Why You’ll Love This Recipe

Easy Chicken Enchilada Bake is a quick, flavorful, and satisfying casserole-style dish that brings all the bold flavors of traditional enchiladas without the fuss of rolling them. Layered with tender shredded chicken, gooey cheese, and tangy enchilada sauce, this comforting meal is perfect for busy weeknights or feeding a hungry crowd.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken
corn tortillas
red enchilada sauce
shredded Mexican blend cheese
diced green chiles
chopped onion
garlic powder
ground cumin
salt
pepper
olive oil
fresh cilantro (for garnish)
sour cream (for serving, optional)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Heat a small amount of olive oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.

Stir in the shredded chicken, diced green chiles, garlic powder, cumin, salt, and pepper. Cook for 2-3 minutes to warm through.

Spread a thin layer of enchilada sauce on the bottom of the baking dish.

Layer corn tortillas over the sauce, tearing them as needed to fit.

Add a layer of the chicken mixture, a drizzle of enchilada sauce, and a generous sprinkle of cheese.

Repeat the layers (tortillas, chicken, sauce, cheese) until all ingredients are used, finishing with a layer of tortillas, sauce, and cheese on top.

Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.

Let cool slightly before garnishing with fresh cilantro. Serve with sour cream if desired.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes

Variations

Use green enchilada sauce for a milder, tangier twist.
Add black beans or corn for extra texture and flavor.
Swap chicken for ground beef or turkey for a different protein.
Top with sliced olives or jalapeños for added zing.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1-2 minutes or warm in the oven at 350°F (175°C) until heated through.
Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken?
Yes, it’s a great time-saver and works perfectly in this recipe.

Can I make this dish ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate until ready to bake.

What kind of cheese works best?
A Mexican blend is ideal, but cheddar or Monterey Jack also melt well and taste great.

Can I make it gluten-free?
Yes, just ensure the enchilada sauce and tortillas are certified gluten-free.

How do I prevent it from getting soggy?
Layer the ingredients evenly and avoid oversaturating with sauce to maintain texture.

Can I add vegetables?
Sure! Try adding sautéed bell peppers, zucchini, or spinach to boost nutrition.

Do I need to fry the tortillas first?
No, but lightly warming them makes layering easier and helps them hold up better.

Is this dish spicy?
It has mild heat depending on the enchilada sauce used. Choose a mild or medium sauce to suit your taste.

What can I serve with this?
Pair with a simple green salad, Spanish rice, or refried beans for a full meal.

Can I double the recipe?
Yes, just use a larger baking dish or prepare in two pans to feed a crowd.

Conclusion

Easy Chicken Enchilada Bake is a flavorful, fuss-free way to enjoy all the goodness of enchiladas in a hearty, layered casserole. Perfect for weeknight dinners or potlucks, this dish combines bold Mexican flavors with simple preparation. Make it once, and it’s sure to become a regular favorite in your meal rotation.