Name: Layered Chicken Enchilada Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups shredded Mexican-blend cheese; Fresh cilantro, for garnish; 1 lb boneless, skinless chicken breasts; 6-8 small corn tortillas; 19 ounces enchilada sauce; 1 can refried black beans

Chicken Enchiladas

What kind of tortillas are best for chicken enchiladas?

What can I add to chicken enchiladas for more flavor or texture?

How long will the chicken enchiladas keep in the fridge or freezer?

A delicious layered chicken enchilada casserole featuring corn tortillas, refried black beans, tender shredded chicken, Mexican-blend cheese, and enchilada sauce. Finish with a sprinkling of fresh cilantro for a vibrant, comforting meal.

Wheat

Milk

Mediterranean

Cheese

gram

mexican cheese blend

Fresh Vegetables

fresh cilantro

Poultry

chicken breast

Tortillas & Wraps

corn tortilla

Sauces

milliliter

Enchilada Sauce

Beans & Legumes

refried black beans

Iron

Minerals

Magnesium

Phosphorus

Potassium

Manganese

Riboflavin (B2)

Vitamins

Niacin (B3)

Lutein+zeaxanthin

Dietary Folate Equivalents

Selenium

Vitamin A

Thiamin (B1)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Sodium

Zinc

Copper

Beta-cryptoxanthin

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Swiss-Style Chicken Enchiladas

Layered Chicken Enchilada Bake

Dairy

Produce

Meat & Seafood

Bakery

Condiment & Toppings

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In a large pot, bring water to a boil, add the chicken breasts, and cook for 15 minutes or until fully cooked. Allow to cool slightly, then shred using two forks.

Spread a few spoonfuls of enchilada sauce in the bottom of a 9x9-inch glass baking dish to prevent sticking.

Place 2 corn tortillas in the bottom of the dish, overlapping to cover the entire surface.

Layer the refried beans, shredded chicken, Mexican-blend cheese, and enchilada sauce, then add 2 more tortillas. Repeat the layering process once, finishing with a final layer of tortillas.

Cover the top with the remaining enchilada sauce and 1 cup grated Mexican-blend cheese.

Cover the baking dish with well-oiled aluminum foil and bake for 30 minutes.

Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.

Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving.

Top with fresh cilantro and serve with sour cream, lime, or avocado, if desired.

Layered Chicken Enchilada Bake

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