Description
This Easy Chicken Enchilada Bake takes all the delicious flavors of traditional enchiladas and transforms them into a simple, layered casserole that’s perfect for busy weeknights. With tender shredded chicken, zesty enchilada sauce, melted cheese, and soft tortillas, this family-friendly dinner comes together in under an hour with minimal effort and maximum flavor.
Ingredients
For the Chicken Filling:
- 3-4 cups cooked chicken, shredded (about 1 rotisserie chicken)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
For Assembly:
- 3 cups red enchilada sauce, divided
- 10-12 flour or corn tortillas
- 4 cups shredded Mexican blend cheese, divided
- Cooking spray
For Topping:
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced jalapeños
- Avocado slices
- Additional sour cream
- Lime wedges
Instructions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 375°F (190°C). Spray your 9×13-inch baking dish generously with cooking spray to prevent sticking. This is crucial for easy serving later.
Step 2: Make the Chicken Filling
Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 4-5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, black beans, and corn.
Step 3: Season the Mixture
Add cumin, chili powder, paprika, salt, and pepper to the chicken mixture. Stir everything together, then remove from heat. Mix in the sour cream until everything is well combined and creamy. This creates a luscious, flavorful filling.
Step 4: Create the First Layer
Spread 1 cup of enchilada sauce across the bottom of your prepared baking dish. This prevents the tortillas from sticking and adds moisture. Arrange 4-5 tortillas over the sauce, overlapping slightly to cover the bottom completely. You may need to tear some tortillas to fill gaps.
Step 5: Build the Layers
Spread half of the chicken mixture over the tortillas, then sprinkle with 1½ cups of shredded cheese. Drizzle with ⅔ cup of enchilada sauce. Add another layer of tortillas, then the remaining chicken mixture, another 1½ cups of cheese, and another ⅔ cup of sauce.
Step 6: Final Layer
Top with the remaining tortillas, spread the last cup of enchilada sauce over everything, and finish with the remaining 1 cup of cheese. Make sure the cheese covers the entire surface for that perfect golden, bubbly top.
Step 7: Bake Covered
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. The foil keeps moisture in and helps the tortillas soften perfectly.
Step 8: Finish Uncovered
Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and starting to turn golden brown in spots.
Step 9: Rest and Serve
Let the enchilada bake rest for 5-10 minutes before serving. This allows the layers to set and makes cutting and serving much easier. Garnish with fresh cilantro, diced tomatoes, jalapeños, avocado, sour cream, and lime wedges.
Notes
- Make it Spicier: Add diced jalapeños to the chicken mixture or use hot enchilada sauce. A dash of cayenne pepper also adds nice heat.
- Vegetarian Version: Omit chicken and double the beans. Add sautéed bell peppers, zucchini, and mushrooms for a hearty veggie bake.
- Gluten-Free: Use corn tortillas instead of flour tortillas and ensure your enchilada sauce is gluten-free.
- Lighter Version: Use Greek yogurt instead of sour cream and reduced-fat cheese. The flavor remains delicious!
- Don’t Skip the Resting Time: Letting the bake sit for 5-10 minutes after removing from the oven makes it easier to cut clean portions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of casserole (approximately 1½ cups)
- Calories: 485
- Sugar: 5g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg