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enchilada bake

enchilada bake

This easy chicken enchilada bake is a family-friendly weeknight meal, layered with soft flour tortillas, seasoned shredded chicken, savory refried beans, and plenty of shredded Mexican cheese, all smothered in a rich red enchilada sauce. It comes together quickly for a comforting and satisfying dinner that's perfect for feeding a crowd.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 cups cooked, shredded chicken breast
  • 2.5 cups red enchilada sauce (store-bought or homemade)
  • 2 cups shredded Mexican cheese blend
  • 8 small flour tortillas (6-inch diameter, corn tortillas also work for gluten-free)
  • 1 can refried beans (15 ounces)

Optional Garnishes

  • 0.5 cup fresh cilantro chopped
  • sour cream or plain Greek yogurt
  • diced avocado or guacamole

Instructions
 

Preparation Steps

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch (or similar sized) baking dish.
  • Spread about 0.5 cup of the enchilada sauce evenly across the bottom of the prepared baking dish. This helps prevent sticking and adds flavor to the first layer.
  • Place two tortillas in the baking dish, overlapping them slightly to cover the entire bottom surface.
  • Evenly spread about 0.5 can of the refried beans over the tortillas. Top with 1 cup of the shredded chicken, 0.75 cup of the shredded Mexican cheese, and another 0.75 cup of enchilada sauce.
  • Repeat the layering process: place two more tortillas, then spread the remaining refried beans, remaining chicken, 0.75 cup cheese, and 0.75 cup sauce.
  • Place the final two tortillas on top. Pour the remaining enchilada sauce over them and sprinkle with the last 0.5 cup of shredded cheese.
  • Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden, and the sauce is simmering.
  • Let the enchilada bake rest for at least 10-15 minutes before slicing and serving. This allows it to set up and makes it easier to serve. Garnish with fresh cilantro, sour cream, or avocado if desired.

Notes

Feel free to customize this bake with your favorite additions! Diced bell peppers, corn, or black olives can be added to the chicken and bean layers for extra flavor and nutrients. For a vegetarian option, simply omit the chicken and add more beans or sautéed veggies.