Description
Creamy chicken enchilada bake brings Mexican comfort straight to dinner tables with layers of melted cheese and spicy goodness. Hearty ingredients and simple preparation promise a delicious meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 3 cups (710 ml) cooked, shredded chicken (rotisserie or boiled)
- ½ cup (120 ml) black beans (optional)
- ½ cup (120 ml) corn (optional)
Spices and Seasonings:
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Cheese, Sauce, and Additional Ingredients:
- 2 cups (480 ml) red enchilada sauce (store-bought or homemade)
- 1 cup (240 ml) sour cream (or Greek yogurt)
- 8 small corn tortillas (cut into quarters)
- 2 cups (480 ml) shredded Mexican blend cheese (or cheddar/Monterey Jack)
- ¼ cup (60 ml) chopped green onions (for garnish)
- ¼ cup (60 ml) chopped cilantro (for garnish)
Instructions
- Prepare the baking vessel by lightly coating a 9×13-inch dish with cooking spray and heat the oven to a toasty 375F (190C).
- In a spacious mixing bowl, combine shredded chicken with zesty enchilada sauce, creating a vibrant mixture enhanced by chili powder, cumin, garlic powder, onion powder, and a creamy swirl of sour cream. Toss until each chicken morsel is thoroughly coated.
- Create the first foundation layer by spreading a thin film of enchilada sauce across the bottom of the baking dish. Arrange a generous layer of torn tortilla pieces, ensuring complete coverage.
- Distribute half of the seasoned chicken mixture evenly over the tortilla base, then generously sprinkle a blanket of shredded cheese to create a rich, melty landscape.
- Repeat the layering process with another set of tortilla fragments, remaining chicken mixture, and a final cascade of cheese, building a delectable architectural structure.
- Shield the casserole with aluminum foil and slide into the preheated oven. Bake for 20 minutes, allowing flavors to meld and merge.
- Remove the foil and return the dish to the oven for an additional 10 minutes, encouraging the cheese to transform into a golden, bubbling masterpiece.
- After removing from the oven, allow the enchilada bake to rest and settle for 5 minutes. Garnish with freshly chopped green onions and vibrant cilantro.
- Serve immediately, accompanied by optional sides of cool sour cream, creamy guacamole, or zesty salsa to complement the warm, hearty dish.
Notes
- Customize the spice level by adjusting chili powder or adding hot sauce for heat-seekers who love a kick.
- Swap chicken for black beans or plant-based protein to create a vegetarian-friendly version that’s equally delicious and nutritious.
- Use corn tortillas for a gluten-free option, ensuring those with dietary restrictions can enjoy this comforting meal without compromise.
- Prep ingredients ahead of time by shredding chicken and chopping garnishes in advance to streamline cooking and reduce stress during meal preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg