Cheesy Chicken Enchilada Bake Recipe
I love Mexican and Tex-Mex food and could eat it every day. Making meals out of guacamole, salsa, and chips is one of my favorite things. But my family needs a little more, and that’s where this easy enchilada casserole recipe that’s ready in 30 minutes comes in. It’s not like traditional chicken enchiladas where you have to carefully fill and roll up each tortilla individually. Instead, you simply stir together shredded chicken (use store-bought rotisserie or leftover chicken to save time) with sour cream, salsa, and taco seasoning. Then, you cut up tortillas and layer them in a baking pan with the chicken mixture, tomatoes, and cheese. All the layers of goodness remind me of lasagna but with a Mexican flair. There’s so much flavor and just a touch of heat from the salsa and taco seasoning. I used medium heat, but you can go as hot or mild as you like. The juicy tomatoes and gooey melted cheese with the soft tortilla shells make this an instant comfort food family favorite that would also be great for game days or parties.
What’s in This Chicken Enchilada Bake?
For this easy chicken enchilada casserole, you’ll need:
Cooked, shredded chicken – Cooked ground beef or ground turkey will also work Plain Greek yogurt or sour cream Taco seasoning Salsa – Feel free to substitute red enchilada sauce or green enchilada sauce is you prefer a salsa verde enchilada recipe Tortillas – You can use either corn or flour tortillas for this recipe. Any size tortilla works, but if they’re really big you’ll need to shred them up to fit the pan Tomatoes Shredded Mexican cheese blend – If preferred, you can use Monterey Jack cheese, cheddar cheese, or a blend of cheeses
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Enchilada Bake
Once you realize how much time you can save making baked enchiladas you may never go back to traditional rolled enchiladas again! Here’s an overview of the process:
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