Cheesy Chicken Enchilada Bake Weeknight Fiesta
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Cheesy Chicken Enchilada Bake Weeknight Fiesta!
Fancy a fiesta without the fuss? Ever crave that authentic Mexican flavour but dread all that rolling? Let me introduce you to my Cheesy Chicken Enchilada Bake .
It's the easy weeknight dinner you've been waiting for.
What is This Magical Enchilada Thing?
This isn't just another Mexican casserole recipe . The enchilada bake recipe transforms traditional enchiladas into a super simple, layered masterpiece.
Think of it like a lasagne but with all those glorious Mexican flavors we love. It's a delightful layered enchilada recipe that saves you tons of time.
The origin of enchiladas goes back to ancient Mayan times, and the beauty of this dish lies in its adaptability.
My version is ready in under an hour. This recipe is perfect for 6-8 hungry peeps.
Why You Need This in Your Life
Honestly, this Monterey Jack enchilada bake is a game changer. Packed with protein from the chicken and fibre from the black beans, it’s a genuinely wholesome, satisfying meal.
Plus, who doesn't love a good Rotel enchilada bake ? It’s brilliant for family dinners or even casual get-togethers. And the chicken enchilada casserole is just so utterly comforting! I particularly love serving it when the weather is a bit pants, as it's pure comfort food.
But really what makes this quick enchilada bake special? It’s ridiculously easy, tastes incredible, and requires minimal effort. This is something I created because I was trying to figure out ways to feed my family and still have time to do other things.
Right, let's get down to the ingredients you will need.
Ingredients & Equipment for Your Cheesy Chicken Enchilada Bake
Alright, let’s chat ingredients! This Cheesy Chicken Enchilada Bake seriously, it's an easy weeknight dinner dream. This is all you'll need for this Mexican casserole recipe.
No stressing just a straight-up good Chicken enchilada casserole.
Main Ingredients: The Fiesta Essentials
Listen, I'm a stickler for decent ingredients. Honestly? It makes all the difference. For this enchilada bake recipe , quality really shines through, believe me.
- Olive Oil: 1 tablespoon ( 15 ml ). Any decent olive oil will do, nothing fancy.
- Onion: 1 medium , chopped (about 1 cup ; 150g ). Yellow or white, whatever you've got.
- Garlic: 2 cloves , minced. Fresh is always best.
- Cooked Chicken: 1 pound ( 500g ), shredded. Rotisserie chicken? Total shortcut. Leftovers work a treat .
- Black Beans: 1 can ( 15 ounces/425g ), rinsed and drained. The cornerstone for Enchilada bake with black beans .
- Diced Tomatoes and Green Chilies: 1 can ( 10 ounces/280g ), undrained. Rotel is the boss here!
- Chili Powder: 1 teaspoon ( 5 ml ). Adjust to your taste.
- Cumin: 1/2 teaspoon ( 2.5 ml ). Warms it up, nicely .
- Garlic Powder: 1/4 teaspoon ( 1 ml ). It just...enhances it.
- Salt and Black Pepper: To taste. Obvs!
- Sour Cream: 1 cup ( 240 ml ). Full fat is my jam in this Sour cream enchilada bake.
- Corn Tortillas: 10 (6 inch). These are at the foundation for our Layered enchilada recipe .
- Monterey Jack Cheese: 2 cups ( 225g ), shredded. It has to be Monterey Jack enchilada bake , right?
- Enchilada Sauce: 1 can ( 10 ounces/280g ). Mild, medium, hot you pick!
Seasoning Notes: The Secret Sauce (Literally!)
We're not re-inventing the wheel here. But good spices? Essential!
- Chili Powder & Cumin: This combo is the backbone of that classic Mexican flavor.
- Rotel : Really ups the tang.
- Spice it Up: For a real kick, add a pinch of cayenne pepper.
- Substitution Note : If you're out of chili powder, a mix of paprika, oregano, and cumin will do in a pinch.
Equipment Needed: Keep It Simple
Right, no fancy gadgets needed for this quick enchilada bake . Just the basics.
- Large Skillet: For cooking the filling.
- 9x13 inch Baking Dish ( 23x33 cm ): The star of the show.
- Measuring Cups and Spoons: For accurate measuring.
- Cutting Board and Knife: For chopping and shredding.
Honestly, If you don’t have a fancy skillet? A regular pan will do just fine. I've even used a casserole dish smaller before just squish the tortillas a bit. No biggie!
Right, are we feeling ready? I think so! Next, we dive into the easy method.
Cheesy Chicken Enchilada Bake Weeknight Fiesta!
This Cheesy Chicken Enchilada Bake is pure comfort food! Imagine all the yummy stuff in enchiladas but way easier to make.
This Mexican casserole recipe takes minutes to throw together. Honestly, who has time to roll individual enchiladas on a busy weeknight? Not me! This is the perfect Easy weeknight dinner .
Prep Steps
Mise en place ? Sounds fancy, right? It just means getting everything ready before you start. Chop that onion, shred the chicken, and open those cans.
This makes cooking smoother. Have all of your ingredients prepped and measured and ready to go. This is a total time saver!
Safety reminder: Always wash your hands before and after handling raw chicken. Also, watch out for that hot skillet!
step-by-step Process
Here's how to whip up this Chicken enchilada casserole :
- Sauté chopped onion in olive oil until soft. About 5 minutes should do it.
- Add minced garlic. Cook for just 1 minute , until fragrant.
- Stir in shredded chicken, black beans, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Simmer for 5 minutes.
- Remove from heat. Stir in the sour cream.
- Preheat your oven to 375° F ( 190° C) . Spread a thin layer of enchilada sauce in a 9x13 inch baking dish.
- Layer tortillas, chicken filling, and cheese in the dish.
- Top with remaining tortillas and sauce.
- Cover with foil and bake for 20 minutes . Then, remove the foil and bake for another 10 minutes , or until bubbly.
The Monterey Jack enchilada bake is done when the cheese is melted and slightly browned. The internal temperature of the bake should be about 165° F ( 74° C) for safety.
Pro Tips
Want to up your Enchilada bake with black beans game? Here are some pro tips:
For a creamier Sour cream enchilada bake , add an extra dollop of sour cream to each layer. Trust me, it's amazing.
One common mistake? Overfilling the tortillas. This can make your bake soggy. Be careful not to add too much filling to each layer when assembling the Layered enchilada recipe .
You can totally make this ahead! Assemble the bake, cover it, and refrigerate for up to 24 hours. Then, just add 10 minutes to the baking time.
This Quick enchilada bake is great.
Enjoy this easy and delicious Cheesy Chicken Enchilada Bake !
Recipe Notes: Cracking the Cheesy Chicken Enchilada Bake
Okay, so you're ready to tackle this Cheesy Chicken Enchilada Bake ? Ace! Honestly, this isn't just another Mexican casserole recipe ; it's your new secret weapon for those crazy busy weeknights.
It's an easy weeknight dinner that the whole family will devour.
Serving It Up: A Fiesta for the Eyes
Let's talk presentation. We're not just slinging food on plates here, are we? Think about a colourful garnish. A sprinkle of fresh cilantro, a dollop of sour cream (or even better, some proper Mexican crema), and a few slices of creamy avocado take this Chicken enchilada casserole to the next level.
For sides, I like a simple green salad with a lime vinaigrette. A cold Mexican beer or a cheeky margarita? Yes, please!
Storage Secrets: Keepin' it Fresh
Got leftovers? Lucky you! This enchilada bake with black beans keeps well. Fridge wise, pop it in an airtight container, and it'll be good for about 3-4 days .
If you're thinking long term, portion it out and freeze it. It'll last for up to 3 months . When reheating, you can use the oven at 350° F ( 175° C) until heated through, or zap it in the microwave just remember to cover it to avoid splatters!
I think it better to say it's a Layered enchilada recipe that keeps great!
Remixing the Recipe: Adapt and Conquer
Fancy a twist? Go veggie! Swap out the chicken for crumbled tofu or an extra can of black beans. For a bit of spice, chuck in a pinch of cayenne pepper.
Or, you could use ground beef instead of chicken and toss in some red pepper flakes. If you're watching your carbs, use low-carb tortillas.
A Rotel enchilada bake is easy by adding Rotel tomatoes! The goal to make a Sour cream enchilada bake so don't skip this ingredient
Nutrition Breakdown: Fuel Your Body Right
This quick enchilada bake is relatively balanced. Each serving (about 1/8 of the bake) has roughly 420 calories, 35g of protein, 25g of fat, 30g of carbs, and 5g of fiber.
It is also a good source of protein, and the beans add some great fiber. I also feel the Monterey Jack enchilada bake gives it extra nutrients.
Just be mindful of the sodium content in the enchilada sauce. Remember, these are just estimates!
Honestly? This recipe is all about having fun and making it your own. Don't be afraid to experiment, and most importantly, enjoy the process! Happy cooking.
Frequently Asked Questions
Can I make this enchilada bake recipe ahead of time? I'm knackered after work!
Absolutely! You can assemble the entire enchilada bake recipe up to 24 hours in advance. Just cover it tightly with foil and store it in the fridge. When you're ready to bake, add about 10 minutes to the cooking time since it's starting from cold. It's a lifesaver for busy weeknights, honestly.
My enchilada bake always seems a bit soggy. Any tips to avoid that?
Sogginess is a common issue! First, don't overfill the tortillas; a little goes a long way. Also, make sure to drain any excess liquid from your canned tomatoes and green chilies. Lightly toasting the tortillas before layering them can also help prevent them from getting too soggy in the oven.
Think of it like giving them a bit of a 'waterproof' layer before the sauce goes on.
I'm vegetarian. What can I substitute for the chicken in this enchilada bake recipe?
No worries, mate! This enchilada bake is super versatile. You can easily replace the chicken with one pound of crumbled tofu (cooked first!), an extra can of black beans, or even some sautéed vegetables like bell peppers and zucchini.
Using roasted sweet potatoes or butternut squash is a game changer too, as they'll add a delicious sweetness that complements the spices perfectly.
Can I freeze this enchilada bake recipe? I like to batch cook!
Yes, you can! To freeze, assemble the enchilada bake in a freezer safe dish. Cover tightly with a double layer of foil or plastic wrap, then foil. Freeze for up to 2-3 months. When ready to bake, thaw completely in the refrigerator overnight and then bake as directed, possibly adding a bit more time if needed to ensure it's heated through properly.
Bear in mind that the texture of the tortillas might change slightly after freezing and thawing.
What kind of cheese works best for this enchilada bake recipe?
Monterey Jack is a classic choice because it melts beautifully and has a lovely, mild flavor that doesn't overpower the other ingredients. However, feel free to experiment! Cheddar cheese, Colby Jack, or a Mexican blend will all work well. A little bit of sharp cheddar mixed in will add some extra zing.
Just avoid pre-shredded cheese if you can, as it often contains cellulose that can prevent it from melting as smoothly.
Is this enchilada bake recipe healthy? What are the nutritional considerations?
This recipe contains a good balance of protein, carbohydrates, and healthy fats. To make it even healthier, you could use whole wheat tortillas, reduce the amount of cheese, and opt for low-fat sour cream. The sodium content can be quite high, mainly from the enchilada sauce, so consider using a low-sodium version.
As always, moderation is key and this is a delicious treat to be enjoyed as part of a balanced diet!
Cheesy Chicken Enchilada Bake Weeknight Fiesta
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 |
|---|---|
| Fat | 25g |
| Fiber | 5g |