Easiest Chicken Enchilada Bake E V E R
Experience the ultimate weeknight dinner solution with the *Easiest Chicken Enchilada Bake E V E R*, a layered masterpiece packed with flavors the whole family will love. This crowd-pleasing casserole brings the classic enchilada experience to your table in just 35 minutes, combining tender shredded chicken, zesty red enchilada sauce, melted Mexican blend cheese, and soft corn tortillas. Customize it with optional diced green chilies for a spicy kick and finish with fresh garnishes like sour cream, green onions, and cilantro to elevate every bite. Minimal prep, bold flavors, and baked to cheesy perfection—this recipe is your go-to for a quick, hearty, and delicious meal. Perfect for busy weeknights or casual gatherings, it’s comfort food at its easiest and most irresistible!
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Recipe Information
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 8 whole corn tortillas
- 1 4-ounce can diced green chilies (optional)
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons sliced green onions (optional, for garnish)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick cooking spray or a light coat of olive oil.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the baking dish.
Cut the corn tortillas in half for easier layering, if desired.
Place a layer of tortillas on the bottom of the baking dish, slightly overlapping them.
Spread 1 cup of shredded chicken evenly over the tortillas.
Spoon 1/2 cup of enchilada sauce over the chicken layer, spreading it evenly with the back of a spoon.
Sprinkle 1/2 cup of the shredded cheese over the top.
Repeat the layering process (tortillas, chicken, enchilada sauce, cheese) until all ingredients are used, ending with a final layer of tortillas, enchilada sauce, and the remaining cheese on top.
If using diced green chilies, scatter them over the top layer before baking.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchilada bake cool for 5-10 minutes before serving.
Optional: Garnish with sour cream, green onions, and chopped cilantro for added freshness and flavor.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 8020 mg | 349% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 33.9 g | ||
| Protein | 311.0 g | 622% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2131 mg | 164% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3369 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.
