Description
Easy enchilada bake stacks cheesy layers with bold sauce and hearty filling. This no-fuss dinner comes together quickly and feeds a crowd.
Ingredients
Scale
Main Protein:
- 2 cups shredded cooked chicken
Primary Components:
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup corn
- 1 can (15 oz) black beans
Supporting Ingredients:
- 2 cups shredded cheese
- 1 cup sour cream
- 4 green onions
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the oven to precisely 375F (190C) and coat a 9×13 inch baking dish with 1 tablespoon olive oil to prevent sticking.
- Tear 8 corn tortillas into quarters, creating easy-to-layer pieces for your enchilada bake.
- Mix 2 cups shredded chicken with ½ can of black beans and ½ cup corn to create a hearty filling.
- Spread a thin layer of enchilada sauce (about ½ cup) across the bottom of your greased baking dish.
- Arrange the first layer of tortilla quarters, covering the sauce completely with overlapping pieces.
- Sprinkle 1 cup of shredded cheese over the tortillas, ensuring even distribution.
- Top the cheese with your chicken and bean mixture, spreading it carefully across the entire surface.
- Pour 1 cup of enchilada sauce directly over the filling, making sure to cover all ingredients.
- Create a second layer by repeating steps 5-8 with remaining tortillas, filling, and sauce.
- Finish with a generous 1 cup layer of shredded cheese across the top.
- Cover the dish tightly with aluminum foil and bake for exactly 20 minutes at 375F.
- Remove the foil and continue baking for an additional 15 minutes until cheese turns golden and bubbly.
- Allow the enchilada bake to rest for 5 minutes before serving with a dollop of sour cream.
- Garnish with freshly chopped green onions for a burst of flavor and color.
Notes
- Swap corn tortillas for flour tortillas if corn triggers allergies or preferences change.
- Fresh rotisserie chicken works perfectly and saves time prepping protein.
- For a vegetarian version, replace chicken with black beans, tofu, or roasted vegetables.
- Customize spice levels by selecting mild, medium, or hot enchilada sauce depending on your heat tolerance.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 465 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg