Traditional Chicken Enchilada Bake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Traditional Chicken Enchilada Bake brings the warmth and richness of classic Mexican comfort food straight to your kitchen. With layers of tender chicken, zesty spices, and gooey cheese, this bake is a surefire crowd-pleaser perfect for any dinner table.

Ingredients for Traditional Chicken Enchilada Bake

The base of the flavor comes from the olive oil, which is used to sauté the onion and garlic, giving them a soft, aromatic quality. The chicken breasts are cooked and shredded, acting as the hearty protein base of the dish. Ground cumin and chili powder lend the authentic Mexican spice, while a touch of salt and black pepper enhance all the flavors. Enchilada sauce ties everything together with its rich and tangy notes. Corn tortillas provide structure and authentic flavor, while Monterey Jack cheese melts beautifully, creating a creamy layer. Finally, fresh cilantro adds a pop of color and freshness to the finished dish.

Tips & Tricks

  • Use pre-cooked rotisserie chicken to save time and add extra flavor.
  • Warm the tortillas in the microwave for a few seconds to make them more pliable and easier to layer.
  • Adjust the spice level by adding more or less chili powder to suit your taste.

Serving Suggestions

This enchilada bake pairs beautifully with a side of Mexican rice or a simple green salad. For a festive touch, serve with a refreshing lime margarita or a chilled glass of horchata.

Frequently Asked Questions

Can I use flour tortillas instead of corn?
While corn tortillas provide an authentic flavor and texture, flour tortillas can be substituted if preferred.
How can I make this dish vegetarian?
Swap the chicken for black beans or sautéed vegetables like bell peppers and zucchini.
Is it possible to make this dish ahead of time?
Absolutely! Assemble the bake and refrigerate it for up to 24 hours before baking.

Traditional Chicken Enchilada Bake Recipe Walkthrough

First, let's get the oven preheated to 375°F (190°C). While it warms up, grab a skillet and heat your olive oil over medium heat. Toss in the chopped onion and garlic, stirring occasionally until they're soft and fragrant. This should take about 5 minutes.

Next, add your cooked and shredded chicken to the skillet. Season it with cumin, chili powder, salt, and pepper, stirring everything together to ensure the spices evenly coat the chicken. It's all about building layers of flavor here.

Now, grab a 9x13 inch baking dish and pour in 1/2 cup of enchilada sauce, spreading it over the bottom. Lay four corn tortillas on top, ensuring they cover the sauce evenly.

Spoon half of the chicken mixture over the tortillas, spreading it out evenly. Then sprinkle 1 cup of Monterey Jack cheese over the chicken layer. This is where the magic starts to happen.

Repeat the layering with the remaining tortillas, chicken mixture, and another cup of cheese. Pour the rest of the enchilada sauce over the top and sprinkle with the remaining cheese.

Pop the dish into the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the cheese is melted and bubbly, tempting you with its golden hue.

Once out of the oven, garnish with fresh cilantro, and serve it up with some sour cream and sliced avocado for that final touch of deliciousness.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Uses simple ingredients that you likely have on hand.
  • Rich in flavor thanks to homemade seasoning.
  • Customizable to suit your family's taste preferences.
  • Cheese-loaded goodness that satisfies any comfort food craving.

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

Step-by-step 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.

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