Cheesy Chicken Enchilada Bake
Get ready to elevate your weeknight dinner game with this Cheesy Chicken Enchilada Bake—a comforting Mexican-inspired casserole that's bursting with bold flavors and melty goodness! Perfectly seasoned shredded chicken is layered with zesty red enchilada sauce, tender corn tortillas, creamy Mexican cheese, and just the right touch of green chilies for a little kick. This hearty dish is baked to golden, bubbly perfection and topped with fresh cilantro, sour cream, and optional black olives for added flair. With just 15 minutes of prep time and a serving size that feeds the whole family, this enchilada bake is the ultimate crowd-pleaser. Serve it solo or with a side of rice and beans for a fiesta-worthy meal that'll have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded)
- 2 cups Red enchilada sauce
- 8 pieces Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 0.5 cup Sour cream
- 1 can Canned green chilies
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Sliced black olives (optional)
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
In a large mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, canned green chilies, cumin, paprika, and salt. Mix until evenly coated.
Cut the corn tortillas into quarters to make layering easier.
Spread 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Place a layer of tortilla pieces over the enchilada sauce, overlapping slightly to cover the bottom of the dish.
Spread half of the chicken mixture over the tortillas. Sprinkle 1/2 cup of shredded cheese over the chicken layer.
Repeat the layers: tortillas, the remaining chicken mixture, and 1/2 cup of shredded cheese.
Top with one final layer of tortillas and pour the remaining 3/4 cup of enchilada sauce over the top, spreading it evenly.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with sour cream, fresh cilantro, and sliced black olives, if desired.
Serve warm and enjoy your hearty Cheesy Chicken Enchilada Bake!
Nutrition Facts
Calories |
4568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.1 g | 299% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 12106 mg | 526% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 31.8 g | ||
| Protein | 372.4 g | 745% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3982 mg | 306% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3388 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
