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Chipotle Chicken Enchilada Bake

Gwyn Walton


This was very tasty! I did use more chicken broth (in place of water) than the recipe called for up to a cup because I felt the shredded chicken mixture needed it - and I'm glad I did. I also used more shredded cheese and a bit more red onion. Second time I made it I made an enchilada sauce in place of the salsa and boy was it really tasty. I just put a good layer of cheese over top and cooked it in a 375 degree oven for 40 - 45 minutes. Served with a tasty Spanish Rice recipe I have and it was a hit with my family. I will definitely be making this again. Mission Home-style tortillas (my favorite) are great for this recipe. Delicious and easy recipe!