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This chicken enchilada bake is a cozy, tasty dish great for family meals or casual get-togethers. It’s loaded with soft tortillas, juicy chicken, black beans, and ooey-gooey cheese. The zesty enchilada sauce pulls it all together into a warm, cheesy casserole everyone will love.
I quickly started making this for big groups because it’s super simple to put together and always a hit. It’s perfect for chilly nights when you want something warm and tasty.
Needed Ingredients
- Onion powder: brings a little sweet depth to the spice mix
- Garlic powder: adds a gentle savory note that works well with real garlic
- Cumin, paprika, oregano, and chili powder: your classic Mexican-style spice combo
- Avocado oil: great for cooking with a smooth, buttery taste
- Yellow onion: cooks down soft to give flavor at the base
- Red enchilada sauce: ties all layers and adds tangy heat—pick a tasty one for best results
- Shredded chicken: the main protein—rotisserie chicken makes it easy
- Salt and pepper to taste: lifts all the flavors
- Fresh garlic: gives a fresh punch when cooked
- Black beans: add creaminess and protein
- Diced green chiles: bring mild heat and brightness
- Lime juice: cuts the richness with a fresh zing
- Hot sauce: gives extra kick—add as much or little as you like
- Honey: sweet balance to the spice
- Cilantro: fresh herbal notes inside and on top
- Flour or corn tortillas: soft and bendy to layer without cracking
- Shredded Mexican cheese: melts perfectly for cheesy layers
- Sour cream and tortilla chips: add crunch and a creamy side
- Fresh garnish: stuff like diced tomatoes, avocado, jalapenos, and red onion to brighten each plate
Step-by-Step Cooking Guide
- Mix The Spices:
- Put together onion powder, garlic powder, cumin, paprika, oregano, and chili powder in a bowl. This spice mix gives the chicken that classic Mexican flavor punch.
- Cook The Aromatics:
- Warm avocado oil over medium heat in a big skillet. Toss in chopped onion and cook gently for around five minutes till soft and clear. Add minced garlic next and stir for about a minute till it smells amazing.
- Flavor The Chicken:
- Dump in shredded chicken and the spice mix. Stir everything well so the chicken picks up all the flavors. Throw in black beans, green chiles with juice, lime juice, hot sauce, honey, and chopped cilantro. Heat for a couple of minutes until warmed through.
- Get The Bake Ready:
- Set your oven to 350°F. Spread about a quarter cup of enchilada sauce on the bottom of a 9x13-inch dish. This keeps things from sticking and adds extra taste down low.
- Layer It Up:
- Cut each tortilla in half to help with layering. Place six halves around the edges of the pan with flat sides facing in, then two halves in the middle. Spread half the chicken mix on top, pour a cup of sauce over it, and sprinkle one and a half cups of cheese.
- Keep Building:
- Add the rest of the tortilla halves on top the same way. Spoon on the rest of the chicken mix, another cup of sauce, then top with the remaining cheese.
- Bake It Right:
- Cover the dish with foil and bake for 15 minutes. Take the foil off and bake another 15 minutes until the cheese gets bubbly and golden on top.
- Add Finishing Touches:
- Pull it out of the oven and sprinkle fresh cilantro and your favorite toppings like diced tomatoes, avocado slices, jalapenos, and red onion. Serve hot with sour cream and chips on the side to scoop every bit.
I love squeezing fresh lime and adding cilantro to cut through the richness of the cheese and sauce. Making this always reminds me of festive dinners where everyone's chatting and coming back for seconds—it really brings people together.
How To Store It
Put leftovers in an airtight container and keep them in the fridge for up to three days so they stay fresh. Heat in the oven at 350°F until warmed through to keep the cheese melty and the filling tasty. You can also wrap single servings in foil and freeze for up to two months. Just thaw overnight in the fridge before reheating.
Ways To Change It Up
Try swapping shredded chicken for cooked ground beef or turkey if you want. Beans-wise, black or pinto work depending on your taste. Mix pepper jack and cheddar cheese if you want more heat and tang. Throw in cooked veggies like bell peppers or corn to add color and nutrition. You can also play with green or red enchilada sauce to switch up the flavor a bit.
Great Sides To Serve
Where The Idea Comes From
This bake is inspired by Mexican enchiladas but turned into a simple casserole perfect for busy nights or feeding lots of people. The spice mix and layers bring all the cozy Southwest comfort. Using tortillas stacked instead of rolled up saves time but keeps all those familiar flavors you love.
This chicken enchilada bake will hit the spot when you want comfort food that impresses your guests.
Frequently Asked Cooking Questions
- → Which chicken is best for this dish?
Rotisserie chicken shredded up works great for quickness and taste, but you can use cooked chicken breast or thighs with some seasoning too.
- → Is it okay to swap flour tortillas for corn?
Absolutely, corn or flour tortillas are both fine. Chopping them helps get even layers and baking.
- → How do I turn up the heat?
Just add more hot sauce or pick a spicier enchilada sauce to make it kick a bit more.
- → What cheese melts best here?
Use a Mexican cheese blend with cheddar and Monterey Jack for great melt and flavor.
- → How long do leftovers last?
You can keep leftovers covered in the fridge for up to three days without trouble.