Description
This easy chicken enchilada bake has all the flavors of traditional enchiladas but without the hassle of rolling! Layers of tender chicken, tortillas, and cheesy enchilada sauce make this a quick and delicious meal for busy nights.
Ingredients
Units
Scale
- 3 cups cooked, shredded chicken (rotisserie or boiled)
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup sour cream (or Greek yogurt)
- 8 small corn tortillas (cut into quarters)
- 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup chopped cilantro (for garnish)
Instructions
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Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Mix Chicken & Sauce:
- In a large bowl, mix shredded chicken with enchilada sauce, chili powder, cumin, garlic powder, onion powder, and sour cream. Stir until well coated.
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Layer the Casserole:
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Add a layer of tortilla pieces, followed by half of the chicken mixture, and sprinkle with cheese.
- Repeat with another layer of tortillas, chicken, and cheese.
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Bake:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes, until cheese is melted and bubbly.
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Garnish & Serve:
- Let cool for 5 minutes, then top with green onions and cilantro.
- Serve with sour cream, guacamole, or salsa on the side.
Notes
- Make it spicy by adding diced jalapeños or using hot enchilada sauce.
- Swap chicken for ground beef, turkey, or black beans for a different twist.
- Use flour tortillas instead of corn for a softer texture.