Chicken Tortilla Enchilada Bake
Transform your dinner routine with this irresistible Chicken Tortilla Enchilada Bake—a savory, flavor-packed casserole that combines the best of enchiladas and layered tortillas! Featuring tender shredded chicken, zesty red enchilada sauce, hearty black beans, sweet corn, and diced green chilies, this satisfying dish is crowned with layers of golden, melty Mexican blend cheese. Perfectly seasoned with cumin and chili powder, the rich and vibrant flavors are balanced by the comforting, soft layers of corn tortillas. Quick to assemble in just 20 minutes and baked to bubbly perfection in under 30 minutes, this versatile casserole is a surefire hit for busy weeknights or festive gatherings. Garnish with fresh cilantro and a dollop of sour cream for a crowd-pleasing meal that’s as easy to make as it is delicious. Perfect for anyone craving bold, Tex-Mex-inspired comfort food!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Red enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 1 cup Black beans (drained and rinsed)
- 1 cup Corn kernels (frozen or canned, drained)
- 1 can Diced green chilies
- 0.5 cup Sour cream (optional, for serving)
- 0.25 cup Chopped fresh cilantro
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced green chilies, ground cumin, chili powder, and salt. Mix well to evenly distribute the seasoning.
Lightly grease a 9x13-inch baking dish with vegetable oil.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Arrange 4 corn tortillas evenly across the bottom of the dish, overlapping slightly if necessary.
Spread one-third of the chicken mixture over the tortillas, then sprinkle one-third of the shredded cheese on top. Drizzle a thin layer of enchilada sauce over the mixture.
Repeat the layering process two more times: tortillas, chicken mixture, cheese, and sauce. Finish with a layer of cheese on top.
Cover the dish tightly with aluminum foil and bake for 15 minutes.
Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted, bubbly, and golden brown on the edges.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 379 mg | 29% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 673 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.
