Showing posts with label Mexican food. Show all posts
Showing posts with label Mexican food. Show all posts
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.
I confess to having a certain fondness for Mexican flavors. I have never been to Mexico actually, not even close, but I do really love that type of cuisine. Now I don't want purists messaging me here telling me that this is nothing like Mexican food. This may well be true, but this is what I know as Mexican and this is what I like, and well . . . it's my kitchen, after all! If nothing else you could call this Mexican inspired.
This casserole is much simpler to make than traditional enchiladas. I have adapted the recipe from one which I discovered on Whats Gaby Cooking. It looked so delicious that I wanted to try it. I have taken the liberty of using already poached chicken and changing out a few of the steps to streamline everything.
But that is what cooking is all about isn't it? Finding inspiration and then using that inspiration to create something delicious depending on what is available and what you like or don't like.
This was really, really, REALLY good! It was quick to make and was something which I would make again! I served this with a simple salad. It was fairly low in carbs, high in protein and delicious.
INGREDIENTS NEEDED
TO MAKE
CHICKEN ENCHILADA BAKE
For the most part this is a store cupboard meal.
- 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 on recipe card.)
- 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)
NOTES ON INGREDIENTS
- I will often buy a large package of chicken breasts just for poaching and then poach the whole lot. I separate the poached chicken into meal sized packs and freeze it. You can also use a similar quantity of leftover rotisserie or roast chicken.
- I always make my own enchilada sauce. It's pretty good. You want a red enchilada sauce for this not a green.
- I chop my onion and jalapeno very fine. I get rid of the seeds of the jalapeno as I don't like things to be overly spicy. If you don't mind spice and heat, leave them in.
- You can find the chili in chipotle in the Mexican food section of the grocery store.
- Corn tortillas will give the best results, but if you can't get them then you can use a good quality flour tortilla. I have also used broken taco shells or corn chips as layers with great success.
- Grate your own cheeses if you can. They add fillers like wood fiber and cellulose to make already grated cheeses flow better. I don't want to be eating those.
.jpg "Chicken Enchilada Bake")
HOW TO MAKE CHICKEN ENCHILADA BAKE
This is as simple as layering a few delicious ingredients in a dish and then baking.
Add the enchilada sauce and chipotle chili. Simmer together for five minutes. (This helps to infuse the sauce with all of the flavors so that they all meld together beautifully.)
Preheat the oven to 375*F/190*C/ gas mark 6. (If you have a toaster oven you could do this in there. I like to use my air fryer which has an oven setting.)
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 center. Top with half the chicken, half of the beans and corn, half of the remaining enchilada sauce and half the cheese.
Repeat the layers, ending with cheese. (I like to put a lot of the cheese on top for a nice melty topping.)
Bake in the preheated oven for 20 to 25 minutes until heated through and bubbling.
Serve spooned out onto places and topped with your favorite toppings. Delicious! (We like sour cream and spring onions.)
.jpg "Chicken Enchilada Bake")
A salad and/or Mexican rice goes very well with this. It all depends on how hungry you are.
.jpg "Chicken Enchilada Bake")
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
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
- Heat the oil in a skillet. Add the onions and peppers. Cook stirring until softened.
- Add the enchilada sauce and chipotle chili. Simmer together for five minutes.
- Preheat the oven to 375*F/190*C/ gas mark 6.
- 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.
- Repeat the layers, ending with cheese.
- Bake in the preheated oven for 20 to 25 minutes until heated through and bubbling.
- 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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I confess, I have had a love affair with Mexican food and flavours for a very long time. My sister introduced me to nachos one time when we were visiting her. I had never tasted anything Mexican before. She layered tortilla chips onto baking sheets and topped them with oodles of cheese, and peppers, spring onions, jalapenos, olives, etc. before baking them in the oven. It was love at first bite!
Ever since then I have totally embraced Mexican flavours . . . tacos,
nachos, enchiladas, etc. I just love them all. Most people will do a turkey curry or pot pie after
Christmas, and I do that sometimes too, but more often than not I will make turkey enchiladas. Its a family
tradition that we love and embrace down through the generations.
I remember one time I had made a huge batch of Turkey Enchiladas and froze a pan of them for supper at a future date. My oldest boy had a friend to stay overnight, and I found the empty pan under the sofa bed the next morning. They had indulged in them as a midnight snack, and I dare say they ate them frozen. Yes, they are that good. But I digress . . .
Another thing we really like in this house are Quesadillas. They make for great appetisers, snacks and light lunches.
Essentially they are tortillas that are filled with whatever is going, folded over and then grilled or baked to heat up the insides and crisp up the tortillas. You cut them into wedges to serve and usually serve them with a dip of some sort.
Quesadillas are a great way to use up bits and bobs of things you have that, on their own, are not really enough to feed a family, but when you throw them all together, and then pop them into a quesadilla, well . . . you have something really tasty
I had some leftover chicken from the weekend, but it wasn't enough to really feed both of us as a meal, it was only one grilled chicken breast. I put my thinking cap on and came up with these.
We both really love Artichoke Dip, and we both love Quesadillas and so I combined the two loves and came up with these easy, tasty bites of deliciousness! I chopped the chicken up and combined it with chopped tomatoes, spring onions, marinated artichokes and lime juice.
I layered this mixture on some corn and flour soft tortillas that I had spread first with some herbed garlic cream cheese. The cream cheese held everything in place, I sprinkled some pepper jack on top, folded the tortillas over and then baked them in a hot oven, until the cheese melted all scrummy yummy and everything was piping hot! Alternately you could fry them in a skillet, lightly brushed with oil.
*Artichoke Chicken Quesadillas*
Makes 16 wedges
Preheat the oven to 220*C/425*F/ gas mark 7. Butter a baking sheet. Set aside.
Spread the herbed cream cheese evenly onto each tortilla, almost to the edges. Mix together the chopped chicken, lime juice, salt, tomato, spring onion and chopped artichokes to combine well. Spread this onto half of each tortilla over the cream cheese. Sprinkle an equal amount of pepper jack cheese over each and fold the other half of the tortilla over top to cover completely, pressing down lightly to adhere. Place onto the buttered baking sheet.
Bake for 10 to 12 minutes until the cheese has melted, the filling has heated through and the tortillas are turning golden at the edges. remove from the oven and cut each tortilla into 4 wedges. Serve hot with your favourite accompaniments. We like salsa and sour cream with ours.
These went down a real treat as a light lunch with some sour cream and salsa on the side. They also make great (but messy) appetizers! Some good! Buen Provecho!
I saw this recipe on Julies Eats and Treats the other day and as soon as I saw it, I wanted to make it. I love mexican flavours and I love pasta. I did have to adapt it somewhat according to the ingredients I have available over here in the UK, but I was very pleased with the end results.
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