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Chicken Enchilada Bake

Chicken Enchilada Bake
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 400kcal
Author: Megan Porta


  • 3 tbsp. extra-virgin olive oil
  • 1 bunch green onions sliced (white and light green parts only)
  • 1/4 cup cilantro chopped
  • 2 jalapeno peppers finely chopped (optional)
  • 6 flour tortillas (soft taco size), cut into bite-size pieces
  • 2 cups shredded chicken (recommendation: pull meat from a Rotisserie chicken)
  • 14.5 oz. can diced tomatoes
  • 2 cups shredded cheddar cheese divided
  • 10 oz. can enchilada sauce
  • Juice from half of a lime
  • Salt and pepper to taste


  • Preheat oven to 350 degrees F. Coat a square baking dish with cooking spray and set aside. Heat olive oil in skillet over medium heat. Add green onions, cilantro and jalapeños (if using). Cook for 3 to 5 minutes, or until soft and fragrant.
  • Add the green mixture to a large bowl, along with tortilla pieces, chicken, tomatoes, 1 cup of the cheese, enchilada sauce, lime juice, salt and pepper. Pour mixture into prepared baking dish and top with the remainder of the cheese.
  • Bake in the preheated oven for 25 minutes, or until heated through. Top with sour cream, avocados, crushed tortilla chips or extra enchilada sauce, if desired.


Calories: 400kcal | Carbohydrates: 19g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 574mg | Potassium: 341mg | Fiber: 2g | Sugar: 3g | Vitamin A: 612IU | Vitamin C: 13mg | Calcium: 333mg | Iron: 3mg
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