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To make Easy Chicken Enchilada Bake, gather these simple ingredients: - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup cooked rice (white or brown) - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 10 small corn tortillas - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) When shopping, pick ripe and fresh items. For chicken, look for a bright color. Avoid any gray or slimy areas. For beans, choose cans without dents. Check the expiration date to ensure freshness. When picking corn, select ears with bright green husks. If using frozen corn, check for no ice crystals. For herbs, choose vibrant and fragrant cilantro. Fresh herbs should not be wilted or brown. If you don’t have chicken, rotisserie chicken works well. You can also use shredded turkey. For a vegetarian option, use cooked lentils or mushrooms. If you want a different cheese, try pepper jack for a kick. You can use cream cheese for a creamy texture. If you can’t find corn tortillas, flour tortillas can work too. Just roll them up gently. Start by gathering your ingredients. You will need cooked chicken, enchilada sauce, black beans, corn, rice, and cheese. First, preheat your oven to 375°F (190°C). In a large bowl, mix the shredded chicken, black beans, corn, rice, and half of the cheeses. Add the spices: cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir everything well. Next, spread a thin layer of enchilada sauce at the bottom of a 9x13 inch baking dish. This keeps the tortillas from sticking. Take each corn tortilla and dip it into the enchilada sauce to make it soft. Place about 2-3 tablespoons of the chicken mixture in the center. Roll the tortilla up and place it seam side down in the baking dish. Repeat this process until all tortillas are filled. Now pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the rest of the cheddar and Monterey Jack cheese on top. Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and slightly golden. Allow the enchilada bake to cool for a few minutes after removing it from the oven. For a nice presentation, cut slices and place them on plates. Add a dollop of sour cream on the side. A sprinkle of fresh cilantro adds a lovely touch. You can find the full recipe linked above for more details! To make the best enchilada bake, start with good chicken. Use cooked chicken that is moist and flavorful. Shredded rotisserie chicken works great. Cook the rice ahead of time, so it’s ready when you mix. Use fresh spices for better taste. Cumin and chili powder add a nice kick. When layering, spread the enchilada sauce evenly. This helps every bite burst with flavor. If you're short on time, use rotisserie chicken. It saves cooking time and adds flavor. You can also use pre-cooked rice. This cuts down on prep time. Canned beans and corn are great shortcuts too. They save washing and chopping time. Assemble the enchilada bake quickly by prepping ingredients first. One big mistake is overfilling the tortillas. If you add too much, they may break. Another mistake is not softening the tortillas. Dipping them in sauce makes them easier to roll. Avoid skipping the resting time after baking. Letting it cool helps the layers set. Lastly, don’t forget to taste the mix before baking. Adjust salt and spices to your liking. {{image_2}} You can easily turn this dish into a vegetarian or vegan option. Instead of chicken, use two cups of cooked lentils or chickpeas. These add protein and texture. Swap the cheese for a plant-based cheese or skip it altogether. Use vegetable broth instead of chicken broth in the rice. This keeps the flavor rich while making it suitable for everyone at the table. If you love spice, add chopped jalapeños or diced green chilies to the filling. You can also mix in a dash of hot sauce with the enchilada sauce for an extra kick. For heat lovers, sprinkle some crushed red pepper flakes on top before baking. This will give your Easy Chicken Enchilada Bake a nice spicy finish that will delight your taste buds. Cheese is key to a great enchilada bake. While cheddar and Monterey Jack are classic, feel free to mix it up. Try pepper jack cheese for a spicy twist. Or use a blend of mozzarella and provolone for a creamy texture. You can even add some queso fresco for a crumbly touch. Each cheese will change the flavor and texture, making your dish unique every time. For the full recipe, check out the Easy Chicken Enchilada Bake. To keep your Easy Chicken Enchilada Bake fresh, store leftovers in an airtight container. Make sure it cools to room temperature first. Place it in the fridge, where it can stay good for up to three days. If you have extra sauce, keep it separate to avoid sogginess. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the enchilada bake in an oven-safe dish. Cover it with foil to prevent it from drying out. Heat for about 25 minutes, or until it’s warmed through. You can also microwave individual portions for 1-2 minutes. Just keep an eye on it! If you want to freeze your enchilada bake, let it cool completely first. Wrap it tightly in plastic wrap, then in aluminum foil. This helps prevent freezer burn. It can last for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above for a delicious meal again! For the full recipe, check out the Easy Chicken Enchilada Bake. Yes, you can make this dish ahead. Just prepare it up to the baking step. Cover it well and store it in the fridge. This way, it stays fresh for a day or two. When you're ready, just pop it in the oven. You may need to add a few extra minutes to the bake time. This dish pairs well with many sides. Here are some great options: - Mexican rice - Refried beans - Guacamole - A fresh green salad - Tortilla chips with salsa These sides add flavor and color to your meal. They can also please everyone at the table. The enchilada bake is done when the cheese is bubbly and slightly golden. You can also check if it is heated through. A thermometer can help; it should read 165°F (74°C) in the center. Let it cool for a few minutes before serving. This cooling time helps set the layers nicely. Enjoy your delicious Easy Chicken Enchilada Bake! This blog post covered all you need for a great Easy Chicken Enchilada Bake. We explored key ingredients, cooking steps, and handy tips to make it perfect. Consider fresh, high-quality items for the best taste. You can mix it up with veggie options or spicy twists. Proper storage extends the joy of your dish. I hope you feel ready to create this tasty meal, avoid common mistakes, and enjoy every bite. Your time in the kitchen will be fun and rewarding!

Easy Chicken Enchilada Bake

Discover the ultimate comfort food with this Easy Chicken Enchilada Bake! Packed with juicy shredded chicken, black beans, corn, and creamy cheeses, this dish is a crowd-pleaser that's simple to prepare. Perfect for any weeknight dinner, it takes just 45 minutes from prep to plate. Don’t miss out on this delicious recipe that brings the flavors of Mexico right to your table. Click through now to explore this tasty recipe and elevate your dinner game!
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Ingredients
  

2 cups cooked chicken, shredded

1 can (10 oz) red enchilada sauce

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

1 cup corn (fresh or frozen)

1 cup cooked rice (white or brown)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

10 small corn tortillas

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine the shredded chicken, black beans, corn, cooked rice, half of the cheddar cheese, half of the Monterey Jack cheese, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until combined.

      Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.

        Take each corn tortilla, dip it into the enchilada sauce to soften slightly, then place about 2-3 tablespoons of the chicken mixture in the center of the tortilla. Roll it up and place seam side down in the baking dish. Repeat until all the tortillas are filled and arranged in the dish.

          Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.

            Sprinkle the remaining cheddar and Monterey Jack cheese over the top.

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

                Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                  Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro.

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings

                      - Presentation Tips: Serve slices of the enchilada bake on a plate with a dollop of sour cream on the side and an extra sprinkle of cilantro for color.