Chicken Enchilada Bake

Made with our hearty Veggie Chili and flavorful Chicken Tortilla bulk soups.

Ingredients:

  1. 9 soft corn tortillas (cut in half)
  2. 2 lb. boneless skinless chicken thighs, cooked and shredded
  3. 20 oz. (1 bowl +1 cup) McAlister's veggie chili
  4. 20 oz. (1 bowl + 1 cup) McAlister’s cheesy chicken tortilla soup
  5. 4 c. shredded cheddar jack cheese blend
  6. 1 c. pico de gallo or salsa
  7. 1 avocado, sliced
  8. 2 Tbs. cilantro, chopped

Directions:

  1. Pre-heat oven to 400°F.
  2. Mix veggie chili and tortilla soup together in medium mixing bowl.
  3. Spread 1¼ c. of soup mixture over bottom of 7x11 inch pan.
  4. Cover soup with 6 tortilla halves.
  5. Spread ⅓ of chicken over tortillas.
  6. Pour another 1¼ c. of remaining soup mixture evenly over chicken.
  7. Spread ⅓ of cheese evenly over chicken.
  8. Repeat steps 4 through 7 two times.
  9. Loosely cover pan with aluminum foil.
  10. Bake for 30 minutes.
  11. Uncover and bake for additional 15 minutes.
  12. Let cool for 10 minutes.
  13. Top with pico de gallo, sliced avocado, and cilantro.