Enchilada Chicken Bake (Printable Version)

A warm dish with chicken, black beans, melted cheese, tortillas, and enchilada sauce baked until bubbly and golden.

# Ingredients You'll Need:

→ Spices

01 - half a teaspoon chili powder
02 - half a teaspoon dried oregano
03 - half a teaspoon smoked paprika
04 - half a teaspoon garlic powder
05 - half a teaspoon cumin powder
06 - half a teaspoon onion powder

→ Vegetables & Aromatics

07 - 3 minced garlic cloves
08 - 2 tablespoons chopped cilantro
09 - half a diced yellow onion
10 - 1 small can (115 grams) green chiles with juice
11 - 2 tablespoons lime juice

→ Proteins & Legumes

12 - 680 grams shredded cooked chicken
13 - 1 can (425 grams) drained and rinsed black beans

→ Sauces & Oils

14 - 1 teaspoon honey
15 - 1 teaspoon hot sauce
16 - 1 to 2 tablespoons avocado oil
17 - 570 ml (20 oz) red enchilada sauce

→ Baking & Garnish

18 - 8 tortillas (15 cm), corn or flour
19 - 350 grams shredded Mexican cheese blend divided
20 - Salt and pepper to your liking
21 - Tortilla chips to go with it
22 - Sour cream for topping
23 - Extras like chopped tomatoes, sliced jalapeños, diced avocado, cilantro, and red onions

# Detailed Preparation Steps:

01 - Turn the oven to 175 degrees Celsius or 350 Fahrenheit.
02 - Grab a small bowl and stir together the chili powder, oregano, paprika, garlic, cumin, and onion powders. If your chicken isn’t seasoned yet, give it some salt and pepper.
03 - Heat the avocado oil in a big pan on medium heat. Toss in the chopped onion and let it soften for about five minutes. Then, add garlic and cook for one more minute.
04 - Drop the heat to low-medium. Add the chicken and spices to the pan and stir to mix well. Next, stir in the black beans, green chiles with their juice, lime juice, hot sauce, honey, and cilantro. Cook for a minute or two, then take the pan off the heat.
05 - Pour 1/4 cup (60 ml) of enchilada sauce evenly on the bottom of a 9 by 13-inch (23 x 33 cm) baking dish.
06 - Cut each tortilla into halves. Set six halves with their flat edges against the sides of the dish and place two halves smack dab in the middle to create the bottom layer.
07 - Spread half the chicken mix over the tortillas. Drizzle with 1 cup (240 ml) enchilada sauce and sprinkle 1 and a half cups (170 grams) cheese on top.
08 - Repeat the layers with the rest of the tortilla halves, chicken filling, enchilada sauce, and cheese.
09 - Cover the dish and bake for 15 minutes.
10 - Take off the cover and bake another 15 minutes until the cheese bubbles and melts. Add fresh cilantro and any toppings you like. Serve warm with sour cream and chips for scooping.

# Helpful Tips:

01 - Want it hotter? Pour in more hot sauce or find a spicier enchilada sauce.
02 - Using rotisserie chicken is a handy shortcut.
03 - Feel free to add or use less cheese depending on what you like.
04 - Keep leftovers in the fridge and eat within three days.

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