Enchilada Chicken Bake (Print-Friendly Version)
# What You'll Need:
→ Cheese & Toppings
01 -
1 cup Monterey Jack, shredded
02 -
1 cup cheddar, shredded
03 -
1/4 cup black olives, sliced (optional)
04 -
2 green onions, sliced up
05 -
1/2 cup fresh cilantro, chopped up
→ Main Ingredients
06 -
1 can (10 oz) red enchilada sauce
07 -
1 cup corn (go fresh, frozen, or canned)
08 -
1 can (10 oz) diced tomatoes with green chilies
09 -
1 can (15 oz) black beans, rinsed and drained
10 -
2 cups cooked rice, white or brown
11 -
2 cups cooked chicken, shredded
# Step-by-Step Directions:
01 -
Right before you dig in, toss that chopped cilantro all over the top.
02 -
Pull it out of the oven and give it five minutes to calm down and firm up a bit.
03 -
Let it bake 20-25 minutes. You’re looking for the cheese to melt fully and for it to start bubbling at the edges.
04 -
Drizzle the rest of the enchilada sauce all over, cover it with the last of both cheeses, black olives, and green onions.
05 -
Spoon the rest of that chicken and rice mix over the top and spread it out.
06 -
Scatter half the cheddar and Monterey Jack cheeses over the layer you’ve got in there.
07 -
Dump half the chicken and rice mix into the greased baking dish and level it out.
08 -
In your big bowl, toss together the shredded chicken, cooked rice, black beans, diced tomatoes with chilies, corn, and half the enchilada sauce. Keep stirring until it’s all mixed up.
09 -
Switch the oven on to 375°F (190°C) and grease up a 9x13 pan so nothing sticks.
# Helpful Notes:
01 -
If you want more kick, throw in some chopped jalapeños or a couple splashes of hot sauce before baking.
02 -
Making your own enchilada sauce at home gives more punch and personal taste.