Name: Chicken Enchiladas Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound cooked chicken, shredded; 1 can (10 ounces) enchilada sauce; 1 can (4 ounces) diced green chiles; 12 corn tortillas; 2 cups shredded cheese

Jump to Recipe

Okay, so picture this: it’s Tuesday night, you’re *starving*, and the last thing you wanna do is spend hours in the kitchen, right? That’s where my Chicken Enchiladas Bake swoops in to save the day! Seriously, this is the easiest route to deliciousness I know. Just a few simple steps and bam! You’ve got a cheesy, flavorful dinner the whole family will gobble up.

We’re talking seriously satisfying comfort food, people. I remember one night, my son declared, “Mom, these are even better than takeout!” And trust me, that’s high praise in my house. So skip the delivery apps tonight and give this a whirl – you won’t regret it!

Why You’ll Love This Chicken Enchiladas Bake Recipe

Seriously, what’s not to love? This Chicken Enchiladas Bake is about to become your new best friend. Here’s why:

Quick Prep: Seriously, we’re talking minimal chopping and mixing. Dinner is on the table FAST!
Easy Cleanup: One dish wonder! Less time scrubbing, more time relaxing.
Totally Customizable: Swap out cheeses, add veggies, make it your own!
Family-Friendly: Even picky eaters will devour this cheesy goodness.
Meal Prep Superstar: Make it ahead, bake it later. Perfect for busy weeks!

Ingredients for Your Chicken Enchiladas Bake

Alright, let’s gather our goodies! You’ll need just a handful of things for this Chicken Enchiladas Bake and I bet you have most of them already! Here’s the lowdown:

1 pound cooked chicken, shredded (rotisserie chicken is my personal shortcut!)
1 can (10 ounces) enchilada sauce (I like the mild kind, but go wild!)
1 can (4 ounces) diced green chiles (don’t skip these – they add SO much!)
12 corn tortillas (trust me on this one, they’re the best!)
2 cups shredded cheese (cheddar, Monterey Jack, whatever melts nicely!)

How to Make Chicken Enchiladas Bake: Step-by-Step Instructions

Okay, time to get cooking! This Chicken Enchiladas Bake is seriously simple, I promise. Just follow these steps, and you’ll be chowing down in no time. Don’t worry, I’ll walk you through it!

First things first: Preheat your oven to 350°F (175°C). Trust me; you don’t want to forget this step! While the oven’s heating up, let’s move on!
Mix it up! In a bowl, combine your shredded chicken, half of that can of enchilada sauce, and those diced green chiles. Give it a good stir until everything’s nicely coated. Mmm, smells good already, right?
Tortilla time! This is my little secret to avoid soggy enchiladas. Lightly fry each tortilla in a pan for just a few seconds per side. This makes them more pliable and less likely to tear. Careful, hot pan!
Dip and roll! Dip each lightly fried tortilla in the remaining enchilada sauce. Don’t soak them, just a quick dip will do. Then, spoon a generous amount of that yummy chicken mixture into the tortilla and roll it up tightly.
Assembly time! Place those rolled-up enchiladas seam-down in a baking dish. I usually use a 9×13 inch dish, but whatever you have is fine. Just make sure they fit snugly!
Cheese, please! Now for the best part, sprinkle that shredded cheese evenly over the enchiladas. Don’t be shy – the more cheese, the merrier, I say!
Bake it! Pop that dish into the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Keep an eye on it – ovens vary!

And there you have it! Your Chicken Enchiladas Bake is ready to devour. Now, if you are looking for even more dinner recipes–you know where to find me! Dig in and enjoy!

Tips for the Best Chicken Enchiladas Bake

Alright, listen up! Want to take your Chicken Enchiladas Bake from good to *amazing*? I’ve got a few tricks up my sleeve I’m happy to share!

Tortilla TLC: Don’t skip that quick fry! It’s seriously the key to keeping those tortillas from tearing. Trust me on this one!
Cheese Strategy: Want that perfect, melty cheese pull? Shred your own! Pre-shredded cheese often has anti-caking agents that can prevent it from melting quite as smoothly.
Spice it Up (or Not!): If you are feeling brave – swap out the mild enchilada sauce for a spicier version. It adds a real kick. Or add a pinch of cayenne pepper to your chicken mixture!
Don’t Overbake! Keep a close watch on your bake. Overbaking can make those tortillas tough. The Cheese should be melted (obviously), and bubbly, nothing more.

Honestly, the best tip is just to have fun with it! This Chicken Enchiladas Bake is super forgiving, so don’t worry too much about messing up. Just get in there and get cooking!

Variations for Your Chicken Enchiladas Bake

Okay, listen up, creatives! This Chicken Enchiladas Bake recipe is just a jumping-off point. Wanna get wild? Let’s talk variations!

Cheese Dreams: Seriously, mix and match those cheeses! Pepper jack for a kick, a little queso quesadilla for creaminess… the possibilities are endless!
Veggie Power: Toss in some cooked bell peppers, onions, zucchini… whatever veggies you dig! Just sauté them a bit before adding them to the chicken mix.
Protein Party: Not feeling chicken? Ground beef, shredded pork (carnitas, anyone?), or even black beans would be amazing in this bake. Just adjust cooking times as needed, but mostly, enjoy! And wow – maybe even add some shrimp!

Honestly, don’t be afraid to experiment! It’s your dinner, after all!

Serving Suggestions for Chicken Enchiladas Bake

What goes great with Chicken Enchiladas Bake? Oh, so many things! But here are a few of my go-tos:

A dollop of sour cream (duh!)
A big scoop of guacamole (because avocado makes everything better)
Some cilantro-lime rice (so fresh!)
And some refried beans (for a complete fiesta!)

Honestly, you can’t go wrong! Just pile it all on and enjoy!

Storing and Reheating Your Chicken Enchiladas Bake

Got leftovers? Lucky you! This Chicken Enchiladas Bake tastes just as amazing the next day (maybe even better!). Just pop it in an airtight container and stash it in the fridge. When you’re ready to dig in, microwave individual portions until heated through. Wanna keep things extra crispy? Reheat it in the oven at 350°F (175°C) for about 10-15 minutes. Careful, hot dish!

Chicken Enchiladas Bake FAQs

Got questions about this Chicken Enchiladas Bake? I bet you do! Here are a few of the most common questions I get asked – and my super-smart answers! Hehe!

Can I use flour tortillas for this Chicken Enchiladas Bake?

Okay, so technically, *yes*, you *can* use flour tortillas. But honestly, they just don’t hold up as well! Corn tortillas give you that authentic flavor and texture. You might get a soggier enchilada bake using flour. But you can try it and let me know what you think!

Can I make this Chicken Enchiladas Bake ahead of time?

Absolutely, my friend! This Chicken Enchiladas Bake is perfect for meal prepping. Just assemble it as directed, cover it tightly with foil, and pop it in the fridge. Then, when you’re ready to bake, just add about 10-15 minutes to the cooking time. Easy peasy!

How do I prevent the tortillas from getting soggy in my enchiladas bake?

Soggy enchiladas are the WORST, right? My secret? Lightly frying those tortillas before you assemble the bake! It creates a barrier that helps keep them from absorbing too much sauce. Trust me – it’s a game-changer!

What’s the best cheese for a chicken enchiladas bake?

Ooh, this is a fun one! Honestly, any cheese that melts well is a good choice. Cheddar, Monterey Jack, a Mexican blend… they’re all delicious. My personal favorite is a mix of cheddar and pepper jack for a little extra zing!

Estimated Nutritional Information for Chicken Enchiladas Bake

Okay, so here’s the nutritional lowdown – keep in mind, it’s just an estimate! One serving (about 1 enchilada) packs around 350 calories, 15g fat, 25g protein, and 30g carbs. Enjoy!