Cheesy Enchilada Bake
Dive into the ultimate comfort food with this Cheesy Enchilada Bake, a mouthwatering fusion of bold Mexican flavors and irresistibly gooey layers of cheese. Featuring tender shredded chicken, zesty diced green chiles, and aromatic spices like cumin and paprika, this dish is layered with soft flour tortillas, rich enchilada sauce, and melty Mexican cheese blend. Baked to golden, bubbly perfection, it’s a crowd-pleasing casserole that’s perfect for family dinners, potlucks, or meal prep. Ready in just 50 minutes, this easy-to-make recipe delivers a hearty, satisfying meal for up to six servings. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant finishing touch. If you’re searching for cheesy casseroles, Mexican-inspired dishes, or easy weeknight dinner recipes, this Cheesy Enchilada Bake is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce (store-bought or homemade)
- 3 cups shredded Mexican cheese blend
- 8 pieces flour tortillas (8-inch)
- 1 cup diced onion
- 1 cup sour cream
- 1 cup diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the shredded chicken, diced green chiles, ground cumin, and paprika. Mix well and cook for another 2 minutes to combine the flavors.
Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the prepared baking dish.
Layer 2 flour tortillas over the sauce, slightly overlapping them to cover the bottom of the dish.
Spread 1 cup of the chicken mixture over the tortillas, followed by 1/2 cup of the enchilada sauce and 1 cup of shredded cheese.
Repeat the layering process (tortillas, chicken mixture, sauce, and cheese) two more times, finishing with a final layer of tortillas on top.
Spread the remaining enchilada sauce over the top layer of tortillas and sprinkle the remaining shredded cheese evenly over the casserole.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before slicing and serving.
Garnish with fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 577 mg | 44% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 664 mg | 14% | |
*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.
