Chicken Enchilada Bake
A comforting and easy-to-prepare casserole that combines all the rich flavors of traditional enchiladas in a layered bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1/2 teaspoon cumin
- 1/2 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, half of the enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Spread a layer of tortillas on the bottom of a baking dish.
- Spoon a generous layer of the chicken mixture over the tortillas, followed by a sprinkle of cheese.
- Repeat the layers until all ingredients are used, finishing with tortillas and the remaining enchilada sauce on top.
- Sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes or until cheese is melted and bubbly.
- Let it cool slightly, then garnish with fresh cilantro if desired, and serve.
Notes
Pair with a side salad or homemade guacamole. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://doughgirlbylea.com/chicken-enchilada-bake-2/