5 Ingredient Chicken Enchilada Bake

This 5 Ingredient Chicken Enchilada Bake is the easiest way to get all the cheesy, saucy goodness of chicken enchiladas on the table without all the rolling and layering, not to mention the mess that comes with it. Made with shredded rotisserie chicken, black beans, red enchilada sauce, tortillas, and cheddar cheese, this super easy chicken dinner comes together in just 5 short minutes of prep.

It’s a simple, family-friendly weeknight dinner that’s perfect for busy, sports or activity filled nights, and it makes delicious leftovers (if you have any) for lunch the next day.

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Why You’ll Love this Chicken Enchilada Bake

• Only 5 Ingredients. No long grocery trip needed here!
• 5 Minutes of Prep. Truly, all you need to do is shred the rotisserie chicken, mix everything up and bake.
• Family-Friendly. Cheesy, comforting, and super easy to customize.
• Perfect for Busy weeknights. Minimal Prep. Minimal Clean up. My kids actually ate it.
• Great for leftovers. If you are making this for 1 or 2 people and have leftovers, it reheats well for lunch the next day.
• Rotisserie chicken shortcut. No need to cook chicken from scratch here.

Ingredients Needed

This recipe only calls for 5 ingredients- who doesn’t love that!

• Shredded Chicken– Rotisserie chicken is my favorite shortcut here, but any cooked shredded chicken works.
• Red Enchilada Sauce – Use your favorite brand. You can use mild or spicy, depending on your preference.
• Black Beans– Regular black beans work perfectly, however, I have made with cuban style black beans before and it was delicious.
• Flour Tortillas– I prefer flour tortillas because they get soft and tender throughout the bake, but corn tortillas can also be used.
• Shredded Cheddar Cheese– Sharp cheddar gives this casserole lots of flavor, but Mexican blend cheese is also delicious.
• Optional Toppings- green onions, jalapeno, sour cream or greek yogurt, cilantro, lime, avocado, tomato.

One of my favorite kitchen helpers lately has been the Dexas Non-Slip Grippmats (seen below in pink). I love how lightweight and flexible they are without taking up much space, and even better, you can simply bend the mat to funnel everything you’ve chopped straight into your bowl or pan. They’re dishwasher safe, easy to store, and the different colors make it easy to keep everything organized while prepping. They’ve quickly become one of those simple kitchen tools I reach for all the time.

How to Make this Chicken Enchilada Bake

1. Mix the filling. Add the shredded chicken, enchilada sauce, black beans, and torn tortillas to a large bowl. Toss until everything is evenly coated in the enchilada sauce.
2. Transfer to a baking dish. Spread the mixture into a greased 9×10 inch casserole dish and smooth it into an even layer.
3. Add the cheese. Sprinkle shredded cheddar evenly over the top.
4. Bake. Bake at 400 degrees for 20-25 minutes, until the cheese is melted, bubbling, and the casserole is fully heated through.
5. Add toppings. Finish with your favorite toppings like green onion, cilantro, avocado, lime, or sour cream.

TIPPS for the Best Chicken Enchilada Bake

• Use rotisserie chiekcn for the quickest version.
• Don’t overdo the tortillas. You want enough to add texture without making the casserole dry.
• Use plenty of enchilada sauce so everything stays saucy.
• Shred your own cheese if you want the smoothest melt and highest quality cheese without preservatives.
• Let it cool for a few minutes before serving so it has a chance to set.

FAQ’s

Can I use rotisserie chicken?

Yes! Rotisserie chicken is my favorite shortcup for this recipe. Simply shred the chicken and add it directly to the mixture.

Can I use corn tortillas?

Absolutely. I prefer flour tortillas, but corn tortillas can be used for sure.

Can I make this Chicken Enchilada Bake ahead of time?

Yes, Assemble the casserole except for the tortillas, cover it, and refridgerate until you are ready to bake. Add the tortillas just before and bake. You may need to add a few minutes to the baking time if baking directly from the fridge.

Easy Variations

• Chicken Enchilada Bake with green sauce. Swap the red enchilada sauce for green enchilada sauce.
• Make it spicy! Add diced green chiles, jalapenos, or your favorite hot sauce.
• Chicken Enchilada Bake Southwest Style. Add drained or frozen corn for extra texture and sweetness.

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