0 from 39 votes
Easy Chicken Enchilada Bake
🧀🍅😍 In this chicken enchilada bake, instead of rolling tortillas, you cut them up and layer them in a baking pan with chicken, tomatoes, cheese, and more!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 234 kcal
Course:
Lunch
Cuisine:
Mexican
Ingredients
- 2 heaping cups cooked and shredded chicken use rotisserie chicken or leftover chicken to save time
- 1 cup plain Greek yogurt or sour cream
- 2 tablespoons taco seasoning I used medium heat
- 2 cups 16 ounces salsa, divided (I used a chunky medium heat and recommend a chunkier salsa; use less if yours is thinner)
- 8 flour or corn tortillas I used flour
- 4 roma tomatoes chopped
- 2 cups shredded Mexican cheese blend Monterey Jack, cheddar, etc.
- cilantro black olives, green chiles, optional and to taste
- sour cream guacamole, salsa, optional for serving
Instructions
- Preheat oven to 400F degrees. To a large bowl, add the chicken, Greek yogurt or sour cream, taco seasoning, 1 1/2 cups salsa, and stir to combine; set aside.
- To an 9×9-inch baking pan or similar (I used an 8×11-inch baking dish), add the remaining 1/2 cup salsa and spread evenly.
- Place half the tortillas on top of the salsa in baking pan.
- Top with half of the chicken mixture, half of the tomatoes, half of the cheese, and any optional ingredients.
- Repeat layering process using remaining ingredients (tortillas, chicken mixture, tomatoes, cheese, optional ingredients). Tip – At this point you can wrap in foil and refrigerate for up to 2 days before baking.
- Bake for about 20 minutes or until cheese is bubbly and lightly golden. Optionally top with sour cream, guacamole, or salsa prior to serving.
Cup of Yum
Notes
- Storage: Leftovers will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Leftovers will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving
1serving
Calories
234kcal
(12%)
Carbohydrates
9g
(3%)
Protein
26g
(52%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.002g
Cholesterol
60mg
(20%)
Sodium
982mg
(41%)
Potassium
415mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
739IU
(15%)
Vitamin C
2mg
(2%)
Calcium
498mg
(50%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 234
% Daily Value*
| Serving | 1serving | |
| Calories | 234kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 60mg | 20% |
| Sodium | 982mg | 41% |
| Potassium | 415mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 498mg | 50% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.