Welcome to your new favorite weeknight dinner: the Chicken Enchilada Bake! Forget the fuss of rolling individual enchiladas; this casserole-style dish delivers all the incredible flavors you love with minimal effort. Imagine tender shredded chicken, generously seasoned, nestled between layers of corn tortillas, tangy green chili enchilada sauce, creamy sour cream, and gooey melted cheese. It’s a comforting, hearty meal that comes together quickly, making it an ideal choice for busy families or anyone craving delicious Mexican-inspired cuisine without spending hours in the kitchen.

This recipe is designed for simplicity and maximum flavor. Using cooked chicken, whether it’s leftover roasted chicken, boiled chicken breasts, or a convenient store-bought rotisserie chicken, shaves precious minutes off your prep time. The layers meld together in the oven, creating a rich, savory, and incredibly satisfying dish that’s perfect for sharing. Plus, it’s easily customizable to suit your taste preferences, from adjusting the spice level to adding your favorite vegetables.

Get ready to impress your taste buds and simplify your dinner routine with this irresistible Chicken Enchilada Bake. Let’s dive into making this comforting dish that’s sure to become a regular in your meal rotation!

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Ingredients

• 4 cups cooked shredded chicken (boiled or rotisserie chicken works great)
• 2 tablespoons taco seasoning (adjust to your preferred spice level)
• 28 oz green chili enchilada sauce (or red enchilada sauce for a different flavor profile)
• Corn tortillas (about 10-12 tortillas, depending on baking dish size)
• ¾ cup sour cream (full-fat or light, or substitute with Greek yogurt)
• 2 cups Monterey Jack or pepper jack cheese, shredded (Colby Jack or a Mexican blend also work well)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). This ensures even baking and a perfectly bubbly casserole.
2. Prepare Chicken Filling: In a medium-sized bowl, combine the cooked shredded chicken with the taco seasoning. Stir thoroughly until the chicken is evenly coated. This step infuses the chicken with essential flavor that will permeate the entire dish.
3. Assemble Enchilada Bake:

   In a 2-quart (or similar size, roughly 8×8 inch) baking dish, start by spreading a thin layer of green chili enchilada sauce on the bottom. This prevents the tortillas from sticking and adds foundational flavor. Next, arrange a layer of corn tortillas over the sauce, breaking them or cutting them as needed to fit the bottom of the dish without too much overlap. You’ll typically use about 3-4 tortillas per layer. Spoon a small scoop of sour cream onto each tortilla and gently spread it out evenly. This layer adds creaminess and moisture.

   Evenly distribute about one-third of the seasoned shredded chicken over the tortillas. Follow with a light sprinkling of shredded cheese. You want enough to contribute to the cheesy layers but save the bulk for the top. Repeat these layers twice more: another layer of enchilada sauce, tortillas, sour cream, chicken, and a light layer of cheese. Finish the top layer with a generous amount of the remaining shredded cheese for a beautiful golden, bubbly crust.

4. Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 minutes. Covering helps the tortillas soften and the flavors meld without the cheese browning too quickly. After 35 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden brown.
5. Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set slightly, making it easier to cut and serve.

Video Tutorial

Watch Julia Pacheco demonstrate how to make this easy chicken enchilada bake, part of her 5 ingredient casserole dinner ideas!

Nutrition Information

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.

Serving Suggestions

This Chicken Enchilada Bake is a complete meal on its own, but it pairs wonderfully with a variety of sides to make it an even more satisfying feast. Consider serving it with:

• A simple green salad with a light vinaigrette to add freshness.
• Mexican rice or cilantro-lime rice.
• Black beans or refried beans on the side.
• Fresh garnishes like chopped cilantro, diced red onion, sliced jalapeños (fresh or pickled), or a dollop of extra sour cream or guacamole.
• A sprinkle of Cotija cheese for a salty finish.
• Your favorite hot sauce for an extra kick!

Make Ahead & Storage Tips

One of the best things about this enchilada bake is how well it works for meal prep!

• Make Ahead: You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 10-15 minutes to the covered baking time if still cold.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Individual portions can be reheated in the microwave until warm through. For larger portions, cover the dish with foil and reheat in a 350°F (175°C) oven until heated through, about 20-30 minutes.
• Freezing: This casserole freezes beautifully! Assemble the bake in a freezer-safe baking dish but do not bake. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To bake from frozen, remove foil, cover loosely, and bake at 350°F (175°C) for about 60-75 minutes, or until bubbling and heated through. You may need to uncover for the last 15-20 minutes to brown the cheese.

Variations & Customizations

This recipe is incredibly versatile! Feel free to adjust it to your family’s preferences or what you have on hand:

• Protein Swaps:
  • Ground Beef/Turkey: Brown 1 lb of ground beef or turkey with taco seasoning and use in place of chicken.
  • Vegetarian: Substitute chicken with black beans, corn, and sautéed bell peppers and onions for a delicious meatless version.
• Sauce Choices: Experiment with red enchilada sauce for a more traditional flavor, or a spicier salsa verde if you love heat.
• Add Veggies: Mix in sautéed onions, bell peppers, corn, or black beans with the chicken for added flavor and nutrition.
• Cheese Blends: Any good melting cheese will work. Try a combination of cheddar, Colby, or a pre-packaged Mexican cheese blend.
• Spice It Up: Add a pinch of cayenne pepper to the chicken seasoning, or layer in some diced green chilies or jalapeños (fresh or canned) with the chicken for extra heat.
• Healthier Twist: Use whole wheat tortillas, light sour cream or Greek yogurt, and lean shredded chicken.

Frequently Asked Questions (FAQ)

Can I make this enchilada bake ahead of time?

Yes, absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. This makes it perfect for busy weeknights or entertaining.

What kind of chicken is best for this recipe?

Cooked shredded chicken is key. A store-bought rotisserie chicken is the quickest option. You can also boil or bake chicken breasts and then shred them yourself.

Can I use flour tortillas instead of corn?

While corn tortillas are traditional for their flavor and ability to hold up in the sauce, you can certainly use flour tortillas. They might become a bit softer, but the dish will still be delicious.

How do I know when the enchilada bake is done?

The casserole is done when it’s bubbling around the edges, the cheese on top is fully melted and golden brown, and the internal temperature reaches a safe level (around 165°F or 74°C).

Can this recipe be frozen?

Yes, it freezes very well! You can freeze the assembled, unbaked casserole or freeze baked leftovers. Refer to our “Make Ahead & Storage Tips” section for detailed instructions.

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