why make this recipe
Chicken Enchilada Bake is a delicious and comforting dish that brings the flavors of Mexico right to your table. It combines shredded chicken, black beans, corn, and delicious sauce, all layered with tortillas and topped with melty cheese. This recipe is perfect for busy weeknights or gatherings because it offers great taste with minimal effort. It’s a crowd-pleaser and can easily be doubled for larger groups. Plus, you can make it ahead of time, which makes it even more convenient!
how to make Chicken Enchilada Bake
Ingredients :
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small tortillas
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, onion, garlic powder, cumin, salt, and pepper.
- In a baking dish, spread a thin layer of the mixture.
- Place a tortilla on top of the mixture, then add more filling, and repeat layers until all ingredients are used. Finish with a layer of tortillas topped with remaining enchilada sauce and cheese.
- Cover the dish with foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with chopped cilantro and serve.
how to serve Chicken Enchilada Bake
Serve Chicken Enchilada Bake hot from the oven. You can enjoy it on its own or pair it with some sides like rice, a fresh salad, or sour cream. It’s also great with fresh avocado slices or guacamole for extra flavor.
how to store Chicken Enchilada Bake
If you have leftovers, let the bake cool completely before storing. Place the uneaten portion in an airtight container and store it in the refrigerator for up to three days. You can also freeze it if you want to keep it longer. Just make sure to cover it well with foil or plastic wrap, and it will be good for up to three months.
tips to make Chicken Enchilada Bake
- Use rotisserie chicken for an even quicker option.
- Feel free to add your favorite vegetables, like bell peppers or spinach, for extra nutrition.
- If you want a spicier kick, consider adding chopped jalapeños or a dash of hot sauce to the mixture.
- For a healthier option, use whole wheat tortillas or gluten-free ones.
variation
You can easily modify this recipe for different tastes. For a vegetarian version, simply omit the chicken and increase the amount of beans and veggies. You can also use different meats, like shredded beef or pork, to mix things up.
FAQs
Can I make Chicken Enchilada Bake ahead of time?
Yes, you can prepare this dish a day in advance, cover it, and store it in the refrigerator. Just bake it when you’re ready to serve.
What can I do with leftover Chicken Enchilada Bake?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can reheat it in the oven or microwave.
Can I freeze Chicken Enchilada Bake?
Absolutely! You can freeze the bake before or after cooking. Just make sure to store it in a freezer-safe container or wrap it tightly in foil.
Chicken Enchilada Bake
A delicious and comforting dish featuring layers of tortillas, shredded chicken, black beans, and melty cheese, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small tortillas
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, enchilada sauce, black beans, corn, onion, garlic powder, cumin, salt, and pepper in a large bowl.
- Spread a thin layer of the mixture in a baking dish.
- Place a tortilla on top of the mixture, then add more filling and repeat layers until all ingredients are used.
- Finish with a layer of tortillas topped with remaining enchilada sauce and cheese.
- Cover the dish with foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with chopped cilantro and serve.
Notes
Use rotisserie chicken for a quicker option. Add favorite vegetables for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
