Are you ready to dive into a mouthwatering culinary adventure that will make your taste buds dance? This Tex Mex Enchilada Bake is not just another recipe – it's a guaranteed crowd-pleaser that combines the bold, zesty flavors of Mexican cuisine with the comfort of a home-cooked meal. In just 45 minutes, you'll create a dish so delicious, your family and friends will be begging for seconds (and the recipe)!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 8 corn tortillas
- 2 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1 can black beans, drained
Instructions
- Preheat your oven to 350°F (175°C) to ensure it's hot and ready for baking.
- Gather all your ingredients: 8 corn tortillas, 2 cups of cooked and shredded chicken, 2 cups of enchilada sauce, 1 cup of shredded cheese, and 1 can of black beans (drained).
- In a large mixing bowl, combine the shredded chicken and drained black beans. Mix them together until well combined.
- In a 9x13-inch baking dish, spread a thin layer of enchilada sauce on the bottom to prevent sticking.
- Take one corn tortilla and dip it into the enchilada sauce, coating both sides lightly. Place the tortilla in the baking dish.
- Fill the tortilla with a generous amount of the chicken and black bean mixture, then roll it up tightly and place it seam-side down in the baking dish.
- Repeat the process with the remaining tortillas, adding them to the baking dish until all are filled and arranged in a single layer.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are covered.
- Sprinkle the shredded cheese evenly over the top of the enchilada bake.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and to keep the moisture in.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the enchilada bake from the oven and let it cool for about 5 minutes before serving.
- Serve hot, garnished with your choice of toppings such as chopped cilantro, sour cream, or avocado.
Tips
- Use fresh, high-quality corn tortillas for the best texture and authentic flavor.
- For extra moisture, make sure to dip each tortilla in enchilada sauce before rolling.
- Don't skip the foil cover during initial baking – it helps keep the dish moist and prevents burning.
- Feel free to customize your protein: try ground beef, pulled pork, or even a vegetarian option with additional beans or vegetables.
- If you want to make this dish ahead of time, you can assemble it and refrigerate for up to 24 hours before baking.
- For a spicier version, use a hot enchilada sauce or add some diced jalapeños to the chicken mixture.
- Serve with fresh garnishes like chopped cilantro, diced avocado, or a dollop of sour cream to elevate the dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 70mg
