Chicken Chilada Bake
Dive into the irresistible flavors of a Chicken Chilada Bake—an easy, crowd-pleasing casserole that combines the smoky richness of red enchilada sauce with tender shredded chicken, perfectly spiced with garlic, cumin, and diced green chilies. Layered with soft flour tortillas and blanketed in gooey melted Mexican blend cheese, this dish offers a Tex-Mex twist on comfort food that’s ready in just 45 minutes. Baked to perfection, the enchiladas are topped with optional black olives and fresh cilantro for a burst of flavor and color. Serve this oven-baked delight with a dollop of sour cream for an irresistibly creamy finish. Perfect for busy weeknights or family gatherings, this recipe delivers big flavor with minimal effort.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 3 cups cooked, shredded chicken
- 6 large flour tortillas
- 2.5 cups red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.25 cup sliced black olives (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a small amount of oil.
In a medium bowl, mix the shredded chicken with 1 cup of the enchilada sauce, the can of diced green chilies, cumin, garlic powder, and onion powder. Stir well to evenly coat the chicken with the seasonings.
Spread about 1/2 cup of enchilada sauce over the bottom of the prepared baking dish to prevent sticking.
Take one flour tortilla and spread approximately 1/3 cup of the chicken mixture down the center. Sprinkle a small handful of shredded cheese over the chicken, then roll up the tortilla tightly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and chicken mixture, aligning the rolled tortillas in a single layer in the baking dish.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered to prevent drying out during baking.
Sprinkle the remaining shredded cheese evenly over the top, creating a cheesy layer.
Optional: Add sliced black olives on top for extra flavor and presentation, if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbling.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro before serving, if desired. Serve with a dollop of sour cream on the side for added creaminess.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 431 mg | 33% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 278 mg | 6% | |
*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.
