Description
Mexican chicken enchilada bake delivers a zesty symphony of flavors that dance across your palate. Melted cheese, tender chicken, and spicy sauce create a comforting meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken, chopped (about 1 pound raw)
- 2 cups cooked rice (e.g., Minute Rice)
- 1½ cups extra sharp cheddar cheese, divided
Protein and Vegetable Components:
- 1 can (14 ounces/396 grams) black beans, drained and rinsed
- 1½ cups corn (fresh or frozen)
- 1 heaping cup crushed tortilla chips
Sauce Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 can (14 ounces/396 grams) tomato sauce
- 3 tablespoons chili powder
- 0.5 teaspoon ground cayenne pepper (optional)
- Salt and pepper, to taste
Optional Serving:
- Sour cream
Instructions
- Heat of oil and butter in a medium saucepan over medium-low temperature, introducing finely chopped onions and minced garlic. Allow these aromatics to soften and become translucent, stirring frequently for approximately 4-5 minutes.
- Dust flour over the sautéed vegetables, thoroughly coating and stirring continuously for 1-2 minutes to eliminate raw flour taste and create a foundational roux.
- Gradually incorporate chicken broth and tomato sauce, whisking smoothly to prevent lumps. Season with chile powder, cayenne pepper, salt, and black pepper.
- Elevate heat until the sauce reaches a gentle simmer, maintaining consistent stirring for 8-10 minutes until thickened and flavors meld together.
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Generously grease a 9-inch (23-centimeter) square baking dish with butter to prevent sticking.
- In a large mixing bowl, combine diced chicken, cooked rice, black beans, corn kernels, and shredded cheese. Thoroughly mix ingredients to distribute evenly.
- Pour prepared sauce over the chicken and vegetable mixture, stirring to coat completely and ensure uniform flavor distribution.
- Transfer the mixture into the prepared baking dish, creating an even layer. Arrange tortilla chips across the top, then sprinkle remaining cheese uniformly.
- Place in preheated oven and bake for 25-30 minutes until the surface turns golden brown and the contents bubble enthusiastically around the edges.
- Remove from oven and allow to rest for 5 minutes. Serve with optional garnishes like sour cream or fresh cilantro to enhance the dish’s vibrant flavors.
Notes
- Customize this hearty chicken enchilada bake with leftover rotisserie chicken for a quick weeknight dinner solution.
- Swap out traditional tortilla chips for crispy corn tortillas to add an authentic Mexican street food texture.
- Experiment with different cheese blends like pepper jack or queso fresco to elevate the dish’s flavor profile.
- Make ahead and refrigerate the assembled casserole for up to 24 hours, perfect for meal prepping busy families.
- Reduce spice levels by using mild chile powder or omitting cayenne for kid-friendly versions of this comforting meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 358 kcal
- Sugar: 3g
- Sodium: 654mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 58mg