Cheesy Chicken Enchilada Bake
This hearty Cheesy Chicken Enchilada Bake is perfect for weeknight dinners. Made with thick flour tortillas, shredded chicken, homemade enchilada sauce, and Monterey Jack cheese — it’s the ultimate comfort food with a Tex-Mex twist.
Ingredients
- 1 cooked chicken breast shredded
- 5 –6 HEB Homestyle Fajita-Size Flour Tortillas
- 1½ cups Monterey Jack cheese shredded
- 1½ cups homemade enchilada sauce from above recipe
- Optional: ½ tsp cumin or garlic powder to season chicken
- Optional toppings: sour cream cilantro, lime wedges, salsa
Instructions
- Preheat oven to 375°F. Lightly grease an 8×8 or 9×9 baking dish.
- In a bowl, combine shredded chicken, ½ cup enchilada sauce, ½ cup cheese, and seasonings (if using).
- Warm tortillas in the microwave for 20 seconds until pliable.
- Add ~¼ cup filling to each tortilla, roll tightly, and place seam-side down in dish.
- Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Let rest for 5 minutes, garnish, and serve.
Notes
- Adjust number of enchiladas based on tortilla size and filling.
- Easily doubled or customized with beans, veggies, or different cheeses.
- Store leftovers in the fridge up to 3 days or freeze before baking.