Description
This Deliciously Cheesy Enchiladas Bake is a comforting Mexican-inspired casserole featuring layers of soft corn or flour tortillas, a savory filling of sautéed onions, garlic, spiced cooked chicken or ground beef, and a rich red enchilada sauce. Topped with a blend of melted cheddar and Monterey Jack cheeses, this easy-to-make dish is perfect for a family dinner or casual gathering, delivering bold flavors and cheesy goodness in every bite.
Ingredients
Scale
Enchilada Filling
- 2 tbsp olive oil
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 2 cups cooked chicken or ground beef
- 1/2 cup diced green chilies or jalapeños
- 1/2 cup black beans or corn (optional)
- Salt and pepper, to taste
Assembly
- 10-12 soft, pliable corn or flour tortillas
- 1 1/2 cups enchilada sauce (rich and spicy red sauce)
- 2 cups shredded cheese blend (cheddar and Monterey Jack)
- Fresh cilantro or parsley, chopped for garnish
Instructions
- Sauté the Filling: Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic and sauté until fragrant and translucent. Stir in the cooked chicken or ground beef, then add diced green chilies and optional black beans or corn. Season with salt and pepper, and cook for a few minutes, allowing the flavors to meld together.
- Layer the Enchiladas: Grease a baking dish and pour a thin layer of enchilada sauce on the bottom. Place a layer of tortillas over the sauce, then spread half of the filling evenly on top. Sprinkle half of the shredded cheese over the filling. Repeat the layering process with the remaining tortillas, filling, enchilada sauce, and cheese.
- Bake the Dish: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Afterward, remove the foil and continue baking for an additional 10 minutes or until the cheese is browned and bubbly.
- Rest and Serve: Allow the enchilada bake to rest for about 5 minutes after removing it from the oven. Garnish with freshly chopped cilantro or parsley and serve warm with your preferred sides or toppings.
Notes
- You can substitute cooked chicken with ground beef or a vegetarian protein like beans or tofu for variation.
- Adjust the heat level by using mild or hot enchilada sauce and green chilies or jalapeños.
- For a gluten-free version, ensure the tortillas are made from corn and that the enchilada sauce is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Feel free to add toppings like sour cream, avocado, or chopped onions when serving.
