese
6 (12 inch) rice flour tortillas (or whatever tortillas you like)

Preheat oven to 350 degrees F, spray a 9×13 baking dish with cooking spray.

In a medium saucepan over medium heat, saute the onion until tender. Stir in the green chiles, adobe sauce, milk and sour cream. Add the chicken and 1/2 of the shredded Cheddar cheese. Stir together.

Place a little of the sauce on the bottom then put two tortillas in as the bottom layer (you’re going to layer like a lasagna). Add 1/3 of the chicken mixture, cover with two more tortillas.  Repeat until all chicken mixture and tortillas are used. Top with the remaining cheddar cheese and bake 30 minutes.


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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