If you’re craving something cozy, hearty, and full of bold flavour, this Chicken Enchilada Bake is the perfect easy supper. Inspired by a recipe spotted on the web and adapted to suit what I keep on hand, it captures all the comforting flavors of enchiladas without any of the fuss of rolling or frying. Tender shredded chicken, black beans, sweet corn, and a gently spiced enchilada sauce are layered between soft corn tortillas and plenty of melty cheese, then baked until bubbling and irresistible. 

This is simple, satisfying, and exactly the kind of weeknight meal that proves delicious food doesn’t need to be complicated. Even the leftovers are really, REALLY good — always a bonus.

 

 

 

 

Serve spooned out onto places and topped with your favorite toppings. Delicious! (We like sour cream and spring onions.)

A salad and/or Mexican rice goes very well with this. It all depends on how hungry you are.

HINTS & TIPS FOR SUCCESS

Use pre‑cooked chicken for ease.

I always have poached chicken on hand and use it for quick meals like this one. It keeps the recipe wonderfully fast and fuss‑free.

Sauté the aromatics until soft.

Cooking the onions and jalapeño until softened builds the flavor base before adding the sauce.

Simmer the sauce briefly.

Letting the enchilada sauce and chipotle paste bubble together for five minutes deepens the flavor and mellows the heat.

Layer the tortillas neatly.

Overlap the three tortillas slightly in the center so they form a sturdy base that won’t collapse when serving.

Distribute fillings evenly.

Spread the chicken, beans, corn, and sauce right to the edges so every bite is hearty and well‑balanced. The recipe’s two-layer structure makes this easy.

Use plenty of cheese.

A mix of cheeses that melt beautifully gives the casserole that irresistible bubbling top. Don’t skimp on the final layer — it’s what makes the bake so comforting.

Bake until bubbling.

The casserole is ready when it’s hot through and the cheese is melted and lightly golden, usually 20–25 minutes.

Finish with fresh toppings.

A scattering of chopped spring onions and any variety of the toppings suggested brightens the richness and add freshness.

Let it stand before serving.

A brief rest helps the layers settle so you can spoon it out cleanly.

Serve with something crisp.

You paired it with a simple salad, which cuts through the richness and keeps the meal balanced.

Enjoy the leftovers — they’re fabulous.

You note that even the leftovers are really, REALLY good, and they reheat beautifully.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE ROTISSERIE CHICKEN OR LEFTOVER CHICKEN FOR THIS?

Yes — any cooked, shredded chicken will work beautifully. I always have poached chicken on hand and use it for quick meals like this one . Rotisserie or leftover roast chicken is a perfect shortcut.

DO I HAVE TO USE CORN TORTILLAS?

Corn tortillas are traditional for enchilada-style bakes and hold up well in the layers. They also soften nicely under the sauce,  when you layer three tortillas, overlapping slightly . Flour tortillas can be used in a pinch, but they may become wet and softer.

WHAT KIND OF ENCHILADA SAUCE WORKS BEST?

You can use any good quality jarred red enchilada sauce, or even make your own from scratch as I do. My own homemade sauce is really delicious.  (See recipe for instructions on how to do that.)

CAN I MAKE THIS CASSEROLE AHEAD OF TIME?

Yes — assemble it up to the point of baking, cover, and refrigerate for several hours. Bake just before serving until hot and bubbling, as the recipe directs (20–25 minutes)

CAN THIS BE FROZEN?

Absolutely. Assemble the casserole, wrap tightly, and freeze before baking. Thaw overnight in the fridge and bake as usual. The tortillas and cheese freeze well.

IS THIS RECIPE SPICY?

It has a gentle heat from the jalapeño and chipotle in adobo paste . For a milder version, remove the jalapeño seeds (I do this.) or omit the chipotle.

WHAT CAN I SERVE WITH THIS?

I served this with a simple salad, which keeps the meal light and fresh . Other great sides include Mexican rice, avocado slices, and of course any of the toppings as suggested as per the recipe.

DOES THIS REHEAT WELL?

Yes, and the leftovers are even better the next day. Reheat in the oven or microwave until warmed through.

CAN I SWAP THE BLACK BEANS OR CORN?

Definitely. You use tinned black beans and corn, but fresh or frozen corn works too (thawed if frozen) . Pinto beans or kidney beans are good substitutes for black beans.

 

A FEW MORE CHICKEN BREAST RECIPES TO ENJOY

We probably eat chicken more in this house than we do anything else. That's why it's nice to have more than a few options for ways to cook it. Here are a few more favorites!

HERB & LEMON ROASTED CHICKEN BREASTS - This chicken recipe is everything a simple supper should be — juicy, golden chicken breasts roasted on the bone, infused with bright lemon, garlic, and a garden’s worth of fresh herbs. The marinade seeps right under the skin, keeping the meat incredibly moist and flavorful, while thin slices of lemon caramelize as they cook, adding even more zing. Paired with crispy roasted potatoes or tender sprouting broccoli, it’s an effortless, aromatic meal that tastes like pure comfort.

CRISPY CHICKEN BREASTS WITH HONEY GARLIC SAUCE - This recipe is everything we love about a good fake-away — tender chicken breasts double‑dipped for an ultra‑crisp coating, then served with a glossy sauce that’s sweet, garlicky, salty, and just a touch spicy. The chicken stays wonderfully moist inside thanks to the seasoned flour and egg dip that fry up beautifully golden and crunchy . The warm honey‑soy‑garlic sauce simmers into a silky pour‑over that clings to every bite. Paired with sticky rice and a green vegetable, it’s a simple, satisfying supper that tastes every bit as indulgent as your favorite restaurant dish — only fresher and far less fussy .

 

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Yield: Serves 6

Author: Marie Rayner

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Chicken Enchilada Bake

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Quick and easy to make. Low in carbs, high in protein and delicious.

Ingredients

• 3 chicken breasts, poached and shredded
• 1 jar of Enchilada sauce(I make my own from scratch as I have not been able to find jars of ready made sauce here. See notes.)
• 1 TBS oil
• 1 medium onion, peeled and chopped
• 1 jalapeno pepper, deseeded and chopped
• 1 tsp chipotle chili in adobe paste
• 1 14 oz (400g) tin of black beans, drained and rinsed
• 1/2 cup 198g (98g)tinned sweet corn, drained (Or the equivalent in either frozen or fresh, thawed if frozen)
• 6 corn tortillas
• 3 cups of (about 250g) grated cheese (I use a mix of jack, mozzarella, and cheddar)

To serve:

• chopped spring onions, shredded lettuce, chopped black olives, guacamole, sour cream, etc. (any or all)

Instructions

1. Heat the oil in a skillet. Add the onions and peppers. Cook stirring until softened.
2. Add the enchilada sauce and chipotle chili. Simmer together for five minutes.
3. Preheat the oven to 375*F/190*C/ gas mark 6.
4. Butter a deep 9-inch pie dish. Spoon a bit of the enchilada sauce on the bottom. Top with three tortillas, overlapping slightly in the centre. Top with half the chicken, half of the beans and corn, half of the remaining enchilada sauce and half the cheese.
5. Repeat the layers, ending with cheese.
6. Bake in the preheated oven for 20 to 25 minutes until heated through and bubbling.
7. Serve spooned out onto places and topped with your favorite toppings. Delicious!

Notes

MAKE YOUR OWN ENCHILADA SAUCE (makes 2 cups)

This is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.

 3 TBS light olive oil

3 TBS flour (whole wheat works well, as does a gluten free flour blend)

1 TBS ground mild chili powder (North American style)

1 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp dried oregano, rubbed

1/4 tsp salt

pinch ground cinnamon

2 TBS tomato puree (tomato paste)

2 cups (480ml) hot vegetable stock

1 tsp apple cider vinegar

freshly ground black pepper to taste 

Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.

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There’s something wonderfully old‑fashioned and comforting about a casserole of cube steak oven braised in a rich mushroom gravy. It’s the kind of supper many of us grew up with — simple, hearty, and deeply satisfying — the sort of meal that fills the kitchen with those “home” smells we never forget. 

This version keeps all that classic flavor, coated in a rich spicy and savory flour mixture and browning easily on the stovetop. It is then oven braised with a creamy mushroom gravy until it literally falls apart. It is perfect for busy weeknights or those chilly evenings when you’re craving something warm and familiar. Tender beautifully flavored beef in a silky gravy… it’s pure comfort on a plate.

 

 

 

 

• Begin with prepping the steak. Beat the egg together with the buttermilk in one shallow bowl. Whisk the flour together with the seasoned salt, black pepper, paprika and cayenne in another shallow bowl. (This is the best way to set things up and makes the whole process of coating the steak go quickly.) 
• Have a clean plate ready to hold the steak when you are done coating it. 
• Working with one piece of steak at a time, lightly season it with salt and pepper. Dip it into the egg/milk mixture to coat, into the flour, into the egg again and then into the flour one last time. Place on the clean plate. Repeat for each piece of steak. (Shake off any excess in between to avoid clumping and arrange on the clean plate in a single layer so that they don't stick together.)
• Preheat the oven to 325*F/160*C/ gas mark 4. Have ready a casserole with a tight fitting lid large enough to hold the steak and the gravy. 
• Heat the oil and butter in a heavy bottomed skillet over medium heat. (Heat just until the butter begins to foam.)
• Add the steak, working in batches if required. Brown thoroughly on one side, flip over carefully and brown on the other side. Place into the casserole dish as it is browned. (Don't be in a rush to brown the steak or the flour may burn.)
• Once you have all the meat browned and in the casserole dish, whisk the mushroom soup together with the milk. Pour this over the steak to cover. (Cover tightly with the lid.)
• Bake in the preheated oven for 1 to 1 1/2 hours until the steak is tender and the gravy has thickened. (Check periodically to make sure that it isn't getting too thick. If it is add a bit more milk.) 
• Divide the steak between dinner plates to serve with a bit of the mushroom gravy spooned over top. Delicious! This really melts in the mouth

 

HINTS AND TIPS FOR SUCCESS

Choose the right pan A heavy skillet (cast iron or stainless steel) gives the best sear. A good sear = deeper flavour in both the meat and the gravy.

Pat the cube steak dry Moisture prevents browning. Blot each piece with paper towel before seasoning — it makes a noticeable difference.

Season generously Cube steak is lean and mild, so don’t be shy with salt, pepper, and any additional seasonings you enjoy (paprika, garlic powder, onion powder).

Don’t overcrowd the pan Sear in batches if needed. Overcrowding steams the meat instead of browning it.

Use the right sized casserole dish
Your casserole dish should have a tight fitting lid and be large enough to hold the steak and the gravy/soup mixture comfortably.

Cook low and slow
A lower oven temperature and a long oven braise will ensure that your steak is melt-in-the-mouth tender and filled with plenty of flavor.

Adjust gravy thickness
If the gravy is too thin, simmer uncovered for a few minutes. Too thick? Add a splash of broth or water.

Taste and adjust before serving A final pinch of salt or a crack of pepper can brighten the whole dish.

Make it ahead This dish reheats beautifully — the flavors deepen, and the steak becomes even more tender.

 

FREQUENTLY ASKED QUESTIONS

WHAT IS CUBE STEAK?

Cube steak is a budget‑friendly cut of beef (usually round steak) that’s been tenderized by a machine, leaving it covered in small indentations. This makes it thinner, more tender, and quick‑cooking — perfect for fast skillet meals.

CAN I USE A DIFFERENT CUT OF MEAT?

Yes. Pork cube steaks work beautifully, and you can also make your own by pounding a piece of round steak with a meat mallet or serrated knife until indented but not cut through.  I have an attachment which I use with my Kitchen Aid stand mixer to create my own cube steaks.

DO I NEED TO FLOUR THE STEAKS?

This flour coating not only helps the seasonings to stick to the meat, but it encourages a lovely golden crust when the meat is pan fried and helps the gravy to cling to the meat.

WHAT DO I DO IF MY GRAVY ENDS UP TOO THICK?

Just whisk in a splash more milk until it reaches your preferred consistency. The recipe is very forgiving.

CAN THIS RECIPE BE DOUBLED?

Absolutely.  Just multiply all of the ingredients or even triple them for a larger crowd. You may need a larger casserole dish, and to brown the steak in batches, but cook times should remain the same.

HOW CAN I KNOW WHEN THE STEAKS ARE DONE WHEN FRYING?

Cube steaks cook very quickly. Once you see a small amount of liquid pooling on top, flip them. After the second side browns, they’re ready to come off the heat.

CAN THIS BE MADE AHEAD OF TIME?

Cube steak is best eaten fresh, but leftovers reheat well. Store in the fridge for up to two days and warm gently in a covered skillet with a splash of milk or stock to loosen the gravy.

 

A FEW OTHER CUBE STEAK RECIPES TO ENJOY

As beef prices rise, it just makes sense to buy the cheapest cuts that you can and then make them as delicious as you can.  Here are a few that we enjoy.

PAN FRIED STEAKS WITH PARSLEY BUTTER -  This cozy recipe turns an inexpensive cut of beef into something that feels like a real treat. Tenderized minute/cube steaks are quickly seared until beautifully browned, locking in all their savory juices. Then, just as they come off the heat, they’re crowned with melting pats of homemade garlic‑parsley butter — a simple touch that transforms every bite into something rich, fragrant, and utterly satisfying. Paired with creamy mash and a green vegetable, it’s the kind of easy, affordable supper that still feels special at the end of a long day.

CUBE STEAK WITH ONION GRAVY - This cozy, budget‑friendly supper turns humble cube steaks into something truly comforting. The meat is quickly pan‑fried until golden, then nestled under a rich, peppery onion gravy that bubbles up silky and full of savory depth . Served over fluffy mashed potatoes, it’s the kind of simple, satisfying meal that feels like pure home‑cooked goodness. All you need is a vegetable to serve on the side and everybody's happy!

 

Pin this recipe to your Main Dish or Beef Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.

Yield: 2 - 3 servings

Author: Marie Rayner

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Cube Steak with Mushroom Gravy

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Tender melt in the mouth beef with a rich mushroom gravy. Simple and delicious.

Ingredients

For the steak:

• 2 to 3 pieces of cube steak (steak which has been tenderized)
• 3/4 cup buttermilk
• 1 large egg
• 1 cup of all purpose flour
• 1 tsp seasoning salt
• coarse black pepper to taste
• 1/2 tsp ground paprika
• pinch cayenne pepper
• 1/4 cup (60ml) light olive oil
• 1/2 TBS butter

For the gravy:

• 1 can of condensed cream of mushroom soup
• 1/2 can of whole milk (empty soup can half filled with milk)

Instructions

1. Begin with prepping the steak. Beat the egg together with the buttermilk in one shallow bowl. Whisk the flour together with the seasoned salt, black pepper, paprika and cayenne in another shallow bowl. Have a clean plate ready to hold the steak when you are done coating it.
2. Working with one piece of steak at a time, lightly season it with salt and pepper. Dip it into the egg/milk mixture to coat, into the flour, into the egg again and then into the flour one last time. Place on the clean plate. Repeat for each piece of steak.
3. Preheat the oven to 325*F/160*C/ gas mark 4. Have ready a casserole with a tight fitting lid large enough to hold the steak and the gravy.
4. Heat the oil and butter in a heavy bottomed skillet over medium heat. Add the steak, working in batches if required. Brown thoroughly on one side, flip over carefully and brown on the other side. Place into the casserole dish as it is browned.
5. Once you have all the meat browned and in the casserole dish, whisk the mushroom soup together with the milk. Pour this over the steak to cover.
6. Bake in the preheated oven for 1 to 1 1/2 hours until the steak is tender and the gravy has thickened. (Check periodically to make sure that it isn't getting too thick. If it is add a bit more milk.)
7. Divide the steak between dinner plates to serve with a bit of the mushroom gravy spooned over top. Delicious! This really melts in the mouth

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

 Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.