Enchilada Chicken Bake
Enchilada Chicken Bake is a mouthwatering dish that combines tender chicken, zesty enchilada sauce, and gooey cheese, all layered with corn tortillas and baked to perfection. This easy-to-make recipe is ideal for busy weeknights and gatherings, bringing the vibrant flavors of Mexico right to your dinner table. Top it with fresh cilantro and sour cream for an extra burst of flavor that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tsp olive oil
- 1 cup enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- ½ cup chopped green onions
- ½ cup sour cream
- ¼ cup fresh cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Cook chicken breasts until browned on both sides (about 5 minutes per side). Remove from heat and shred.
- In a mixing bowl, combine shredded chicken, black beans, and half the enchilada sauce. Mix well.
- Pour the mixture into a greased baking dish. Top with remaining enchilada sauce and sprinkle cheese evenly on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with green onions, sour cream, and cilantro.
Nutrition
- Serving Size: 1/6 of the recipe (approximately 280g)
- Calories: 410
- Sugar: 4g
- Sodium: 670mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Substitute chicken with shredded beef or beans for a vegetarian version. Add spices like cumin or chili powder for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.