Easy Chicken Enchilada Bake

When I think of comfort food, the first dish that comes to mind is Easy Chicken Enchilada Bake. This recipe has become a staple in my household, especially on those busy weeknights when I crave something warm and satisfying. The vibrant flavors of chicken, salsa, and cheese meld together perfectly to create a dish that feels like a hug in a bowl. It all started when I found myself with some leftover rotisserie chicken and a craving for Mexican flavors. I had a few tortillas lying around and decided to combine them into a hearty bake. The result was nothing short of magical!

As the Easy Chicken Enchilada Bake bubbled away in the oven, filling my kitchen with savory aromas, I couldn’t help but feel excited. It’s not just the flavors that make this dish special; it’s the joy of sharing it with family and friends. Whether it’s a casual dinner or a cozy gathering, this recipe is always a hit. Plus, it’s incredibly easy to whip up, making it perfect for any occasion. I love that I can prep it ahead of time and simply pop it in the oven when I’m ready to serve. You’ll want to keep this recipe in your back pocket for those nights when you need a delicious, satisfying meal on the table in no time!

Ingredients to Make Easy Chicken Enchilada Bake

In the Easy Chicken Enchilada Bake, each ingredient plays a crucial role in creating the ultimate comfort dish. The harmony between the savory chicken, spicy salsa, and creamy yogurt creates a delightful experience for your taste buds. Here’s what you’ll need:

• 2 heaping cups cooked and shredded chicken: I often use rotisserie chicken to save time. It’s tender, juicy, and packed with flavor.
• 1 cup plain Greek yogurt or sour cream: This adds creaminess and helps bind the ingredients together.
• 2 tablespoons taco seasoning: A must-have for that authentic Mexican flavor. Feel free to adjust the heat level to your preference.
• 2 cups (16 ounces) salsa: I recommend using a chunky medium heat salsa for added texture.
• 8 flour or corn tortillas: Either works wonderfully; I tend to prefer flour for their soft texture.
• 4 Roma tomatoes, chopped: Fresh tomatoes add a burst of freshness and color.
• 2 cups shredded Mexican cheese blend: This melty topping is the star of the show!
• Cilantro, black olives, green chiles: Optional toppings that can enhance the flavor to your liking.
• Sour cream, guacamole, salsa: For serving, these toppings make every bite even better.

How to Cook Easy Chicken Enchilada Bake

Cooking the Easy Chicken Enchilada Bake is a straightforward and enjoyable process! Follow along, and you’ll have a delicious meal ready to serve in no time. Let’s get started!

1. Preheat your oven to 400F degrees. This ensures that your bake cooks evenly and the cheese gets melty and golden.
2. In a large bowl, combine the shredded chicken, Greek yogurt (or sour cream), taco seasoning, and 1 and 1/2 cups of salsa. Stir until everything is well mixed and set this mixture aside.
3. Take your baking dish (a 9×9 inch works great) and spread the remaining salsa evenly across the bottom. This will create a flavorful base for your layers.
4. Now, grab half of your tortillas and layer them over the salsa in the baking dish. Make sure to cover as much area as possible.
5. Next, layer on half of the chicken mixture, followed by half of the chopped tomatoes and half of the shredded cheese. Feel free to add any optional ingredients at this stage.
6. Repeat the layering process using the remaining tortillas, chicken mixture, tomatoes, and cheese. Make sure to use up all your ingredients!
7. At this point, if you want to prepare it ahead of time, you can cover it with foil and refrigerate it for up to 2 days before baking.
8. When you’re ready, place the baking dish in the preheated oven and bake for about 20 minutes. Look for the cheese to be bubbly and lightly golden.
9. Once it’s done, carefully remove it from the oven and let it cool slightly. Optionally top with sour cream, guacamole, or additional salsa before serving.

Tips and Tricks about Easy Chicken Enchilada Bake

Here are some helpful tips to ensure your Easy Chicken Enchilada Bake turns out perfectly every time:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. They also freeze well for up to 3 months. Just reheat thoroughly before serving.
• Freezing: To freeze, make sure the dish is completely cooled. Wrap it tightly with plastic wrap and then foil to prevent freezer burn.
• Pairing: This dish pairs wonderfully with a side of Mexican rice or a simple green salad for a balanced meal.
• Serving Suggestions: Serve with toppings like guacamole, sour cream, and fresh cilantro for added flavor.
• Cooking Tips: If you prefer a crispier top, broil the bake for an additional 2-3 minutes after baking.
• Ingredient Variations: Substitute the chicken for ground turkey or beef if desired. You can also add beans for extra protein.

Serving Ideas for Easy Chicken Enchilada Bake

When it comes to serving the Easy Chicken Enchilada Bake, there are so many delicious ways to make it shine!

• Garnish generously: Top each serving with fresh cilantro, a dollop of sour cream, or guacamole to elevate the flavors.
• Pair with sides: This bake goes well with a side of Spanish rice or refried beans for a complete meal.
• Occasion: Perfect for family gatherings, casual dinners, or even potlucks. Everyone loves a hearty casserole!
• Seasonal touch: In the summer, serve with a fresh corn salad or pico de gallo to add a refreshing element.
• Store leftovers: Any leftovers can be stored in the fridge and are equally delicious reheated the next day. It makes for a great lunch option!
• Make it festive: Add some festive flair by serving with tortilla chips and salsa on the side for crunch.

FAQ

Conclusion

The Easy Chicken Enchilada Bake is truly a comforting dish that brings the warmth of home-cooked meals to your table. Its delightful layers of flavor make it a standout choice for any meal. I encourage you to try this recipe and share it with your loved ones. Your family will thank you for the deliciousness, and it might just become a favorite in your home, too!

Easy Chicken Enchilada Bake

The ultimate comfort food, the Easy Chicken Enchilada Bake combines tender chicken, zesty salsa, and gooey cheese for a quick weeknight dinner. It's rich, satisfying, and perfect for sharing. Make it tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 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
• 16 ounces salsa divided (chunky medium heat is recommended)
• 8 tortillas flour or corn I used flour
• 4 Roma tomatoes chopped
• 2 cups shredded Mexican cheese blend Monterey Jack, cheddar, etc.
• cilantro optional and to taste
• black olives optional and to taste
• green chiles optional and to taste
• sour cream optional for serving
• guacamole optional for serving
• salsa optional for serving

Equipment

• Large bowl
• 9×9 inch Baking Dish

Method

 

1. Preheat oven to 400F degrees.
2. To a large bowl, add the chicken, Greek yogurt or sour cream, taco seasoning, and 1 and 1/2 cups of salsa, and stir to combine; set aside.
3. To an 9×9-inch baking pan or similar, add the remaining 1/2 cup salsa and spread evenly.
4. Place half the tortillas on top of the salsa in baking pan.
5. Top with half of the chicken mixture, half of the tomatoes, half of the cheese, and any optional ingredients.
6. Repeat layering process using remaining ingredients (tortillas, chicken mixture, tomatoes, cheese, optional ingredients).
7. Tip – At this point you can wrap in foil and refrigerate for up to 2 days before baking.
8. Bake for about 20 minutes or until cheese is bubbly and lightly golden.
9. Optionally top with sour cream, guacamole, or salsa prior to serving.

Notes

• Storage: Leftovers will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.