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Family-Size Chicken Enchilada Bake a hearty big family meal

Hearty Family-Size Chicken Enchilada Bake

This hearty family-size chicken enchilada bake features tender shredded chicken, a rich red enchilada sauce, and a blend of cheeses, all layered with tortillas. It's an easy-to-make dish, perfect for a satisfying weeknight meal or feeding a crowd.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 500 kcal

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.

Notes

This dish is perfect for meal prepping; you can assemble it ahead of time and bake it when ready. For a spicier kick, add a pinch of cayenne pepper to the chicken mixture or use a hot enchilada sauce.