Easy Midweek Meal: Chicken Enchilada Bake
Ingredients
Chicken enchilada bake:
- 2 tbsp olive oil
- 600g chicken breast, shredded
- 400g canned black beans, rinsed and drained
- 1 1/2 cups homemade enchilada sauce or store bought
- 6 small corn tortillas, cut into strips
- 1.5 cups shredded cheese (cheddar or a Mexican blend)
- 2 jalapeños, diced
- 1/2 red onion, chopped
- 2 garlic cloves, minced
Chicken seasoning:
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp dried oregano
Homemade enchilada sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 700g tomato passata
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Why you’ll love my Chicken Enchilada Bake
Easy Prep: This recipe has everything you love about traditional enchiladas but with less prep time. Forget about rolling tortillas—simply layer all the ingredients, and you’re done. It’s that simple!
Extra Flavour: The chicken bakes in the enchilada sauce, allowing it to soak up all the rich spices while staying tender throughout the cooking process.
Great for Meal Prep: Enchilada Bake is an great make-ahead meal! It reheats incredibly well, even after a few days in the fridge, so you can enjoy it again without losing any flavour.
Directions
- Preheat the oven to 250°C (480°F).
- Heat 1 tbsp olive oil in a saucepan over medium heat.
- Stir in the flour and cook for 30 seconds, then add the seasoning, stock and tomato passata. Stir to combine. Simmer for 5-7 minutes, stirring frequently, until thickened. Remove from stove.
- Season the chicken and toss to coat evenly. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken and pan-fry until cooked through. Remove from the pan and let rest for 2 minutes before shredding with two forks.
- In the same pan, reduce the heat to medium and add the red onion and minced garlic. Sauté for 1–2 minutes until softened and fragrant. Stir in the black beans and jalapeños. Cook for another minute, then remove from heat.
- In a large baking dish, combine the shredded chicken, onion, garlic, black beans, and jalapeños. Pour the homemade enchilada sauce over the mixture and stir gently to coat everything evenly.
- Scatter the tortilla strips over the top, mixing them lightly into the filling while leaving some strips sticking out. Sprinkle the shredded cheese evenly over the top of the dish.
- Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and golden.
- Remove from the oven and let cool for a few minutes. Serve warm with slices of avocado, a dollop of sour cream, and fresh coriander.
Ingredients
Chicken enchilada bake:
- 2 tbsp olive oil
- 600g chicken breast, shredded
- 400g canned black beans, rinsed and drained
- 1 1/2 cups homemade enchilada sauce or store bought
- 6 small corn tortillas, cut into strips
- 1.5 cups shredded cheese (cheddar or a Mexican blend)
- 2 jalapeños, diced
- 1/2 red onion, chopped
- 2 garlic cloves, minced
Chicken seasoning:
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp dried oregano
Homemade enchilada sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 700g tomato passata
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Why you’ll love my Chicken Enchilada Bake
Easy Prep: This recipe has everything you love about traditional enchiladas but with less prep time. Forget about rolling tortillas—simply layer all the ingredients, and you’re done. It’s that simple!
Extra Flavour: The chicken bakes in the enchilada sauce, allowing it to soak up all the rich spices while staying tender throughout the cooking process.
Great for Meal Prep: Enchilada Bake is an great make-ahead meal! It reheats incredibly well, even after a few days in the fridge, so you can enjoy it again without losing any flavour.
Directions
- Preheat the oven to 250°C (480°F).
- Heat 1 tbsp olive oil in a saucepan over medium heat.
- Stir in the flour and cook for 30 seconds, then add the seasoning, stock and tomato passata. Stir to combine. Simmer for 5-7 minutes, stirring frequently, until thickened. Remove from stove.
- Season the chicken and toss to coat evenly. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken and pan-fry until cooked through. Remove from the pan and let rest for 2 minutes before shredding with two forks.
- In the same pan, reduce the heat to medium and add the red onion and minced garlic. Sauté for 1–2 minutes until softened and fragrant. Stir in the black beans and jalapeños. Cook for another minute, then remove from heat.
- In a large baking dish, combine the shredded chicken, onion, garlic, black beans, and jalapeños. Pour the homemade enchilada sauce over the mixture and stir gently to coat everything evenly.
- Scatter the tortilla strips over the top, mixing them lightly into the filling while leaving some strips sticking out. Sprinkle the shredded cheese evenly over the top of the dish.
- Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and golden.
- Remove from the oven and let cool for a few minutes. Serve warm with slices of avocado, a dollop of sour cream, and fresh coriander.
Helpful Tips
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Substitutions
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