Chicken Enchilada Bake: Easy Recipe for a Delicious Dinner

Chicken enchilada bake: just the name conjures images of cheesy, bubbly goodness, doesn’t it? Forget meticulously rolling individual enchiladas; we’re diving headfirst into a simplified, equally delicious version that will have dinner on the table in a fraction of the time. This isn’t just another casserole; it’s a flavor explosion that will become a family favorite.

Enchiladas, with their roots firmly planted in Mexican cuisine, have been enjoyed for centuries. The word “enchilada” itself comes from the Nahuatl word “ch?llap?tzalli,” meaning “chili flute,” referring to a corn tortilla dipped in chili sauce. Over time, the dish evolved, incorporating various fillings and toppings, eventually making its way into kitchens across the globe. Our chicken enchilada bake takes this classic concept and streamlines it for the modern cook.

What makes this dish so irresistible? It’s the perfect combination of savory chicken, flavorful enchilada sauce, melted cheese, and soft tortillas. The layers meld together in the oven, creating a symphony of textures and tastes that are both comforting and satisfying. Plus, it’s incredibly versatile! You can easily customize the ingredients to suit your preferences, adding your favorite vegetables or adjusting the spice level to your liking. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a potluck, this chicken enchilada bake is guaranteed to be a hit. Get ready to experience enchilada bliss without all the fuss!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 (19 ounce) can enchilada sauce (mild, medium, or hot, depending on your preference)
• 10-12 corn tortillas
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Preparing the Chicken Filling

1. Sauté the Vegetables: First, grab a large skillet and heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, toss in the minced garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the peppers are tender-crisp. This step is crucial for building a flavorful base for our enchilada bake. Don’t rush it! We want those veggies nice and soft.
2. Add the Chicken and Beans: Now, add the shredded chicken, black beans, and corn to the skillet. Stir everything together to combine. Make sure the chicken is evenly distributed throughout the vegetable mixture.
3. Spice it Up: Pour in the can of diced tomatoes and green chilies (Rotel). Add the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir well to ensure all the ingredients are coated with the spices. Let the mixture simmer for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together. This simmering process is key to creating a rich and delicious filling. Taste and adjust seasonings as needed. Maybe you want a little more chili powder for a kick? Go for it!

Assembling the Enchilada Bake

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This is a must! We want the cheese to melt beautifully and the tortillas to get nice and soft.
2. Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish. This will prevent the enchilada bake from sticking and make it easier to serve.
3. Layer the Ingredients: Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it evenly. This creates a flavorful base and prevents the tortillas from drying out.
4. Create the First Layer of Tortillas: Dip each corn tortilla into the enchilada sauce to soften it slightly. This step is important because it makes the tortillas more pliable and prevents them from cracking when you layer them. Arrange 5-6 tortillas in a single layer over the sauce in the baking dish, overlapping them as needed to cover the bottom.
5. Add the Chicken Filling: Spread half of the chicken filling evenly over the layer of tortillas. Make sure to distribute it evenly so that every bite is packed with flavor.
6. Sprinkle with Cheese: Sprinkle about 1 cup of the shredded cheddar cheese over the chicken filling. Cheese is a must! It adds a creamy, cheesy goodness that everyone loves.
7. Repeat the Layers: Repeat the layers with the remaining tortillas, chicken filling, and another 1/2 cup of enchilada sauce. So, dip the remaining tortillas in the sauce, arrange them in a layer, spread the remaining chicken filling, and drizzle with the sauce.
8. Top with Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top layer. Don’t be shy with the cheese! We want a nice, golden-brown, bubbly topping.
9. Cover and Bake: Cover the baking dish with aluminum foil. This will help to keep the enchilada bake moist and prevent the cheese from burning. Bake for 20 minutes.
10. Uncover and Bake Again: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchilada bake is heated through. Keep an eye on it! You want the cheese to be perfectly melted and slightly browned.
11. Let it Rest: Let the enchilada bake rest for 5-10 minutes before serving. This allows the flavors to meld together and makes it easier to cut and serve.

Serving Suggestions

1. Garnish and Serve: Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions. These toppings add a fresh and flavorful touch to the enchilada bake.
2. Serve Warm: Serve the enchilada bake warm. It’s best enjoyed fresh out of the oven.
3. Enjoy! Enjoy your delicious homemade chicken enchilada bake! This is a crowd-pleaser that’s perfect for weeknight dinners, potlucks, or any occasion.

Tips and Variations

• Chicken Options: You can use rotisserie chicken to save time. Simply shred the chicken and use it in the filling.
• Vegetarian Option: For a vegetarian version, omit the chicken and add more black beans, corn, and other vegetables like zucchini or mushrooms.
• Spice Level: Adjust the amount of chili powder and diced tomatoes and green chilies (Rotel) to control the spice level.
• Cheese Variations: Use a different type of cheese, such as Monterey Jack or pepper jack, for a different flavor.
• Tortilla Options: While corn tortillas are traditional, you can use flour tortillas if you prefer.
• Make Ahead: You can assemble the enchilada bake ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.

Storage Instructions

Store leftover chicken enchilada bake in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 400-500 per serving
• Protein: 30-40 grams per serving
• Fat: 20-30 grams per serving
• Carbohydrates: 30-40 grams per serving

Why This Recipe Works

This chicken enchilada bake is a winner because it’s easy to make, customizable, and packed with flavor. The combination of tender chicken, flavorful vegetables, and cheesy goodness is simply irresistible. Plus, it’s a great way to use up leftover chicken or rotisserie chicken. The layering technique ensures that every bite is filled with all the delicious components, and the baking process melds the flavors together perfectly. Whether you’re feeding a crowd or just looking for a satisfying weeknight meal, this enchilada bake is sure to be a hit!

Conclusion:

This Chicken Enchilada Bake is truly a game-changer, and I’m confident it will become a staple in your dinner rotation. Why? Because it delivers all the comforting, cheesy, saucy goodness of traditional enchiladas without all the tedious rolling! It’s the perfect weeknight meal solution, offering a satisfying and flavorful experience with minimal effort. The layers of tortillas, tender chicken, vibrant sauce, and melted cheese create a symphony of textures and tastes that will have everyone coming back for seconds (and maybe even thirds!).

But the best part? It’s incredibly versatile! Feel free to adapt this recipe to your own preferences and dietary needs. For a spicier kick, add a pinch of cayenne pepper to the enchilada sauce or use a hotter variety of chili powder. If you’re looking for a vegetarian option, simply substitute the chicken with black beans, pinto beans, or a medley of your favorite vegetables like corn, bell peppers, and zucchini. You could even add some crumbled tofu for extra protein.

Serving Suggestions and Variations:

* Toppings Galore: Don’t be shy with the toppings! A dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, diced avocado, chopped tomatoes, and a squeeze of lime juice will elevate this dish to the next level.
* Spice it Up: As mentioned before, a little heat can go a long way. Consider adding some chopped jalapeños or a dash of hot sauce to the filling or the sauce.
* Make it a Fiesta: Serve this Chicken Enchilada Bake with a side of Mexican rice, refried beans, and a fresh garden salad for a complete and satisfying meal.
* Individual Portions: For easy meal prepping or portion control, assemble the bake in individual oven-safe dishes or ramekins.
* Creamy Dreamy: For an extra decadent touch, stir in a cup of cream cheese or Mexican crema into the enchilada sauce before layering.
* Green Chile Goodness: Swap out the red enchilada sauce for a green chile sauce for a different flavor profile.
* Add Some Veggies: Mix in some cooked vegetables like spinach, mushrooms, or onions to the chicken mixture for added nutrients and flavor.

I truly believe that this Chicken Enchilada Bake is a must-try for anyone who loves Mexican food and appreciates a quick and easy meal. It’s the perfect dish to share with family and friends, and it’s guaranteed to be a crowd-pleaser. The beauty of this recipe lies in its simplicity and adaptability. You can easily customize it to suit your taste preferences and dietary needs.

So, what are you waiting for? Get in the kitchen and give this recipe a try! I’m confident that you’ll love it as much as I do. And don’t forget to share your creations with me! I’d love to see your photos and hear about your variations. Tag me on social media and let me know what you think. I can’t wait to see your delicious Chicken Enchilada Bake masterpieces! Happy cooking! I hope you enjoy this recipe as much as I do. Let me know in the comments if you have any questions or if you tried it!

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