Layered Chicken Enchilada Bake
Try this Layered Chicken Enchilada Bake recipe, or contribute your own.
Try this Layered Chicken Enchilada Bake recipe, or contribute your own.
- 1 medium onion diced
- 4 teaspoons canola oil
- 3/4 cup frozen corn kernels
- 2 (10 oz) cans red enchilada sauce divided
- 9 (6 inch) yellow corn tortillas (i use mission extr
- 1 (16 oz) can fat free refried beans
- 1 1/2 lbs boneless skinless chicken breasts chopped into small bite-sized pieces (about 1/2â€)
- 1 cup drained and rinsed canned black beans
- 6 oz 50% light sharp cheddar cheese shredded (i used cabot)
- Carbohydrate 5.909525 g
- Cholesterol 49.3281702375 mg
- Fat 3.52238558884937 g
- Fiber 0.862750004529953 g
- Protein 20.4077646686875 g
- Saturated Fat 0.482382778588844 g
- Serving Size 1 1 serving (156g)
- Sodium 57.06407009375 mg
- Sugar 5.04677499547005 g
- Trans Fat 0.327526945546554 g
- Calories 139 calories
Step-by-step
- Pre-heat the oven to 350.
- Lightly mist a 9x13 baking dish with cooking spray.
- Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish.
- Arrange 4 1/2 of the tortillas across the bottom of the dish to cover the majority of the space.
- Use a spatula to spread the refried beans evenly across the tortillas, forming an even layer across the whole dish.
- Set aside.
- In a large skillet or saute pan, bring the oil to medium heat.
- Add the chopped chicken and diced onion and stir to coat in the oil.
- Cook, stirring occasionally, until the chicken is cooked through and the onions are softened (6-10 minutes).
- Drain the liquid from the pan if necessary.
- Add all the remaining enchilada sauce, the black beans and the corn and stir together.
- Remove from heat.
- Spoon about half of the chicken and sauce mixture evenly across the top of the refried bean layer in the casserole dish.
- Sprinkle about half of the cheddar cheese evenly across as well.
- Arrange the remaining 4 1/2 tortillas in a similar style to step 1.
- Spoon the remaining chicken and sauce mixture evenly across the newly laid tortillas.
- Sprinkle the remaining cheese over the top.
- Bake in the oven for 30 minutes.
- Cut into 8 pieces and serve.
Layered Chicken Enchilada Bake: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That’s why I’m always on the lookout for quick, easy, and flavorful recipes that the whole family will love. This Layered Chicken Enchilada Bake is one of those recipes. It's a complete meal, packed with protein, flavor and it's surprisingly simple to put together, even on the busiest of weeknights.
Forget complicated techniques and endless ingredient lists. This recipe is all about layering deliciousness. Think creamy refried beans, tender shredded chicken simmered in a rich enchilada sauce, sweet corn, hearty black beans, and melty cheddar cheese, all nestled between warm corn tortillas. The result is a comforting and satisfying casserole that's perfect for a family dinner or a casual get-together with friends. The best part? You can prep most of it ahead of time, making it a breeze to assemble and bake when you're ready to eat. This means less stress and more quality time with loved ones - a win-win in my book.
What makes this recipe so special? Beyond its ease and deliciousness, this enchilada bake is incredibly versatile. Feel free to customize it to your liking. Love spice? Add a pinch of chili powder or some diced jalapeños to the chicken mixture. Prefer a different type of cheese? Go for Monterey Jack, pepper jack, or a blend. Don't have corn tortillas? Flour tortillas work just as well. The beauty of this recipe lies in its adaptability. It's a blank canvas for your culinary creativity. I often adjust it depending on what's on sale or what I already have in my pantry. The possibilities are endless!
One of my favorite things about this recipe is the minimal cleanup. Everything is cooked in one pan, and the casserole dish is easy to clean. No mountains of dishes to deal with after a long day—a real game-changer for busy weeknights. This is a recipe that truly simplifies my life without sacrificing taste or quality. It allows me to provide my family with a hearty, healthy, and flavorful meal without spending hours slaving away in the kitchen. It's the perfect balance of convenience and deliciousness, making it a staple in my recipe rotation.
So, the next time you're looking for a quick and easy weeknight dinner that's both satisfying and flavorful, give this Layered Chicken Enchilada Bake a try. It’s a surefire way to please everyone at the table and leave you with extra time to enjoy the evening. I promise, your family will thank you for it! And you'll appreciate the ease and speed of the entire process – something all busy people need in their lives!
Pro Tip: For an even easier meal prep, prepare the chicken and sauce mixture ahead of time and store it in the refrigerator. When you're ready to bake, simply assemble the casserole and pop it in the oven. This makes for a truly effortless weeknight dinner, perfect for those evenings when time is of the essence.
