Dump and Bake · 30 minutes
Lazy Chicken Enchiladas
I recently made a ground beef deconstructed enchilada bake and it was incredible. Obviously after making that, I had to try it with chicken, and this is the result. It’s equally as good and follows the same idea, layering your enchiladas like lasagna instead of the traditional rolled up tortillas.
This is such an easy dish to make. It comes together in five or ten minutes, and I always seem to have these ingredients on hand already. You can easily customize it too, add more of whatever you love, or swap in something new. I hope you give it a try.
Why You'll Love This
- •Ready in 30 minutes
- •Perfect for taco Tuesday!
- •One tray, one mess!
Ingredients
Enchilada sauce
Red is classic but green works too if you want a different flavor.
Tortillas
Corn or flour both work, just use whatever you like best.
Shredded chicken
Rotisserie is the fastest option, but any cooked or grilled chicken works.
Corn
Fresh, frozen, or canned all work fine here.
Black beans
Pinto beans or refried beans are easy swaps.
Shredded cheese
I used a Mexican blend, but cheddar, Monterey Jack, or a pepper jack for some heat would all be great too.
Storage and Freezing
Leftovers keep well in the fridge for up to 4 days in an airtight container. Reheat in the microwave or pop it back in the oven at 350 until warmed through.
To freeze, let the casserole cool completely, then wrap tightly or transfer to a freezer safe container. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating, or bake straight from frozen at 375, just add extra time until it’s heated through and bubbly.
You can also freeze it before baking. Assemble everything in a freezer safe dish, cover tightly, and freeze unbaked. When you’re ready, thaw overnight in the fridge, then bake as directed.
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Lazy Chicken Enchiladas
10 min
PREP
20 min
COOK
30 min
TOTAL
4-5 servings
SERVINGS
Ingredients
Instructions
- 1
Preheat the oven to 375.
- 2
Spread a thin layer of enchilada sauce in the bottom of a casserole dish.
- 3
Layer in 6 of the tortillas, overlapping like lasagna noodles.
- 4
Top with half the shredded chicken, half the black beans, half the corn, and half of the remaining enchilada sauce. Spread it out so it covers the tortillas evenly.
- 5
Add the remaining tortillas, then top with the rest of the chicken, black beans, corn, and enchilada sauce.
- 6
Finish with the shredded cheese.
- 7
Bake for 15 to 20 minutes, until the cheese is melted and bubbly.
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