Description

This Easy Chicken Enchilada Bake is a cozy, comforting dish that’s packed with shredded chicken, cheese, and enchilada sauce, all layered between soft tortillas. It’s a quick weeknight dinner the whole family will love, and it comes together with minimal prep!

Ingredients

3 cups cooked, shredded chicken (rotisserie chicken works great)
2 cups red enchilada sauce
1 1/2 cups shredded Mexican cheese blend (or cheddar)
6 small flour or corn tortillas, halved
1/2 cup diced onion (optional)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
Cooking spray or a little oil (for greasing the baking dish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or 9×13-inch baking dish.
In a bowl, mix shredded chicken with 1 cup of enchilada sauce, garlic powder, cumin, chili powder, and a pinch of salt and pepper. Add diced onions if using.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Layer tortilla halves to cover the bottom, followed by a layer of chicken mixture and a sprinkle of cheese.
Repeat layers (tortillas, chicken, cheese) until all ingredients are used, ending with cheese on top.
Pour remaining enchilada sauce over the top and spread evenly. Add more cheese if desired.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and golden on top.
Let it cool for 5–10 minutes before slicing and serving.

Notes

You can swap red enchilada sauce with green sauce for a different flavor.
Add black beans or corn to the chicken mixture for extra texture.
Great for meal prep — reheats well the next day.

Nutrition

Serving Size: 1 slice (about 1/6 of the dish)
Calories: 340
Sugar: 3g
Sodium: 780mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 26g
Cholesterol: 70mg