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Cheesy Chicken Enchilada Bake

A comforting and flavorful dish packed with cheesy goodness, perfect for family gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked, shredded chicken Leftover rotisserie chicken works wonderfully.
  • 1 can red enchilada sauce (10 oz) Look for low-sodium options if preferred.
  • 1 cup sour cream Greek yogurt makes a fabulous substitute.
  • 1 cup black beans (optional) Adds heartiness and fiber.
For layering
  • 8 large tortillas Corn or flour, whole wheat for a healthier version.
  • 2 cups shredded cheese Blend of cheddar and Monterey Jack or dairy-free alternative.
For garnish
  • 1 bunch chopped cilantro For freshness.
  • 1 medium avocado Diced, for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, half of the enchilada sauce, sour cream, and black beans (if using). Stir until well combined.
Layering
  1. Spread a little enchilada sauce on the bottom of a baking dish.
  2. Place four tortillas overlapping slightly on the base.
  3. Spread half of the chicken filling over the tortillas and sprinkle with a generous layer of cheese.
  4. Layer four more tortillas over the chicken, followed by the rest of the chicken mixture. Top off with the remaining cheese and enchilada sauce.
Baking
  1. Cover with aluminum foil and bake for 15 minutes.
  2. Uncover and bake for another 10 minutes until the cheese is bubbly and golden.
Garnishing
  1. Let it sit for a few minutes, then sprinkle chopped cilantro and diced avocado on top.

Notes

Can be assembled ahead of time and stored in the fridge. Freezes well for up to 3 months.