Chicken Enchilada Bake
A comforting and cheesy Chicken Enchilada Bake, perfect for family gatherings or a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper in a large bowl.
- Layer 4 corn tortillas on the bottom of a baking dish.
- Spread half of the chicken mixture over the tortillas and sprinkle with 1 cup of cheese.
- Add another layer of 4 tortillas, followed by the remaining chicken mixture.
- Top with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro if desired and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheats well in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 60mg
Find it online: https://tashirecipez.com/chicken-enchilada-bake/