If you’re looking for a comforting dinner that’s loaded with flavour, this Chicken Enchilada Bake is the answer. It combines shredded chicken, a rich enchilada sauce, strips of tortillas, and a generous topping of melted cheese. This recipe is perfect for those busy nights when you want something delicious without spending hours in the kitchen.
Why you’ll love my Chicken Enchilada Bake
Easy Prep: This recipe has everything you love about traditional enchiladas but with less prep time. Forget about rolling tortillas—simply layer all the ingredients, and you’re done. It’s that simple!
Extra Flavour: The chicken bakes in the enchilada sauce, allowing it to soak up all the rich spices while staying tender throughout the cooking process.
Great for Meal Prep: Enchilada Bake is an great make-ahead meal! It reheats incredibly well, even after a few days in the fridge, so you can enjoy it again without losing any flavour.
What goes in my Enchilada Bake
Shredded Chicken: Cooked and shredded chicken breast works best, but rotisserie chicken is a great shortcut.
Enchilada Sauce: Make your own (see recipe below) or use your favourite store-bought version.
Tortillas: Corn or flour tortillas work well. Cut them into strips for easy layering.
Cheese: Shredded cheddar or a Mexican blend
Jalapeños: Add fresh jalapeños for an extra kick. Slice them thinly for a balanced heat or chop them more coarsely for a stronger punch. If you prefer a milder taste, remove the seeds before adding them to your dish.
Black Beans: Provide texture and protein. They absorb the flavours of the sauce and add a hearty element to the dish.
Easy Midweek Meal: Chicken Enchilada Bake
4
servings10
minutes30
minutesIngredients
- Chicken Enchilada Bake:
2 tbsp olive oil
600g chicken breast, shredded
400g canned black beans, rinsed and drained
1 1/2 cups homemade enchilada sauce or store bought
6 small corn tortillas, cut into strips
1.5 cups shredded cheese (cheddar or a Mexican blend)
2 jalapeños, diced
1/2 red onion, chopped
2 garlic cloves, minced
- Chicken Seasoning:
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground paprika
1 tsp dried oregano
- Homemade Enchilada Sauce:
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups chicken stock
700g tomato passata
1 tsp ground cumin
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste
Directions
- Preheat the oven to 250°C (480°F).
- Make the enchilada sauce (skip this step if using store bought):
- Heat 1 tbsp olive oil in a saucepan over medium heat.
- Stir in the flour and cook for 30 seconds, then add the seasoning, stock and tomato passata. Stir to combine. Simmer for 5-7 minutes, stirring frequently, until thickened. Remove from stove.
- Cook the chicken:
- Season the chicken and toss to coat evenly. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken and pan-fry until cooked through. Remove from the pan and let rest for 2 minutes before shredding with two forks.
- Cook the aromatics
- In the same pan, reduce the heat to medium and add the red onion and minced garlic. Sauté for 1–2 minutes until softened and fragrant. Stir in the black beans and jalapeños. Cook for another minute, then remove from heat.
- Assemble:
- In a large baking dish, combine the shredded chicken, onion, garlic, black beans, and jalapeños. Pour the homemade enchilada sauce over the mixture and stir gently to coat everything evenly.
- Scatter the tortilla strips over the top, mixing them lightly into the filling while leaving some strips sticking out. Sprinkle the shredded cheese evenly over the top of the dish.
- Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and golden.
- Remove from the oven and let cool for a few minutes. Serve warm with slices of avocado, a dollop of sour cream, and fresh coriander.
Hi Christian, live your recipes and content. Any chance you’re able to include macros on your recipes?
Hi Trent,
Thanks so much for the feedback! I’m really glad you’re enjoying the recipes and content.
I hear you on the macros! Starting next week, I’ll be adding that info to the recipes, so you’ll have everything you need in one place. Cheers
Hey Christian! I love seeing all the beautiful recipes you’re creating. I would love to see, if possible, calories per serve and carbs.
Hi Nicole, thanks for the lovely message—it’s great to hear you’re enjoying the recipes! I really appreciate the suggestion about including calories and carbs per serving.
From next week, I’ll be adding that information to my recipes to make things more helpful for you and others. Let me know if there’s anything else you’d find useful!
Hey trac, love your recipes, would love to see macros and calorie info aswell!
Hi Carly, thanks so much for your feedback—I really appreciate it! I’m so glad you’re enjoying the recipes.
Starting next week, I’ll be including macro and calorie information with each recipe to help you (and everyone else!) track your meals more easily. I’m always looking for ways to improve, so your input means a lot.
Stay tuned for the updates, and let me know if there’s anything else you’d love to see on the blog!
Just wanted to say thank you. My football mad teens have started cooking and understanding which foods when thanks to your recipes – just brilliant!
Hi Kristy,
Thanks so much for your feedback! It’s great to hear that your kids are taking an interest in cooking.
I noticed a significant improvement in my on-field performance once I became more mindful of how I was fuelling my body.
– Trac
Hey Trac
Love cooking your recipes! Just wondering what the seasoning is you’ve put on the chicken please? It’s not listed in the ingredients. Paprika and cumin maybe??
Thanks
Hi Gab
Thanks so much for your feedback and apologies for not including the seasoning ingredients! I have updated the recipe now – it’s cumin, paprika and oregano 🙂
Have a great week
– Trac