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.
My Layered Chicken Enchilada Bake: A Weeknight Miracle
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between school pick-ups, work deadlines, and all the other little things that life throws our way, a quick, easy, and undeniably tasty dinner is always at the top of my wish list. That's where this Layered Chicken Enchilada Bake comes in. This recipe isn't just a meal; it’s a lifesaver, a celebration of convenience without compromising flavor. It's so adaptable, and it easily feeds my family of four with leftovers for lunch the next day— a huge bonus! The best part? It’s surprisingly easy to put together, making it perfect for those busy weeknights when you’re short on time but long on the desire for a hearty, home-cooked meal.
The beauty of this dish lies in its simplicity. No complicated techniques, no endless chopping, just a straightforward assembly process that yields incredibly flavorful results. I love the layers—each bite is a delicious combination of tender chicken, creamy refried beans, spicy enchilada sauce, and melty cheese. The corn tortillas add a delightful textural contrast, keeping the whole dish from being too heavy. I often adapt this recipe depending on what I have on hand. Sometimes I swap the corn for black beans, add some diced bell peppers for extra veggies, or even use a different type of cheese. The possibilities are endless, and that’s what makes it so appealing. It's a recipe that truly grows with you, adapting to your preferences and the ingredients you have available.
This Layered Chicken Enchilada Bake has become a regular fixture on our weekly meal plan, and it's always a hit. My kids devour it, my husband raves about it, and even I find myself sneaking a leftover piece or two for a quick and satisfying lunch. It’s more than just a meal; it’s a testament to the fact that delicious, homemade food doesn’t have to be complicated or time-consuming. With a little planning and this simple recipe, you can create a memorable meal that your family will love, even on the busiest of nights.
Beyond the Recipe: This dish transcends the ordinary. It's a comforting hug on a cold night, a celebration on a busy day, a quick fix for a hangry family. It's the kind of meal that sparks conversation and creates memories, making it more than just sustenance—it's a connection to home, to family, to the simple joy of a well-loved dish. I encourage you to try it, to adapt it, to make it your own. Add your own twist, experiment with different ingredients, and share your variations! Let this recipe be a starting point for your own culinary adventures, a stepping stone to creating your own weeknight wonders.
Tips and Tricks for Success:
- Prep Ahead: Chop your chicken and onions earlier in the day or even the night before to save time on cooking night.
- Spice it Up: Feel free to add a pinch of chili powder or cayenne pepper to the chicken mixture for extra kick.
- Cheese Variations: Experiment with different types of cheese – Monterey Jack, pepper jack, or a Mexican blend would all be delicious.
- Veggie Boost: Add some diced bell peppers, mushrooms, or zucchini to the chicken mixture for extra vegetables.
- Make it your own: Don’t be afraid to experiment and adjust the recipe to suit your taste.
