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There’s nothing quite like the comfort of a home-cooked meal, especially when it’s shared with loved ones. I still remember the first time I made this Tex-Mex Chicken Enchilada Bake for my family. The aroma wafting through the kitchen had everyone gathering around, eager to dig in. It was a chilly evening, and the warmth of the oven combined with the spiciness of the enchilada sauce created an inviting atmosphere. Since then, this dish has become a staple in our household, perfect for both casual weeknight dinners and festive gatherings.

Tex-Mex Chicken Enchilada Bake

Indulge in the warmth of a family favorite with this Tex-Mex Chicken Enchilada Bake! Perfect for cozy dinners or festive gatherings, this dish combines shredded chicken, zesty enchilada sauce, black beans, corn, and colorful veggies layered with tortillas and topped with melted cheese. It’s easy to make, customizable, and packed with flavor. Gather your loved ones and dive into this comforting meal that brings everyone together around the table!
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Ingredients
  

2 cups shredded cooked chicken (approximately 2 large chicken breasts)

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 cup frozen chopped bell peppers (or 1 cup fresh bell peppers, diced)

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

8 small corn tortillas, cut into strips

2 cups shredded Mexican blend cheese (or your choice of cheese)

Fresh cilantro, for garnish

Salt and pepper, to taste

1 tbsp olive oil

Instructions
 

Prepare the Chicken: If starting with raw chicken, season both sides generously with salt and pepper. Place the chicken in a baking dish and bake at 375°F (190°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from the oven, shred the chicken using two forks, and set aside.

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened and translucent. Then, add the minced garlic and chopped bell peppers to the skillet. Cook for an additional 3-4 minutes until the peppers are tender. Sprinkle in the ground cumin, chili powder, smoked paprika, and season with salt and pepper. Stir well to coat the vegetables in the spices.

      Combine Ingredients: In a large mixing bowl, combine the shredded chicken, sautéed vegetable mixture, rinsed black beans, drained corn, and half of the red enchilada sauce. Mix everything together thoroughly until well incorporated.

        Layer the Bake: Preheat your oven to 350°F (175°C). Grease a baking dish (approximately 9x13 inches) with cooking spray. Pour a thin layer of the remaining enchilada sauce onto the bottom of the dish to prevent sticking. Begin layering by placing half of the tortilla strips across the bottom, followed by half of the chicken and vegetable mixture. Repeat with another layer of tortilla strips and finish with the remaining chicken mixture on top.

          Top with Cheese: Add the leftover tortilla strips as a final layer over the top. Drizzle any remaining enchilada sauce over this layer, then generously sprinkle the shredded cheese across the top.

            Bake: Cover the baking dish with aluminum foil to retain moisture and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbling, and golden brown.

              Garnish and Serve: Once baked, remove the enchilada bake from the oven and allow it to cool for a few minutes before slicing. Garnish with freshly chopped cilantro and serve with additional toppings like sour cream, avocado slices, or sliced jalapeños for an extra kick.

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 6 servings