Chicken Enchilada Bake

Chicken Enchilada Bake

Layers of shredded chicken, corn tortillas, and melted cheese baked in tangy red sauce.

Total 50 min Makes 8 servings Calories 410/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

This casserole-style take on enchiladas skips the rolling and layers tortillas, shredded chicken, cheese, and red enchilada sauce like a Mexican lasagna. It bakes until bubbly and golden, making it a practical choice for weeknight dinners or feeding a crowd without individual assembly.

Ingredients

  • 3 cups cooked shredded chicken
  • 3 cups red enchilada sauce
  • 12 corn tortillas, cut into quarters
  • 3 cups shredded Mexican blend cheese
  • 1 small white onion, diced
  • 1 can black beans, drained and rinsed
  • 1 can diced green chiles
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 0 salt, to taste
  • 0 black pepper, to taste
  • 2 green onions, thinly sliced, for garnish

Method

  1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick spray.

  2. In a large bowl, combine the shredded chicken, diced onion, black beans, green chiles, cumin, garlic powder, 1 cup of the enchilada sauce, salt, and pepper. Stir until evenly mixed.

  3. Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.

  4. Layer one-third of the tortilla quarters over the sauce, slightly overlapping to cover the bottom.

  5. Spread half of the chicken mixture over the tortillas, then drizzle with 1/2 cup enchilada sauce and sprinkle with 1 cup of cheese.

  6. Repeat the layers once more: tortillas, remaining chicken mixture, sauce, and 1 cup cheese.

  7. Top with the final layer of tortillas, remaining enchilada sauce, and remaining 1 cup of cheese.

  8. Cover the dish with foil and bake for 20 minutes.

  9. Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and bubbling at the edges.

  10. Remove from the oven and let rest for 10 minutes before serving.

  11. Dollop with sour cream and garnish with chopped cilantro and sliced green onions before serving.

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    Chicken Enchilada Bake

    This casserole-style take on enchiladas skips the rolling and layers tortillas, shredded chicken, cheese, and red enchilada sauce like a Mexican lasagna. It bakes until bubbly and golden, making it a practical choice for weeknight dinners or feeding a crowd without individual assembly.

    50 min 8 servings 410 cal

    Ingredients

    • 3 cups cooked shredded chicken
    • 3 cups red enchilada sauce
    • 12 corn tortillas, cut into quarters
    • 3 cups shredded Mexican blend cheese
    • 1 small white onion, diced
    • 1 can black beans, drained and rinsed
    • 1 can diced green chiles
    • 1/2 cup sour cream
    • 1/4 cup chopped fresh cilantro
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 0 salt, to taste
    • 0 black pepper, to taste
    • 2 green onions, thinly sliced, for garnish

    Method

    1. 1

      Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick spray.

    2. 2

      In a large bowl, combine the shredded chicken, diced onion, black beans, green chiles, cumin, garlic powder, 1 cup of the enchilada sauce, salt, and pepper. Stir until evenly mixed.

    3. 3

      Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.

    4. 4

      Layer one-third of the tortilla quarters over the sauce, slightly overlapping to cover the bottom.

    5. 5

      Spread half of the chicken mixture over the tortillas, then drizzle with 1/2 cup enchilada sauce and sprinkle with 1 cup of cheese.

    6. 6

      Repeat the layers once more: tortillas, remaining chicken mixture, sauce, and 1 cup cheese.

    7. 7

      Top with the final layer of tortillas, remaining enchilada sauce, and remaining 1 cup of cheese.

    8. 8

      Cover the dish with foil and bake for 20 minutes.

    9. 9

      Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and bubbling at the edges.

    10. 10

      Remove from the oven and let rest for 10 minutes before serving.

    11. 11

      Dollop with sour cream and garnish with chopped cilantro and sliced green onions before serving.