Chicken Enchilada Bake

chicken enchilada bake above
chicken enchilada bake long

chicken enchilada bake

Cinco de Mayo! Cinco de Mayo! It’s here- the day many people decide its appropriate to drink tons of margaritas on a work night! (What? I don’t see an issue here). I’m a Mexican food lover, so I’ll take any excuse to eat extra chips and salsa, tacos, guac, flautas, carne asada, carnitas, fajitas, tostadas, refried beans, and of course….enchiladas! The only form of Mexican food I didn’t love was queso dip. However, I have my good friend Allison to thank for converting me a few years back, and these 5 extra pounds I now carry! 🙂 I’m pretty positive I could eat some form of Mexican food everyday. Google apparently thinks I should too, because my predictive Google Now app on my phone lets me know how much traffic there is on the way to our local Mexican restaurant every Friday night. So maybe Allison’s not to blame for those 5 lbs…

My chicken enchilada bake recipe went through such an evolution- I think I’ve made it about 15 times with slight adjustments. It started with canned enchilada sauce, has had many variations on filling, and ended with homemade sauce with just a bit of pepper mixed into the chicken. Honestly, it’s been good every time. Now, an authentic enchilada has a fried tortilla and as a dietitian I sometimes have a hard time with fried food. So, I didn’t go that far, but this recipe will definitely satisfy all! Just a warning- this recipe is a pretty darn messy and time-consuming, but is great for a Sunday dinner with a group and also makes for some great leftovers you won’t regret having for Monday night!

How will you celebrate Cinco de Mayo? Hope everyone has a fun and safe night!

Enjoy!

Kate

chicken enchilada bake above

chicken enchilada bake closeup

Chicken Enchilada Bake
Serves 7
Cheesy chicken enchiladas baked with homemade enchilada sauce. Perfect for a crowd or Sunday night dinner!
Print
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Ingredients
  1. 1 1/3 lb chicken breast
  2. Onion powder, to taste
  3. Black pepper, to taste
  4. Garlic powder, to taste
  5. 1/4 cup vegetable oil
  6. 1 1/2 tbsp all purpose flour
  7. 1/4 cup chili powder
  8. 2 1/2 cups chicken broth, reduced sodium
  9. 8 oz can tomato sauce, no salt added
  10. 8 oz can tomato paste
  11. 1 1/2 tsp cumin
  12. 1 1/2 tsp oregano
  13. 2 tsp granulated sugar
  14. Salt (or salt substitute), to taste
  15. 3 oz canned green chilis
  16. 2 cups shredded colby jack cheese
  17. 14 6 inch corn tortillas
  18. Pan spray
  19. Green onion or fresh cilantro (garnish)
To bake chicken
  1. Season chicken breasts to taste with onion powder, pepper, and garlic powder. Bake at 350 degrees F for approximately 40 minutes or until chicken reaches an internal temperature of 165 degrees F for 15 seconds.
  2. Allow chicken to cool, then shred into medium mixing bowl.
To make sauce
  1. While chicken is baking, heat vegetable oil in pot on the stove.
  2. Stir in flour with wooden spoon. Make sure mixture is smooth.
  3. Mix in chili powder.
  4. Stir in chicken broth, tomato paste, and sauce.
  5. Add cumin, oregano, sugar, and salt.
  6. Simmer on low stirring continuously until all ingredients are mixed well, about 5-7 min.
To make filling
  1. Once sauce is heated and mixed thoroughly, add 1/2-3/4 cup to shredded chicken.
  2. Mix in 3 oz green chilis and 1/2 cup shredded cheese.
To assemble dish
  1. Spray 9x13 casserole dish.
  2. Ladle approximately 1/2 cup of sauce onto bottom of dish.
  3. Spoon a small amount of sauce (approximately 1-2 tbsp) onto 1 tortilla. Spread the sauce using the back of the spoon. Place 1 1/2- 2 oz chicken mixture in tortilla. Roll tortilla and place into baking dish.
  4. Repeat with each tortilla.
  5. Top assembled tortillas with a bit more sauce (to taste, may have some leftover).
  6. Top with remaining shredded cheese.
  7. Bake for approximately 30 minutes at 350 degrees F or until cheese is melted and dish is heated thoroughly.
  8. Let cool 15-20 minutes before serving.
  9. Garnish with fresh cilantro, avocado or sliced green onions!
Notes
  1. Bake chicken the night before- you will be thankful!
  2. Nutrition Information (per 2 enchiladas)
  3. Calories: 460, Protein: 33 g, Fat: 23 g, Carbohydrates: 32 g, Fiber: 6 g, Sugar: 7 g, Sodium: 479 mg, Saturated Fat: 8 g
Ease and Carrots http://www.easeandcarrots.com/blog/

4 comments

  1. Allison Alexis

    You’re welcome on the conversion to queso! I’m making this dish this week. Can’t wait!

    1. Haha! Hope you love it!

  2. Yum! These look delicious. Thanks for sharing.

    1. Thanks Kendra!

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