Description
A delicious and simple meal that combines the rich flavors of enchiladas with the convenience of a bake, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 8 corn tortillas
- 2 cups shredded cooked chicken
- 2 cups enchilada sauce (red or green)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup sour cream
- 4 green onions, chopped
- Olive oil (for greasing the baking dish)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C).
- Prep your ingredients: shred the chicken, drain and rinse the black beans, thaw the corn if frozen, and chop the green onions.
- Assemble the layers: place 4 corn tortillas in the bottom of a greased baking dish, add half of the chicken mixture, and sprinkle with cheese.
- Repeat the layering process with the remaining tortillas, chicken mixture, enchilada sauce, and cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes, then slice and serve with sour cream and green onions.
Notes
- For a vegetarian option, replace chicken with sautéed vegetables.
- Add diced jalapeños for a spicy kick.
- Use gluten-free tortillas for gluten sensitivities.
- Let the bake cool before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
Keywords: enchilada, bake, easy recipe, family meal, Mexican cuisine