Easy Chicken Enchilada Bake Recipe

This Easy Chicken Enchilada Bake is a quick and delicious way to enjoy all the flavors of classic enchiladas without the hassle of rolling tortillas. Layers of shredded chicken, cheese, and enchilada sauce make this a comforting, crowd-pleasing dish perfect for busy weeknights.

Why You’ll Love This Recipe

• No need to roll individual enchiladas
• Quick and easy to prepare in under 40 minutes
• Uses simple pantry ingredients
• Perfect for meal prep or feeding a crowd
• Can be customized with different toppings and fillings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie chicken works great)
• Corn or flour tortillas
• Red enchilada sauce (store-bought or homemade)
• Shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
• Sour cream (optional, for creamier layers)
• Black beans (optional)
• Diced green chilies (optional)
• Chopped fresh cilantro (for garnish)

Toppings:

• Sour cream
• Sliced avocado
• Jalapeños
• Green onions
• Salsa

Directions

1. Preheat the oven: Set to 375°F (190°C) and grease a baking dish.
2. Layer the ingredients: Spread a thin layer of enchilada sauce at the bottom of the dish. Add a layer of tortillas, followed by shredded chicken, beans (if using), cheese, and more sauce. Repeat layers until all ingredients are used, finishing with cheese on top.
3. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
4. Garnish and serve: Let cool slightly before slicing. Top with fresh cilantro, sour cream, and your favorite toppings.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Version: Add jalapeños or extra chili powder to the sauce.
• Green Enchilada Bake: Use green enchilada sauce instead of red.
• Vegetarian Option: Swap chicken for sautéed mushrooms, bell peppers, and black beans.
• Low-Carb: Use low-carb tortillas or layer with thinly sliced zucchini instead.
• Extra Creamy: Mix sour cream into the chicken for a richer filling.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm in the oven at 350°F for 15 minutes or microwave in short bursts.

FAQs

Can I use flour tortillas instead of corn?

Yes, but corn tortillas hold up better in baking and add more authentic flavor.

How do I prevent the dish from getting soggy?

Use less sauce between layers and lightly toast tortillas before assembling.

Can I use canned chicken?

Yes, but freshly shredded or rotisserie chicken has better texture and flavor.

What sides go well with this dish?

Serve with Mexican rice, refried beans, or a fresh salad.

Can I make this ahead of time?

Yes, assemble the dish and refrigerate it for up to 24 hours before baking.

Is this dish spicy?

It depends on your enchilada sauce; choose mild or spicy based on preference.

Can I make this in a slow cooker?

Yes, layer the ingredients and cook on low for 3-4 hours.

What cheese works best for enchiladas?

A blend of cheddar, Monterey Jack, or Oaxaca cheese melts well and adds great flavor.

How do I add more protein?

Add black beans or layer with cooked ground beef.

Can I use homemade enchilada sauce?

Absolutely! Homemade sauce adds fresher flavors and lets you control the spice level.

Conclusion

This Easy Chicken Enchilada Bake is the ultimate comfort food with bold Mexican flavors in a simple, layered casserole. Whether you’re making it for a family dinner or meal prep, it’s sure to become a favorite. Customize it with your favorite toppings and enjoy a fuss-free enchilada night!

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