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Chicken Enchilada Bake

Chicken Enchilada Bake Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 2 cups red enchilada sauce
  • 8 to 10 corn tortillas (6-inch)
  • 2 cups shredded Mexican blend cheese
  • 1 small yellow onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 oz can diced green chiles (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Sauté onion in oil for 4 minutes until soft. Stir in cumin and garlic powder for 30 seconds.
  2. Remove from heat. Mix in chicken, 1 cup sauce, green chiles if using, and salt.
  3. Spread a thin layer of remaining sauce in an 8x8-inch dish. Layer tortillas, chicken mixture, and cheese. Repeat, ending with tortillas, sauce, and a final cheese layer on top.
  4. Bake 20 minutes until bubbly, then broil 2 to 3 minutes for golden spots if desired.
  5. Rest 5 minutes, then scoop onto plates and garnish with sour cream, avocado, and cilantro.

Notes

Letting the bake rest after it comes out of the oven is important for clean servings. If your oven doesn’t have a broiler, simply bake an extra 3 to 5 minutes until the cheese is deeply melty.