Layered Chicken Enchilada Bake

A plate with chicken enchilada bake garnished with sliced avocado.

Layered Chicken Enchilada Bake

If you love cheesy, saucy Mexican food, you'll love this easy chicken enchilada bake made with rotisserie chicken and a quick homemade enchilada sauce. It layers tortillas with rotisserie chicken and melty cheese in an easy 5-minute homemade enchilada sauce for a fast, flavor-packed dinner. It's the kind of meal your family will ask for on repeat.

Servings per Recipe: 6 servings

Calories per Serving: 422

Prep Time: 15

Cook Time: 30

Total Time: 45

Ingredients

8 ounces shredded rotisserie chicken
3 flour tortillas (8-10" or to fit your pan)
¼ cup all-purpose flour
2½ tablespoons vegetable oil
1 tablespoon chicken base, or bouillon equivalent
2 cups water
5 tablespoons chili powder
½ teaspoon garlic powder
½ teaspoon cumin
6 ounces shredded cheddar cheese
6 ounces shredded Monterey Jack cheese
1 green onion
2 tablespoons fresh cilantro
non-stick cooking spray

Instructions

Remove ⅓ of each of the 6 ounces shredded cheddar cheese and 6 ounces shredded Monterey Jack cheese and set aside to use as topping.
Slice 1 green onion and chop 2 tablespoons fresh cilantro. Set aside to use as topping.
Combine 2½ tablespoons vegetable oil and ¼ cup all-purpose flour in a large pan over medium heat. Stir until well-blended, then continue heating for about one minute, stirring constantly.
Add 2 cups water and continue stirring over heat until well mixed and water starts to thicken.
Add 1 tablespoon chicken base and mix well until dissolved. Remove from heat.
Add 5 tablespoons chili powder, ½ teaspoon garlic powder, and ½ teaspoon cumin to the sauce and mix well.
Remove ½ cup of the sauce and set aside.
Add 8 ounces shredded rotisserie chicken and ⅔ of the cheeses to the remaining sauce mixture and stir gently.
Spray a round baking pan with non-stick cooking spray.
Place one of the 3 flour tortillas (8-10" or to fit your pan) in the pan.
Spread half of the chicken mixture over the tortilla, top with another tortilla, and spread the remaining chicken mixture.
Top with the last tortilla, and pour the reserved ½ cup sauce on top.
Top with remaining cheese, green onions, and cilantro.
Bake at 350ºF for 30 minutes or until heated through.

Notes

Chicken base: Chicken base is a thick paste that works like bouillon. I use Better Than Bouillon chicken base for the rich flavor, but, you can substitute dry bouillon or swap chicken broth for the chicken base and water.

Optional: Add cilantro and green onions after baking for a fresher finish.

Convert from a pie to a casserole: The easiest way to make Chicken Enchilada Bake is in a pie plate. Buy tortillas that are the correct size for the pie plate you plan to use (8" tortillas fit perfectly in the one I use). If you will be using a casserole dish instead, double the recipe and use tortillas no wider than the width of the dish. Use some whole and cut some in half to fill all the gaps.

Nutrition