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Enchilada Bake

A comforting and delicious layered dish featuring chicken, tortillas, beans, and cheese, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 1 cup corn tortillas cut into strips
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 2 cups enchilada sauce
  • 2 cups shredded cheese cheddar or Mexican blend
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro for garnish

Equipment

  • Large baking dish (9x13 inches)
  • Mixing bowl
  • Skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, combine the cooked shredded chicken, black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir well to combine and heat through for about 5 minutes.
  3. In your baking dish, spread a thin layer of enchilada sauce on the bottom.
  4. Layer half of the corn tortilla strips over the sauce.
  5. Spoon half of the chicken mixture evenly over the tortilla strips.
  6. Drizzle half of the remaining enchilada sauce over the chicken mixture, then sprinkle with half of the shredded cheese.
  7. Repeat the layers with the remaining tortilla strips, chicken mixture, enchilada sauce, and cheese.
  8. Cover the baking dish with aluminum foil and bake for 20 minutes.
  9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Notes

Customize with your favorite veggies or proteins for a unique twist.