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To make this dish, you need some key ingredients. Here’s what you will use: - 2 cups cooked chicken, shredded - 1 can (15 oz) enchilada sauce (red or green) - 1 cup black beans, drained and rinsed - 1 cup corn (frozen or fresh) - 1 cup diced bell peppers (any color) - 1 teaspoon cumin - 1 teaspoon chili powder - 2 cups shredded cheese (cheddar or a Mexican blend) - 8 small flour tortillas You can start with cooked chicken. I like to use rotisserie chicken. It saves time and tastes great. Cheese makes this dish creamy and rich. I suggest using cheddar or a Mexican blend. Both melt well and add flavor. If you want something different, try pepper jack for a kick! You can also mix cheeses for a tasty twist. Garnishes can make your meal pop. I love adding fresh cilantro on top. It adds a nice color and flavor. Sour cream is a great side too. It cools down the spice. You can also serve it with rice or chips for a full meal. Enjoy your Easy Chicken Enchilada Bake with these fun extras! For the full recipe, check out the instructions above. First, set your oven to 375°F (190°C). This step warms the oven for the enchilada bake. While it preheats, gather your ingredients. You need cooked chicken, enchilada sauce, black beans, corn, bell peppers, spices, tortillas, and cheese. Having everything ready makes cooking smooth. In a large bowl, mix the shredded chicken, black beans, corn, diced bell peppers, cumin, and chili powder. Add half of the enchilada sauce to the mix. Stir everything well so the flavors blend nicely. This filling is the heart of the dish. It brings all the tastes together. Grab a 9x13 inch baking dish. Spread a thin layer of the remaining enchilada sauce on the bottom. This helps prevent sticking. Next, lay four tortillas on top of the sauce. Take a scoop of the chicken mixture and place it in each tortilla. Roll them tightly and place them seam side down in the dish. Repeat this with the other tortillas until the filling is gone. Pour any leftover enchilada sauce over the top. Finally, sprinkle shredded cheese over everything. Cover the dish with aluminum foil. Bake it in the oven for 20 minutes. This step helps the filling heat up. After that, remove the foil and bake for another 10 minutes. Keep an eye on the cheese; it should be bubbly and slightly golden. Once finished, let it cool for a few minutes. Then slice it into squares, garnish with fresh cilantro, and serve with sour cream if you like. Enjoy your Easy Chicken Enchilada Bake! To keep your enchiladas crisp, layer them with care. Start with a thin layer of sauce on the bottom. This helps prevent sogginess. Use only enough sauce to moisten the tortillas. Avoid drenching them before baking. You can also bake uncovered for the last few minutes. This makes the top nice and crunchy. Using the right tools makes a big difference. A large mixing bowl helps you combine the filling well. Use a spatula to spread sauce and cheese evenly. Tongs are great for handling hot tortillas. A 9x13 inch baking dish is perfect for this recipe. It holds all your enchiladas snugly. Want to give your enchiladas a kick? Add jalapeños or diced green chiles to the filling. You can also mix in some chipotle powder for a smoky flavor. If you like fresh herbs, try adding chopped cilantro or parsley. A squeeze of lime juice before serving adds a zesty touch. For a creamy twist, top with sour cream or avocado. For the full recipe, check out the Easy Chicken Enchilada Bake section! {{image_2}} You can make this dish without chicken. Use beans, like black or pinto, for protein. Add veggies, such as zucchini, mushrooms, or spinach. These options give a fresh taste. They also make the dish colorful and fun. Mix in some extra spices to boost flavor. This way, everyone can enjoy the meal, even non-meat eaters. Want a healthier twist? Swap out the flour tortillas for corn tortillas. They are lower in calories and gluten-free. You can also use low-fat cheese or skip it entirely. Try using Greek yogurt instead of sour cream. It adds creaminess and protein without extra fat. Finally, consider adding more veggies. This will increase fiber and nutrients, making the dish even better for your health. To change the flavor, try different enchilada sauces. Green sauce adds a fresh, bright taste. A tomatillo sauce brings a tangy twist. You can also add salsa for a kick. For a smoky flavor, try chipotle sauce. Each sauce creates a new vibe for your meal. Mix it up and see what your family loves best! For the full recipe, check out the section above. After enjoying your Easy Chicken Enchilada Bake, save any leftovers to enjoy later. Let the dish cool down to room temperature. Then, cover it tightly with plastic wrap or foil. You can also use an airtight container for best results. Store the leftovers in the fridge. They will stay fresh for up to three days. To reheat your enchilada bake, preheat your oven to 350°F (175°C). Place the dish covered with foil in the oven. Heat for about 20 minutes. This helps keep the dish moist and tasty. If you prefer, you can microwave individual portions. Heat them for one to two minutes, checking frequently. Want to save your enchilada bake for later? You can freeze it! First, let it cool completely. Then, cut the dish into portions. Wrap each piece in plastic wrap, then in foil. Place them in a freezer-safe bag. Label the bag with the date. Your enchiladas will be good for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. For best taste, reheat in the oven. Enjoy your easy meal anytime! For the full recipe, check out the section above. Yes, you can make this dish ahead of time. Prepare the filling and assemble the enchiladas. Cover the baking dish with foil and store it in the fridge. When you’re ready to bake, just add a few more minutes to the cooking time. This makes dinner easy on busy nights. If you want a change, try using corn tortillas. You can also use lettuce wraps for a low-carb option. Another idea is to use zucchini slices. These swaps still hold the filling well and keep the dish tasty. Absolutely! To use a slow cooker, layer the filling and tortillas in the pot. Pour the enchilada sauce over everything. Set it on low for about 4 hours or high for 2 hours. This method will keep the dish moist and flavorful. To make this bake gluten-free, use corn tortillas instead of flour tortillas. Check your enchilada sauce to ensure it’s gluten-free. Most brands offer gluten-free options. With these changes, you can enjoy this dish without worry. The Easy Chicken Enchilada Bake combines simple ingredients and straightforward steps. With tips to avoid soggy enchiladas and ways to enhance flavors, this dish is both fun and flexible. You can try vegetarian options or swap ingredients for healthier choices. Proper storage will keep your leftovers tasty. Whether you prepare it ahead or use a slow cooker, this recipe fits any schedule. Enjoy crafting this satisfying meal that your family will love!

Easy Chicken Enchilada Bake

Discover the ultimate comfort food with this Easy Chicken Enchilada Bake! Packed with shredded chicken, black beans, corn, and smothered in delicious enchilada sauce, this dish is perfect for family dinner or meal prep. In just 45 minutes, you can enjoy cheesy goodness topped with fresh cilantro and sour cream. Click to explore the full recipe and make this crowd-pleaser for your next meal!
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Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) enchilada sauce (red or green)

1 cup black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 cup diced bell peppers (any color)

1 teaspoon cumin

1 teaspoon chili powder

2 cups shredded cheese (cheddar or a Mexican blend)

8 small flour tortillas

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine the shredded chicken, black beans, corn, diced bell peppers, cumin, chili powder, and half of the enchilada sauce. Stir until well mixed.

      In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom to prevent sticking.

        Place four tortillas on top of the sauce. Fill each tortilla with a generous scoop of the chicken mixture and roll them up tightly, placing them seam side down in the baking dish.

          After all tortillas are filled and placed in the dish, pour any remaining enchilada sauce evenly over the top. Sprinkle the shredded cheese over the sauce.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

              Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

                Once done, let it cool for a few minutes before slicing into squares.

                  Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6