Easy One-Pan Chicken Enchilada Bake
Whip up a satisfying weeknight meal with this incredibly easy one-pan chicken enchilada bake. Perfect for busy evenings, this recipe combines savory chicken, hearty beans and corn, tender tortillas, and a rich enchilada sauce, all topped with melted cheese for a comforting dish with minimal cleanup.
Ingredients
- 1 tablespoonOlive oil
- 1 medium, choppedYellow onion
- 2 cups, shreddedCooked chicken
- 1 can (15 ounces), rinsed and drainedBlack beans
- 1 can (15 ounces), drainedCanned corn
- 1 can (4 ounces), undrainedDiced green chiles
- 1 can (19 ounces)Enchilada sauce
- 8 torn into piecesCorn tortillas
- 2 cupsShredded Monterey Jack or Mexican blend cheese
Instructions
- 1
Preheat your oven to 375 F (190 C). Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped yellow onion and cook until softened, about 3-5 minutes.
⏱ 5 min - 2
Stir in the shredded cooked chicken, rinsed black beans, drained corn, and undrained diced green chiles. Pour in about half of the enchilada sauce and stir well to combine all ingredients.
⏱ 3 min - 3
Gently fold the torn corn tortillas into the chicken mixture in the skillet until they are evenly distributed and coated.
⏱ 2 min - 4
Pour the remaining enchilada sauce evenly over the top of the mixture in the skillet.
⏱ 1 min - 5
Sprinkle the shredded cheese generously over the entire surface of the bake.
⏱ 1 min - 6
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the mixture is heated through.
⏱ 25 min - 7
Carefully remove the skillet from the oven. Let the enchilada bake stand for 5 minutes before serving. Garnish with fresh cilantro or a dollop of sour cream if desired.
⏱ 5 min