Chicken Chilada Bake

Dive into the irresistible flavors of a Chicken Chilada Bake—an easy, crowd-pleasing casserole that combines the smoky richness of red enchilada sauce with tender shredded chicken, perfectly spiced with garlic, cumin, and diced green chilies. Layered with soft flour tortillas and blanketed in gooey melted Mexican blend cheese, this dish offers a Tex-Mex twist on comfort food that’s ready in just 45 minutes. Baked to perfection, the enchiladas are topped with optional black olives and fresh cilantro for a burst of flavor and color. Serve this oven-baked delight with a dollop of sour cream for an irresistibly creamy finish. Perfect for busy weeknights or family gatherings, this recipe delivers big flavor with minimal effort.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups cooked, shredded chicken
• 6 large flour tortillas
• 2.5 cups red enchilada sauce
• 2 cups shredded Mexican blend cheese
• 1 cup sour cream
• 1 can (4 ounces) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0.25 cup sliced black olives (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a small amount of oil.

Step 2

In a medium bowl, mix the shredded chicken with 1 cup of the enchilada sauce, the can of diced green chilies, cumin, garlic powder, and onion powder. Stir well to evenly coat the chicken with the seasonings.

Step 3

Spread about 1/2 cup of enchilada sauce over the bottom of the prepared baking dish to prevent sticking.

Step 4

Take one flour tortilla and spread approximately 1/3 cup of the chicken mixture down the center. Sprinkle a small handful of shredded cheese over the chicken, then roll up the tortilla tightly and place it seam-side down in the baking dish.

Step 5

Repeat with the remaining tortillas and chicken mixture, aligning the rolled tortillas in a single layer in the baking dish.

Step 6

Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered to prevent drying out during baking.

Step 7

Sprinkle the remaining shredded cheese evenly over the top, creating a cheesy layer.

Step 8

Optional: Add sliced black olives on top for extra flavor and presentation, if desired.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbling.

Step 10

Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro before serving, if desired. Serve with a dollop of sour cream on the side for added creaminess.

Nutrition Facts

Serving size	(2287.2g)

Amount per serving	% Daily Value*
Calories	3655.7

Total Fat 175.5g	0%
Saturated Fat 90.4g	0%
Polyunsaturated Fat g
Cholesterol 952.5mg	0%
Sodium 10485.1mg	0%
Total Carbohydrate 206.4g	0%
Dietary Fiber 13.4g	0%
Total Sugars 40.8g
Protein 312.6g	0%

Vitamin D 0IU	0%
Calcium 2544.0mg	0%
Iron 30.7mg	0%
Potassium 2719.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 34.2%

Carbs: 22.6%