Chicken Enchilada Bake
All the saucy, cheesy joy of enchiladas layered lasagna-style, so there is no rolling, just big satisfying scoops.
Ingredients (serves 6)
- 1.5 lbs chicken breast
- 12 corn tortillas
- 2 cups tomato sauce
- 2 cups shredded cheddar cheese
- 1 can black beans
- 1 onion
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tbsp vegetable oil
- 1/2 cup sour cream
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Save this recipeInstructions
- 1
Heat oven to 375°F. Simmer the chicken in salted water until cooked through, about 15 minutes, then shred.
- 2
Warm the oil in a saucepan, stir in the chili powder and cumin for 30 seconds, then add the tomato sauce and 1/2 cup water. Simmer 5 minutes and season with salt.
- 3
Dice the onion. Toss the shredded chicken with the drained black beans, onion, and a third of the sauce.
- 4
Spread a little sauce in a 9x13 dish, then layer 6 tortillas, the chicken mixture, and half the cheese. Top with the remaining tortillas, sauce, and cheese.
- 5
Bake at 375°F until the cheese is melted and the edges bubble, 20 to 25 minutes.
- 6
Rest 5 minutes, then serve with dollops of sour cream.
