Chicken Enchilada Bake
A warm, cheesy, and hearty Chicken Enchilada Bake, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Layer half of the tortilla strips in the bottom of a baking dish.
- Spread half of the chicken mixture over the tortillas and sprinkle with half of the cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired before serving.
Notes
This dish is versatile—feel free to add extra veggies or swap proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 60mg
Find it online: https://ameliasweets.com/2026/06/30/chicken-enchilada-bake/