Chicken Enchilada Bake
Just 5 ingredients and little effort stand in between you and this comforting, filling, weeknight 5-Ingredient Chicken Enchilada Bake. Just layer the enchilada ingredients like a lasagna and you’re good to go. No messy rolling here.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
35minutes 0minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
35minutes 0minutes
Ingredients
  • 3/4 – 1lb boneless, skinless chicken breastscooked and shredded (see notes)
  • 2 1/2cups enchilada sauce
  • 8ounces shredded cheeseI used a Mexican blend, but colby jack or mozzarella would also be great
  • 6-9 small flour tortillas
  • 1can refried beans
  • sour cream and chopped fresh cilantrooptional – for serving
Instructions
  1. Preheat the oven to 375 degrees. Into a 9×9 baking dish, spoon about 1/4 cup of the enchilada sauce on the bottom and spread around.
  2. Now time to layer. Start with a tortilla layer – placing 2-3 tortillas on top of the enchilada sauce (I like to cut a tortilla in half and place at the edges to help it all fit). Then spread about 1/2 of the refried beans on the tortillas. Layer half of the shredded chicken on top of the beans and top the chicken with about 1/3 of the cheese. Evenly pour over about 3/4 cup of the enchilada sauce. Repeat this layer – tortillas, remaining refried beans, remaining chicken, next 1/3 of the cheese, and another 3/4 cup enchilada sauce. Finally top again with 2-3 tortillas, sprinkle with the remaining cheese and pour over about 1/2 cup (or the remaining) enchilada sauce.
  3. Cover with an oiled piece of aluminum foil (I like to spray a 9×9 square in the middle of an aluminum foil sheet with cooking spray). Bake covered for 30 minutes. Then carefully remove foil and bake for another 5 minutes uncovered, until the cheese is fully melted, starting to brown, and bubbling.
  4. Allow to cool for 10-15 minutes before cutting and serving so that the casserole can firm up. Serve with sour cream and a sprinkle of fresh cilantro.
Recipe Notes

I love to prep a big batch of shredded chicken to use throughout the week, see how to easily make it in your slow cooker here