Description

The Cheesy Shredded Chicken Enchilada Bake is a comforting dish that combines tender shredded chicken with a rich, cheesy sauce, all wrapped in warm tortillas. Perfect for busy weeknights or cozy gatherings, this recipe is sure to impress everyone at the table.

Ingredients

Shredded Chicken
Enchilada Sauce
Corn tortillas or flour tortillas
Cheddar cheese
Monterey Jack cheese
Black beans or pinto beans
Bell peppers
Onions
Corn
Cumin
Chili powder
Garlic powder

Instructions

Preheat your oven to 375°F (190°C).
If you’re using rotisserie chicken, shred it into bite-sized pieces. If you're using raw chicken, cook it until fully done, shred, and set aside.
In a skillet, heat a tablespoon of oil over medium heat. Add diced onions and bell peppers, cooking until they're soft, about 5 minutes.
In a large bowl, combine the shredded chicken, sautéed vegetables, drained beans, half of the enchilada sauce, and spices. Stir until well mixed.
In a greased baking dish, spread a thin layer of enchilada sauce on the bottom. Layer tortillas over the sauce, followed by half of the chicken mixture, and sprinkle with cheese. Repeat the layers until you run out of ingredients, finishing with a layer of tortillas topped with the remaining enchilada sauce and cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
Once done, let the enchilada bake rest for about 5-10 minutes before serving.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: You can assemble the dish a day in advance and keep it in the fridge. Consider adding diced jalapeños or cayenne pepper for extra heat. Garnish with fresh cilantro or green onions when serving.