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Easy Chicken Enchilada Bake

This Easy Chicken Enchilada Bake is a quick, comforting one-dish meal packed with tender chicken, creamy Greek yogurt, zesty salsa, and melty cheese layered with soft tortillas.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, Chicken, Easy, One-Dish, Quick
Servings: 6 servings

Ingredients

  • 2 cups cooked and shredded chicken heaping
  • 1 cup plain Greek yogurt or sour cream
  • 2 tablespoons taco seasoning medium heat
  • 2 cups salsa divided, chunky salsa preferred
  • 8 pieces flour or corn tortillas
  • 4 pieces Roma tomatoes chopped
  • 2 cups shredded Mexican cheese blend Monterey Jack and cheddar mix
  • cilantro, black olives, green chiles optional for garnish
  • sour cream, guacamole, salsa optional for serving

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) to ensure even cooking.

Prepare the Filling

  • In a large mixing bowl, combine the shredded chicken, Greek yogurt or sour cream, taco seasoning, and 1 cup of salsa. Stir until well mixed.

Assemble the Bake

  • Spread a thin layer of the remaining salsa on the bottom of your baking dish to prevent sticking and add flavor.
  • Place four tortillas over the salsa, overlapping slightly.
  • Spoon half of the chicken mixture over the tortillas, spread evenly, then sprinkle half of the chopped tomatoes and one cup of shredded cheese on top.
  • Repeat the layering: add another four tortillas, the remaining chicken mixture, tomatoes, and another cup of cheese. Finish with a final layer of tortillas.
  • Pour any remaining salsa over the top layer of tortillas and sprinkle with the last cup of cheese for a gooey finish.

Bake and Serve

  • Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
  • Let the bake sit for 5-10 minutes before slicing. Garnish with cilantro, olives, or green chiles if desired. Serve with sour cream, guacamole, or extra salsa.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Use chunky salsa to avoid a soggy bake and add texture.
  • Cover with foil during initial baking to prevent over-browning.
  • Let the dish rest before serving to help it hold together better.
  • Substitute whole wheat or gluten-free tortillas for dietary preferences.
  • Freeze assembled dish before baking for up to 2 months; thaw overnight before baking.