Chicken Enchilada Bake

Looking for a delicious and easy weeknight meal? Our Chicken Enchilada Bake is the perfect comfort food! With layers of tender chicken, melty cheese, and flavorful enchilada sauce, this dish is sure to please everyone at the table.


2 cups cooked, shredded chicken
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
1 can (4 oz) diced green chilies, drained
1/4 cup chopped fresh cilantro
2 cups shredded Mexican cheese blend
1 bag (9 oz) tortilla chips, crushed


Preheat the oven to 375°F.
Heat the olive oil in a large skillet over medium-high heat.
Add the onion and red bell pepper and sauté for 5-7 minutes or until tender.
Add the garlic, chili powder, cumin, oregano, and salt and cook for 1-2 minutes or until fragrant.
Stir in the black beans, diced tomatoes, corn, and shredded chicken and cook for 2-3 minutes or until heated through.
In a 9×13 inch baking dish, spread a layer of torn tortilla pieces on the bottom.
Spoon a layer of the chicken mixture on top of the tortillas.
Repeat layering the tortillas and chicken mixture until all the ingredients are used up, finishing with a layer of tortillas on top.
Sprinkle the shredded cheese on top of the final layer of tortillas.
Bake the chicken enchilada bake for 25-30 minutes or until the cheese is melted and bubbly and the edges are lightly browned.
Remove the baking dish from the oven and let it cool for a few minutes.
Garnish with chopped cilantro, sliced avocado, sour cream, diced tomato, and sliced jalapeno, if desired.
Serve hot and enjoy your delicious Chicken Enchilada Bake!

Try this easy and delicious Chicken Enchilada Bake for your next weeknight dinner!

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