Chicken Enchilada Bake — 🧀🍅😍 In this chicken enchilada bake, instead of rolling tortillas, you cut them up and layer them in a baking pan with chicken, tomatoes, cheese, and more!
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Cheesy Chicken Enchilada Bake Recipe
I love Mexican and Tex-Mex food and could eat it every day. Making meals out of guacamole, salsa, and chips is one of my favorite things. But my family needs a little more, and that’s where this easy enchilada casserole recipe that’s ready in 30 minutes comes in.
It’s not like traditional chicken enchiladas where you have to carefully fill and roll up each tortilla individually. Instead, you simply stir together shredded chicken (use store-bought rotisserie or leftover chicken to save time) with sour cream, salsa, and taco seasoning.
Then, you cut up tortillas and layer them in a baking pan with the chicken mixture, tomatoes, and cheese. All the layers of goodness remind me of lasagna but with a Mexican flair.
There’s so much flavor and just a touch of heat from the salsa and taco seasoning. I used medium heat, but you can go as hot or mild as you like. The juicy tomatoes and gooey melted cheese with the soft tortilla shells make this an instant comfort food family favorite that would also be great for game days or parties.
What’s in This Chicken Enchilada Bake?
For this easy chicken enchilada casserole, you’ll need:
- Cooked, shredded chicken – Cooked ground beef or ground turkey will also work
- Plain Greek yogurt or sour cream
- Taco seasoning
- Salsa – Feel free to substitute red enchilada sauce or green enchilada sauce is you prefer a salsa verde enchilada recipe
- Tortillas – You can use either corn or flour tortillas for this recipe. Any size tortilla works, but if they’re really big you’ll need to shred them up to fit the pan
- Tomatoes
- Shredded Mexican cheese blend – If preferred, you can use Monterey Jack cheese, cheddar cheese, or a blend of cheeses
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Enchilada Bake
Once you realize how much time you can save making baked enchiladas you may never go back to traditional rolled enchiladas again! Here’s an overview of the process:
- Mix all the ingredients for the enchilada filling in a large bowl.
- Spread salsa in the bottom of a casserole dish, and layer half the tortillas on top.
- Next, add half the chicken mixture, tomatoes, cheese, and toppings. Repeat, layering all the ingredients again, ending with toppings.
- Bake until the cheese is melted, bubbly, and lightly golden.
- Top with sour cream, guacamole, or salsa, and enjoy warm!
What to Serve With This Easy Chicken Enchilada Bake
Recipe FAQs
Go for it! This enchilada casserole recipe is really flexible. So, you can add almost anything you want to the filling. Olives, diced green chilies, black beans, and corn would all work.
Just avoid using veggies that need a lot of time to cook (like diced sweet potatoes or something similar). The time this enchilada bake spends in the oven is really just to heat it through since none of the ingredients I’ve listed require actual cooking.
No, unless you use a really hot salsa, this baked enchiladas recipe is pretty mild. That said, if you want a bit of a kick, feel free to use a spicy taco seasoning. Or, add a few dashes of Mexican hot sauce to the cooked chicken mixture.
Yes, you can prep this up to two days in advance, and bake it off when you’re ready for an easy make-ahead meal. And you’ll likely have planned leftovers. A double win.
Just assemble the ingredients right up until baking. Then, cover the baking dish with aluminum foil, and transfer it to the refrigerator.
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 4 days.
Yes! Once cool, you can transfer leftovers to a freezer-safe container, and freeze them for up to 3 months. Thaw in the fridge when you’re ready to serve.
Warm individual portions in the microwave. Or, heat a larger batch of baked enchiladas in the oven just until warmed through. If the top begins to brown too quickly, cover the dish with foil, and continue to bake until your desired temperature is achieved.
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Easy Chicken Enchilada Bake
Equipment
- 1 Large Bowl
- 1 (9×9 inch) Baking Dish
Ingredients
- 2 heaping cups cooked and shredded chicken, use rotisserie chicken or leftover chicken to save time
- 1 cup plain Greek yogurt or sour cream
- 2 tablespoons taco seasoning, I used medium heat
- 2 cups 16 ounces salsa, divided (I used a chunky medium heat and recommend a chunkier salsa; use less if yours is thinner)
- 8 flour or corn tortillas, I used flour
- 4 roma tomatoes, chopped
- 2 cups shredded Mexican cheese blend, Monterey Jack, cheddar, etc.
- cilantro, black olives, green chiles, optional and to taste
- sour cream, guacamole, salsa, optional for serving
Instructions
- Preheat oven to 400F degrees. To a large bowl, add the chicken, Greek yogurt or sour cream, taco seasoning, 1 1/2 cups salsa, and stir to combine; set aside.
- To an 9×9-inch baking pan or similar (I used an 8×11-inch baking dish), add the remaining 1/2 cup salsa and spread evenly.
- Place half the tortillas on top of the salsa in baking pan.
- Top with half of the chicken mixture, half of the tomatoes, half of the cheese, and any optional ingredients.
- Repeat layering process using remaining ingredients (tortillas, chicken mixture, tomatoes, cheese, optional ingredients). Tip – At this point you can wrap in foil and refrigerate for up to 2 days before baking.
- Bake for about 20 minutes or until cheese is bubbly and lightly golden. Optionally top with sour cream, guacamole, or salsa prior to serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
Made this last night…. family loved it! – Next time will add a can of black beans – but was very happy how it turned out. Now to pin it to my board of Things I Have Made.
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for pinning!