Chicken Enchilada Bake

A cheesy and spicy casserole that layers shredded chicken, enchilada sauce, and cheese, making it an easy and forgiving alternative to traditional enchiladas.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
1 10-ounce can red enchilada sauce
1 15-ounce can black beans, drained and rinsed
1 cup corn kernels, fresh, frozen, or canned
1 cup diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
8 pieces corn tortillas, cut into strips
2 cups shredded cheddar or Mexican blend cheese Use full-fat cheese for better melt.
¼ cup fresh cilantro, chopped, for garnish Optional, for garnish.
to taste salt and pepper

Optional Add-Ins

to taste sliced jalapeños For heat.
to taste diced bell peppers For crunch and color.
to taste avocado slices On top after baking.
to taste sour cream A dollop per serving.
to taste sliced black olives For a briny bite.

Method

Preparation

Preheat the oven to 375°F.
In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, and onion powder. Stir until evenly coated and adjust seasoning with salt and pepper.

Building the Casserole

Grease a 9x13-inch baking dish.
Layer half of the tortilla strips on the bottom of the dish.
Spread half of the chicken filling evenly over the strips and top with about 1 cup of cheese.
Repeat the process with the remaining tortilla strips, chicken filling, and finish with the rest of the cheese on top.

Baking

Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 10 to 15 minutes, until the cheese is golden and bubbly.
Let the dish rest for about 5 minutes before slicing.

Notes

Store leftovers in an airtight container for up to three days. Can be refrigerated before baking for up to a day. Freezes well for up to three months.