If you are a huge fan of chicken enchiladas, this recipe is a must-try! Enjoy this classic enchilada with savory chicken and potatoes in pureed tomato salsa sauce! This casserole only takes less than half an hour to bake and oozes with melted cheese and tangy tomato flavor!

🔴 Check the full recipe on how to make Chicken and Potato Enchilada Bake here: [ Ссылка ]

Ingredients:
16 oz tomato salsa, pureed
½ cup chicken or vegetable broth
2 tbsp all-purpose flour
1½ cups chicken breasts, skinless & boneless, roasted or poached, diced
1½ cups potatoes, roasted, diced
8 pcs flour or corn tortillas, small
1½ cups cheddar cheese, grated & divided
Cooking spray

To serve:
2 oz potato chips, per serving

⬇️ How to make Chicken and Potato Enchilada Bake⬇️
0:09 Preheat the oven to 375 degrees F and grease a baking casserole of your choice.
0:16 In a mixing bowl, combine pureed salsa, chicken or vegetable broth, and flour. Whisk until evenly incorporated.
0:35 Pour half of the sauce onto your greased baking casserole then set aside.
0:42 Divide your chicken, potatoes, and 1 cup of cheese evenly between 8 tortillas.
1:05 Roll these up, then layer on top of the casserole.
1:12 Pour the remaining sauce to coat the enchiladas, then sprinkle with the remaining cheese.
1:26 Transfer to the oven and bake for 15 to 20 minutes, or until sauce is bubbly, cheese has melted, and tortillas slightly turn crisp.
1:38 Serve with potato chips and enjoy!

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