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Chicken Enchilada Bake

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A warm, cheesy, and hearty Chicken Enchilada Bake, perfect for weeknight dinners.

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 8 corn tortillas, cut into strips
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large mixing bowl.
  3. Layer half of the tortilla strips in the bottom of a baking dish.
  4. Spread half of the chicken mixture over the tortillas and sprinkle with half of the cheese.
  5. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
  6. Cover the dish with foil and bake for 20 minutes.
  7. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden.
  8. Garnish with fresh cilantro if desired before serving.

Notes

This dish is versatile—feel free to add extra veggies or swap proteins.

Nutrition

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