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- 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 sharp cheddar cheese - 1 teaspoon ground cumin - 1 teaspoon chili powder - 10 small corn tortillas For the Easy Chicken Enchilada Bake, you need tasty and simple ingredients. Start with shredded chicken, which adds protein and flavor. The red enchilada sauce brings a spicy kick. Black beans add great texture and nutrition. Corn and cooked rice are also key. They make the bake filling and hearty. The sharp cheddar cheese on top melts beautifully, giving that creamy bite. Next, seasonings like cumin and chili powder punch up the flavor. You also need small corn tortillas to wrap your filling. They hold everything together and soak up the sauce, making each bite delicious. This dish is easy to make and uses common ingredients. You can find everything at your local store. For the full recipe, check out the complete guide. Happy cooking! 1. Preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Grab a 9x13 inch baking dish and lightly grease it. Set it aside for later. 3. In a large bowl, mix the shredded chicken, black beans, corn, cooked rice, and half of both cheeses. 4. Add ground cumin, chili powder, garlic powder, onion powder, and a dash of salt and pepper. 5. Stir until everything is well combined. 1. Pour a thin layer of red enchilada sauce into the bottom of the prepared dish. 2. Take a corn tortilla and dip it briefly in the enchilada sauce. This helps it soften up. 3. Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla. 4. Roll each tortilla tightly, placing it seam side down in the baking dish. 5. Repeat until you fill the dish with all the rolled tortillas. 1. Pour the remaining enchilada sauce over the arranged tortillas. Make sure they are well coated. 2. Sprinkle the rest of the cheddar and Monterey Jack cheese on top for a cheesy finish. 3. Cover the dish tightly with aluminum foil and place it in the oven. 4. Bake for 20 minutes. This allows the flavors to blend together. 5. After 20 minutes, remove the foil. Bake for an additional 10-15 minutes until the cheese is melted and bubbly. 6. Let the bake cool for a few minutes before serving. Garnish with fresh cilantro for a pop of color. Enjoy this easy chicken enchilada bake with family or friends! For the complete method, check the Full Recipe. - Choose the right type of tortillas: Use small corn tortillas. They hold the filling well and add a nice flavor. If you prefer, you can use flour tortillas. They are softer but may be less traditional. - Best cheeses for melting: Use sharp cheddar and Monterey Jack. These cheeses melt perfectly and create a rich, creamy texture. Mixing them adds depth to the flavor. - How to achieve a perfect cheesy topping: To get that golden, bubbly cheese, uncover the dish during the last 10 to 15 minutes of baking. Make sure the cheese is evenly spread on top for the best melt. - Duration and temperature for best results: Bake at 375°F (190°C). This temperature allows the flavors to meld well. Start with foil on for 20 minutes, then remove it to finish baking. - Serving ideas with sour cream and cilantro: Once baked, cut into squares. Serve each piece on a plate with a big dollop of sour cream. Top with fresh cilantro for a pop of color. - Making it visually appealing for guests: Arrange the enchiladas neatly. Use a bright plate to contrast with the colors of the dish. This makes it look more inviting and fun! {{image_4}} You can easily switch up the protein in this dish. Ground turkey or beef works well. Both options add flavor and keep the dish hearty. You can also make it vegetarian. Simply add more beans or some tofu. These swaps keep the meal tasty and filling. Want to spice things up? Adding diced jalapeños gives the bake a nice kick. You can also try adding more spices or herbs. Cumin, oregano, or even fresh cilantro can boost the flavor. Experiment and find what you love best. Think about what to serve with your enchilada bake. A fresh salad is a great choice. It adds crunch and balances the meal. Rice is another good option to round things out. You can even get creative! Try serving with corn on the cob or guacamole for a fun twist. To keep your Easy Chicken Enchilada Bake fresh, store leftovers in an airtight container. It’s best to let the dish cool before sealing it up. This way, steam won’t build up and make it soggy. You can safely refrigerate the enchilada bake for up to three days. If you want to enjoy it later, don’t wait too long! If you want to keep the bake for longer, freezing is a great option. First, allow the dish to cool completely. Then, wrap it tightly with plastic wrap or aluminum foil. You can also place it in a freezer-safe container. The enchilada bake can last in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. This helps preserve its texture. For reheating, the oven is the best choice. It keeps the enchiladas crispy and warm. Preheat your oven to 350°F (175°C). Place the bake in an oven-safe dish, cover it with foil, and heat for about 20-25 minutes. If you’re short on time, the microwave works too. Just heat it in short bursts to avoid sogginess. Be sure to check the heat level so it warms evenly. Enjoy your delicious meal again! To make this dish, follow these simple steps: 1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. 2. In a bowl, mix the shredded chicken, black beans, corn, rice, half of the cheddar cheese, half of the Monterey Jack cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. 3. Pour a thin layer of enchilada sauce into the baking dish. 4. Dip each tortilla in the sauce, fill it with the chicken mixture, and roll it up. Place it seam side down in the dish. 5. Pour the remaining enchilada sauce on top of the rolled tortillas. 6. Sprinkle the rest of the cheeses over the dish. 7. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden. 8. Let it cool, then garnish with cilantro before serving. For the full recipe, check out the details above. Yes, you can prepare this dish ahead of time. Here are some tips: - Make the filling and roll the tortillas. Place them in the baking dish, but do not add the sauce or cheese yet. - Cover the dish with plastic wrap and store it in the fridge for up to 24 hours. - When ready to bake, pour the sauce and cheese on top, then bake as directed. - For long-term storage, freeze the assembled dish before baking. Wrap it tightly in plastic wrap and foil. This dish pairs well with various sides and drinks: - Salads: A fresh green salad with lime dressing works great. - Rice: Serve with cilantro lime rice for added flavor. - Beans: Refried beans or black beans complement the meal nicely. - Drinks: Try pairing with a light beer or a refreshing agua fresca. Yes, this recipe has several options for dietary needs: - Gluten-Free: Use gluten-free tortillas and check the enchilada sauce for gluten. - Dairy-Free: Substitute cheese with dairy-free cheese or omit it entirely. - Vegetarian: Replace chicken with more beans, lentils, or tofu for a meatless dish. This Chicken Enchilada Bake is simple and tasty. We covered the key ingredients, preparation steps, and baking tips. Remember to customize with your favorite proteins or spices. You can easily adapt the dish for dietary needs, too. Whether it's a weeknight dinner or a fun gathering, this bake will impress. Enjoy delicious flavors and feel free to experiment with sides and toppings. Your family and friends will love it!

Easy Chicken Enchilada Bake

Savor the flavors of a Zesty Chicken Enchilada Bake that’s perfect for any gathering! This easy-to-make recipe combines shredded chicken, black beans, corn, and plenty of cheese, all wrapped in warm tortillas and baked to perfection. It's a family favorite that can be whipped up in just 45 minutes. Click through to explore this delicious dish, and bring a burst of flavor to your dinner table tonight!
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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 sharp 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 freshly ground 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). Prepare a 9x13 inch baking dish by lightly greasing it or simply set it aside for later use.

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

      Pour a thin layer of red enchilada sauce onto the bottom of the prepared baking dish. This will help prevent the enchiladas from sticking during baking.

        Take each corn tortilla and briefly dip it into the enchilada sauce to soften it. Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla. Carefully roll the tortilla up and place it seam side down in the baking dish. Repeat this process with the remaining tortillas until the dish is filled with all the rolled enchiladas.

          Evenly pour the remaining red enchilada sauce over the top of the arranged tortillas, ensuring they are generously coated.

            Sprinkle the remaining cheddar and Monterey Jack cheese over the enchilada bake, creating a delicious cheesy topping.

              Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld.

                After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

                  Once baked, carefully remove the dish from the oven and allow it to cool for a few minutes. Before serving, garnish the top with freshly chopped cilantro for a burst of freshness.

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

                      - Presentation Tips: For an appealing presentation, carefully slice the enchilada bake into squares and serve on individual plates. Add a generous dollop of sour cream alongside each slice and sprinkle with additional cilantro for a vibrant touch.