Why You’ll Love This Family-Size Chicken Enchilada Bake
This recipe is perfect for big families or when you have friends over. It’s super easy to make, even if you don’t cook much. You can change it up to fit what everyone likes. Kids will love the cheesy taste. It’s truly comforting food. You can also make it ahead of time to save time later.
What You’ll Need: Ingredients for Your Family-Size Chicken Enchilada Bake
The Heart of the Dish: Chicken
- 3-4 cups cooked chicken, shredded or diced (a rotisserie chicken works great!)
Flavor Base: Enchilada Sauce
- 2 (19-ounce) cans red enchilada sauce
The Crucial Wrap: Tortillas
- 12-18 corn or flour tortillas (flour are softer, corn give a more traditional taste)
Cheesy Goodness: Cheese
- 3 cups shredded Monterey Jack, Cheddar, or a Mexican blend cheese
Aromatic Essentials: Onion & Garlic
- 1 yellow onion, diced
- 2 cloves garlic, minced
Optional Extras for Flavor & Texture
- 1 (4-ounce) can chopped green chilies, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
For Garnish & Serving: Toppings
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
- 1 avocado, sliced
- Optional: sliced jalapeños for a kick
Step-by-Step: Crafting Your Family-Size Chicken Enchilada Bake
Prep Your Ingredients
First, shred your cooked chicken. Chop your onion and mince the garlic. Grate the cheese. Preheat your oven to 375°F (190°C). Grease a large baking dish (9×13 inches works well).
Sautéing the Aromatics
Heat a little oil in a large pan over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 more minute until it smells good.
Combining the Filling
Take the pan off the heat. In a large bowl, mix the cooked chicken, sautéed onion and garlic, 1 cup of the shredded cheese, and about 1/2 cup of enchilada sauce. If you want, stir in the chopped green chilies, black beans, and corn.
Assembling the Enchiladas
Warm the tortillas slightly in the microwave or a dry pan to make them pliable and prevent tearing. Spread a thin layer of enchilada sauce on the bottom of your prepared baking dish.
Take one tortilla. Spoon about 1/4 to 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. Pack them snugly in the dish.
Saucing and Cheesy Topping
Pour the rest of the enchilada sauce evenly over the rolled enchiladas. Make sure they are all coated. Sprinkle the remaining 2 cups of shredded cheese generously over the top.
Baking to Perfection
Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. If you like it extra golden, you can turn on the broiler for the last 1-2 minutes, but watch it closely so it doesn’t burn.
Resting and Serving
Let the enchilada bake rest for 5-10 minutes after taking it out of the oven. This helps it set and makes it easier to cut and serve without falling apart.
How to Serve Family-Size Chicken Enchilada Bake
Serve big portions of this delicious bake.
Serving Suggestions for Your Family-Size Chicken Enchilada Bake
Classic Companions
Serve with sides like Mexican rice and refried beans. A simple green salad with a light dressing also goes well.
Fresh & Vibrant Toppings
Offer toppings like guacamole, pico de gallo, salsa, sour cream or Greek yogurt, and fresh cilantro. Sliced avocado is also a great addition.
Beverage Pairings
Enjoy with a refreshing glass of limeade or iced tea.
Variations & Tips for Success
Spice It Up!
Add diced fresh or pickled jalapeños to the filling or on top. A pinch of chili powder or a spicier enchilada sauce will also add heat.
Vegetarian Twist
Swap out the chicken for roasted sweet potatoes, a mix of black beans and corn, or a medley of roasted vegetables like bell peppers and zucchini.
Different Cheeses
Try other cheeses like crumbled cotija or queso fresco for a different flavor. Pepper jack will add a bit of spice.
Freezing for Later
You can freeze the assembled but unbaked enchilada bake. Cover it tightly with plastic wrap and foil. Thaw in the refrigerator overnight before baking. You can also freeze individual baked portions for easy meals.
Preventing Soggy Tortillas
To keep tortillas from getting soggy, briefly fry them in a little oil before filling. You can also dip them in warm enchilada sauce quickly before filling. Don’t use too much sauce on the very bottom layer of the dish.
Make-Ahead Magic
Prepare the chicken filling and cut all your vegetables a day or two in advance. Store them separately in the refrigerator. This makes assembly very fast on cooking day.
How to Store Family-Size Chicken Enchilada Bake
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips to Make Family-Size Chicken Enchilada Bake
- Use a rotisserie chicken for a quick and easy start.
- Warm your tortillas before rolling to prevent them from tearing.
- Don’t overfill the tortillas, or they will be hard to roll.
- Let the enchiladas rest after baking for easier serving.
FAQs
Q1: Can I make this Family-Size Chicken Enchilada Bake ahead of time?
A1: Yes, you can assemble the entire dish and refrigerate it for up to 24 hours before baking.
Q2: What’s the best way to reheat leftover Family-Size Chicken Enchilada Bake?
A2: Cover individual portions and reheat in the microwave, or cover the entire dish with foil and reheat in a preheated oven.
Q3: Can I use corn tortillas instead of flour for this Family-Size Chicken Enchilada Bake?
A3: Absolutely! Corn tortillas offer a more traditional flavor. Briefly fry them or dip them in warm enchilada sauce before filling to prevent tearing.
Hearty Family-Size Chicken Enchilada Bake
Equipment
- 9x13 inch baking dish
- Large pan
- Large bowl
Ingredients
Ingredients
- 3-4 cups cooked chicken shredded or diced
- 2 (19-ounce) cans red enchilada sauce
- 12-18 corn or flour tortillas
- 3 cups shredded cheese Monterey Jack, Cheddar, or a Mexican blend
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 (4-ounce) can chopped green chilies drained
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup fresh cilantro chopped
- 1/2 cup sour cream or Greek yogurt
- 1 avocado sliced
- Optional sliced jalapeños for a kick
Instructions
Instructions
- Shred cooked chicken, chop onion and garlic, and grate cheese. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Heat a little oil in a large pan over medium heat, then sauté diced onion until soft (about 5 minutes). Add minced garlic and cook for 1 more minute until fragrant.
- Remove the pan from heat. In a large bowl, combine the cooked chicken, sautéed onion and garlic, 1 cup of shredded cheese, about 1/2 cup of enchilada sauce, chopped green chilies, black beans, and corn.
- Warm the tortillas slightly to make them pliable. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Spoon 1/4 to 1/3 cup of the chicken mixture down the center of each tortilla, then roll it tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly.
- Pour the rest of the enchilada sauce evenly over the rolled enchiladas and generously sprinkle the remaining 2 cups of shredded cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. For an extra golden top, broil for the last 1-2 minutes, watching closely.
- Allow the enchilada bake to rest for 5-10 minutes after baking to help it set, making it easier to cut and serve.
- Serve the enchiladas garnished with fresh cilantro, sour cream or Greek yogurt, sliced avocado, and optional jalapeños.