Easy Chicken Enchilada Bake 🌶️🧀
A cheesy, saucy, one-pan wonder that layers tender chicken, corn tortillas, and gooey melted cheese—all the flavors of enchiladas without the rolling!
Ingredients (Serves 6)
For the Filling:
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3 cups cooked shredded chicken (rotisserie or boiled)
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1 (10 oz) can red enchilada sauce (or homemade)
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1 (4 oz) can diced green chiles
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1 tsp cumin
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½ tsp garlic powder
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½ cup sour cream or Greek yogurt
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1 cup black beans, drained/rinsed (optional)
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1 cup corn kernels (optional)
For Layering:
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8–10 corn tortillas, cut into quarters
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2 cups shredded Mexican cheese blend
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Olive oil or cooking spray
Toppings (After Baking):
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Fresh cilantro, chopped
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Diced avocado
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Sliced jalapeños
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Extra sour cream
Instructions
1. Prep the Filling
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In a bowl, mix shredded chicken, enchilada sauce, green chiles, cumin, garlic powder, sour cream, black beans, and corn.
2. Layer the Bake
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Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
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Spread ½ cup enchilada sauce on the bottom.
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Layer:
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½ of the tortilla pieces (slightly overlapping).
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½ of the chicken mixture.
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1 cup cheese.
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Repeat layers, ending with cheese on top.
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3. Bake & Serve
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Cover with foil and bake for 20 mins.
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Uncover, bake 10 more mins until bubbly and golden.
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Let cool 5 mins, then add toppings.
Tips for the Best Bake
🔥 Spice level: Use hot enchilada sauce or add cayenne to the filling.
🌮 Shortcut: Swap chicken for shredded beef or refried beans (vegetarian).
🍞 Gluten-free? Ensure tortillas and sauce are GF.
Why You’ll Love This
✅ No rolling = no fuss! Layers save time but taste just as good.
✅ Feeds a crowd—perfect for potlucks or meal prep.
✅ Customizable: Add sautéed onions, bell peppers, or olives to the filling.
Leftovers? Reheat with a splash of broth to keep it moist.
Want a crispy top? Broil for 2–3 mins at the end! 😊
Need a homemade enchilada sauce recipe? Just ask!