Chicken and Tortilla Enchilada Bake Recipe

Chicken and Tortilla Enchilada Bake Recipe

How To Make Chicken and Tortilla Enchilada Bake

Ready in under an hour, enjoy mouthwatering layers of tender chicken, enchilada sauce, and cheese in this 4-ingredient enchilada bake.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2cupsenchilada sauce,prepared
  • 9corn tortillas
  • 2cupschicken,cooked
  • 2cupsMexican cheese blend,shredded


  1. Heat the oven to 350 degrees F. Spread ¼ cup of enchilada sauce in the bottom of a 9-inch pie plate.

  2. Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with ½ the chicken and ½ cup of cheese. Repeat the layers.

  3. Coat the remaining tortillas with the enchilada sauce and place on top. Spread with the remaining enchilada sauce.

  4. Bake for 25 minutes or until the filling is hot and bubbling. Top with the remaining cheese and bake until the cheese is melted.

  5. Serve and enjoy.


  • Calories: 584.18kcal
  • Fat: 34.40g
  • Saturated Fat: 16.04g
  • Trans Fat: 0.85g
  • Monounsaturated Fat: 10.30g
  • Polyunsaturated Fat: 3.97g
  • Carbohydrates: 34.98g
  • Fiber: 5.44g
  • Sugar: 8.66g
  • Protein: 33.97g
  • Cholesterol: 119.82mg
  • Sodium: 1538.74mg
  • Calcium: 496.94mg
  • Potassium: 282.90mg
  • Iron: 2.12mg
  • Vitamin A: 202.28µg
  • Vitamin C: 3.52mg
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