Chicken Enchilada Bake
A comforting layered dish of shredded chicken, black beans, and cheese, baked to perfection for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 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 cup sour cream
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 small tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup chopped onions
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for that cheesy goodness.
- Sauté the onions in olive oil over medium heat until translucent.
- Combine shredded chicken, black beans, enchilada sauce, sour cream, garlic powder, salt, and pepper in a bowl.
- Create layers in a baking dish, starting with tortillas, followed by the chicken mixture and cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://ameliasweets.com/2026/07/06/chicken-enchilada-bake-2/