Traditional Chicken Enchilada Bake

Savor the rich and comforting flavors of this traditional chicken enchilada bake, a perfect blend of tender chicken, cheese, and spices wrapped in soft tortillas, baked to a golden perfection.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 lb boneless skinless chicken breasts, cooked and shredded

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

2 cups enchilada sauce

8 corn tortillas

2 cups shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

Sour cream and sliced avocado for garnish

Instructions

1. Preheat your oven to 375°F (190°C).

2. Heat olive oil in a skillet over medium heat and sauté onion and garlic until soft.

3. Add shredded chicken, cumin, chili powder, salt, and pepper; stir well to combine flavors.

4. Pour 1/2 cup of enchilada sauce into a 9x13 inch baking dish, spreading it evenly.

5. Layer four corn tortillas over the sauce, covering the bottom of the dish.

6. Spoon half of the chicken mixture over the tortillas, then sprinkle with 1 cup of cheese.

7. Repeat the layers with remaining tortillas, chicken mixture, and cheese.

8. Pour the remaining enchilada sauce over the top, ensuring all surfaces are covered.

9. Sprinkle the remaining cheese over the top layer of sauce.

10. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.

11. Garnish with cilantro, sour cream, and avocado slices before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until warmed through. Alternatively, microwave individual servings on high for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.