
Here is a great recipe that can be made a day ahead and heated up on the fly for busy families. Leftovers of this dish make a great item to pack in your kids lunch in a hot thermos.
Enchilada Bake
Makes 1ea 9×13 pan
Ingredient | Qty | Measure | Notes |
Tortillas, Corn (yellow or white) | 12 | Ea | Sliced into strips |
Chicken, Cooked, Diced 5280 Culinary Bayou Dust | 4 | Cups | Seasoned with Bayou Dust, grilled, cooled and diced |
Enchilada Sauce, Red | 1.5 | Cups | |
Enchilada Sauce, Green | 1.5 | Cups | |
Mexican Crema | 1 | Jar – 15 fl oz | |
Cheese, Cheddar Blend | 1.5 | Cups | |
Cheese, Cotija, Crumbled | ½ | Cup | |
Cilantro, Fresh Chopped | 2 | Tbsp |
PREP Instructions:
- Preheat Oven to 400 Degrees (can be made in smoker or wood pellet grill as well, use same temp and cooking process)
- Spray your 9×13 pan with non-stick cooking spray
- First Layer as follows
- Half of the tortilla strips
- Half the cooked chicken
- Red enchilada sauce
- Half of the crema
- Half the cheddar cheese blend
- Half the cotija cheese
- Second Layer as follows
- Remainder of tortilla strips
- Remainder of cooked chicken
- Green enchilada sauce
- Remainder of crema
- Remainder of cheddar cheese blend
- Remainder of cotija cheese
- Bake uncovered at 400 degrees for 20-30 minutes or until the cheese is bubbling and top is starting to brown
- Using hot pads remove from the oven and top with the chopped cilantro
- Allow to cool for 5 minutes, then cut and serve
- Serves 8-10