I’m a little obsessed with Mexican food but you probably already knew that. It’s just so good! Well friends, today I have for you an Enchilada Bake. It’s not your average baked enchiladas but more like deconstructed enchiladas. But in casserole form. Doesn’t that sound so yummy and fun?
It’s super simple to make and you probably have most, if not all the ingredients in your fridge or pantry. A great thing about this dish is that it takes 40 minutes to make! It’s easily altered so if you don’t have some of the ingredients you could substitute others. Or if you have extra ingredients you want to add, it only makes it better. As a momma, any dish that takes less than an hour to make is a beautiful thing. This recipe has become a favorite in our home.
You need diced tomatoes, salsa (fresh or in a jar), black beans, corn, enchilada sauce, shredded cheddar cheese and tortillas/tortillas chips (I recommend a multi-grain chip or one that you know isn’t super salty). If you are concerned about salt content, I would use tortillas instead of chips. If you’ve never tried using tortilla chips in a recipe, you ought to give it a try. You don’t end up with soggy chips as you may think. A’int no one got time for soggy chips. Chips add a whole lot of flavor to the dish by absorbing the flavors of the salsa and sauce.
Alright, let’s make this! First, mix together diced tomatoes, salsa, enchilada sauce, beans and corn in a bowl. Then pour a thin layer of tomato mixture into a 9x13in pan. Add a layer of tortilla chips. Then pour rest of the tomato mixture on top of chips. Add another layer of chips. Finally top off with lots of shredded cheese and you’re good to go!
The key to this dish not being super runny is allowing it to rest. Like good lasagna, you need that to rest so it doesn’t fall over everywhere on your plate. I’d let it rest while it’s cooling for about 10 minutes. It may still be a little runny, but that’s okay. Once you put this in your fridge and reheat for the next day, it will be the perfect consistency. This is so delicious as is. But, you can enjoy it with your favorite chips and salsa, salad, refried beans or Spanish rice. This Enchilada Bake is sure to please anyone who loves Mexican food!
- 1 pound cooked chicken shredded
- 2 cups diced tomatoes canned or fresh
- 16 oz enchilada sauce homemade or canned
- 1 16 oz jar mild salsa or hotter if you like spice
- 1 15 oz can black beans rinsed
- 2 cups corn fresh or frozen
- 2 8 in flour tortillas* torn into bite size pieces
- 3 cups tortilla chips
- 2 cups shredded cheese sharp cheddar or a Mexican blend works great
Preheat oven to 425F.
In a large bowl, mix together cooked chicken, tomatoes, enchilada sauce, salsa, beans and corn.
In a 9x13 inch pan, pour half of chicken and tomato mixture to cover the bottom.
Layer tortilla chips on top of mixture.
Pour remaining mixture on top of chips.
Layer tortilla pieces on top of mixture.
Sprinkle cheese on top.
Bake for 15 minutes or until cheese in golden brown and dish is bubbling.
Remove and allow to cool for 10 minutes.
*You don't have to use tortillas here. I use them because the recipe is very salty if you use chips for both the middle and top layer of tortillas.